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Buy kefir and kombucha
Buy kefir and kombucha

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What’s Kefir?
Kefir is very is a unique and a rare fermented food that existed for many centuries. The people of Caucasus mountains are one the first peoples who discovered kefir.amazing health benefits of kefir
They discovered kefir by keeping milk in leather pouches, and the milk occasionally used to ferment into a delicious yogurt-like beverage.
Nowadays, kefir is a very popular super healthy beverage that is available in so many countries around the world.
Kefir is a powerful fermented probiotic super food.
What makes Kefir have its amazing health benefits is the fact that it’s stacked with many different types of beneficial bacteria and yeast strains.
Many experiments were conducted to identify the number of bacteria and yeast strains in kefir. They found that kefir contains so many bacteria and yeast strains.

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Recipe - how to make water kefir

Basically you put water kefir grains in a sugary water and let them ferment for 24 to 72 hours at room temperature. The final result will depend on the temperature, the particular sugars that you use, your kefir grain culture, the mineral content of the water, and the lack of pollutants in the water, and the sugars and fruits you may use.

Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2 litre / 2 quart jar with loose lid or thin material cover, so there is air above your brew. You also need a sieve.

Get a starter:

Buy water kefir grains if you live outside Australia (USA supplier)

Buy water kefir grains if you live in Australia.

INGREDIENTS

4 cups / 1 litre / 1 quart of water (see below for details on which types of water).
1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura, agave nectar, jagari, palm sugar or maple syrup.
Alternatively, you can replace the sugarwater solution with coconut water (the juice from a fresh coconut).
Do NOT use honey unless your kefir grains have been adapted to honey - honey is an anti-microbial that will kill unadapted water kefir.
1/4 cup of water kefir grains (or more).
1 or 2 teaspoons blackstrap molasses.
1/2 small/medium lemon, cut into two pieces, do not squeeze (optional). If you do not use a lemon, add a couple of tablespoons of your previous brew. This is good for acidity.
Optional - try adding one or two of these:

Two dried organic apricots.
1 dried organic fig, halved.
A small handful of raisins.
1 dried organic prune.
1/4 cup apple juice.
banana - about 2cm / 1" cut into three slices.

METHOD

Dissolve the sugar in the water. If you heat it let it cool completely to room temperature. If it is hot you will kill the kefir grains. Put it in the jar, add the other ingredients and stir. There should be plenty of air space at the top of the jar.

Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside to ferment at room temperature in a cool place out of the sun.

Sometimes a few kefir grains will float, but mostly they stay on the bottom of the jar. It is not necessary to stir the kefir while it is fermenting, though gentle stirring or swishing the jar may help the fermentation.

When your brew is ready to bottle, pick out the pieces of fruit and discard them, then strain out the tibicos grains to make the next batch. The grains should have grown - ranging from almost no growth to doubling, depending on the conditions.

Temperature

The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a range of 18-28C / 65-82F. At higher temperatures some of the microorganisms will still thrive, but others will die off and the symbiotic integrity of the culture may be lost. At lower temperatures your brew will be OK but will slow down. If you do not need kefir for a while you can keep it in the refrigerator as long as it is above 4C / 39F. Freezing water kefir grains will usually destroy them.



When is the kefir ready to bottle?

Your brew should take between 1 - 4 days, depending on the temperature, the amount and health of the grains you use, the ingredients, and the water quality. New starter grains will take longer, and may need a few generations to regain their full vigour.

Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an acidic or tart bite along with just a little sweetness. It is important that it is not sweet. Leave it long enough that virtually all of the sugar is gone. There may be a few tiny bubbles effervescing when you move the jar. Depending on the ingredients you used, it may taste a little like a dry red wine, complex fruity, or have its own delicious unique flavour.

I like to leave my water kefir to brew for 4-5 days to get a really tart drink, especially in winter when it takes longer.

When you bottle the kefir, it continues to ferment, but more slowly, especially if it is in the refrigerator. After a few days there may be more carbonation (bubbles) and it will continue to become more tart and acidic (and very healthy). It is quite drinkable at any point so there is nothing to worry about. Once you get into the swing of things you will brew it the way you like it.

If you forget to bottle your kefir when it is ready, a few extra days will do no harm. After a long break you may still be able to continue to use the culture. Smell it, and make sure there is no mould. It may take a couple of brews to re-establish the full symbiotic balance of the bacteria and yeasts.

Storage
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RECIPE:

Fresh, sweet pineapple, banana, coconut, and honey are offset by tangy kefir. The combination is both refreshing and full of probiotics, making it the perfect addition to a barbecue spread or brunch.

INGREDIENTS:
2 fresh pineapples, peeled, cored, and cut into 1-inch pieces
2 bananas, peeled and sliced
1 cup unsweetened coconut flakes
1 1/2 cups milk kefir
1/4 cup coconut milk
3 Tbsp. honey
INSTRUCTIONS:
Combine pineapple, bananas, and coconut flakes in a large bowl.
Warm coconut milk with honey over low heat for just a few minutes, just enough to dissolve the honey.
Whisk together milk kefir and coconut milk-honey mixture. Pour over fruit-coconut mixture.
Refrigerate at least 30 minutes before serving.
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RECIPE:

Fresh, sweet pineapple, banana, coconut, and honey are offset by tangy kefir. The combination is both refreshing and full of probiotics, making it the perfect addition to a barbecue spread or brunch.

INGREDIENTS:
2 fresh pineapples, peeled, cored, and cut into 1-inch pieces
2 bananas, peeled and sliced
1 cup unsweetened coconut flakes
1 1/2 cups milk kefir
1/4 cup coconut milk
3 Tbsp. honey
INSTRUCTIONS:
Combine pineapple, bananas, and coconut flakes in a large bowl.
Warm coconut milk with honey over low heat for just a few minutes, just enough to dissolve the honey.
Whisk together milk kefir and coconut milk-honey mixture. Pour over fruit-coconut mixture.
Refrigerate at least 30 minutes before serving.
Photo

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Recipe - how to make water kefir

Basically you put water kefir grains in a sugary water and let them ferment for 24 to 72 hours at room temperature. The final result will depend on the temperature, the particular sugars that you use, your kefir grain culture, the mineral content of the water, and the lack of pollutants in the water, and the sugars and fruits you may use.

Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2 litre / 2 quart jar with loose lid or thin material cover, so there is air above your brew. You also need a sieve.

Get a starter:

Buy water kefir grains if you live outside Australia (USA supplier)

Buy water kefir grains if you live in Australia.

INGREDIENTS

4 cups / 1 litre / 1 quart of water (see below for details on which types of water).
1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura, agave nectar, jagari, palm sugar or maple syrup.
Alternatively, you can replace the sugarwater solution with coconut water (the juice from a fresh coconut).
Do NOT use honey unless your kefir grains have been adapted to honey - honey is an anti-microbial that will kill unadapted water kefir.
1/4 cup of water kefir grains (or more).
1 or 2 teaspoons blackstrap molasses.
1/2 small/medium lemon, cut into two pieces, do not squeeze (optional). If you do not use a lemon, add a couple of tablespoons of your previous brew. This is good for acidity.
Optional - try adding one or two of these:

Two dried organic apricots.
1 dried organic fig, halved.
A small handful of raisins.
1 dried organic prune.
1/4 cup apple juice.
banana - about 2cm / 1" cut into three slices.

METHOD

Dissolve the sugar in the water. If you heat it let it cool completely to room temperature. If it is hot you will kill the kefir grains. Put it in the jar, add the other ingredients and stir. There should be plenty of air space at the top of the jar.

Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside to ferment at room temperature in a cool place out of the sun.

Sometimes a few kefir grains will float, but mostly they stay on the bottom of the jar. It is not necessary to stir the kefir while it is fermenting, though gentle stirring or swishing the jar may help the fermentation.

When your brew is ready to bottle, pick out the pieces of fruit and discard them, then strain out the tibicos grains to make the next batch. The grains should have grown - ranging from almost no growth to doubling, depending on the conditions.

Temperature

The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a range of 18-28C / 65-82F. At higher temperatures some of the microorganisms will still thrive, but others will die off and the symbiotic integrity of the culture may be lost. At lower temperatures your brew will be OK but will slow down. If you do not need kefir for a while you can keep it in the refrigerator as long as it is above 4C / 39F. Freezing water kefir grains will usually destroy them.



When is the kefir ready to bottle?

Your brew should take between 1 - 4 days, depending on the temperature, the amount and health of the grains you use, the ingredients, and the water quality. New starter grains will take longer, and may need a few generations to regain their full vigour.

Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an acidic or tart bite along with just a little sweetness. It is important that it is not sweet. Leave it long enough that virtually all of the sugar is gone. There may be a few tiny bubbles effervescing when you move the jar. Depending on the ingredients you used, it may taste a little like a dry red wine, complex fruity, or have its own delicious unique flavour.

I like to leave my water kefir to brew for 4-5 days to get a really tart drink, especially in winter when it takes longer.

When you bottle the kefir, it continues to ferment, but more slowly, especially if it is in the refrigerator. After a few days there may be more carbonation (bubbles) and it will continue to become more tart and acidic (and very healthy). It is quite drinkable at any point so there is nothing to worry about. Once you get into the swing of things you will brew it the way you like it.

If you forget to bottle your kefir when it is ready, a few extra days will do no harm. After a long break you may still be able to continue to use the culture. Smell it, and make sure there is no mould. It may take a couple of brews to re-establish the full symbiotic balance of the bacteria and yeasts.

Storage
Photo

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http://buff.ly/2qGEpz6

Don't buy kefir from the store when you can make it at home yourself! This home recipe is a great way to keep your gut balanced, plus get all the amazing nutrients from coconut milk!
I get asked a lot about dairy-free kefir options. I have seen some amazing results with kefir made from coconut, almond or walnut milk. I highly recommend these non-dairy milk kefirs if you want all of the benefits of kefir without the dairy.

Of these non-dairy milk kefirs, I have noticed that coconut kefir brings the best health results. Coconut milk has so many wonderful properties, including antifungal, antibacterial and antiviral properties. It is my favorite option for dairy-free kefir. However, every time I say something is my favorite, somewhere down the road I find another favorite. Do not be surprised if I change my mind.

Coconut kefir tends to be very thin and separates quite quickly when made according to the basic recipe. I found a way to make it a little bit creamier and the taste is supreme. The secret is to add a little coconut spread. Coconut spread is made entirely from coconut meat. It is prepared by first drying coconut meat at low temperatures and then grinding it into a paste. You can find coconut spread at most health food stores or in my store. Adding coconut spread to the coconut milk will give texture and extra flavor to the coconut kefir, but is not necessary to add and you can make it without it. I have tried just adding shredded coconut but it stuck to the kefir grains and then the kefir didn’t drain through the strainer. Coconut spread was a better option and the taste is wonderful.
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Kefir Probiotics Are Powerful

Since the beginning of time, every culture has pickled and fermented foods primarily to preserve them. Unknowingly, they were magnificently creating superfoods jam-packed with healthy microorganisms (also known as “probiotics”) and regularly enjoyed healthy, long lives because of them.

In his Theory of Longevity, Nobel Laureate Elie Metchnikoff pioneered research suggesting that fermented milk has significant health benefits back in the early 20th century.

Since then, research has proven time and time again that the age-old practice of fermentation is good medicine because of the “healthy bacteria” that are contained within these foods.

A list of the more common probiotics that we regularly see in fermented foods include:

Bifidobacteria species
Lactobacillus acidophilus
Lactobacillus caucasus
Lactobacillus bulgaricus
Lactobacillus rhamnosus
Acetobacter species
Leuconostoc
Kefir is one of the highest probiotic foods you can eat with several important probiotic strains. And homemade kefir far outranks any store-bought variety:
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Kefir Benefits
Kefir is a unique cultured dairy product that is one of the most probiotic rich foods on the planet and has incredible medicinal benefits for healing issues like leaky gut.

Its unique name comes from the Turkish work “keif”, which means “good feeling”.

For centuries, it has been used in European and Asian folk medicine due to the wide variety of conditions it has been known to cure. When made correctly, it is one of my favorite drinks and, after reading this article, I hope that you consider including it into your regular natural health regimen.

Kefir Nutrition Facts

Kefir is a fermented milk product (cow, goat or sheep milk) that tastes like a drinkable yogurt.

Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. Because kefir does not have a standardized nutrition content, the content values can vary based on the cows, cultures, and region where it is produced. Yet even with the range in values, kefir has superior nutrition.

Because of kefir’s unique set of nutrients it has been show to benefit the body in 7 main ways:

Boost Immunity
Heal Inflammatory Bowel Disease
Build Bone Density
Fight Allergies
Improve Lactose Digestion
Kill Candida
Support Detoxification
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kombucha £7.00


kombucha is amazing this is my favourite by far it tastes amazing and is very good for health and i find this increases my energy after i drink some.
Kombucha is lauded worldwide by healers, athletes, yogis and other health-conscious souls and is now going mainstream. Kombucha, a fermented tea beverage, has many cleansing, healing and detoxifying effects.

you will get a quality good sized scoby 100 ml of starter tea and full instructions on how to prepare it.
For more info about it check out our kombucha page.
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