Kefired Lemonade

Lemonade with probiotics: Cheap, Sneaky Nutrition for Your Kids!

Place the water kefir grains and all but 1/2 cup of the water into a mason jar or other sealable non-plastic container and set aside.
Place the remaining 1/2 cup water and the 1/4 cup sucanant in a saucepan and heat just enough to get the sucanant to dissolve. Set aside until cool then pour into the mason jar with the water and kefir grains. Cap tightly and allow to sit at room temperature for 24-48 hours.
Congratulations, you have now made basic water kefir. That’s all there is to it! Now let’s made lemonade with it.
Strain out the grains using a plastic sieve and set the grains aside to be used again. Take the water kefir and mix it with the remaining 1 tsp sucanant, lemon juice and the fresh ginger and pour it into a Grolsch lock-top bottle or other airtight container and return to the counter for 24 hours at room temperature.
Transfer the bottles to the fridge and chill thoroughly.
When you open the lock bottles, do be advised that they are highly carbonated and can explosively overflow. It’s best to open the bottles outside or over the sink with a rag thrown over the top. This is especially important if you leave the bottles on the counter longer than 24 hours, as it becomes more carbonated the longer you leave it. This morning I lost half of each bottle to the carbonated explosion as I had let it go two days too long. Whoops!
Taste and add a little additional sucanat or stevia if needed, to get the sweetness adjusted to the level your family likes. It took a pinch of stevia to make it just right since I had let fermentation go on long enough to consume almost all of the sweetener.

Avocado Green Smoothie

This avocado smoothie is such a treat! My recipe is based on the one that my dad used to make for me growing up. He fell in love with it in Brazil, there they call it vitamina de abacate.

Peel, slice, and freeze 1 ripe banana.
Add the banana and the rest of the ingredients (except for the sweetener) to the blender.
Blend until smooth and creamy.
Depending on the size of the banana and avocado it may need a little extra milk to help it blend. Taste to see if it needs sweetener. If it does add a few drops of stevia or a tsp of raw honey and blend one more time.
Pour into two 12 oz glasses and enjoy!

Spiced Mulled Cider

A warm & spicy non-alcoholic cider than can put on its party shoes with a shot of unfiltered sake!

Combine all ingredients in a large pot.
Bring to a boil.
Reduce to a simmer, cover and simmer for 1 hour.
Strain through a chinois or a fine mesh strainer lined with cheesecloth.
Return to a clean pot or crock pot, and warm over low-heat until service.
* I have used English Breakfast or Chai Tea, but any black tea will do. If you prefer decaffeinated, try orange or apple flavored herbal teas. When I brew, I use 4 tea bags for 4 cups of water. I steep for 5 minutes.

Fermented Hibiscus Tea

This recipe uses a water kefir fermentation process to ferment hibiscus flower, a tasty and nutritious flower.

Combine the 1 cup of sugar and three cups of water. Allow the sugar to dissolve thoroughly in the water. Add water kefir grains.
Cover with a tea cloth and set it aside for 24 hours. After 24 hours, strain out the water kefir grains.
Put the sugar water in a 1/2 gallon jar with the 2 cups of water and hibiscus flowers.
Allow the mixture to sit for several days until it reaches your desired level of sweetness.

Real Homemade Eggnog

Store-bought eggnog simply does not compare to homemade with raw milk or cream and pastured eggs!

Blend milk, eggs, honey and vanilla in blender until smooth. Let the foam settle or not, depending on your preference. Chill or not, depending on your preference. Sprinkle nutmeg atop each glass.

Raw Milk Kefir

Here is a simple method for making your own raw milk kefir at home.

In a glass jar, gently mix milk with kefir grains.
Cover the jar with a cheesecloth and a rubber band.
Leave out at room temperature for 12-24 hours.
Strain out the kefir grains (store in a glass jar with 1/2 cup of raw milk to save for the next batch).
Store kefir in refrigerator.

Raw Honey Lemonade

Using a blender to quickly emulsify the lemon and honey, enables the cook to preserve the beneficial enzymes and delicate nature of unpasteurized raw honey.

In a blender, combine raw honey and lemon juice. Blend on high for 30 seconds. Add water to blender. Pulse until combined. Chill until service. Serve over ice.

Strawberry Gingerade Coconut Kefir

This Drink is so delicious you’ll want to drink it everyday. it is fizzy and bubbly and full of flavor.It is a great way to get probiotics in your kids because it taste so good!

Heat 1 quart of young green coconut water to 92 degrees or skin temperature. (You can find coconut water in the Asian sections of your grocery store or health food stores.
Add entire foil package of Kefir culture packages ( purchase here. and stir to dissolve thoroughly.
You can also use 1/4 cup of kefir whey, but you will have to use a new cup of kefir whey each time to make this. With the culture packages you can use the first batch 13 to 17 times to make new batches or until it quits culturing.
Add 1 tbsp of fresh grated ginger
Pour into a close able vessel.Such as a bottle with a clamp down lid. It will now take 4-5 days for the kefir to culture at room temperature. The coconut water will become cloudy as the culture grows and it will become “fizzy” and lose it’s sweetness and become tart. When the coconut culture is done,add 4 or 5 frozen strawberries to about 8 ounces of the coconut kefir and whirl in a blender. Then sit down and enjoy this delicious probiotic drink. Or refrigerate for later.
If you used the Kefir culture packages save 6 tablespoons from each batch to inoculate the next quart of coconut water. It will culture faster each time. Many times it will only take a day to culture. You can do this up to 6 times on each package or until it stops culturing. Mine can go up to 13 times.
If you use 1/4 cup of kefir whey, you will start over each time with your kefir whey in new coconut juice.

Kombucha Floats Made With Kefir Ice Cream

The best way I know to get more bang for your buck with kombucha and kefir in one delicious dessert. The kombucha make the kefir ice cream bubble just like a real float. You get the benefits of many good bacterias and the liver cleansing benefits of kombucha.

Vanilla Kefir Ice Cream
1 cup plain kefir ( This also works great with Vanilla Lifeway Kefir )
2 1/2 cups milk
2 whole eggs
2 1/2 tsp vanilla
7 packages of stevia
Place all of these items in a blender and blend for about 1 minute. Pour this mixture into your ice cream freezer. Freeze according to manufacturers instruction on your ice cream maker.
Pour about 4 ounces of any flavor kombucha into a glass. Top with scoops of vanilla kefir ice cream and enjoy. Be careful when adding ice cream that it doesn’t over flow. It is foaming and bubbly. Soooo Good!!

Coffee Kombucha

This is quite delicious and super bubbly. Using the kombucha mushroom it makes coffee more alkaline and also helps reduce the caffeine. It also has the benefits of being probiotic.

You can cut this recipe in half for a smaller batch)
I make 3 Quarts of organic PLAIN coffee and add 1 cup of sugar as soon as it’s done. (This is the same recipe as when you are making regular Kombucha except you make Coffee instead of Tea)
Stir until the sugar is dissolved.
Once cooled, add 1 Cup of plain Kombucha and 1 of your extra Scoby’s. (When you make your second batch, you can use 1 cup of the Kombucha Coffee instead of the original Kombucha).
I think that the Kombucha Coffee ferments faster than the normal 6-14 days for plain Kombucha. But others think it takes longer. I only ferment mine for 3 days.So keep taste testing it until the sugar has been eaten out.
Check it often this drink gets really carbonated and even ferments in the fridge after it is done.
Enjoy this darker delightful version of Kombucha!

Cinnamon Basil Grape Soda

Lacto ferment sodas take the place of regular soda without all the sugar plus the extra bonus of being probiotic. It is super easy and you can use the first bottle as a starter for extra batches. It’s the fizz I love the most and it is naturally carbonated.

Place kefir pack in water and mix well.
Add all ingredients into a 1 liter bottle with a clamp down lid.
If you use the culture package let sit for 2 to 3 days or until bubbly and fizzy. If you use the kefir whey it can take longer 2 to 5 days to become fizzy. You should check it by opening the lid and you will hear and see the fizz. Then it is ready. It should also not be overly sweet but a little tart.
Then place in refrigerator.
You can take 1/2 cup of this fermented soda mixture and add some more grape juice, water and basil and ferment again. You can do this up to 7 to 13 times or until it stops becoming fizzy. Then you will need another culture package.