Posts Tagged ‘how to’

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

Up-level your green juicing and wild/superfood protocol for free! Yes, wild thistle juice is 100% free except the cost of cleaning your juicer. 😉  Better yet, this liver-soothing, blood-building potion is outstandingly good for you. Enjoy my video: http://youtu.be/56-h40R_b8w

 

Want more wild green elixirs? You’ll love the Wild Grass Dream in my book Superfood Beauty Elixirs: www.SuperfoodBeautyElixirs.com

 


I requested my Facebook friends submit LIVE their favorite superfood ingredients so that we could all co-create a top-notch smoothie together. Thank you Facebook friends – one of the tastiest and funnest-to-drink smoothies I have ever made!

Watch on YouTube: http://www.youtube.com/watch?v=OunLC3Maphg
Watch on NaturalNews: http://naturalnews.tv/v.asp?v=B1699CCFD84B4F396339FDFB419585E0

Written-out recipe:

Step 1: Simmer 20+ minutes in pot your tonic herb tea consisting of:
2 cups spring water
2 teaspoons shisandra berries (chopped)
2 teaspoons goji berries (chopped)
couple pinches prepared he shou wu
1/4 cup sliced and chopped reishi mushroom
1 tablespoon gynostemma
2 teaspoons rehmannia root

**All herbs can be ordered from Mountain Rose Herbs.**

Step 2: Make nut and seed mylk:
1 quart spring water
2 teaspoons almonds butter (I used soaked, dehydrated, stone ground almond butter made at home)
2 teaspoons chia seeds
1 teaspoon poppy seeds
big handful of soaked hazel nuts
big handful of soaked pecans
2 teaspoons hemp seeds
hot/warm tea from step 1, strained

Blend in a high-speed blender on high for 1 minute and strain through 3 nut mylk bags (1 inside the other for reenforcement) into a large bowl. Then pour back into blender.

Step 3: Add in remaining ingredients:
1 tablespoon raw cacao butter
2 teaspoons maca powder
1 teaspoon pine pollen
2 teaspoons raspberry powder
1 teaspoon coconut oil
small handful fresh blueberries
1 pinch bee pollen
1/2 teaspoon Bee Mana (royal jelly powder)
2 tablespoon birch xylitol
1 1/2 teaspoon vanilla bean powder
about 1/2 teaspoon KAL stevia extract powder (or use less if your are sensitive to stevia’s flavor)

Blend on high for at least 1 minute. Taste. Add more stevia if desired.

Step 4: Add in green ingredients and ice:
3 cups spring water ice cubes
1 – 2 teaspoons Chlorella
1 – 2 teaspoons Vitamineral Green

Blend on high for 10 seconds or until ice is homogenized. Serve in your favorite glass and share the love!

Learn how to SIMPLY make your own epic smoothies and elixirs at home: http://SuperfoodBeautyElixirs.com

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