• 11Apr

    Cinnamon Coconut Kefir Water New

     

    Cinnamon coconut water kefir is one of the easiest beverages to make for vibrant health. If you’re dealing with low energy, blood sugar issues, excess weight, sugar cravings, and digestive issues, coconut kefir will help you heal. This wonderful fermented beverage is rich in beneficial bacteria, enzymes, vitamins, and minerals that are crucial for digestive and immune system health.

    I love making both raw milk kefir and coconut water kefir. I also like using nut and seed milks like walnut, coconut milk, or pecan to make different types of kefir and they are all delicious!  Coconut water kefir is one of my favorite healing beverages because it tastes so refreshing and light. This kefir is perfect for anyone who can’t enjoy milk kefirs.  When I took the Alcat test and found out I couldn’t have dairy for 6 months, I consumed a lot of coconut water and coconut milk kefir and it really helped me feel so much better!

    Cinnamon coconut water kefir is easy to make especially if you have access to young Thai coconuts. These coconuts have a white outer shell. If you can’t find young coconuts in your area, you can use high quality raw coconut water to make your kefir. This is the brand I use when I can’t find young coconuts in the store.  Once you get your coconut water, you will ferment it with kefir bacteria cultures to create a bubbly, tangy drink that will help heal your digestive system, cut sugar cravings, detoxify your body, support your endocrine system, and strengthen your immune system.

    How to Open Young Coconuts

    • Place one of your coconuts on a towel and turn on its side so that the pointed end faces your knife hand. Use the knife to saw the pointed top down until you see the light brown inner husk.
    • Set the coconut up on its flat bottom and use the edge of the knife to poke an opening in the brown husk. Cut open a hole and pour water into a sterilized glass jar. Scoop out the white meat with the back of a large spoon and freeze meat in airtight containers to use in other recipes.

    Here are two good videos to show you how to open a coconut. The first video uses a large butter knife to open the coconut. The second video uses a cleaver to open the coconut.  See which method you prefer when you click on the video links.

    My recipe today is a simple twist on the basic coconut water kefir recipe. I added a cinnamon stick to the recipe to create a delightful cinnamon flavored coconut water kefir. Ceylon Cinnamon has some fantastic health benefits so adding it to your kefir will create an even more powerful healing drink.

    If you want to try some more of my fermented recipes, please check out my yummy pomegranate pineapple water kefir and purple cabbage and apple sauerkraut. Click the links below to see the recipes.

    Fermented Purple Cabbage and Apple Sauerkraut

    Pomegranate Pineapple Water Kefir

    Also check out these tasty recipes to help with pain relief, fighting inflammation, and helping you avoid catching a cold or the flu.

    Pain Relief & Inflammation Fighting Pineapple Cherry Turmeric Smoothie

    Cold & Flu Fighting Apple Green Tea Turmeric Tonic

    Share this recipe with family and friends and let’s all get healthy and radiant together!

     

    Cinnamon Coconut Kefir

     

    Cinnamon Coconut Water Kefir

    Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free

    Makes 1-quart

    Ingredients:

    4 cups young coconut water—use 3-4 young coconuts

    4 tablespoons rehydrated water kefir grains or 1 packet of kefir starter

    1-Quart sterilized glass jar with lid

    1 Ceylon cinnamon stick (my favorite cinnamon sticks)

    Directions:

    1. Pour the room temperature coconut water  into the glass jar. Add the kefir grains and the cinnamon stick. You can also leave the cinnamon stick out and add it during a second ferment if using kefir grains instead of the kefir starter. If using the kefir starter, warm the coconut water to 92 degrees F. and pour into the glass jar. Stir in the kefir starter with a  large spoon, add cinnamon stick,  and cover the jar loosely with the lid.

    2. Let coconut water kefir set at room temperature for 24-48 hours. Coconut water kefir is ready when it turns milky white or cloudy, fizzy, and tastes tangy.  After 24 hours, pour a small amount of kefir into a glass and taste. If the kefir is fizzy, milky white or cloudy and you like the taste of the kefir, strain out the kefir grains and cinnamon stick, then place the kefir in the refrigerator for up to 7—14 days. If you didn’t add the cinnamon to the first ferment you can add the cinnamon stick now after you strain out the water kefir grains and do a second ferment for 1 day.

    3.  If you are using the water kefir grains, once you strain them out of the coconut water kefir, you need to store the grains in sugar water made with ¼ cup of organic sugar and 1 quart of pure spring water in a covered container until you’re ready to make another batch of coconut water kefir. I usually just use the kefir grains to make another batch of coconut water kefir right away. If you don’t want to do this, the water kefir grains can stay in the refrigerator for several weeks in the sugar water.

    4. If using the kefir starter, you can remove ¼ cup of the coconut kefir and add to another 4 cups of coconut water to make a new batch.

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  • 13Mar

    Here’s the instructions:
    First I dissolve 4 tablespoons of raw sugar in a cup of filtered hot boiled water and let that cool off. Then I add that cup of sugar water to 5 cups of filtered water and add the kefir grains- all in a 1/2 gallon glass mason jar. I toss in a dried fig or dried apricot. Cover with cloth napkin and rubberband and wait 24-48 hours or until piece of dried fruit rises to the top. Strain out the kefir water using a plastic or bamboo strainer into a new jar (no metal can ever touch the kefir grains and always make sure your water is filtered- no chlorine). Then add the juice of an orange, or a few slices of mango, pineapple, or a little strawberry puree, etc to the kefir water. (lots of options to flavor your water after it’s been strained) and let ferment 8-12 hours. You can use a special jar that with a tight sealing lid but watch out for too much pressure- it can explode. We use a jar with a rubber gasket but we don’t clamp the lid on tight- we just put some books and a rock on top of the lid. After the second ferment is complete, strain into a clean jar with snug lid and place in fridge. You can drink right away but it is better after several hours in the fridge.
    Forgot to mention- you can make this daily! Just start up a new batch every time you do the process for the second (fruit) ferment for the first one. Or, you can store kefir grains in the fridge in a jar of sugar water for a couple of weeks. Or, you can freeze or dehydrate your grains. It may take a while to “wake them up” if they’re been in the fridge too long, and there is a process for reconstituting them if they’ve been dehydrated (there’s a website for that)

  • 17Aug

    Saturday, September 20, 2008

    Washing My Hair with Kefir and Kombucha

    Since I had started washing my hair with Kefir Whey and Kombucha my hair has become noticeably thicker and shinier. I am almost 50 years old now, and prior to using the kefir and kombucha my hair had been starting to turn grey. My hair is now coming in healthy, shiny and back to it’s original blonde color for the most part.

    When I noticed that my hair was going back to my original color I was a bit embarrassed to tell anyone what I had noticed; because I was sure that people would think I was imagining things, so I said nothing. Ironically, within a day or so of my noticing this, someone in my kombucha group had noticed the same thing. Their experience was more evident than mine, because that person and their spouse’s hair had changed from grey back to brown. I replied and shared my experience and so did others. So, I am not the only ‘crazy’ that says my hair has gone back to it’s original color. Since that time, which has been at least a year ago now. Several people have commented on my hair. The ones who knew that my hair had been thin my whole life … and that my hair had become dry, brittle and dull as I had become older have been even more shocked.

    So, now are you wondering what I do to wash my hair? First of all, I haven’t been able to go totally soapless on the hair yet. Though, I use so very little shampoo, that one large bottle of shampoo with essential oils lasts me forever … I mean, FOREVER! I tried the “no poo” method with Baking Soda and Apple Cider Vinegar. It was too drying for my hair. Though, I must mention that it does work very well for others.

    Here is what I do: I soak my hair in the kombucha at least once a week. I also soak my hair in kefir at least once a week. When my hair needs washing between those times I use a pinch a good quality herbal shampoo with essential oils ONLY on my roots. As I rinse the shampoo out (rinsing it out very well!) the shampoo water runs down the remainder of my hair, though I don’t intentionally ‘wash’ the rest of my hair or ends.

    I used to pretty much just take a handful of shampoo and slap it on my wet hair/head and sort of scrub my hair around until it looked like a nest (which is the common practice of most), then rinse it out; followed by conditioner. My poor hair certainly needed the conditioner after that horrible abuse!

    I no longer use conditioners or hair sprays. Thankfully, I don’t need them anymore. Being that my hair used to be so thin, it used to quickly become oily. This is no longer the case. Now, I use a little bit of pure coconut oil in my hair after washing. It works great! Every once in a while I mix up some coconut oil and lanolin and use it on the tips of my hair.

    Let me warn you! If you wash your hair too often in kombucha, your head will smell like vinegar when you sweat. That happened to me once. Not good! Which also reminds me, if you are a person who likes your hair to smell good you can do what I do. When you add the coconut oil to your hair add a drop of geranium oil, or any other essential oil that is safe for your skin. Your hair will smell great and look shiny. It also holds up well to humidity. I live in New Orleans, the capital of humidity, and my hair holds up great.

  • 28Jul

    Made with rejuvelac!

    The milk from 1 coconut OR

    grate 1/2 c. coconut

    Fill a jar with the coconut and 1/2 c. water

    Add 1 T. rejuvelac

    Blend well, until creamy.

    Let it sit, with a tight mesh screen, cheesecloth or paper towel with a rubber band,  for 8-12 hours.

    Refrigerate.

    Blend with strawberries and 1 T honey.

    or 1 T cacao powder, 1 T agave, 1 T lucuma powder, 1 T mesquite powder

    or 1 T vanilla powder

    Eat just a little a day. It’s very rich. Oh, my goodness!