Kefir Ice Cream

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Kefir Ice Cream
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Kefir Ice Cream
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Instructions
  1. Beat eggs together well then beat in sugar. Less is more on the sugar. The finished product will be slightly less sweet. Blend in the kefir cream and vanilla. Transfer to the ice cream maker and follow the instructions that came with the machine.
  2. (If you don’t have an ice cream maker and will be home most of the day, you can make it without. Place the mixture in a freezer-proof container. After an hour, pull the sides away with a fork (freezes from outside in) and mix well. Do this every hour and by dinnertime, it should be done.
  3. Some great variations to this basic mixture would be:
  4. Chocolate: Add 2/3 cup organic cocoa powder and eliminate the vanilla. Increase the sweetener to taste.
  5. Strawberry: Add ½ to 1 cup of crushed strawberries or any other fruit for that matter. Mangos work really well too.
  6. Mint: Decrease the amount of vanilla extract and add 1 to 3 teaspoons mint extract. You could also add organic dark chocolate chips or a small amount of chopped up chocolate bar.
  7. Turtle: Add toasted organic unsweetened coconut flakes, toasted organic soaked pecans, and organic dark chocolate. Drizzle with honey or homemade caramel sauce.
  8. Lemon: Use a fine grate and grate the zest of one lemon and add the juice from that same lemon. Limes work in much the same way.
  9. The variations are limitless. Use your imagination.
  10. Adapted recipe and photo courtesy of Cultures for Life
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Apple Cider Kombucha

Kombucha

Apple Cider Kombucha
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Passive Time
3-7 days
Passive Time
3-7 days
Apple Cider Kombucha
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Passive Time
3-7 days
Passive Time
3-7 days
Ingredients
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Instructions
  1. Place 1st fermented brew into a 1/2 gallon jar. Add chopped apple, cinnamon stick, cloves and raw honey.
  2. Let ferment for 5-7 days. Strain off apples, cinnamon stick. cloves and put into your bottles of choice and refrigerate.
  3. Yummy!
  4. If you'd like to enjoy warm, gently warm, no hotter than 100 degrees so as not to destroy the enzymes and good probiotics.
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Kombucha 2nd Ferment Flavors

Kombucha 1

2nd Ferment Flavors for Kombucha
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I make a lot of kombucha. I got started more than a year ago experimenting and playing around to find what I liked and didn’t like. The funny thing about kombucha brewing, as with most fermenting; it really does take on a life of its own. This week was a 2nd fermentation week on my current batches, so I have been experimenting with some lighter fares for Spring time as opposed to some of the more wintering flavors like Chai (which I adore). A new favorite is Orange Mango and a crowd favorite is Ginger Peach. Yesterday I played with Rosemary Pear, and Ginger Mint Limeade. I often times also use Herbal teas because of their awesomeness as a flavor agent but also for their medicinal values. So for those of you experimenters out there, here’s to our 2nd ferments and for those who haven’t ventured out this far, find one of us home brewers and get hooked up with kombucha or you can always buy commercially, just not as much fun…haaaaaaaaaaa 🙂 Some brief benefits, high in B vitamins, which provides you with energy naturally, it’s a great detoxifier, loaded with probiotics and enzymes for digestion. Definitely worth drinking daily!
2nd Ferment Flavors for Kombucha
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I make a lot of kombucha. I got started more than a year ago experimenting and playing around to find what I liked and didn’t like. The funny thing about kombucha brewing, as with most fermenting; it really does take on a life of its own. This week was a 2nd fermentation week on my current batches, so I have been experimenting with some lighter fares for Spring time as opposed to some of the more wintering flavors like Chai (which I adore). A new favorite is Orange Mango and a crowd favorite is Ginger Peach. Yesterday I played with Rosemary Pear, and Ginger Mint Limeade. I often times also use Herbal teas because of their awesomeness as a flavor agent but also for their medicinal values. So for those of you experimenters out there, here’s to our 2nd ferments and for those who haven’t ventured out this far, find one of us home brewers and get hooked up with kombucha or you can always buy commercially, just not as much fun…haaaaaaaaaaa 🙂 Some brief benefits, high in B vitamins, which provides you with energy naturally, it’s a great detoxifier, loaded with probiotics and enzymes for digestion. Definitely worth drinking daily!
Instructions
  1. Ginger Mint Limeade
  2. I 2nd ferment in ½ gallon jars, so if you can adjust accordingly to your container size of choice.
  3. 2-3 limes juiced and toss in the peels, either whole or chopped up. I usually leave mine whole.
  4. 2 pieces of fresh gingerroot (1 inch pieces) or more to taste
  5. Several mint leaves, lightly crushed
  6. Cover with a lid and let sit for 3-4 days or if really warm, maybe 2-3 days. If the flavor is as you like it, pull out the fruit, ginger and leaves. Bottle and refrigerate.
  7. Orange Mango
  8. I 2nd ferment in ½ gallon jars, so if you can adjust accordingly to your container size of choice.
  9. 1-2 oranges juiced and toss in the peels either whole or chopped up, I usually just leave whole.
  10. 2 slices of dried mango (unless you have fresh or frozen, then I would put in a couple more slices)
  11. Put on your lid and let set for 3-4 days unless your house is really warm, and then check at 2-3 days.
  12. Remove the fruit, bottle and refrigerate.
  13. The possibilities are endless, let your imagination soar! Enjoy!
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Fermented Berry Syrup

Berry Syrup

Fermented Berry Syrup
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This is very simple to make and something I like to keep on hand. It’s so versatile for desserts, pancakes, waffles, ice cream or add to water for a refreshing soda water.
Passive Time
48-72 hours
Passive Time
48-72 hours
Fermented Berry Syrup
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This is very simple to make and something I like to keep on hand. It’s so versatile for desserts, pancakes, waffles, ice cream or add to water for a refreshing soda water.
Passive Time
48-72 hours
Passive Time
48-72 hours
Ingredients
Servings:
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Instructions
  1. In a bowl, mix together washed berries, salt, whey and sugar. Mash berries into a liquid sauce. Place into a clean, quart-size jar with a tight lid. Leave on the counter at room temperature to ferment for 48-72 hours.
  2. After fermentation, stir in the maple syrup.* Store in the refrigerator for up to 2 months.
  3. Recipe courtesy of Cultures for Health - photo courtesy of Recipe.com
Recipe Notes

For more fizzy syrup and one that’s less sweet, add the maple syrup to the berry mixture before you ferment.

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Dilly Kraut

Dilly Kraut

Dilly Kraut
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Servings
1-2 tablespoons
Servings
1-2 tablespoons
Dilly Kraut
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Servings
1-2 tablespoons
Servings
1-2 tablespoons
Ingredients
Servings: tablespoons
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Instructions
  1. If using the starter culture, place ½ cup of water in a glass measuring cup and add the sugar or juice. Then add the culture and stir until dissolved. Let the mixture sit while you chop your vegetables – anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Remove and discard the outer leaves and core of the cabbage.
  3. Shred the cabbage and place it in a large bowl.
  4. Peel and shred the carrots and the beets and then add them to the bowl.
  5. Add the garlic, lemon juice, and dill to the bowl, and mix until thoroughly combined.
  6. Transfer the vegetables to a 1-gallon glass or ceramic container that can be securely sealed.
  7. Add the culture and fill the container with filtered water, leaving at least 2 inches of headspace to let the vegetables bubble and expand as they ferment.
  8. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
  9. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered.
  10. If any mold formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the water.
  11. After 6 days, place the vegetables in cold storage or the refrigerator.
  12. Storage Note: These veggies can be stored in a covered airtight container in the refrigerator for 9-12 months or longer!
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Kombucha

Kombucha 1

Kombucha
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Servings
4-6 ounces
Passive Time
5-10 days
Servings
4-6 ounces
Passive Time
5-10 days
Kombucha
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Servings
4-6 ounces
Passive Time
5-10 days
Servings
4-6 ounces
Passive Time
5-10 days
Ingredients
Servings: ounces
Units:
Instructions
  1. Put Scoby and finished Kombucha in a gallon jar. Cover with a paper towel or cheese cloth and secure it with a rubber band.
  2. In a 3-quart pot over medium heat, combine tea bags, sugar and 3 cups water. Bring to a boil, and then remove from heat and cover. Let steep for 15 minutes, covered.
  3. Squeeze liquid out of tea bags, and then remove. Add 2 quarts of cool water to the pot.
  4. Add cooled-down tea to the gallon jar. Add more water to fill to shoulder of jar, just before jar starts narrowing in diameter.
  5. Cover with paper towel or cheese cloth and secure with a rubber band. Leave at room temperature for 5-10 days, until it's bubbly and tastes slightly sweet and a little sour.
  6. Pour finished Kombucha into another gallon container, leaving Scoby and 1 1/2 cups of Kombucha behind. Repeat the above steps to make more batches.
  7. Transfer finished Kombucha to bottles or tightly lidded jars. Leave at room temperature for 1-2 days to build up carbonation, and then chill until needed. Finished Kombucha keeps indefinitely, but gets more sour and vinegary over time.
  8. Variation: For a darker, richer Kombucha (which is more traditional), use black tea instead of green tea.
  9. Second Ferments: This would be after your first ferment is finished, you can add any number of combinations of fruit, herbs, and tea blends, etc. to add a different flavor profile to your Kombucha.
  10. I sometimes add Blueberries and a piece of Rosemary to the jar and let it sit for a couple of days. I also use some nice medicinal tea blends. Raisins add carbonation too. It only takes a few per jar. I also put pieces of fresh ginger in too.
  11. Something I usually recommend is to taste the Kombucha when you first are making it, that way you know how sweet it is.
  12. After about 5 days, taste it. You're looking for a slightly sweet, slightly sour taste. If it's still too sweet, let it continue fermenting.
  13. You'll get the best carbonation if you can get it to the above state. If it gets more vinegary, it's still okay, your carbonation won't be as high and the taste will just be slightly different, which is okay. Some people like it this way.
  14. It really is a personal preference.
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Beet Kvaas

Beet kvaas

Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Ingredients
Servings: ounces
Units:
Instructions
  1. Wash beets and peel
  2. Chop beets in small approx. 1" pieces
  3. Put the beets into the jar. Add the whey or starter juice and then fill with water. I usually fill only to the 6 or 7 cup mark on the jar.
  4. Cover the jar and let sit on the countertop, out of direct sunlight for 2-4 days.
  5. Once done fermenting, pour the juice into quart jars, straining the beets and any scum that forms on the top.
Recipe Notes

Save approx. 10% of the juice to start another batch. You should be able to successfully use the beets again for another batch. To do this, add the 10% juice, the beets and another tablespoon of salt. Fill with water and start the process again.

Sometimes you can get another batch (a third one). I generally compost the beets at this time and start over with fresh beets. You can still use the starter liquid, just use fresh beets.

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Spicy Orange Kefir

http://livelifeyearsyounger.com/recipe/spicy-orange-kefir/ ‎Orange Spice Kefir

Spicy Orange Kefir
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A friend introduced me to a similar recipe and of course I had to tweak it a little. It came out really tasty. This makes a great post-workout protein shake, mix it before your workout and it will be ready when you are done...ENJOY!!!
Servings
1 pint
Passive Time
1 hour
Servings
1 pint
Passive Time
1 hour
Spicy Orange Kefir
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A friend introduced me to a similar recipe and of course I had to tweak it a little. It came out really tasty. This makes a great post-workout protein shake, mix it before your workout and it will be ready when you are done...ENJOY!!!
Servings
1 pint
Passive Time
1 hour
Servings
1 pint
Passive Time
1 hour
Ingredients
Servings: pint
Units:
Instructions
  1. Add all the ingredients together, stir and let sit for approx. 1 hour. This allows the bee pollen and the chia seeds to soften. If you like, you may add a little maple syrup to sweeten a little.
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Fermented Garlic

Fermented Garlic.

Fermented Garlic
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Rating: 5
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Servings
1 Quart
Passive Time
2-3 weeks
Servings
1 Quart
Passive Time
2-3 weeks
Fermented Garlic
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Rating: 5
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Servings
1 Quart
Passive Time
2-3 weeks
Servings
1 Quart
Passive Time
2-3 weeks
Ingredients
Servings: Quart
Units:
Instructions
  1. Separate the heads of garlic and peel. This is the most time consuming part of the process. Check out this video for how to peel garlic quickly. Fill your jar about ¾ of the way, add the salt, any herbs you’d like, if using, and fill leaving about 2” head space with clean, filtered water.
  2. Screw the lid on and place your jar(s) out of direct sunlight for approx. 2-3 weeks. When done fermenting (usually the bubbling stops), place in a cool storage area or the refrigerator. I find the flavor continues to develop, so if you can wait a couple months, you’ll love it even more. Then use whenever you want good fresh, fermented garlic. Yum!!!!
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The health of your gut depends on these!

Carolina Style Slaw

Hello everyone,

These last several weeks have been so interesting getting to talk with so many of you about the health of your gut!

The more you know, the healthier you’ll be. However, just knowing doesn’t solve all the problems. Part of the equation is implantation or action.

I am a perfect example of knowing things and not necessarily taking quick action. On some things yes and others, I tend to drag my feet or wait until I have all my “ducks in a row.” Can any of you relate?

Why is that? I mean, if we know something is really good for us and it’s proven to work, why don’t we always do it? Why do we humans tend to take the long way around things?

The irony is that we often come back around to what we know we should be doing in the first place. We could have not taken up so much time if we just would have taken action in the first place.

The good news is this. You can jump on board when you are ready. Just don’t waste too much time getting around to it or lining up those “ducks.”

Since I have a passion for making and consuming fermented foods, I thought I’d share some history that I found fascinating and along with that some benefits and why you should be consuming these incredible healing foods. So let’s dive in, shall we?

What are Fermented Foods?

Let’s first look at todays’ foods. Most of today’s pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation using salt and/or whey. Bread and pasta are made with commercial yeast instead of being naturally leavened with wild yeast as in a real sourdough. Wine, beer and cheeses are pasteurized, which kills off all the good bacteria we so desperately need to maintain health.

There are many advantages to going back to the traditional ways of our ancestors, and eating more fermented foods. And no they aren’t scary or hurt you.

Let’s now look at our history. Humans all over the world have been fermenting food since ancient times. The earliest evidence of winemaking dates back to eight thousand years ago in the Caucasus area of Georgia. Seven-thousand-year-old jars which once contained wine were excavated in the Zagros Mountains in Iran. There is evidence that people were making fermented beverages in Babylon around 5000 BC, ancient Egypt circa 3150 BC, pre-Hispanic Mexico circa 2000 BC, and Sudan circa 1500 BC. There is also evidence of leavened bread in ancient Egypt dating back to 1500 BC and of milk fermentation in Babylon circa 3000 BC.

“In the normal scheme of things, we’d never have to think twice about replenishing the bacteria that allow us to digest food. But since we’re living with antibiotic drugs and chlorinated water and antibacterial soap and all these factors in our contemporary lives that I’d group together as a ‘war on bacteria,’ if we fail to replenish [good bacteria], we won’t effectively get nutrients out of the food we’re eating.” – Sandor Katz

Benefits of Eating Fermented Foods

Improves Digestion – Fermenting our foods before we eat them is like partially digesting them before we eat or drink them. Sometimes people who can’t tolerate milk can eat yogurt or consume kefir. That’s because the lactose (which is usually the part people can’t tolerate) in milk is broken down as the milk is fermented and turns into yogurt and kefir.

Adding Good Bacteria to Your Gut – Fermented foods restore the proper balance of bacteria in the gut. If you have issues with lactose intolerance, gluten intolerance, constipation, irritable bowel syndrome (IBS), yeast infections, allergies, or asthma, all of these conditions have been linked to a lack of good bacteria in the gut.

Boost Enzymes – Eating raw, fermented foods are rich in enzymes. Your body needs enzymes to adequately digest, absorb, and utilize the nutrients in your food. As you age, your body’s production of enzymes goes down.

Increase Vitamins – Fermenting food actually increases the vitamin content. Fermented dairy products show an increased level of folic acid which is critical to producing healthy babies as well as B vitamins, riboflavin and biotin depending on the strains of bacteria present.

Better Absorption – Eating fermented food helps us to absorb the nutrients we’re consuming. You can ingest huge amounts of nutrients, but unless you actually absorb them, they’re useless to you. When you improve digestion, you improve absorption.

Better Preservation – Fermenting food helps to preserve it for longer periods of time. Have you ever noticed how forgotten milk gets sour and rancid pretty quickly? But kefir and yogurt last a lot longer. Sauerkraut, pickles and salsa will keep for months. And if you’ve got a huge batch of produce in your garden that you don’t know how to use up — ferment it!

Cost Effective – If you were to start experimenting with fermenting, you’ll find that you don’t need any fancy or expensive equipment. The food types that you can use in fermented are usually not expensive, especially if you’re able to grow many of them yourself or someone you know.

Chock full of Flavor – Fermenting food increases the flavor. Just think of the last time you ate some great cheese or drank a nice glass of wine, you did this because they taste good. We’ve also grown up with sauerkraut as a favorite hot dog condiment or roast pork and sauerkraut for New Year’s Day for good luck.

Here are some good ways to incorporate more fermented foods into your diet

1. Eat real sourdough bread (you don’t want commercial breads made with yeast)

2. Drink fermented beverages like kombucha, kefir, or kefir soda to name a few.

3. Eat fermented veggies and fruits, like pickles, sauerkraut, salsa, and kimchi and don’t forget about fermented condiments, like mayonnaise, ketchup, sour cream, crème fraiche, and the like.

All of these things can be made at home or purchased from someone you know. They are often also available at Health Food stores.

If you’re like me and want to experiment, there are lots of ways to do so. Things like kefir ice cream, crackers that are actually made with sourdough, fermented coconut water and milk. There are fermented wines to be made and also mead which is a wine made from honey.

I often make breakfast cereals from kefir and soaked oats or smoothies from kefir. I also make a mean applesauce as well as several varieties of veggies, slaws and krauts. The ideas are endless.

No more excuses for not getting your ferments in daily.

What’s been your experience with fermented foods and/or drinks? Leave your comments below.

To your health,

Kellie

Holistic Health Coach

PS: Have questions, hit the Let’s Talk Button and ask away or schedule some time with me to get them answered. I consider no question a dumb question only a smart one!