Home made Raspberry Limonade

Raspberry Limonade

The summer is performing at its very best here in New Zealand. Time to brew some refreshing drinks! Yes, beer has been made with freshly harvested stingy nettles earlier this summer, thanks to Amy McComb of Plantrhythms! Want the recipe? Let me know by dropping a comment below!

Back to our low alcoholic treat. I found the inspiration for this one while listening to the audio version of Sandor Ellix Katz’ book: The Art of Fermentation – driving my new pony home to Warkworth from Wellington. 11 hours of fermentation wisdom pouring into my ears while crossing the beautiful North Island of NZ.

German rocket vs...

By the time I got home I was ready for a cool drink and a massage. I’ll leave you to figuring out the details of the massage and provide the recipe for the drink.

This recipe works well year round with organic frozen berries. Any kind of berries will do, as long as they are organically grown. I’ve so far experimented with raspberries, blueberries, blackcurrants, strawberries, acai – all with great results.

Limonade

If you happen to have an abundant supply of fresh berries, you might get away without adding any cultures to start the fermentation process, as there usually are plenty of wild yeasts living on unsprayed berries. I used frozen berries and added the whey from my milk kefir (Vegans beware!), a splash of Kombucha and some Coconut Kefir.

Originally home-made lemonades were made just with whey. Milk Kefir provides a higher percentage of yeast strains that will happily start an alcoholic fermentation, in comparison to for example: Caspian Sea Yoghurt. For any of these cultures, please get in touch with your local Weston A. Price Foundation chapter or drop me a line here. The reasoning with adding more than one starter culture was to get a more vibrant fermentation going fast. In my opinion, it will also provide the limonade with a richer pro-biotic profile.

Be aware that the whey will highly likely introduce some fat to your limonade, specifically if you make your kefir with full fat raw non-homogenised milk, as we do. You can see the that effect in some of the pictures. Whey is the clear liquid separating from the fermented milk solids, see picture below:

Kefir

Yes, you can leave out the kefir whey if you don’t tolerate milk products. In that case I suggest you stick to Kombucha and Coconut Kefir. The coconut kefir that Anita and Terry make in New Zealand (in the same facility that René’s Kombucha is brewed, btw.) is made with the Body Ecology kefir starter. This is a laboratory made dairy-free blend of highly effective pro-biotic cultures.

OK, enough Blurb! If you want to hear more and taste a whole variety of cultured foods and beverages I suggest you check out my Event Calendar, there should be at least one Traditional Cultured Foods demo & degustation class in the pipeline. If not, drop me a line and we’ll see if we can organise one in your area.

Raspberry Limonade

Raspberry Limonade
Makes 3 liters
Ingredients:
250 ml lime juice or lemon juice
1 cup frozen raspberries or other organic berries
20-50 ml whey from kefir
30 ml coconut kefir
30 ml kombucha
1.5 cup coconut sugar
3 l filtered water

Directions:
Stir well in a 3 liter glass jar to dissolve the coconut sugar.
Cover with a cloth and let ferment for 24-48 hours. Stir occasionally.
Filter out the berries and bottle in plastic bottles.
Store in fridge and wait 1-2 days for fizz to build up.
Open carefully.
Enjoy on ice!

Limonade

The plastic bottles are essential!
I know, I know… I’ve made a conscious decision to bottle my Kombucha in glass bottles. Yet plastic bottles allow you to gage the pressure building up inside of them. Glass bottles might explode if not refrigerated! I’m NOT kidding. Be safe! I have had more than one thick-walled glass bottle explode from too much pressure building up inside.
Collect/recycle plastic bottles from a local cafe and then re-use them for your fermented beverage projects!

Have fun and be safe!
PS: Yes, due to the yeasts in the pro-biotic cultures your home-made limonade might have small amounts of natural alcohol in it.

Kombucha 101

A great blog post on Kombucha and its benefits! Sure you’ll enjoy the read as much as I did.
Rene
🙂

How would you feel if someone told you to drink this:

Welcome to the wonderful, yet sometimes frightening world, of Kombucha.

What exactly IS Kombucha?!?!  Well, according to Synergy, a leading manufacturer…

Kombucha is alternately known as a Chinese tea, a plant, or a mushroom. But it’s not really any of these. It’s a living culture of beneficial microorganisms, and in Kombucha’s case, the whole is infinitely greater than the sum of its parts! Our Kombucha is delicately cultured – some liken it to fermentation – for 30 days. During this period, essential nutrients form like active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality. Kombucha has been used for hundreds of years throughout the world as a daily health tonic. The culture resembles a light brown, tough, gelatinous disk—and because…

View original post 431 more words

Grain-free Almond Bread recipe – GAPS

Here is my latest creation, still warm and fresh from the oven: a sweet almond bread that follows the guidelines of the ‘Gut and Psychology Syndrome’ nutritional program.

Freshly baked Almond Bread

I am thrilled about the healing potential of this approach: Autism, Dyslexia, ADD, ADHD, Bi-Polar, Leaky Gut, Auto-immune conditions etc.. Please read up for yourself on Dr. Natasha Campbell-McBride’s website: www.gaps.me!

Lydia and I have been experimenting lately with all kinds of fermented raw milk products, like Kefir, Yoghurt, Sour Cream and Viili. With a steady supply of local grass-fed raw buffalo milk and cream (check out the picture below!) and organic jersey cow cream. A true joy!

Stocks and Broth from different organic sources and game have become another staple in our diet. So much that I will be teaching a half-day workshop on it in Mahurangi West on September 29th, 2012. Check out the details here. If you or one of your family members falls into the GAPS symptom category go ahead and book you space by contacting us here or directly on our Events page.

A bowl of Broth

Yet here is the recipe for the ultimate pleasing sweet almond bread for anyone (your kids included) on the GAPS nutritional program. Please check the allowed foods for the phase you are currently in!

Almond Bread sliced

Sweet Almond Banana Bread

  • 750ml/3c organic almond flour
  • 1/4c homemade yoghurt (we use raw buffalo milk)
  • 3 eggs, from pastured hens or ducks
  • pinch of natural sea salt
  • 1 teaspoon of raw organic honey, local is best!
  • 1/4t organic vanilla powder
  • 2 ripe bananas, mashed
  • 2T Kombucha, optional
  • 1T chia seeds
  1. Whisk the eggs. While whisking add the yoghurt, then the honey, vanilla powder, salt and kombucha.
  2. With a fork mash the bananas into the mixture.
  3. Now mix in the almond flour with a whisk or fork until the dough resembles the consistency of a porridge.
  4. Let sit for 30min to 1hour. Cover with a tea towel.
  5. Grease a bread tin with butter or coconut oil, line with baking paper and fill with the dough. Smooth the top with a spoon or rubber spatula and sprinkle with the chia seeds.
  6. Pre-heat the oven to 150°C, then bake the almond bread on one of the low rails for 1 hour at 150°C. To check if the bread is finished baking, poke a wooden skewer into the middle of the bread. No dough should stick on it when you pull it out.
  7. Let the bread cool down in the tin, then lift out and carefully remove the paper. Let it sit upside down on a rack to allow excess moisture to evaporate.
  8. Keep wrapped in a cotton towel, so the bread can breathe.
  9. Enjoy with buffalo cream! 😉

Thick Buffalo Cream!!!

Water Kefir – explosive life force in a bottle

Here is the latest addition to my fermented product offerings. I’m still experimenting with certain variations. So take the recipes here as a launching pad. Should you require water kefir crystals/grains to get started please get in touch here. I just received an e-mail from Darlene in the Sacramento, CA area offering to ship live water kefir grains. Anyone on her continent I’m happy to put you in touch for a supply. She will send them all over America.

Water kefir crystals - surplus

A quick word about sugar based ferments (Water Kefir and Kombucha) – not approved by anyone but common sense. As good as these beverages are in boosting our intestinal happiness and gut flora, they are based on the fermentation of sugar and create not only a rich pro-biotic tonic. The liquid will also contain sugars and a small amount of alcohol. Dealing with certain dis-eases like cancer, sugar and alcohol are two of the least things you want to consume. Cancer cells feed on sugar!!!

I am not a dietitian or badge-wearing nutritionist, use your discerning mind and understanding here. And by all means listen to well-informed people like this one: Jerry Brunetti! Other easy fermented foods without the use of sugar are Sauerkraut, raw milk yoghurt (get in touch for raw milk sources in Auckland, NZ!), milk kefir, cabbage rejuvelac, brined pickles etc.

Attend my ‘Fermented Foods’ workshops or pay Sandor Ellix Katz a visit and buy his book ‘Wild Fermentation’!

Water kefir linup

f.l.t.r.: bottled water kefir, sauerkraut, Kombucha, water kefir – fermenting (dried mango slices)

So here we go:

Water Kefir

  • 9 T kefir crystals
  • 4 T of golden raw organic sugar
  • 1 lemon, cut in half
  • 1 dried fig or two dried organic apricots
  • 1 sea shell
  • Enough cold drinking water to fill the jar
  1. Place all ingredients in a 1.5 liter glass jar. Leave on the bench for 24 hours.
  2. Strain off the fermented water kefir into bottles and leave on the bench for another 24 hours to mature. Serve chilled.
  3. Replace the lemon halves with fresh ones. After 2-3 days/cycles replace the fig/apricots. Add new sugar and water for the next cycle.
Water Kefir jar

you can see the lemon, pineapple slices, vanilla pod, sea shell…

Here is another recipe from my fellow ‘fermentationista’ Lee:

Water Kefir the Lee-way

  • 1 cup boiled water (to dissolve the sugar, molasses and baking soda)
  • 1/2 C organic sugar
  • 1 tsp organic black strap molasses
  • 1/8 tsp baking soda
    Mix together to dissolve.
  • 5 cups cold water (we’re on tank water)
  • 1/2 C water kefir grains
  • Slice of lemon (I remove the peel because I can’t find organic lemons yet)
  • 100 grms (or to taste) fresh ginger sliced.

I left it ferment for about 2.5 days before bottling it and the grains have now doubled!

Notes:
I must admit that it’s not my original recipe. I did make adjustments.

It originally said a couple of dried figs but I’m not keen on dried fruit. Also a piece of eggshell, which I omitted because it is for minerals but we’re on tank water so I thought that should be enough.
LOL, also it said 1/3 – 1/2 Cups sugar but I’ve done 1/2 each time. It really does seem to be a good recipe for growing them.”
End of Quote.

Feel free to experiment further. Lee’s cultures definitely proliferate quicker. I had a phase when I added exhausted vanilla beans from vanilla essence bottles to the mix, and dried pineapple slices and replace the sugar with my home-made quince and guava syrup (see pictures!) The resulting flavour was marvelous yet the little crystals did not thrive.

Water Kefir

A last word to the packaging. This is where the heading of this post originates from. It seems to be necessary to refrigerate the finished product. I’m normally using bail-top bottles for water kefir. They usually allow you 3 seconds to pour the drink before the liquid starts foaming up and rushes out the bottle neck. We lately had several bottles which had rested at room temperature for longer than a day. These did not allow ANY time to pour the liquid. Once we flipped the lid, the surrounding area – us included – was dripping wet with water kefir. Very Funny! 😉

Water Kefir bottles

So be careful when opening your bottles or do not close them tightly in the first place. The remaining sugar is still being transformed into carbon dioxide and alcohol. A safe way of handling the problem can be old fashioned corks from emptied wine bottles. They will blow off when the pressure in the bottle increases. Still no guarantee against water kefir showers 😉

Good Luck and have FUN!!!

René
😉

Water kefir linup

Fermented Foods – nourishing traditions re-discovered

[Please be aware that this is an old post from 2012 in preparation for one of my still very popular ‘Traditional Cultured Foods’ workshops!]

Have you ever pondered the miracle of digestion?

How is it that we can eat certain foods and in a matter of, literally, seconds we feel a surge of energy? While at other times we eat things for comfort yet we feel horrible shortly after.

How come?

You have probably heard the term ‘gut flora’ before. Did you know that our intestinal tract, where most of the digestion and assimilation of food happens, contains Trillions of micro-organisms? These little critters outnumber our human body cells by a factor of 10! Means 90% of the cells and the genetic material we contain in our body is our gut flora!!!

In an ideal world our bodies live in perfect symbiosis with these friendly micro-organisms. They even take charge of the health of our gut lining and the cells it consists of. While we in return are supposed to provide a healthy nourishing living environment for them.

So where shall we look first to improve our state of health and wellbeing?

Right! Our GUT FLORA 🙂

Unfortunately most of us have a less than optimal cultural mix in our digestive tract. Many environmental factors, the contraceptive pill, anti-biotics, alcohol, stress, etc. can devastate the healthy and beneficial bacteria in our gut. This opportunity is used by toxic and foreign bacteria to populate our gut. That means the percentage of beneficial bacteria can drop dramatically with severe health implications. For a more complete explanation please inform yourself on Dr. Natasha Campbell-McBride’s website, her books on  GAPS (Gut and Psychology Syndrome) and many youtube videos.

Fermented foods variety

One key factor in one’s nutrition on the way to restored wellbeing is Fermented Foods. Our ancestor’s diet consisted of a variety of fermented foods and beverages. Through the commercialisation of the world’s ‘food’ supply many of these traditional fermented foods are not any longer part of everybody’s diet. Fermenting food was a prime way of preserving food and simultaneously increased its digestibility and nutritional profile. That’s how our symbiotic relationship with our beneficial gut flora evolved. We are meant to consume fermented foods on a regular basis!

A glass of Kombucha

Kombucha with Curry Cashews

The Weston A. Price Foundation is doing excellent work in educating the public about this important factor in our nutrition. And so am I 🙂

We have secured the beautiful Mahurangi West Hall as our regular venue for one-day workshops and raw food chef trainings. It is a historical building, in the most scenic setting, newly renovated with all the creature comforts (including our dear, yet superfluous dishwasher).

Mahurangi West Hall

So what’s on the menu? Shortened as of today, 18.8.2012!

  • Sauerkraut, of course!
  • Coconut yoghurt
  • Sour Beets and other fermented vegetable

    Sour Beets

    Sour Beets

  • Kim Chi
  • Natto
  • Kombucha

    A glass of Kombucha

    Kombucha

  • Water kefir

    Water Kefir

    Water Kefir

  • Kefir (dairy) and yoghurt from organic milk
  • wild-fermented sourdough

    Sourdough

    Sourdough

  • Gundru from Nepal/Tibet

    Gundru

    Gundru

  • Cider
  • Chinese Pickles
  • Japanese Nuka Bran Pickles
  • Quinoa Chicha
  • and more… What is crossed out we’ll deal with in future workshops!

This will be a very interactive workshop, balancing demo with hands-on preparation. You will take home the absolute confidence that fermented foods are easy to make and can be a regular staple in your diet.
As always, samples of all our organic food and the full recipe booklet is included. We will have a late lunch at the end of the workshop sampling our creations.

The workshop starts at 10am. We will be finished by 3pm.
That will give you enough time in the morning to visit the Matakana Market and get your knives sharpened there by Mike. 🙂

To ensure a very private atmosphere and an optimal learning environment this class is limited to only 12 students.
We are receiving bookings already. This workshop is going to be sold out shortly.

Your investment is $300+gst for the half day, including an organic lunch and samples as well as the comprehensive recipe booklet.

For bookings please refer to our Event Calendar page.

Bookings are essential for this workshop! Your payment confirms your booking. Due to the high demand and limited space we are not able to hold spaces which are not paid for in advance.

Feel free to get in touch with questions and booking requests here.

OK, I’ll better get back to all those bubbling vessels in our kitchen and hot water cupboard 😉 This is the most Fun I have had in preparing a workshop. I’m determined to pass that Joy on to you!

See you on August 25th for a nourishing Fermented Foods workshop!

Much Love,
René
🙂

Water Kefir, Kombucha, Curry Cashews

Fermented Foods – a pro-biotic feast!

Ever wondered how to keep your immune system and your digestion happy and powerful at the same time?

Here is your answer: Pro-biotic cultures in your food.

They come in many delicious disguises like: Kombucha, Sauerkraut, KimChi, Coconut Yoghurt, Cabbage Rejuvelac, Natto, nut cheeses and a few others.

A glowingly vibrant cabbage

And here is the good news! We’ll be teaching a raw food demo class about and with these friendly little helpers on Thursday, April 26th, 2012.

The demo will mainly deal with the preparation, cultivation, care and culinary use of the first five in the list above – and we will easily fill 2.5 hours with doing that 🙂

This class will give you the knowledge, tools and techniques to maintain high levels of natural pro-biotic cultures in your diet. While supporting your overall well-being it will simultaneously add a whole new dimension to your culinary repertoire.

Mark this date in your calendar and book your space today!

Thursday, April 26th, 7 – 9.30pm,
Wise Cicada Cafe, 23 Crowhurst Street, Newmarket
Auckland, New Zealand

Investment: $60 – including all samples and comprehensive recipe booklet
Our demo classes are limited to 20 students only.
Bookings are essential!

Reserve your place today by contacting us here!
…or by ringing René on 027 555 1622.

See you there or before!

René

🙂

PS: We will have both cultures and finished products for sale at the class.