Coconut Yogurt – Cultured – Recipe

Have you ever tried dairy-free yogurt? Coconut Yogurt is my favourite and it’s actually so easy to make it home. This is one of the best way to improve your probiotic intake, plus you have an amazing unctuous and cruelty-free snack that will satisfy your unhealthy cravings for dairy, and it’s actually way more yummy! Have a try! For this recipe you will need a High Speed Blender.

Ingredients:

  • 3 Young Thai Coconut – Meatimg_15041.jpg
  • 1 cup of Coconut Milk
  • 2 Tbsp of Maple Syrup
  • 1/4 Tsp of Blackstrap Molasses
  • 1/4 Tsp of Sea salt
  • 1/2 Cup of Water Kefir / probiotic Caps
  • 1 Tsp of Vanilla

Recipe:

РCarefully open-up the Young Thai Coconut with a butcher knife ( See video ).
Pour the Coconut water in a Mason jar and store in your refrigerator for future recipes or to drink. With a spoon, grate the meat inside and put the meat in a strainer. Wash the meat in cool water and remove any hard scales stick on the meat. The browner skin is ok.IMG_1505.JPG

– Put the meat in a Vitamix or a high speed blender. Add the Coconut Milk, Maple syrup, Blackstrap Molasses and the Sea salt. Do not put the probiotic yet.

– Blend until smooth. If it’s too thick, add some coconut milk until you see a vortex forming on top.
IMG_1506.JPG
– When it’s perfectly smooth, add 1/2 a cup of Water Kefir ( from 2nd ferment ) or 2 capsules of probiotic and blend for another 5 seconds.
IMG_1508.JPG
– Put in a Mason jar with a close lid. It should give you about a 3/4 filled Mason jar. The yogurt will grows as it ferments, so you need at least two inches of space. Let it sit at room temperature for 18 to 24 hours then 12 to 24 hours in the refrigerator until ready. The lid should be swollen by pressure.

– Be careful when you open the lid, put a plate underneath because it might burst out! It means it was successfully fermented, congratulations. Add some fruits, a dash of maple syrup and enjoy!


This is the basic recipe. From there you can experiment with various flavours, fruits and sweeteners. Let me know what you’ve tried in the comments! ūüôā
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Top Vegan Superfoods – B12 – Omegas – Amino-Acids

The present list of superfoods are easy to integrate in your diet and rich in proteins, omegas, vitamins and minerals. Who said it was hard to get proteins and B12 as a Vegan? It is in fact more accessible and bio-available in a plant-based version!

 

Spirulina

Spirulina is an incredible green algae which is proven to have amazing benefits on your health when consume on a daily basis. It has been shown to detox heavy metals and arsenic, eliminates Candida and antimicrobial agent, helps prevent cancer, lower blood pressure, lower cholesterol and chances of stroke, enhance energy performance, help for weigh loss and offers many benefits for the brain and memory.
Spirulina is high in protein, Omega-3 and Omega-6 as well as minerals like copper, manganese, magnesium, sodium and potassium and has a lot of vitamins K, A, B6, C, Riboflavin, Thiamin and Niacin. The best way to consume is in powder form in a smoothie or a green juice with lemon or lime for better absorption.
Buy best quality here


 

Chlorella

Chlorella is often confused with Spirulina. Chlorella is similar in many ways but proportions are different and complementary. Chlorella contains more Omega-3 while Spirulina contains more Omega-6. Chlorella has more Iron, Phosphor and Manganese. Chlorella also has B12 which is 100% bio-available. Therefore Chlorella is one of the best supplement for Vegans looking for a natural source of B12. It’s good to consume Spirulina as well as Chlorella. Chlorella and Spirulina can be consumed together.
Buy best quality here

 


Irish Moss

This is one of my favorite because of its versatility in recipes and its health benefits. Irish Moss is a type of sea weed that has no particular taste. It is the perfect thickening agent for recipes and natural gelatin that offers endless possibilities for Vegan and raw deserts as well as face masks and creams. It’s been shown to improve thyroid health, has the potential to fight cancer, helps for positive mental and emotional health, can lower cholesterol, pain reducer, anti-inflamatory and protects the heart. The list of nutrients in this miracle algae is overwhelming. Some of them includes : Vitamins B and C, manganese, potassium, phosphorus, amino-acids, iodine, bromine, zinc, selenium, pectin, beta-carotene, and calcium. Irish moss is high in carrageenan and collagen which improves skin and hair health. Once blend with water it creates a gelatin that turns to a “jello” after a few hours in the refrigerator. You can put a scoop in your smoothies or create deserts as a substitute to gelatin. You can also directly put on your skin, do a face mask which highly help for a glowing young skin.
Buy the best quality here


 

Chia

Because of its high content in amino-acids and fibers, Chia seeds are considered effective against hypertension and diabetes. They are also recognized for bone health and also improve athletic performances.
Chia seeds are rich in Omega-3, Fibers, Calcium, Iron, B9 and are also a great source of amino-acids and antioxidants. ¬†Chia seeds are also very versatile for recipes and easy to integrate in diet. When soak, they create a viscous “shell” and is a great replacement for eggs.
Buy the best quality here

 


 

Maca

Maca, also known as “Peruvian Ginseng” is actually a cruciferous root vegetables. Maca has many impressive health benefits including : buffering the effect of stress, improving blood flow, improving fertility and libido, boosting the immune system, improving bone health, improving athletic performances and clearer thinking. It has a great source of B12, B1, B2, C and E. It is also high in amino acids and has ¬†important sources of iron, calcium, zinc and magnesium.
Buy the best quality here

 


 

Goji Berries

Goji berries are well known for benefits such as heart health, regulation of cholesterol, help regulate blood sugar, strengthen the immune system, fight cancer and help for a beautiful skin. Rich in antioxidants like the beta-carotene but also zeaxanthin and lutein. Goji berries are also rich in minerals such as iron, phosphor, potassium, calcium and zinc. They are rich in proteins and fibers and contain close to 20 amino acids and a high source of vitamins A, B, C and E. They are also rich in Omega-3. They are very tasty and easy ton integrate in any recipes.
Buy the best quality here




Turmeric

Turmeric is used as spices in many Indian dishes and is a powerful root which is one of the most powerful herbs on the planet at fighting and potentially reversing diseases. It is one of the most frequently mentioned medicinal herbs in all science. Benefits include: reduces depression, fight inflammation, improve skin health, helps against Arthritis, treat and prevent certain cancers, improve blood flow, helps for detoxification and many more. Turmeric is high in fiber, vitamins B6, C, E and Niacin. It is also high in potassium, iron, manganese and zinc. Often sold in powders or capsules or as fresh roots, it should be consumed with black or cayenne pepper to help absorption and goes well with ginger. Check out this famous and delicious golden milk recipe.
Buy best quality here




Pine pollen

It is one of the most interesting one because it’s quite expansive in markets but ironically there are plenty of pine trees everywhere and it’s easy to harvest your own. It is the perfect superfood for athletes and body builders, enhance libido as well as will power and mood, boosts immune system, offers many benefits for the skin, and anti-inflammatory due to MSM. Pine pollen provides a very high range of amino acids, vitamins A, B1, B2, B5, B6, C, D3 and E. Also rich in minerals such as calcium, magnesium, phosphorus, potassium, silicon, sodium, copper, iron and manganese. You can consume 1 1/2 tsp a day in powder or 2 capsules up to 3 times daily.
Buy best quality here



Golden Milk Recipe

This simple recipe is a super comforting drink with incredible medicinal proprieties. Ideal before going to bed it’s an amazing detoxifier and prevent diseases, flu, cancer and boosts the immune system. This is my personal favorite drink and i’m sure if you try it, it’ll be yours too!

 

Ingredients:

2 cups of milk of your choice (I prefer coconut milk)
1 1/2 Tsp of ground Turmeric
1/2 Tsp of ground or grated Ginger
1/4 tsp of ground cinnamon
1 Tbsp of coconut oil
A pinch of ground black pepper
Maple syrup to taste


Instructions:

In a small saucepan add all the ingredients and put to medium heat until hot but not boiling for about 4 minutes mixing frequently. Turn off the heat, taste and adjust sweetness to taste. Serve immediately. Enjoy!


Read more on the proprieties of Turmeric here.

The power of Juicing

Juicing is the best way to ingest large amount of living dense foods and nutrients in your body. We live in an era where food isn’t as rich as it used to be, the soil has less nutrients because of intensive farming and production. To get all the nutrients needed we need more whole food. Raw, or not, you need a lot of living foods to feel your best, plus, juicing heals and has been proven to cure people with severe diseases. We are fortunate enough to have the technology to extract the nutrients from food and separate them from the insoluble fibers. This way you won’t eat and chew all day long to achieve your vitamins and minerals intake. There are some things you should know about juicing, and what not, to get the best results, so let’s discuss about it.

Fibers
There are two types of fibers found in fruits and vegetables. Soluble fiber and insoluble. When you juice, the insoluble fiber is removed. This is the thicker fiber like the skin and the “filaments” just like in celery. The main objective of the insoluble fiber is to “trigger” the digestive system by chewing. Just like the smoothies, when you juice,¬†you have to “chew” or swirl the liquid in your mouth to trigger the digestive system. The positive part about not having the insoluble fibers, in comparison with smoothies where you keep all the fibers, is that it’s easier on your system, you have less material in your gut and stay in a “fasting” state. Therefore, I highly suggest that a green juice should be your first “meal”. The soluble fiber is the pulp found in fruits and vegetables. This is what feeds the healthy bacteria in the gut, the probiotics. This is the fiber you need for digestion and to prevent all kind of digestive disorders. When you juice, you keep the soluble fiber.

Fruits
You should juice greens rather that fruits. You will have too much sugar as a result of juicing fruits. It’s still better than buying a commercial fruit juice of course. But if you do, mix it up with some water. The best fruits to juice are: Green apples with greens, Watermelon is good, organic is best; you should juice the skin of the watermelon which contains more nutrients than the red part! Otherwise, for best results and healing proprieties, juice greens.

Greens
Celery, cucumbers, wild greens and dark leafy greens, like Kale and Spinach, should be the base if you are juicing greens. Add ginger and lemon to a green juice will highly enhance flavours and medicinal proprieties in green juice.

Food combination
Some foods aren’t compatible with others and you should be careful. Leafy greens and non-starchy vegetables go with everything. Herbs, spices, citrus and ginger are neutral. Carrots should only be mixed with green apples and ginger. For the most part, stay in a category and do not go crazy with too much ingredients.

Buying a Juicer
There are a lot of different kind of juicers in the market and it can be a struggle to choose which one is best. Some are better to juice fruits, other greens. Some are versatile and you can use to also crunch ingredients like seeds and nuts or create dough out of sprouted buckwheat for exemple. Depending on your budget you can always find cheap ones. Personally I see it as an investment. I really like the Omega juicers because they are versatile and it’s not going to break easily, in fact, I might have it for the rest of my life! I have the model NC800 HDS which is a “masticating version” that slowly crunch the ingredients without damaging and creating oxydation. I also use it for many culinary options.

 

Recipes


Ginger Blast
50g of Ginger
1 Lemon (with skin if organic)
1 Head of Celery
2-3 Medium size Cucumbers
Handful of Parsley


Carrot “Mineralizer”
7 Carrots
3 Green apples


Chlorophyl Boost
4 cups of Spinach
Handful of Dandelion greens
Handful of Mint
1 Head of Celery
1 Lemon


Total Detox
1 Head of Cilantro
50g of ginger
1 Lime
2 -3 Green Apples
1 Head of Celery


Wild Energy
Handful of Dandelion greens
Handful of Plantains
Handful of Carrot Greens (wild)
3-4 Medium size Cucumbers
1 Lemon
40g of Ginger


Kale & Ginger Turmeric
1/2 a Head of Kale
1/2 a Head of Celery
2-3 Medium size Cucumbers
40g of Ginger
40g of fresh Turmeric
1 Lemon
Pinch of black pepper (highly improve absorption of Turmeric)


I hope you enjoyed this introduction to juicing. Please feel free to share some recipes in the comments and give it a like!

 

Photo by Toni Cuenca on Pexels.com

Smoothies 101

Is there really a formula for smoothies? Isn’t it just a bunch of fruits and that’s it? Fruits only is not the best idea if you want the best results for your health. If you just mix a bunch of fruits in there, you are most likely to have a sugar spikes in your blood. Some things shouldn’t be mixed together, also. I’ll share with you what I learned is the best smoothies for your health.

As you might know, greens are the healers, the proteins, good source of calcium magnesium, minerals and all sort of goodness you can’t find in fruits. As a mater of fact, smoothies should always contains greens. Mostly greens or at least 50%. It’s also good to have some sea moss like Irish Moss, one of the most healthy superfood.¬†It’s good to keep your smoothies simple and not go crazy with too much ingredients. Keep it to 3 to 5 ingredients at top. It’s that easy to get the best results! A super important thing is also to take your time to drink it. Worst thing to do is indulge the ole thing in 5 minutes. Nutrients aren’t going to absorb properly this way. First, it’s really important to drink and “chew” at the same time. Chewing creates enzymes in your body to prepare for digestion. Drink your smoothie slowly for at least 30 minutes.

I recommend, for best result, you go outside and harvest wild plants to put in your smoothies. They are more nutrient dense than any of the food in supermarkets. Go harvest Dandelion greens, Plantains, Clovers and many more. Just be sure of what you harvest. Some things in nature can be poisonous just be careful and learn about wild plants before hand:

PlantGuide

 

Avoid these ingredients in smoothies:
Starch & roots:
They aren’t compatible with most fruits. The only exceptions are Turmeric and Ginger.¬†The Greens on top of carrots and beets are good though, Very very healthy. In fact, most of the vitamins are in the greens, minerals are in the roots.

Nuts & seeds:
Mostly slower to digest. Some soaked hemp seeds or chia seeds are ok.

Legumes: Incompatible with fruits.

 

Recipes Suggestions:

Pineapple Blast:IMG_1456
1/2 a Pineapple
50g of ginger
1 Lemon
3-4 cups of spinach
Water

Orange Aloe:
3 Oranges
1 – 2 Aloe Vera ole Leaves
50g of Ginger and/or Turmeric

Medicinal Wild:
Handful of Dandelion leaves
Handful of Carrot Greens
1 Lemon
2 cups of frozen Blueberries
Water

Banana Strawberry Green:
3 – 4 Frozen Bananas
1 cup of Strawberries
4 Leaves of Kale
1 – 2 cups of Spinach
Water

Super Detox:
2 large cucumbers
Handful of Cilantro
1 Lemon
50g of ginger
3 – 4 green apples

Digestion Healer:
2 Frozen bananas
3 cups of papayas with seeds
1 – 2 Aloe Vera leaves
4 Medjool dates
Water

Possibilities are endless, just respect the tips I gave you and make your own!

 

 

 

 

Carrot Cake – Vegan – Raw or cooked

Super easy recipe. Super tasty. Super healthy. What to ask more? Here it is!
For this recipe you need a high speed blender or food processor.

 

Ingredients:

 

The Cake:
6 to 8 Carrots
70g of Chestnuts Soaked
25g of Thompson raisins
10 Medjool Dates Soaked
1 Tbsp of Cinnamon
1 Cup of Coconut flour
1/2 Tbsp of Salt
50g of Ginger
2 Tbsp of Coconut oil
The Icing:
1 Cup of Cashew
2 Tbsp of Coconut oil
3 Tbsp of Nutritional Yeast
1/2 Cup of Maple Syrup

The Cake:
img_1479.jpg

First step is to grate 6 to 8 carrots and 50g of ginger. If you have a juicer, then make yourself a carrot juice and keep the pulp for this recipe! Put in a large bowl.

In your high speed blender or food processor, put the chestnuts and give it a little pulse until they are in small pieces. Add them to your large bowl.

In your high speed blender or food processor, put your soaked Medjool dates, cinnamon, salt and Coconut oil, with a little bit of water until you have a thick caramel. Add to your large bowl.

Add the rest of the ingredients in the bowl: Coconut flour and Thompson raisins. Mix well. Put in a cake pan. You can put in the dehydrator to give it a little crust or in the refrigerator.

For the icing:

In your high speed blender, add all the ingredients: Cashews, Coconut oil, Nutritional yeast, and Maple syrup. Blend until smooth.

Spread on your cake and put in the refrigerator for solidification.

For the cooked Vegan option:

Add 75g of flour with 2 Tbsp of soaked Chia seeds to the cake and put in the oven at 180¬įC for 35 to 40 minutes.

 

 

 

Raw Oatmeal Energy Wafers

Those wafers are incredibly packed with energy and is a perfect snack to bring to school, work or a hike. It’s easy to make, and it’s the perfect healthy collation. For this recipe you need a Dehydrator¬†and a High speed blender.

Ingredients:
9 servings

  • 300g of Rolled OatsIMG_1462.JPG
  • 60g of Oat flour (Blended)
  • 150g of Soaked Thompson Raisins
  • 150g of Soaked Pumpkin Seeds
  • 65g of Soaked Hemp seeds
  • 10 Medjool Dates or 250g of pitted Dates
  • 1 Banana
  • 1 Tbsp of salt
  • (Optional) Chia Seeds

 

Recipe:

Heat 2 cups of filtered water until medium cold and put in a large bowl with 200g of rolled oat. Set a side.

In your high speed blender, put 60g of rolled oats and blend until it turns to flour. Put a side in a content.

In you high speed blender, put dates, banana, salt, and a little bit of water until it’s blended smooth and thick.

With a cheesecloth, drain the water from the soaked rolled oats. Press it well and remove most of the remaining water. Put them in a large bowl.

Add all the rest of the ingredients: 100g of un-soaked rolled oats, oat flour, raisins, pumpkin seeds, hemp seeds and blended mixture. Mix well.

Create wafers shape cookies in a non-sticky dehydrator sheets.¬†IMG_1468I like to make them about 1/2 an inch of thickness so that it’s still smooth inside.

(Optional) Sprinkle some chia seeds on one side of the wafers.

In a dehydrator at 110¬į for about 8 hours more or less, depending on how hard or tender you want them.

Crispy Cheesy Kale Chips

Raw, dehydrated kale chips is a classic for vegans and raw foodists. It’s super easy to make your own. I’ll show you how to make them perfect! All you need is a dehydrator and a high speed blender / food processor for this recipe.

 

Ingredients:
  • 2 Heads of Kale
  • 300 – 350g of of nuts of your choice
  • 50g of Nutritional Yeast
  • Juice of 1 Lemon
  • 3 Cloves of garlic
  • 1 Red Bell Pepper
  • 1/2 cup of filtered water

 

Recipe:

Soak you nuts over-night or for about 8 to 12 hours.

Wash your kale and remove the leaves from the large main stem. Cut your kale into small to medium bite-size. Put in a salad spinner to remove the water then in a large salad bowl.

In a high speed blender put all the ingredients. nuts, garlic, bell pepper nutritional yeast, lemon juice and the water. Blend until smooth but thick. 

Add the mixture with the Kale and mix very well.img_1474.jpg
Make sure the leaves are well covered with the nut mixture.
Spread into dehydrator trays.

Put them in a dehydrator at 110¬į for 8 to 12 hours.

For conservation I suggest putting them in pot with a close lid, in the refrigerator. They stay crispy for a week.

*If you want them next level, add some Vegan fermented cheese to you mixture!

Kale

Enjoy!

 

Nut Cheeses! Secret Recipe

I tried many experiments with nut cheeses. It was hard to get a satisfying texture or taste. I finally found the perfect easy recipe! Let me show you step by step how to make your own vegan fermented cheeses and you won’t believe it’s actually vegan! You can finally get over your milk cheese cravings, go cruelty free and save a lot of money instead of buying expensive ones in markets.

First step:
Making a nut milk

IMG_1424

IMG_1422

You can use any kind of nuts you like. Possibilities are endless and you can experiment with it. Soak your nuts overnight or for 8 to 12 hours. To make the milk use around 1 cup of nuts for 1 cups of water in a Vitamix or a high speed blender. Blend until smooth for about 3 minutes. If the texture is too thick add water until you see a vortex forming in top of your blender.

IMG_1426

Do not filter the milk, put the mixture directly in a glass jar (preferably boiled for 5 minutes to sterilize).

Allow some space in the jar, the mixture will grow as it ferments.

 

 

Second step:
Probiotic

There is a lot of methods to ferment your cheeses with healthy bacterias. You can simply buy probiotic capsules and put in your mixture. You can also make rejuvelac OR in my opinion the best and cheapest way to do it is with water Kefir! If you make your own Kefir, use a a little bit of your water Kefir from the first fermentation in your nut milk.
IMG_1427I use about 1/4 of a cup of Kefir for two cups of nuts. Add the water Kefir to your jar of nut milk and add about 1/4 to 1/2 a teaspoon of sea salt or himalayan salt and half a lemon juice to stimulate the probiotic to grow.

Mix well and cover with a cloth. Let it ferment for 36 to 48h at room temperature. The mixture is supposed to grow and you should see the water deposit in the bottom.

Third step:
Draining

IMG_1428After 36 to 48h, boil some cheese cloths, a mason jar and a plastic net for few minutes. Put two layers of cheesecloths in the sterilized net. ( I found that the best nets for this process are simple strawberry plastic net ).

 

IMG_1430Pour the net in a bowl and put your mixture in the cheesecloth.

IMG_1431

Twist your cheesecloth, make a little pocket and try to remove most of the liquid by squeezing and hand-pressing it.

 

IMG_1432

(I suggest you keep the liquid in a jar and use it for any kind of recipe that needs water).

 

 

 

IMG_1433Put it back in the net and fold the cheesecloth over the¬†mixture. Fill the sterilized mason jar with water close it well and put it on top of the net containing the mixture. Then put the net inside a small bowl that fits so that it doesn’t touch the bottom. The excess water from the pressure will slowly fall in this bowl. Let it ferment at room temperature for 2 to 3 days¬†or until texture and¬†IMG_1434taste is as you desire. The amount of water in your mixture will influence the texture. The more there is liquid the more soft it’ll be. I suggest you go check everyday and taste, you will see how it progresses. If you desire a harder cheese, you can either put more weight or hand-press it more. The more you let it ferment, the more it will have a pronounced taste.
A dark crust might also form the more you wait. Don’t worry, this is totally normal.

Fourth step:
Seasonings

Now it’s time to be creative. I like to spice my cheeses with chives, salt, nutritional yeast, garlic, if you like a smoky flavour you might add some liquid smoke. It’s up to you and there is no specific way to do it. Trust your taste buds and taste as you season your cheese. That’s the secret. Add your seasonings, mix your cheese and mold it with the shape you want. Put your molded cheese in a plate covered with a cheesecloth and store in the fridge. The cheese will continue to ferment (but slowly) in cold temperature and will also harden. I like to let it create a small crust for a few days in the fridge before consuming. You can also eat it right away. After more than a week in the fridge, you might want to cover completely with a cheese cloth, brown paper or plastic wrap. At this point cheeses are hardly perishable. It stays good for weeks even months the only differences are the hardness and a stronger taste, as long as there is no mold forming. That’s it!

 

Enjoy your home made cheeses!

Water Kefir, The Healthy Probiotic Drink

Water Kefir is a great way to get your daily probiotics. It’s a fizzy drink just like soda that you can make yourself, easily, with flavours you want. If you have a bad habit by drinking unhealthy soft drinks, this is an amazing way to get over it and be satisfied! Kefir grains are very cheap, you can find some on eBay or Amazon easily for less than five dollars. The magical thing about Kefir grains is that they multiply themselves overtime and after few months, you may have twice the quantity you had in the beginning. You buy the grains once, and you have a lifetime of grains if you do it right and maintain their life! After a while you will even have too much grains. At this point, you may give them or use them as fertilizer. I’ve been doing water Kefir for a year now and did a lot of experiments. In this article, I will share how to do it right and different ways of doing it so that you will be successful.

Kefir likes two main things: Sugar and minerals. I Tried with different kind of Sugar and the best results in my experiences is brown sugar, or cane sugar. For the minerals it’s pink himalayan salt and Blackstrap molasses.

When you buy the grains they might be dehydrated at first. You need a few batches (2 to 3) so that they fully activate and “wake up”.

kefir-grains.jpg

If you receive the grains in a dormant state (dehydrated) you need to put them in a glass Jar with 4 cups of room temperate water and 4 tbsp of sugar. Put a cloth on your jar and put the jar in a dark place for 72 hours. Strain in cool water and do a working recipe, check if the grains are working properly and the grains have converted most of the sugar. You should perceive the colour of the water changing, being more lighter the more it ferments as the Kefir consume the sugar. If they aren’t balanced yet, strain the grains and repeat.

Putting your grains to sleep:

You are travelling or want to hold your production of water Kefir? No problem, you can put them to sleep. Put your grains in a mason jar with about 4 Tbsp of sugar and a pinch of himalayan salt. Put the jar in the fridge. it can rest for more than 3 months this way. It’s also good to put them to sleep once in a while if you feel that they are becoming less effective.

kefir-f1.jpg

*F1 = First Fermentation

(1Tbsp Kefir = 1 Cup of Water + 1 Tbsp of Sugar)
The ratio is pretty much the same and F1 will barely change. I like to add a date or fig and do a pocket with a cheesecloth so no pulp residue is getting in my grains.

*F2 = Second Fermentation

Usually it’s the step were you add your flavours and bottle hermetically at room temperature

*F3 = Third Fermentation

Optional in the case you want to add ole fruits

Working recipe:

Basic formula:

  • F1: 1 Tbsp of Kefir grains per cup of water + 1Tbsp of Sugar. Add A pinch of himalayan salt (around 1g or less) and about 1g to 2g of Blackstrap Molasses to your final mixture, Mix until dissolved. (I like to add 1 Medjool Date or 1 Fig in the Jar, you can also add two halves of organic lemon or lime. It gives extra fizziness.)
  • F2: Put the liquid separated from the grains in a hermetic glass bottle with a (ideally plastic) strainer. Let at least 2 inches of air in the bottle. Close the bottle and let it sit at room temperature for 24 to 48h. At this point carbonization is being produced.
  • Put in the fridge and drink when it’s cold. Be careful and ready when opening for your first experience. If your grains are really active it might be very carbonized.
  • If it’s too carbonized, next time, let it sit at room temperature for less time. If not enough, for longer.
  • Put back the grains in the glass jar from F1 and start a new batch. Do not rinse your grains, it might disturb them, just put them back. After two to three batches I suggest you clean the Jar with soap or put in boiling water.

* The ideal is 1Tbsp of grains for 1cup of water, although, you can do larger batches with less grains, just ferment for longer in F1.

Ginger Pineapple:

kefir.jpg

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 2 Cups of fresh Pineapple juice from a juicer, 30g of ginger juiced. Bottled for 48h at room temperature.

Lime Ginger Ale:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 60g of ginger juiced with 1 dehydrated apricot and the juice of 2 limes. Bottled for 48h at room temperature.

Medicinal Aloe Vera Pineapple:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 2 cups of Pineapple juice, the juice of 1 apple, 20g of juiced ginger, 60g of Aloe vera Pulp. You can also juice the leaves to add extra nutritions. Bottled for 24h (Aloe makes it super fizzy for some reason)

Orange Crush:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 1 1/2 cups of Freshly juiced oranges, the juice of 1 lime. Bottled for 48h.

Coffee Cola:

  • F1: 8Tbs of Kefir grains, 6 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 4 cups of coffee, 2 Tbsp of brown sugar. Bottled for 48h at room temperature.

If you don’t have a juicer or want to keep it simple, you can put the fruits directly in the bottle in F2 or use the third fermentation. I do this formula if I want to put ole fruits and don’t want them in my bottles. I prefer not putting them in F1 because there will be some residue of pulp with the grains and might lead to contamination overtime. Here is an example:

Ginger Pineapple:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 48 to 72 hours
  • F2: A quarter of a pineapple cut in pieces and 30g of grated ginger put in a different Jar, without the grains, covered with a cloth for 48h
  • F3: Put the liquid with or without the fruits in closed hermetic glass bottles and let sit for 24h at room temperature.

There is infinite possibilities of recipes. Try your own, do some experiments and share them in the comments if you find some great ones!

Make coconut yogurt fermented with your water Kefir!