If you like this, then please share!
Recipes Viewing archives for "Gluten Free"

White Grape Water Kefir

by

The prebiotic fibres found in grapes were shown in a study to help grow Lactobacillus rhamnosus. This good bacteria helps to control E coli and increase the diversity and amount of healthy bacteria in the gut. Watch out, grapes make for super bubbly water kefir.

Gingerbread Water Kefir

by

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 love minerals.

Gingerbread Kefir Smoothie

by

Black Strap Molasses is loaded with minerals and gives some of that wonderful classic gingerbread taste to this festive smoothie!

Gingerbread Kombucha

by

The unique gingerbread taste in this kombucha comes from molasse. There are many types of molasses on the market, for this recipe, make sure to use organic blackstrap molasses.It has many health benefits that have been refined out of other types of mollasses, including high amounts of copper, calcium, magnesium and iron. Plus its loaded with B vitamins that make your hair and beautiful and strong.
We use pinenut kefir to make this dish, but you can substitute any kind of kefir. Research shows the fatty acids derived from pine nuts lead to the release of high amounts of cholecystokinin (cck), an appetite-suppressing hormone. They also have nutrients that boost energy and are a good source of magnesium.

Pumpkin Chai Kefir Smoothie

by

One of my favorite smoothies. It has a secret ingredients (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.

Pumpkin Juice Water Kefir

by

My daughter Maci says this is the most bubbly kombucha she has ever made. It's crazy good, too!

Blood Orange Kombucha

by

Blood oranges are wonderful and full of unique flavor. They are less acidic than regular oranges and I think they have a raspberry taste that is wonderful in kombucha. Blood oranges also have folic acid, B9, which aids in the prevention of heart disease and cancers. Adequate folic acid also prevents birth defects.

Lavender Kombucha

by

Lavender has been used orally to treat nervousness, depression and headache, as well as loss of appetite and nausea. It a wonderful flavor in kombucha and quite refreshing.You can make this Kombucha 2 different ways.

Rosehip Water Kefir

by

Rosehips are beloved for there sweet fruity flavor and are loaded with Vitamin C ,vitamin A, calcium and iron. In addition, Rose hips are rich sources of bio flavonoids, pectin, vitamin E, selenium, manganese, and B complex vitamins. Rosehips have been used for healing in medicinal form for years. It has said Rosehips have been widely acclaimed to help rheumatoid arthritis. They also help regulate blood sugar and reduce cholesterol among other healing properties.
Pumpkin seeds are exceptionally high in magnesium. Two tablespoons of pumpkin seeds contain 74 mg of magnesium, about 1/4th of the daily recommended dietary allowance. Oats are prebiotics which feed the good bacteria and makes them grow . . . like crazy! Together, they're a perfect breakfast for you and your microbes.
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.

SCOBY Garlic Dressing

by

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

SCOBY Fruity Popsicles

by

Just another sneaky way to add extra probiotics into your life and use up that ever growing mound of Kombucha Scobys.

SCOBY Pie Crust

by

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.

SCOBY Smoothie!

by

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

SCOBY Slushy!

by

This slushy is refreshing on a hot summer day and is a great way to use extra SCOBYs!

Cinnamon Date Kombucha

by

This is a great kombucha to have in the morning. Cinnamon has a long history both as a spice and as a medicine. If you’re looking for fiber, potassium, or copper look no further than dates. Together with kombucha, this is a lovely drink and a great holiday drink, too!
If you like strawberries, you will love this water kefir. Strawberries and sage have a unique flavor. I have always loved strawberries and basil, but strawberries and sage might be my new favorite!

Licorice Kombucha

by

If you like licorice then you'll love this kombucha. Special spices make it taste just like licorice and it's super easy and delicious! It's pretty too!

Pomegranate Kombucha

by

You can make this recipe with Pomegranate juice or pomegranate seeds or both! The seeds give the kombucha a delightfully crunchy surprise. If this isn't to your liking replace with 2 ounces of juice.
You can make this recipe with pomegranate juice or pomegranate seeds or both! The seeds give the water kefir a delightfully crunchy surprise. If this isn't to your liking, replace with 2 ounces of juice. ~Maci

Jun Kombucha

by

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?
One more fantastic way to use that amazing fermented garlic! Oh, and I may have snuck some Kombucha in here too 😉

Pomelo Kombucha

by

I had a difficult time finding store bought Pomelo juice so I juiced this myself and it worked great! Just make note that fresh juice usually ferments faster that pasteurized juice.
A Moscow Mule is a cocktail made with spicy ginger blended with lime juice and garnished with a slice or wedge of lime. It is usually served in a copper mug and served with vodka. We omit the vodka and make a yummy probiotic drink instead. If you REALLY like ginger, try using our Lemon Ginger Kombucha for this recipe to add even more of a punch. You can also make this recipe using fermented ginger beer or ginger kefir soda!

Kimchi

by

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.
Saffron is actually the dried stigma (tiny threadlike strands) of the crocus flower (Crocus sativus). They are hand picked, and you only need a tiny bit, as saffron is very strong and has many benefits. Saffron is known to help with depression, asthma, arteriosclerosis, cancer, and known to offer menstrual relief. Many people do not know the many health benefits that can be gained from using a small amount of saffron.
Limes, mint, and coconut kefir are a match made in heaven. I don't think I ever drink Coconut Water Kefir without adding a slice of lime. With the addition of mint, its refreshingly clean taste makes this drink something special.

Coconut Water Kefir

by

This recipe is made using water kefir grains, which are different than milk kefir grains. You can use them again and again to make a lot of water kefir.

Yerba Mate Tea Kombucha

by

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…(Read More)

Jasmine pearls create a lovely floral flavor with your brew. We like it so much we rarely second ferment it!
You can use any flavor base to make this Cherry Vanilla 2nd ferment. But I really liked the delicious sweeter tones of the Rooibos Kombucha!
I have tried everyway to make this recipe and this is the only one that worked. Coconut milk hardened and left a strong flavor, coconut water wasn't strong enough. But this coconut extract was just right!

Spicy Lemon Kombucha

by

Lemon kombucha is crazy delicious, but add a little jalapeno and you'll get a kick! Jalapenos have lots of vitamin C and capsaicin. Capsaicin has impressive health benefits, they have anti-inflammatory and vasodilator properties that promote healthy blood flow and they also appears to turn off NF-kB, a protein that promotes tumor growth..

Kefir Date Shake

by

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.

Kefir Horchata

by

This is a delightful drink and you can also make it with other types of kefir if you don't have rice kefir. Horchata is a popular drink and is made many different ways, and in many different countries. Horchata can be made with ground almonds, sesame seeds, rice, barley, tigernuts, or kefir!

Kefir Nutella

by

I made this with my daughter Holli. We ate the entire jar.

Grapefruit Mint Kombucha

by

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.

Rose Kombucha

by

One of the benefits of rose petals is their high amount of vitamin C. They are known to clear out toxins from the body. They help with digestion and sore throats and they taste wonderful.

Pink Lemonade Kombucha

by

Cranberries and lemons are very low in natural sugars so I add a half teaspoon of sugar to each bottle to create more overall fizz.

Rosemary Acorn Squash

by

Acorn squash is a good source of Vitamins A and C, and these vitamins will increase when you ferment the squash. This is the beauty of lacto - fermentation. It helps you absorb the nutrients more efficiently and it increases the vitamins that are present.

Carrot Kombucha

by

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.

Carrot Water Kefir

by

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

Macadamia Nut Kefir

by

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.

Pecan Kefir

by

Milk kefir grains do not seem to last in non-dairy milk. They need the milk sugars to stay alive. However, one vegan reader has found a way to keep them alive. I am not sure exactly what it does to the bacteria, but it still seems to give benefits if it makes the milk tart and sour. See the note below.

Pine Nut Kefir

by

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.

Flaxseed Kefir

by

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.

Oat Milk Kefir

by

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.

Sunflower Seed Kefir

by

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.

Hazelnut Kefir

by

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.

Peanut Kefir

by

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.

Pumpkin Seed Kefir

by

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.

Kefir Festive Pie

by

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!

Candy Cane Water Kefir

by

This is one of the easiest water kefir recipes and boy does it taste like Christmas!!

Kefir Eggnog Smoothie

by

Always get pasture-raised eggs for this recipe. What yolk color means: darker yellow or orange egg yolks indicate a higher level of carotenoids, which usually means the chicken had a good diet. It also means the egg is richer in micronutrients like vitamin A and omega-3.

Raspberry Peppermint Kefir

by

Top with goji berries or a crushed organic candy cane for extra color and flavor. Fresh whipped coconut cream is yummy too.
This is a yummy drink to serve around the holidays or any time. You can top it with coconut cream and a crushed organic candy cane and serve it as dessert too.

Almond Kefir

by

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.

Sunshine Water Kefir

by

I love the flavors in this Water Kefir, but the turmeric is the real hero. Turmeric is a huge anti-inflammatory agent and omega-3 booster. In addition, they are studying its possible role as an aid for prevention of Alzheimer’s disease. You can buy whole pieces of turmeric root in most grocery stores. Ask your grocery clerk - you've probably never noticed it.

Kefir Cow Pies

by

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.

Acai Kombucha

by

This is a reddish-purple berry. It comes from the acai palm tree. Some studies show that acai is even richer in antioxidants than cranberries, raspberries, blackberries, strawberries, or blueberries. I love the flavor and color and I think you will like it too! I also have a kefir acai bowl recipe in the recipe section.

Pumpkin Juice Kombucha

by

My daughter Maci says this is the most bubbly kombucha she has ever made. It's crazy good, too!
I love to top this with fresh coconut. Toasting the coconut is even more tasty, but I never do this. 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.
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!
One of my favorite things to do with coconut kefir cheese is to top it with pineapple and shredded coconut and drizzle with honey and a splash of rum.

Coconut Kefir

by

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.
These apples make the whole house smells like the holidays. Maple syrup and kefir is a perfect match.

Cashew Kefir

by

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.

Pumpkin Kefir Custard

by

This is a delicious dish that my family loves at Thanksgiving. Creamy cultured custard makes for a yummy treat.
I rolled my goat cheese in orange zest and let the flavors marinate in the refrigerator for a day. Then I stuffed some dates with the mixture. Super creamy and a blend of fruit and cheese.

Red Wine Vinegar

by

Once you make your own vinegar, you'll always want to keep a crock culturing on your counter.

Creamy Coconut Kefir

by

You can use any kind of coconut milk or make your own. 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. I have placed the recommended amounts for ccoconut milk in the recipe below.
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.
Chocolate kefir fig pudding
Chocolate and figs are a really unique combination and work really well with this walnut kefir. The walnut kefir gives a slightly nutty flavor to this pudding. Where did I hear the phrase figgy pudding?
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.

Kefir Fruit Dip

by

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.
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.

Tomato Bruschetta

by

Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!

Coconut Kefir Eggnog

by

This tastes best to drink right away. You can store in the fridge and it will last about a week before it gets really sour and starts to separate.
My daughter Maci asked if I would make her chocolate, peanut butter, probiotic, sugar-free birthday cupcakes . . . my goodness, that’s a lot of words. This is what I came up with.

Chocolate Kefir Nuts

by

I love, love chocolate. Sometimes I think it is the magnesium that chocolate has in it that I crave and need. At least this is what I tell myself.
If you like this, then please share!
QR Code Business Card