fermented drinks

it’s been a while since i’ve been here. i’ve mostly been on my other blog (but you have get invited to that one!). if you’d like an invitation please let me know.

let’s get back to the basics of feeding our families awesome food with little prep.

there are so many places to buy “food” these days, and most of them are happy to fill their aisles with boxes, cans and packages of processed/toxic matter called food. i went into a local market a few days ago to buy vinegar for the science class i teach and remembered why i stay out of there. except for the produce area 95% of the store was dead boxed food. who feeds their families this? the vast majority of americans…sad!

have you ever made kefir? it’s a delicious cultured milk, healing for the body and offers millions of beneficial bacteria for your intestinal tract. i really enjoy goat milk kefir from our own goats, but raw cow’s milk has great flavor too. culturing the milk eats the lactose (milk sugar) and makes this a very low glycemic food. as goat’s milk is naturally homogenized (the cream doesn’t separate from the milk) goat’s milk kefir is fantastically creamy (unlike the packaged stuff at the store, which i have used in a pinch, but i digress…). you can buy kefir grains online (my original grains came from www.culturesforhealth.com) and i recommend them. they multiply like crazy so if you already know someone making kefir ask for some grains to start!

here’s a very basic recipe to get you going:

1-    pour 1-cup keifr into blender

2-    add I heaped TB raw virgin coconut oil

3-    add 1 heaped tsp chia or golden flax

4-    add maple syrup to sweeten (or a dab of honey) to taste

5-    blend well and enjoy!


Next time you could add

a half cup of berries

vanilla or chocolate protein powder (omit sweetener!)

an omega-3 egg yolk





you’ve had several weeks now to get into the groove of weekly stock making.  how is that going?  this week i have sold all of the stock i generally have for my family so i will be making an additional 16 quarts tomorrow.

when we first journeyed into this wonderful nourishing of our bodies and our children i began making beet kvass.  my then 4 year old son HATED it, it’s still not something he willingly drinks.  beet kvass is a traditional fermented drink made with beets and whey.  i began making vegan kvass for one of my dear clients who does not use any dairy at all and i actually like it better!  it might be a very acquired taste for some, it’s earthy and salty, very thirst quenching on a hot day and an excellent flavor enhancer for soups and other dishes.  according to nourishing traditions: “this drink is valuable for it’s medicinal qualities and as a digestive aid.  beets are just loaded with nutrients.  one 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aid digestion, alkalized the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”.

beet kvass

4-6 large organic beets, peeled and coarsely chopped (NOT shredded, chopped)

1/4 c. coconut water kefir

1 tsp. sea salt

filtered water

place the chopped beets, coconut kefir water & salt into a gallon glass jar.  add enough filtered water to fill the container.  stir it up, seal it tightly & put it into a dark cupboard for a few days (room temperature for several days).   shake it a few times each day.  your fermenting times will differ based on the temperature of your home, it will bubble and slightly fizz when it’s ready to go into cold storage.  take several sips twice daily and see how you feel.  let me know!