I like to make a big pot of something fairly healthy on the weekend and freeze it in individual servings so that I can bring it to work for lunch throughout the following week. I am starting to run out of ideas. Any suggestions?
Kombucha is all the rage right now. Though the fizzy, sweet, fermented tea has been around for at least a couple hundred years (and possibly much longer), it seems like Americans and Europeans are just beginning to discover the probiotic benefits.