Archive for the ‘Water Kefir’ Category

Transforming Your Juice into a Probiotic Pop!

© Sherry Rothwell

Do you have a few little (or not so little!) juice addicts in your family and you wish you could get them to drink something else? Or, do you withhold juice and pop from your kids and wish that you had a healthy substitution so that they don’t have to feel deprived or left out at family gatherings and birthday parties?

If this is you, then you will want to know about Kefir Juice! Kefir juice could be your answer, not only in terms of slowly introducing kefir to your family in a way that they enjoy, but also to wean them off empty calories and blood sugar induced emotional meltdowns and behavioural problems!

While boxed juice is purported to be healthy, I am going to suggest that commercial juices are in fact more like junk food than health food and here is why:
1) Few people know that 1 cup of juice has 3 Tbsp of sugar in it!! Without the fibre, this sugar is absorbed at the same rate as it would be if you ate 3 Tbsp of sugar right off the spoon!
2) Commercial juices are pasteurized, thus destroying the life giving enzymes that are naturally found in fruit.
3) Water soluable vitamins, such as Vit.C and B-Vitamins are easily destroyed by heat. So while you may be eating the juice of more than one fruit, it doesn’t necessarily mean that you are getting more nutritional value.
4) Pasteurized juice is a processed food and we want to be moving toward a diet made of real food if we want strong healthy bodies with strong immune resiliency.
5) Naturally prepared juice is:
fresh- not stored
raw-not pasteurized
living-not dead
real-not processed, pasteurized or deaerated (eliminating oxygen to make it shelf stable).

When you kefir “ize” your juice, you essentially take a denatured food product and make it a living probiotic health giving drink!

Now I know that it is not easy to take juice away from a juice addict (concentrated sugar is an addictive substance!), so I am not suggesting that you do that to your hubby or children. What I am suggesting is, that you make an addition to the diet before a subtraction, by serving Kefir Juice, as well.

Then you can slowly substitute more and more of it until the cravings for pasteurized juice subside. Eventually, you can substitute Kefir Water in for Kefir Juice (once your family aquires a taste for Kefir it won’t be hard). In our family, the kids call Kefir Water “pop” because to them it IS pop (it is sweet, tasty and bubbly)! I serve Kefir Juice, every once in a while as a treat because it is typically sweeter and more flavourful than Kefir Water (the fruity taste of Kefir Water is typically more subtle). I am soooooo glad that I can finally say YES to my kids when they ask for “pop” night or day!

To learn more about making delicious kid-friendly probiotic drinks check out our NEW online video e-course Cultured Kitchen: Learn how to turn simple every day foods into probiotic condiments and bubbly beverages!


How to Make Kefir Water-Video Demo

: Kefir water is super potent and medicinal

What: Kefir Grains that culture water and infuse it with the following beneficial bacteria: “Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida.”

How to Do it: Simply put 1 tbsp of grains in a quart of water (leaving 1 inch of air space on top), with 1 quarter of a slice of  a citrus fruit, plus 3 Tbsp unrefined sugar. Put the lid on loosely (or snug for more bubbles) and let sit on your countertop for 48 hours. Pour liquid off into another glass jar and refrigerate.

What  kind of RESULTS can you expect
: Heal yeast and other infections, heal Candida, improve digestion etc.

Tips and Tricks

1) I forgot to mention in this video, that it is often discouraged to use metal strainers and utensils when using kefir grains, as metal is seen as harmful to the grains. Truth be told, I haven’t had a prob with using metal….but who knows, maybe my baby grains are just extra hardy!

2) Keeping your grains clean– ferment with them inside a nut milk bag or other breathable bag so that you don’t have to pick fruit fragments out after each batch (I am sooo relieved to have discovered this… if we busy mama’s need more babies to clean up after!!

3) When I first got my grains, I was told to leave a little kefir water from the first batch and add it to the new batch to kick start the fermentation process. I don’t usually do this…we drink it all!! I was also told to put a few pieces of dried fruit in addition to the fresh fruit….I don’t bother to add the dry fruit unless I’m making an apple/raisin kefir….don’t be afraid to experiment.

4) Rinsing the Grains- hmm…I don’t as a rule rinse my grains as is commonly recommended…however occasionally I get “a feeling” that they need a rinse….I think it is a scent that alerts me….kind of like an extra vinegary scent. I am pretty intuitive about the process…..I recommend just feeling into it. Go ahead and have a relationship with your kefir grains….after all, they are your little living beneficial bacteria babies now after all!!!

5) To Preserve the Bubbly-At 48hrs pour the kefir water off into a new container (glass of course, as we certainly don’t want plastic leaching into our kefir!). Tighten the lid well and leave another 8 hours at room temp before transferring to the fridge. If you prefer your kefir to be more “flat” refrigerate right away and drink the next day.

6) How Do I know It is Right?- Taste your brew when you first mix in all the ingredients. It will taste like sweet water. Taste it in 48 hours and it will taste “tart” and bubbly. If your Kefir is still sweet, something isn’t right.

7) The Phases it Goes Through– If you leave kefir past the 48 hours without transferring and tightening the lid….the bubbly will start to reduce and it will go to a slightly alcoholic phases (very low alcohol) and then it will start to taste more like vinegar, until it becomes vinegar (go ahead and use instead of vinegar to make salad dressings for example).

Storing: Store your Kefir baby grains in a glass jar in the fridge and make sure to feed them some sugar at least once a week when you are not using them! You can put the lid on snug while storing them in the fridge.

Like I said in the video, I will be doing a few more videos on this subject, so stay tuned! Please feel free to ask for clarification of any missing details!


Hello World!

This will officially be my first post on this new blog and I’d like to begin it by sharing my new found love!

Water Kefir!

I never would have imagined that one day I would be so enthusiastic about saying to my children, “do you want some pop”!? Can you imagine being able to give your children a vegan “pop like” beverage with the many health benefits  of milk kefir (possibly more) without the ill effects of crappy white sugar, food colouring and carbonation?

Water Kefir, literally has the same feel as carbonation, but you decide the sweetness and flavour….and the probiotics predigest the sugar….that means they eat the sugar and leave the sweet taste behind for us to enjoy without the ill effects of sugar on our blood sugar and immunity!

It’s true and it is incredibly easy and inexpensive! I will get around to making a video demo ASAP, but in the meantime here is a fantastic and generously full article that I found online that I am very excited to share with you!

Now how do you get a hold of these  sweet little grains? Ask around. If you have some share them! I got mine because a friend posted that she had some on facebook!

If you come to my classes and I have enough to share I will happily send you home with some!