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Posts Posts by: "Donna Schwenk"

  People have the mistaken idea that I only eat cultured foods all day long. Although there are a lot of days that I do eat only cultured foods, this is not the norm. I mostly eat them because they’re easy for me to prepare and are what I call healthy fast food. You…(Read More)

×Kefir Grains Here’s a list of the different types of good bacteria and yeast in kefir grains: Bacteria Species Lactobacillus Lb. acidophilus Lb. brevis Lb. casei subsp. casei Lb. casei subsp. rhamnosus Lb. paracasei subsp. paracasei Lb. fermentum Lb. cellobiosus Lb. delbrueckii subsp. bulgaricus Lb. delbrueckii subsp. lactis Lb. fructivorans Lb. helveticus subsp. lactis…(Read More)

I usually make sourdough bread once or twice a week. I make sourdough more than sprouted bread as my family likes it better and I enjoy making it so much. There is nothing as special as having a sourdough starter that has your own unique yeasts from your kitchen and hometown – that makes it…(Read More)

My husband was called for jury duty this week and found himself in jury selection for a case involving a very popular restaurant. The complainant was a woman who said she got carpal tunnel syndrome on the job, was treated, and then six months later was fired. My husband was picked as Juror Number Two…(Read More)

Your body’s ability to heal is greater than anyone has permitted you to believe. My husband is used to my crazy new ideas and has become accustomed to my enthusiasm for whatever happens to be my latest discovery. He goes along for the ride but never jumps in with both feet until coaxed. Kombucha…(Read More)

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad. This is a favorite summertime salad made with cucumbers, tomatoes, and red onions that are abundant in the summertime. The taste is so light and fresh that I can eat gallons of this salad. I have had this…(Read More)

I often make fermented vegetables using a canning jar with a lid, but there are many methods and vessels you can use to make cultured vegetables. Some say you should only use an airlock jar to culture vegetables. They claim that the canning jar method doesn’t seal well enough to remove the oxygen (removing…(Read More)

This last month my husband and I had our 30th wedding anniversary. Ron and I and our three kids are a tribe and we’ve always done everything together. This was the first vacation we have had alone since our honeymoon which we spent on a houseboat in Lake Powell, Utah. So it seemed only…(Read More)

Are you ready to master kefir and eat it every day? Most diseases begin in your digestive system, including physical and mental disease. Once you heal your gut, your digestive system will begin to work properly again and disease symptoms will begin to resolve. Kefir is a great place to start. I have had my…(Read More)

My family has a history of high blood pressure. I struggled with high blood pressure on and off for years and was told to just expect to take medication for it. This made me fighting mad, and I didn’t want to accept it as predetermined destiny that I had no choice over. I wanted…(Read More)

So, what is the difference between kefir and yogurt? Which is better? Kefir is far superior, but yogurt has its benefits too. I read once that yogurt is like wine and kefir is more like champagne. It has more pizazz! To state it simply, yogurt felt like the first learning step in my cultured food…(Read More)

Fairest and best adorned is the salad whose dressing is cultured. I have been making this salad a lot lately. A while back I had my nephew, his girlfriend, and my older kids spend a few days with me due to a snow storm.  I watched these five young people devour this salad and ask…(Read More)

Have you heard of the fermented probiotic drink called Rejuvelac? The first time I heard of it I was just beginning with all things fermented and this drink intrigued me. I was fermenting so many things and I wanted to try this drink that so many raved about. What is Rejuvelac? A drink made from…(Read More)

“As the crust of a sourdough boule protects the tenderness within, so it is with the artisanal baker” Sourdough was one of the last cultured foods I tried. I found it had more of a learning curve than the other cultured foods but wasn’t hard, just new. I didn’t have anyone to help…(Read More)

Having babies is a big event. For me it was life threatening and life changing. My third pregnancy was actually the catalyst for this blog, my website, and my books. My pregnancy was a scary event – things quickly went from bad to worse and they delivered my baby 7.5 weeks early to save my…(Read More)

Have you tried making your own nut milks? Walnut milk is delicious and easy to make. I have been trying a lot of different recipe using different nut milks and I am really enjoying them. Kefir is easy and fun to make using nut milk, and is a great dairy free alternative to regular kefir…(Read More)

In the early days of making kombucha I would often let my kombucha go to long and it would lose it’s bubbliness.There was a few times, it turned so sour that it made me squint and gasp. I honestly thought I had killed my uvula. You know that little thing that hangs down…(Read More)

How to Make Kefir

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Kefir, how do you make it? It is quite simple and a lot of fun to make your own kefir. You can make kefir with a variety of milks – dairy and non-dairy milk. There are two ways to make kefir. One with grains that reproduce and will last a lifetime (if you don’t…(Read More)

   Learn to make probiotic foods in your home.   Over 60 recipes and 50+ color pictures on how to make Kefir, Kombucha, Cultured Vegetables and Sprouted flour. Question and answers about each of these, and my story of how my family healed. Click Here To Order Available in Soft Cover or E- Book &nbsp…(Read More)

“I’ll make you feed on berries and on roots, And feed on curds and whey, and suck the goat, And cabin in a cave, and bring you up To be a warrior, and command a camp. ~William Shakespeare (1564-1616) ‘Titus Andronicus’ Act IV Scene II One of the things I hope to accomplish…(Read More)

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