Recipes Viewing archives for "Snacks"
This pairs well with sprouted tortilla chips. They are becoming more popular and there are several on the market now. I am loving Unbeatable Blue Tortilla Chips.
Here are some of the benefits of eating this salad. Apples help to activate the muscle cell insulin receptors keeping blood sugar levels in better balance. Strawberries have strong anti-inflammatory properties. Blueberries have compounds called proanthocyanidins that prevent bacteria from sticking to the walls of the urinary tract, preventing UTI's. Walnuts also have a positive effect on thermogenesis. Thermogenesis helps to increase your metabolism (the rate at which you burn calories), suppress your appetite, and promote weight loss. Kefir & Kombucha are probiotic powerhouses that give you tons of probiotics. All of the fruits are prebiotics and the kefir and kombucha are probiotic so this salad has numerous benefits!
Just another sneaky way to add extra probiotics into your life and use up that ever growing mound of Kombucha Scobys.
Macadamia nuts and kefir are a match made in heaven. Macadamia nuts are buttery tasting, and combined with kefir you get a yummy smoothie bowl. For my Biotic Pro members: Try the Macadamia Nut Kefir instead of regular kefir for an extra creamy taste.
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.
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.
You can add or change the toppings. Here are some I recommend: Granola, flaked coconut, walnuts, chocolate chips, sliced almonds, pecans, goji berries, or fresh fruit like blueberries, cut up bananas and strawberries, or dragon fruit!
When you don't know what to do with your extra Scobys? Probiotic treats for your dog!
These fast-fermenting veggies taste almost the same as regular carrots and celery. If ginger is added, it gives it a zesty note. But you can leave it out if you think your kids would prefer them plain. I love seeing little kids hold the little carrot coins in their hands. I also love to fill the celery with nut butter and raisins for a quick snack that even I enjoy.
These can get a different taste than veggies made with a starter culture depending on the taste of your kefir whey. Always use fresh kefir whey when making cultured vegetables for the best taste.
Check out more about super charging your vegetables with Cutting Edge Culture.
You can change this up with all kinds of fruit, Strawberries, blueberries, blackberries etc. Mix it up and have fun!
Apples and kraut are a wonderful combination and one I use a lot when I'm making kraut. Apples are a prebiotic and so you will get lots of extra probiotics from adding apples to your kraut.
You can make all kinds of juices and add cultured veggies or kombucha to the juice. The combinations are endless. Stay tuned - we are going to be adding a lot of juice recipes to my Biotic Pro membership site.
This is the bread I make most often for my family. Four ingredients, 5 minutes of prep and overnight in the fridge. Then bake fresh in the morning or later in the day.
Allowing the bread to rise in the refrigerator allows the bread to continue to work slowly adding special bacteria to the bread and reducing the inhibitors that are so hard on the body. This also increasing nutrients to allow the bread to become more digestible.
Fresh juices make the fizziest kombucha! If you don't have a juicer this is an easy way to make fresh juice for your kombucha.
This is delicious with just cabbage but you can add other ingredients such as spinach, carrots, seasonings, etc. You must use salt if you don't use a starter culture. It is necessary to keep the PH correct and keep the bacteria at a safe level.
Top these with cultured veggies for a great snack or meal.
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.
Unbelievably good kraut that tastes like Christmas!! Feel free to experiment and add different seasonings, like a pinch of cinnamon or cloves. It's a holiday kraut you'll want to enjoy every year as a family tradition.
This is finger food. Kids and adults alike love dilly beans. They ferment fast and last for months in your fridge.
This recipe does not use a culture package, but you can add one if you'd like. You must add salt with this method to inhibit the growth of bad bacteria and to create an environment that is safe. When you add salt, the good bacteria will dominate and keep out harmful pathogens. I do believe that using a starter culture adds a lot more benefits, but this is a good method as well and the health benefits are many.
Super spicy, throw them in any Mexican dish for extra flavor and probiotics.
Hummus is a gateway to everything else in your refrigerator.
Don't forget to use this salsa in the Pico Bean dip recipe
Make some Donna's Dill pickles too, and you will have sweet and sour summer veggies.
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!
Use this salsa and Fermented Jalapenos to spice up your Mexican dishes.
Super easy and made in a blender. Make your own salsa and ferment it!
If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans.
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.
This does not work the same for store-bought kefir. It never really thickens right and remains runny. Homemade kefir is the way to go if you are making kefir cheese. You also get the added benefits of large colonies of beneficial bacteria that is in homemade versus commercial brands.
You can let this ferment for an hour or eat immediately. You can also store this in the fridge for a couple days.