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Coconut Clementine Water Kefir

This recipe is great for winter time when clementines are in season, and your body is needing extra vitamin C to fight off colds and viruses. I love adding clementine juice to coconut kefir. The addition of clementine juice makes a wonderful drink filled with nutrients and tons of Vitamin C. More than half of your daily value for vitamin C is in one clementine!

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Gingerbread Water Kefir

The flavor of gingerbread comes from blackstrap molasses, ginger and spices. This water kefir doesn’t disappoint. Always use blackstrap molasses as opposed to regular molasses as it supplies minerals. Cultures and your body love minerals.

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Pumpkin Chai Kefir Smoothie

One of my favorite smoothies. It has a secret ingredient (chai tea bag) that gives it loads of flavor. Don’t forget the topping. It will have you eating more pumpkin because of the deliciousness.

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Sweet ‘n’ Sour SCOBY Sorbet

You will fool even yourself with this one! Use your extra SCOBYS and lots of ice and you have a cool summer treat. It’s a unique flavor and texture when mixed with fruit and herbs. You’ll want to use all your SCOBYs to make sorbets.

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SCOBY Garlic Dressing

This one is loaded with fermented garlic and SCOBYs. This dressing is a powerful detoxifier and a delight to the tastebuds! This is a powerhouse dressing!

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SCOBY Fruity Popsicles

Just another sneaky way to add extra probiotics into your life and use up that ever growing mound of Kombucha Scobys. Don’t be afraid of eating your scobys. They are made of cellulose, or long strands of linked glucose, which we know more commonly as fiber. They aids in waste removal, including metabolic waste normally excreted in bile. They also have no calories. Check out this blog to find More ways to use your scobys.

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SCOBY Pie Crust

This is the very first weird experiment my daughter Maci ever made with a SCOBY. I thought she had lost her mind until I tried it. You’ll be surprised how good this is and nobody will ever know it’s made with SCOBYs. Maci loves this pie crust and uses it often.

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SCOBY Smoothie!

You can make any of your favorite smoothie recipes and add 1/4 cup of SCOBY purée (or more) to it for a thicker, slightly tangy twist! Works great with kefir smoothies, too!

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Jun Kombucha

Traditional “Jun” is said to be a completely different culture than kombucha.  Jun is made with honey and green tea. There are some who believe it is just a hybrid of the traditional kombucha SCOBY. In any case, this is our kombucha version of Jun and to learn more check out this blog:

Jun! New Culture or Honey Kombucha Hybrid?

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Kimchi

Kimchi is an ancient dish that Koreans have been making for centuries. In fact, it is their national dish, and I’m sure that every family has their own recipe. My recipe is not as spicy as some, but you can adjust the seasonings to suit your taste.

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Coconut Water Kefir

This recipe is made using water kefir crystals, which are different than milk kefir grains. You can use them again and again to make a lot of water kefir. We recommend switching back to feeding it with sugar water every couple of feedings. Coconut water can be a little acidic and hard on the grains if they’re continually left in coconut water.

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Yerba Mate Tea Kombucha

There are many health benefits to yerba mate tea and it is revered in the tea world as an energy booster. Many who are sensitive to caffeine say that even though yerba mate is high in caffeine they don’t get the side effects like they might from coffee. It is an acquired taste for some. So if you are nervous about this recipe, make a half batch and cut every ingredient in half (except the SCOBY). Try this fun tea as a new base for your already delicious kombucha!

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Rooibos Kombucha

Rooibos tea is well known for it’s health benefits. It is said to promote healthy digestion, assist with weight loss and build stronger bones to name a few. Turn it into kombucha and you get even greater benefits, plus it is naturally caffeine free!

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Kefir Date Shake

Dates are packed with vitamins and minerals, but one of the most interesting things about dates is the presence of organic sulfur in them. This is a really hard element to find in a food source. Sulfur is incredibly important and is the third most abundant mineral in the body. Sulfur is essential for life and makes up vital amino acids used to create protein for cells, hormones, enzymes, and antibodies. It’s necessary for insulin production and sulfur detoxifies at the cellular level. It also relieves pain and makes for beautiful skin and hair.

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Grapefruit Mint Kombucha

When I was a little girl my dad loved grapefruits so much he bought special grapefruit spoons and knives that has edges to cut the grapefruits with. I developed a great love for grapefruits and during the month of April and May I try to have a grapefruit or its juice each day. I like to use bottled juice with this recipe because it gives a better, less strong flavor and doesn’t cause explosions. If you do use fresh grapefruit juice, only ferment 2-5 days.

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Carrot Kombucha

This kombucha is super bubbly and loaded with antioxidants and lots of vitamin A.
I think carrots are something special and that we should include them in our diets as much as possible. I love the flavor of fresh carrots. Nothing shouts, “Get back to your roots!” quite like carrots.

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Carrot Water Kefir

This has a mild carrot flavor that is so delightful I can’t really describe it. Just trust me you will love it!

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Pecan Milk Kefir

When making non dairy kefir, you just need to be sure the non dairy milk has eight grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy probiotics. If it doesn’t have eight grams of carbohydrates than you can add one teaspoon of date paste, or raw sugar, per quart. I have placed the recommended amounts for Pecan milk in the recipe below.

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Kefir Festive Pie

This recipe can be tweaked and made many ways. You can make it dairy free with coconut kefir cheese and tofutti. It can also be sugar free, which is how I make it, with stevia. It is also gluten free. Any way you decide to do it, you should really make this recipe. It’s pretty awesome. And remember, tofu is a fermented food too!

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Grinchy Kefir Smoothie

Spirulina is optional in this smoothie, but it has many benefits. It’s considered a superfood made from all-organic and all-fermented ingredients. Spirulina, quinoa, millet, brown rice, chickpeas, and seeds have been fermented with live, naturally-occurring beneficial microflora. All of the nutrients in this amazing food are predigested and are easily utilized by the body. Use Super Spirulina Plus daily to help naturally detoxify your body, maintain a healthy weight, and boost your energy. Check out my store to find the product .

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Almond Kefir

When making non-dairy kefir, you just need to be sure the non-dairy milk has at least 8 grams of carbohydrates to give the bacteria something to eat. It uses the sugars and creates probiotics for you. You don’t get the sugar but instead you get lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates, then you can add 1 teaspoon of date paste or raw sugar per quart to give the bacteria food so it can make probiotics.

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Kefir Cow Pies

No baking and you can make these in a flash! We love to make these when we watch football games. They take just minutes to throw together.

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Pumpkin Juice Kombucha

If you want bubbly kombucha, then this recipe is one of the most bubbly kombuchas we’ve ever had. Pumpkin is a prebiotic so it feeds good bacteria, makes it grow and multiply, and makes for lots of bubbles!

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Pina Colada Kefir Smoothie

I love to top this with fresh coconut. Toasting the coconut is even tastier, but it’s not necessary but is delicious. I’m always in a hurry and hungry and can hardly wait to eat this yummy smoothie. If you don’t have coconut kefir, no worries. Use regular kefir and add some extra shredded coconut to the smoothie.

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Three Patriotic Probiotic Smoothies

Sometimes we make things too complicated when it comes to the holidays and tend to rely too heavily on familiar old, unhealthy foods from our past.

This 4th you can make one or all of these delicious probiotic and patriotic smoothies for some healthy holiday fun!

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Coconut Kefir Ice Cream

Coconuts is one of the best sources of lauric acids, a protective type of fatty acid that can help with cholesterol and heart health. Lauric acid is also found in breast milk. In the body, lauric acid is converted to monolaurin, a molecule which has antiviral, antimicrobial, antifungal and antiprotozoan properties. Monolaurin destroys fungus, bacteria and virus at the molecular level in the body by attacking their lipid membranes, thus destroying them.This is a yummy kefir ice cream. The coconut milk makes it extra creamy. Don’t forget to top this with shredded coconut or my Magic Chocolate Topping. It makes this an ideal dessert for parties or company.

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Coconut Milk Kefir

When making non dairy kefir, you just need to be sure the non dairy milk has 8 grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates than you can add 1 teaspoon of date paste or raw sugar per quart to give the bacteria food so it can make probiotics.

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Cashew Kefir

When making non dairy kefir, you just need to be sure the non dairy milk has eight grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy probiotics. If it doesn’t have eight grams of carbohydrates than you can add one teaspoon of date paste, or raw sugar, per quart. I have placed the recommended amounts for cashew milk in the recipe below.

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Cultured Broccoli Salad In a Jar

This is a fun way to culture your broccoli. If you like broccoli salad made with raisins and carrots, you will love this. Just take it out of the jar and mix with some of my kombucha mayo (recipe in my book). You can also just use it as a topping for your salad. Add a head of fresh lettuce to a bowl, scoop out these veggies, and serve with your favorite dressing.

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Popeye Kefir Ice Cream

Spinach is a superfood and one of my favorite foods to add to foods for some added health benefits. With nutrients that include folate, vitamin c, niacin, riboflavin, and potassium spinach is an incredible food that doesn’t change the flavor of the food you add it too. One of my favorite cartoons growing up was Popeye the Sailor and he always ate spinach for extra strength. I suggest you do the same! I love this ice cream maker because it has a compressor and is always ready to make me ice cream whenever I need it. Click Here to Purchase

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Peanut Butter Kefir Ice Cream

You can substitute almond butter, cashew butter, or any nut butter for a great kefir ice cream. I use stevia in place of sugar in the recipe. Nuts and legumes are prebiotics, which is food for your bacteria to make it grow and multiply. These are considered some of the most satiating foods. Studies have found that people who eat nuts (tree nuts like cashews, almonds and pistachios, along with their legume pal, the peanut) live longer and healthier lives, with less risk of chronic ailments like heart disease, respiratory problems and Type 2 diabetes.

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Red, White, Blue and Cultured Too!!

This recipe takes just a few minutes to put together. It is super versatile with any kind of berries and it is incredibly good for you and really really yummy! You could even use it as a topping for shortcakes. You will love this super simple dessert loaded With Vitamin C, A and probiotics too!

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Kefir Fruit Dip

You got to admit it sure is pretty and it will please the inner world of bacteria and yeast that abide within us all. I love this stuff it has made me well and it gives me great joy to share it with you.

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Fermented Hummus

Hummus is a gateway to everything else in your refrigerator. Scoop out some hummus with cultured carrots or cucumbers are yummy too. Hummus is a good source of protein and fiber, chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins. Hummus is something I always have in my fridge.

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Cultured Peach Pico Salsa

Don’t forget to use this salsa in the Pico Bean Dip Recipe! This has a sweet and sour taste that gives flavor to many mexican dishes. Vitamin A is abundant in peaches, which is essential for sharp eyesight. It also protects against lung and mouth cancers, and helps maintain healthy mucus membranes and elasticity in the skin. The darker the peach’s flesh, the more vitamin A it contains. Peaches are good for you!

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Kombucha Coconut Smoothie

This smoothie is made with Greek yogurt which is food for bacteria in your gut. It’s important to eat different types of cultured foods because they have different strains of bacteria in them which enhance the bacteria that live inside of you.

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Tuscan Tomatoes

Tomatoes tend to get soggy the longer they ferment. This is due to the acidity of tomatoes. Salt will help keep vegetables that are fermenting firmer and crunchy, so don’t skip the salt. This is one of my husband’s favorite cultured vegetables and one he will actually make himself. We love to serve this with Tomato Bruschetta, check out the recipe!

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Cultured Chile Salsa

Use this salsa and Fermented Jalapenos to spice up your Mexican dishes. Cultured salsa is one of the easiest ways to get your family to try cultured foods. They are made in a blender so they’re super simple. I don’t know of a person who doesn’t like salsa. Salsa is chocked full of nutrients and this one has probiotics too!

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Whipped Kefir Topping

I love this topping and I use it often. It gives everything a little probiotics and it makes my whipped cream stay fresh and last longer. A little goes a long way with this recipe. This will last in a sealed container in the fridge for several weeks.

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Kefir Coconut Fruit Soup

Mangoes and strawberries topped with Kefir Coconut Ice Cream. So, so good! Coconut milk makes wonderful ice cream and the fruity concoction in the bottom of the bowl makes for one of the best combos. I could eat this everyday and in the summertime I eat it often. Strawberries have more vitamin C than orange juice and mangoes also give you an impressive amount of Vitamin C and A. Did you know mangoes are in the same family of plants as pistachios and cashews? Kind of interesting don’t you think?!

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Chocolate Kefir Nuts

I love, love chocolate. Sometimes I think it is the magnesium that chocolate contains that I crave and need. At least this is what I tell myself. This has just a little kefir mixed in the chocolate that makes the chocolate extra creamy. So I always say, if you’re gonna have sugar, have a cultured food with it. This way those little microbes can help consume some of the extra sugar and keep you in balance.

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Grape Kombucha Granita

Grapes are full of Vitamin C, potassium and even calcium. Grapes have compounds with antioxidant properties called flavonoids. Flavonoids are a diverse group of phytonutrients (plant chemicals) found in almost all fruits and vegetables. Like other phytonutrients, flavonoids are powerful antioxidants with anti-inflammatory and immune system benefits. Grapes are great for you!! You will love this cool treat in the summertime. As you spoon into the tart Kombucha you get a burst of sweet flavor from the grapes. Yea its good!!

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Coconut Almond Kefir Ice Cream

Coconut milk is full of medium chain fatty acids, which supports the thyroid and gives you energy. It also provides important minerals needed to maintain blood volume, regulate heart health, and help with digestion. This recipe is a great way to enjoy kefir. Remember, you can make kefir in any kind of milk.

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Kombucha Black Bean Salsa

This is one of my favorite summer dishes. Super easy to throw together and a real crowd pleaser. Black beans contain quercetin and saponins which can protect the heart. Black beans also contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally. You can let this ferment for an hour or eat immediately. You can also store this in the fridge for a couple days. It’s a very versatile dish and one I love!

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