Posts Tagged ‘coconut water kefir’
Earlier this week I unveiled the recipe I make nearly every morning: The Goji Power Elixir. Well, if there is one drink that is even more therapeutic (yet recommended for daily consumption) and deliciously goji berry-ific, it’s my Goji Ginger Soda Pop recipe – but don’t worry, this is sugar-free, nearly-non-glycemic, diabetic-safe, sustainably mood-lifting, immune-strengthening, seriously energizing, effervescent (fizzy!) pure goodness…**
This elixir will:
Implant your gut with approximately 1 trillion immune-strengthening, digestive boosting probiotic bacteria
Instantly make you smile and brighten your mood for hours**
Build resilience to stress**
Beautify you from the inside out
Fuel your body with all 9 essential amino acids (Effortlessly Digested Complete Protein)
Activate your endocrine system as it contains one of the only plants proven to boost human growth hormone**
Fend off and protect your body against candida and yeast overgrowth**
Be sharable with family, friends and kids because it tastes like gourmet soda
Goji Ginger Soda Pop
~This is a naturally carbonated living food with as much probiotic punch as a whole bottle of probiotic capsules~
Blend in any blender:
2 cups coconut water kefir – takes a day or 2 to make – learn how to make coconut water kefir here – also available to buy ready made at many natural food stores
1 cup spring water ice cubes
2-3 teaspoons Longevity Power Goji Joy – for deeply nutritive, immune system, happiness, antioxidant, complete protein goodness with 12X the power of whole dried goji berries**
1/4 teaspoon or so stevia extract powder, to taste (My favorite most mellow flavored stevia extract powder is the NOW Better Stevia brand)
1/8 teaspoon sea salt
1/8 teaspoon freshly micro-planed/grated ginger
3-5 drops organic orange extract liquid, to taste
2-4 teaspoons fresh Aloe Vera inner gel, to taste
1/2 teaspoon Longevity Power Pearl Extract – for beauty and alkalinity**
Strain through a nut mylk bag to remove the ginger bits, into a medium-sized bowl. Transfer from the bowl into glassware of choice. May your day sparkle with magnificent health!
To your greatest health!
P.S. Would you love more life-affirming elixirs like this?
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**Disclaimer: Results may vary from individual to individual, based on health conditions, diet, weight, physical exercise and lifestyle habits. These statements have not been evaluated by the FDA, and are for informational and educational use only. Our products are not intended to diagnose, treat or cure any disease. Individuals taking medications and those with known medical conditions, as well as pregnant or breastfeeding women, should consult with their holistic physician before using these or any nutritional products.
Coconut water kefir is very easy to make in just 2 days. You will need:
~ At least 3 fresh coconuts (the young Thai coconuts at a natural food store or Asian mart will do, or better yet, if you live in the tropics, get wild coconuts from your local farmers market)
use coconut water cartons (a lot easier for most!) that are popularly found as a pasteurized product which will be made living upon fermentation.
~ Water Kefir grains: Fresh wet kefir grains (looks like bits of soggy white rice) can be ordered organic and vegan from eBay.com for about $10. When your grains arrive, store them in a glass jar in the refrigerator or use them all to make a batch of kefir immediately. Do not order dairy kefir grains for making coconut water kefir.
~ If using fresh coconuts:
A cheap, dull long serrated knife with a sturdy handle (no sharp serrated teeth, as they would break) or a Coco Jack
A half-gallon or 1 gallon clean glass jar, cleaned very well or sterilized
If using bottled coconut water: Pour the kefir grains into the carton opening. Tighten cap back on. Keep in a room temperature place (not cold nor very warm) for 36 to 48 hours. Come back and taste. The coconut water should have turned cloudy white and become effervescent (carbonated), having become a probiotic-rich kefir.
If using fresh coconuts: Place your 3 fresh young Thai coconuts on a sturdy counter. One at a time, take a coconut, hold it down firmly with your hand on its side (so that the pointy end faces your knife hand) and with your serrated knife saw off the husk at the pointy end until you have a couple square inches of the inner light brown husk showing bare.
Be extra careful, watch your fingers and avoid slipping from your grip on the coconut. Saw off the top half inch creating a lid that reveals a 1 to 2 inch hole with the white coconut inner meat exposed. Halfway into cutting the lid, rotate the coconut so that the lid faces upward, preventing the inner coconut water from leaking out (if a little leaks out don’t worry about it).
Pour out the coconut water into a half-gallon or larger glass jar and drop the kefir grains in. Do not tighten a lid over the jar. Keep the air flowing to avoid explosions. Wrap a towel over and around the jar and keep in a room temperature place (not cold nor very warm) for 36 to 48 hours. Come back and taste. The coconut water should have turned cloudy white and become effervescent (carbonated), having become a probiotic-rich kefir.
Properly finished coconut water kefir should taste somewhat intense, with a hint of sweetness but not sugariness left and a little bit of vinegar flavor present. If you leave the jar out for a few more days you will create vinegar that is suitable for salad dressings, but too sour for our elixir recipes.
Strain the coconut water kefir into a separate glass jar and store it in the refrigerator or use it immediately with your kefir elixir recipes. Rinse the kefir grains and store them in a small glass jar in the refrigerator or use them immediately in another fresh batch of coconut water kefir.
Once you’ve made fresh coconut water kefir you can upgrade it to the easy and delicious Goji Ginger Soda Pop Recipe!
Founder, Longevity Power