Posts Tagged ‘ferment’

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

In my new video “High Fruit? Low Fruit? Or…?,” I share an insight regarding the latest Internet health debates on sweet fruit intake, high sugar/low sugar, raw food, wild food, and indigenous-style eating. I have found that you can have your ultra healthful cake and eat it too…with a little-known clever food preparation.

All ancient and modern cultures have fermented foods. They take sugar-containing foods (some foods that are  edible raw/unfermented and foods that are not truly edible until fermentation) and subject them to a fermentation process (wines, kefirs, yogurts, cheeses, beers, sauerkrauts, sourdough bread, etc.) to create a NEW food. This new food – or ferment – has gone through a biological medium (usually a symbiotic colony of lactobacilli (good bacteria) and yeasts (good fungi) that eats up the sugar and turns it into more probiotic bacteria, amino acids, B vitamins, and a huge amount of co-factor nutrients that do wonders for our health.

This is sprouted oats blended with kefir grains and spring water. This will ferment to create the base of a raw sourdough bread.

A ferment typically takes 36 hours to many months to finish depending on the ferment and thus it can do what our own intestines (which are also rich in good bacteria and yeasts) cannot because our digestive process should be 24 hours or less. For the hardcore raw food simplicity eaters who think that we can skip ferments, this is a big concept to accept.

We must also accept the fact that most agricultural food (from the farm and the garden) has undergone a multi-generational genetic change through selective breeding based on farmer’s preference, which typically makes a food bigger (less nutrient dense), sweeter (too much sugar than we need) and less bitter (not enough medicines, which act to nourish our body’s immune system, endocrine system, nervous system, etc.). On the flip side, we must also accept that a lot of wild

Master Cleanse Kefir from the book "Superfood Beauty Elixirs." (http://SuperfoodBeautyElixirs.com) Unlike the typical master cleanse lemonade which is loaded with maple sugar, this ultra-low-glycemic version is rich in coconut kefir's probiotics, B vitamins, amino acids and many co-factor nutrients.

food is often very small, not pleasantly sweet, and too high in bitters (too many alkloids can be toxic to consume strait).

Interestingly, fermentation can be a solution to rendering BOTH the agricultural foods and the highly medicinal wild foods into a more ideal food for us humans to consume: a ferment.

For example, agricultural fruits have too much sugar for most people to handle without spiking blood sugar. However, if we ferment fruits in a controlled manner we end up with a low-sugar beverage that is even more nutritious than the fruit itself. We also can take highly medicinal food and let a ferment break down some of the harsh alkaloids. Wild cruciferous (and to some extent domesticated cruciferous too like the common cabbages) have goitrogens (thyroid function suppressors), but upon fermenting them into a sauerkraut the goitrogens are broken down. The phytates (anti-nutrients that block our absorption of certain nutrients) in seeds can be broken down through sprouting (which is similar to fermentation in that you are activating an enzymatic process via soaking seeds in water) and fermenting when making seed mylk kefirs/yogurts.

Most fermented products available at your local health food store are NOT organic and are often adulterated with extra cane sugar and preservatives. Or in the case of many store-bought kombuchas,

the kombucha ferment is just not DONE yet, and thus a lot of sugar still remains to be eaten and turned into other nutrients. Organic unpasteurized sauerkrauts are easy to find, but all the other ferments are few and far between: raw kefirs, organic pure meads and ciders, organic pure vinegars (other than apple cider vinegar)…these varieties of ferments are not conveniently available for us high-quality seekers yet. Thus I hope my article and video inspire you to start making your own from scratch so that you can have a variety of ferments to add into your regimen. Do some research online and start making your own kefirs and other ferments in your own kitchen.

To learn how to make the most outrageous coconut water kefirs ever (along with many other top-notch superfood liquid recipes!) please ORDER my Superfood Beauty Elixirs book today!

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