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

Raw SCOBY Cookie Dough

by

This eggless raw cookie dough is such a treat! Your family won't even notice the SCOBYs! This recipe is meant for you to simply eat the raw cookie dough. Don't bake it! You'll kill the bacteria, and it won't turn into cookies!

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

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.

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.
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.

Kefir Acai Bowl

by

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!
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.

Apple Kraut

by

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.
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.
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.
You can change the fruit in this recipe to a different berry. I love substituting raspberries or blackberries in this recipe or mixing different berries together. This is a very versatile recipe and one of the best scone recipes I've tasted.
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.

Christmas Kraut

by

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.

Dilly Beans

by

This is finger food. Kids and adults alike love dilly beans. They ferment fast and last for months in your fridge.

Orangeade Kraut

by

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.
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.

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!
If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans.

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.
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.
This is one of the many ways I enjoy kefir. One of my favorite combinations is maple syrup and kefir. This is really delicious and makes the house smell heavenly.
If you like this, then please share!
QR Code Business Card