More than ever before, people are tuned into immune-boosting, brain-enhancing drinks which claim to improve digestion, memory, concentration and more. In this episode, we’re going to taste and review a selection of trending drink products to see if they’re a notable craze… or just a phase!

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You can find out more about the ingredients we reviewed in the links below. Just so you know, some of these may be affiliate links, which means if you buy something from the store after clicking on them, the store will pay us a percentage of your basket… This doesn’t cost or change anything else for you!

Blue Spirulina: https://bit.ly/3cpztHj
Sav Winery Sparkling Birch Sap Wine: https://www.savwinery.com/
Villaolivio Gazpacho Soup: https://amzn.to/2FWktVl
Real Kombucha: https://amzn.to/3mLUYGY

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Never use canned cream of mushroom soup again because Farideh’s got a recipe for that: homemade cream of mushroom soup for a simple chicken and wild rice casserole. This recipe is a two for one, starting with a soup made from veggie stock and dried shiitake mushrooms. Then, Farideh pays homage to her great aunt with a hearty and creamy casserole made with chicken thighs and wild rice.

Check out the recipes here: https://www.vice.com/en_us/article/qj4nk3/cream-of-mushroom-soup-recipe
https://www.vice.com/en_us/article/z3e8yy/chicken-and-wild-rice-casserole-recipe

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Peter Cho of Han Oak in Portland, OR is whipping up a flavorful meal at home that makes use of any veggies on hand: kimchi salad with cold noodles. This crowd-pleasing dish is built around a kimchi vinaigrette, and Peter adds tons of flavor from various Korean ingredients plus crunchy salad made from baby lettuce, cucumbers, carrots, and much more.

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