Archive for the ‘Fermented Recipes’ Category
Growing up, I would usually drink 2 glasses of water or soda with every large meal.
Then for many years I listened to a lot of the diet dogma that says don’t drink anything with food EVER or else you’ll dilute your stomach acid, your enzymes and your soul itself! But is that true?
What are the most optimal choices for drinking liquids with your solids?
It’s a question that comes up on our path to greater health and our journey to perfect our digestion (and thus improve our immune system, energy levels and utilization of essential nutrients).
I’ve discovered that there is a middle way that works for my body, and according to much science and testimonial, this homemade elixir 4-point formula works for many health-driven people like you too. And it’s the absolutely fun, mood-lifting, digestion-boosting, food-assimilation-enhancing, hydrating, soda-like beverage you may gulp guilt-free with lunch, dinner and snacks.
If you don’t crave liquid when eating (I usually don’t), you may drink this simple concoction before or after your meal.
If you have sensitive digestion, the following may be crucial to your continued healing. If your digestion is already strong and regular, consider this rocket fuel to go that much farther with your state of health.
Here’s the 4-point formula for a digestion-aiding** elixir imbibed with a meal.
Try to have at least 2 out of 4 of these qualities when creating your elixir (the absolute best ever recipe version of this follows.)
1. Contains some acidity: Not acid-forming, but simply acidic (a.k.a. slightly sour). May contain lemon/lime juice, vitamin C rich berries, natural carbonation which is gently acidic, or lactic acid (in fermented beverages). This makes your drink agreeable to your stomach environment.
2. Contains some unrefined sea salt: Sodium chloride (salt) goes great with hydrochloric acid (stomach acid). Many cases of low stomach acid are related to a salt deficiency or an imbalance of electrolytes which may be corrected with more slightly salty pure water in elixir form.
3. Contains digestion and assimilation boosting herbs or spices. From ginger to goji berry, there are substances that taste amazing and stimulate healthy digestion and nutrient absorption in your GI tract.
4. Low to no sugar or is fermented. A sugary or fruit drink will tend to create a bad fermentation bloating bomb. Best to consume stevia-sweetened elixirs or probiotic-rich fermented drinks (water kefirs, kombucha, etc. in which the sugar has been converted by the beneficial bacteria into lactic acid and nutrients).
Tonic ‘Roy Rogers’ Cocktail
When I was a kid I would always order a ‘Shirley Temple’ (lemon-lime soda or ginger ale mixed with grenadine syrup) or a ‘Roy Rogers’ (cola mixed with grenadine) when dining out with my folks. I survived the sugar load! However, in appreciation for non-alcoholic cocktail nostalgia, I present to you the most bliss-inducing, digestion and nutrient assimilation enhancing beverage – perfect for you, family, friends, and kids 8 to 108+!
Blend on medium for 20 seconds in a blender:
5 cups spring water
1 tablespoon Longevity Power Goji Joy (goji synergizes the efficacy of food and herbs and enhances their assimilation in the digestive system)
Juice of 1 organic lime
1/4 teaspoon sea salt
1/8 teaspoon KAL Stevia Extract powder, or more to taste
Likey the alcohol? Give this drink a few squirts of your favorite tonic herb tincture. 😉
Desire probiotics and fizz? Replace half the spring water with fresh coconut water kefir
For more digestion boosting: 1/4 teaspoon freshly micro-planed organic finer
Pour into glasses with a few ice cubes. Serve with a glass or plastic-free straw. Love your food. Love your drink. Love yourself. Happy belly! Cheers!
**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