motherlove ferments
Kombucha & Yoga in the Park - Easy Morning Flow July 28th
Kombucha & Yoga in the Park - Easy Morning Flow July 28th
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Join us for Kombucha & Yoga in the Park. Relax and rejuvenate as you flow through a guided yoga session suitable for all levels. Whether you're a seasoned yogi or new to the practice, come connect with our community and enjoy a morning of wellness, balance, and kombucha. Bring your mat, a friend, and an open heart for an unforgettable experience!
If you're new to yoga, don't worry – you'll be provided with plenty of options suitable for all body types and levels of experience.
To enhance your practice, we kindly ask participants to bring the following items from home:
- A yoga mat
- A water bottle
- Sunscreen
- Optional - A beach towel or blanket for added comfort and a yoga strap, or alternatively, an old belt or tie (which can be used as a substitute for a yoga strap)
Details:
- Date: Sunday July 28th
- Time: 10am - 12pm
- Where: Kimsmen Park 2600 Abbott St, Kelowna, BC V1Y 1G4
- Your ticket includes the yoga practice and a can of kombucha
Workshop is lead by Yoh Shibuya.
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Frequently asked questions
What is Kombucha?
Kombucha is a fermented tea beverage that has been consumed for centuries and is known for its health benefits. It is made by fermenting sweetened tea with a culture of bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY metabolizes the sugar in the tea, producing various acids and trace amounts of alcohol, giving kombucha its slightly-sweet, slightly-tangy taste. It is a source of probiotics, which are beneficial bacteria that can support gut health and digestion. Kombucha also contains antioxidants, b-vitamins and digestive enzymes.
What is Water Kefir?
Water kefir is a fermented beverage made from water, sugar, and kefir grains. It is a non-dairy alternative to traditional milk kefir and is a popular choice for those who are lactose intolerant or prefer a dairy-free probiotic drink. Kefir grains used in water kefir are not actual grains but rather small, gelatinous, symbiotic clusters of bacteria and yeast (SCOBY). When these kefir grains are added to a mixture of water and sugar, they initiate the fermentation process. During fermentation, the kefir grains consume the sugars, producing lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The resulting water kefir has a slightly tangy and effervescent flavor, which can be further enhanced by adding fruit, herbs, or other flavorings during a secondary fermentation. This versatile beverage is not only a source of probiotics but also provides various vitamins and minerals.
What is a SCOBE?
A SCOBY is an acronym for "Symbiotic Culture of Bacteria and Yeast." It is a slimy, rubbery, pancake-like substance that is used to ferment tea to make kombucha. The SCOBY contains a colony of bacteria and yeast that consume the sugar in the tea, producing lactic acid, acetic acid, and alcohol. These acids give kombucha its characteristic sour taste and also have antimicrobial properties that help to preserve the tea. The yeast in the SCOBY also produces carbon dioxide, which gives kombucha its fizzy texture. The SCOBY is also known as "Mother" or "Mushroom" due to its appearance.