Posts Tagged ‘coconut’

Remember when kombucha had just a tiny little corner in the refrigerated drink section of a natural food store? Fast forward 10 years, and today most stores now have multiple big end caps  of kombucha with many competing companies. It’s almost cliché to make a kombucha reference in a yoga studio these days.

Here’s the insight: Bottled water kefir (a somewhat different ferment from kombucha) currently has just a tiny little refrigerated corner. Trust me, water kefirs are the next kombucha. Specifically, coconut water and fruit juice kefirs. They work for more people because there is no residual caffeine, nor a significant sugar content left because unprocessed sugars (from the coconut water and fruit) get eaten up by probiotic kefir bacteria more completely than sugar cane and honey.

But, you don’t have to wait for a big selection at the store – you can make it at home right now (and it only takes a couple days to ferment!).

 

Coconut Water Kefir

Coconut Water + Watermelon Juice transforming into the Ultimate Summer Kefir Elixir

Pour 1 big size bottle of coconut water (not from concentrate) into a clean half gallon mason jar (it’s okay if it is pasteurized coconut water because it will become a living food).

OPTIONAL: Add freshly juiced organic watermelon or your favorite organic fruit juice

Add fresh organic water kefir grains (available from eBay) OR a dash (at least 1 tablespoon) of coconut water kefir (there are a few brands at many natural food stores including Kevita and Tonix).

Cover jar with a clean hand towel (allow air to be able to go into jar as this is an aerobic ferment which needs oxygen) and let sit for 24 hours during warm weather or 2-6 days if cool or cold weather.

Kefir is done when effervescent, not sugary sweet anymore, and tangy (due to the lactic acid produced by our friends – the probiotic bacteria – in the kefir culture). When kefir tastes done, refrigerate immediately to stop the kefir from producing an excessive amount of lactic acid. If your kefir grows kefir grains (looks like cooked white rice globules) (kefir does not always create grains: sometimes the kefir culture remains dissipated throughout the whole kefir) you should strain them out and continue to feed them by starting another batch of coconut/fruit-based kefir.

Want more immuno-enhancing, digestion-boosting water kefir recipes?! You’ll love the kefir elixirs in my book Superfood Beauty Elixirs.

 

2 HUGE Announcements:

1. Speaking of elixirs this summer, please go to http://LongevityPower.com and “pre-order” your stash of Longevity in a Bottle, my newest product, the world’s most comprehensive organic herbal superfood formula. Enjoy my exciting video all about it HERE.

2. For my greater San Francisco Bay Area readers, please join my new meetup, Bay Area Spring Water, Wild Food, and Vitality Meetup Group: http://www.meetup.com/BayAreaSpringWater/

 

To the your greatest vision of your life,

Christian

Twas the night before Christmas, when your kitchen elf self rocked it,

Making Raw Superfood Cookies, covered in chocolate.

Merry Christmas to all, and to all a healthy Santa Claus cookie! St. Nick will really be flyin’ tonight after he takes a few bites out of these easy-to-make Superfoodized low-glycemic raw chocolate-striped cookies.

Christmas morning there will be bites out of these...

2 cups Brazil nuts, soaked

1/2 cup coconut shreds

3 tablespoons hazel nut butter (or your nut butter of choice, but hazel has a great “winter flavor” to it)

3 tablespoons birch xylitol (or your favorite sweetener of choice)

1 tablespoon cacao butter

1 1/2 teaspoons goji berries

1 1/2 teaspoons vanilla bean powder

1/4 teaspoon sea salt

1 pinch Organic stevia extract powder (NOW brand is the most mellow sweet flavor)

1 pinch freshly grated nutmeg (grate using a fine micro-plane)

1 pinch cinnamon

1 pinch grated fresh ginger

OPTIONAL: a few pinches of medicinal mushroom extract powder

Blend in a food processor until sticky but still mealy. Make lightly pressed (don’t over compress as we want our cookies light and crispy, not too dense) cookie shapes on a dehydrator tray with solid sheet. Dehydrate at about 120*F for 6 to 12 hours, until crispy on the outside but still somewhat moist on the inside.

You can start eating them warm at this point, but to make the chocolate stripes, first place the cookies on a plate in the refrigerator until cool. Then drizzle stripes of melted chocoalte over the cookies using your favorite raw chocolate recipe. Don’t use raw chocolate syrup. Use a chocolate that contains cacao butter or coconut oil in it so that the chocolate solidifies on the chilled cookies.

Serve yourself and serve Santa and his elves,

Just don’t let the dog or cat serve themselves.

Merry Christmas!

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