Whole Milk Kefir

Kefir (pronounced /kəˈfɪər/ kə-feer)[1] (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros), purportedly[citation needed] from either the Arabic "keyf" (joy/pleasure) or the Turkic "köpür" ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.[2] Dairy-free alternatives, such as coconut milk kefir and soy milk kefir, are available.

Marco Polo mentions kefir in recounting his travels.[3]

Kefir is an amazing health drink with many benefits!

In a quart jar add about 1/4 cup of Kefir grains and a start from a previously cultured batch. Pour whole milk over the top until it fills the jar a little over 3/4 of the way full.

Let it sit in a dark place overnight, depending upon the strength of the Kefir that you wish to obtain allow to sit 12-18 hours. (If it is allowed to sit further it will be considered "Over-Ripened" which is not particularly harmful but it will be very sour).

You can then use it to make smoothies, as a replacement for buttermilk and yogurt, plus it contains yeasts from which you can make sourdough bread.

Here's a quick recipe:

Ingredients: Makes 1 serving (1 each)

1 cup Whole Milk Kefir [recipe]
1 cup Whole Strawberries
1/2 tsp. Stevia

Directions:
Add Kefir, Strawberries and Stevia to a Vita-Mix mixer. Blend until smooth.

Enjoy!

Nutrition Facts
Strawberry Kefir
Serving Size 1 each

Amount Per Serving

Calories 201.81 Calories from Fat 80

% Daily Value
Total Fat 8.87g 14%
Saturated Fat 4.57g 23%
Trans Fat 0.24g
Cholesterol 24.4mg 8%
Sodium 105.74mg 4%
Total Carbohydrate 22.79g 8%

Net Carbohydrates 19.91g
Dietary Fiber 2.88g 12%
Sugars 18.77g
Protein 9.3g 19%
Vitamin A (IU) 266.16 5%
Vitamin C 84.67mg 141%
Calcium 298.76mg 30%
Iron 0.68mg 4%

Kombucha (More helpful information)

Kombucha - Ancient Chinese and Russian Home Remedy as Fermented Tea

Kombucha Rejuvenates, Restores, Revitalizes, Recharges, Rebuilds, Regenerates, Replenishes, Rebalances and Renuews!

Correctly brewed Kombucha contains healthful enzymes, probiotics for gut integrity plus all the benefits of green tea.

Kombucha supports...
Digestion
Metabolism
Immune system function
Appetite and weight control
Liver function
Body alkalinity
Anti-Aging
Cell integrity
Healthy Skin and Hair

Getting Started: Gather the following...
A one gallon or 3 liter glass container, (not plastic or metal) with wide mouth
Water; enopugh for your container to within a couple inches of top, pure and chlorine free (boil tap water for 5 minutes without lid or let set 24 hours uncovered) Use high alkaline water if available.

Kombucha colony (starter) from previous batch or a friend (about 1/3 cup of previously made kombucha tea). This is the fermented tea with microbes in it. About 1/3 cup.

Sugar; organic sugar, or regular white. Don't worry about ingesting sugar, if your colony is well and healthy, they consume the sugar and produce healthful enzymes and acides within a week to 10 days or longer. Finished Kombucha should not taste sweet. Don't use honey as it will kill microbes. For one gallon use 1 cup. Cut back for smaller batches.

Tea; Green tea, decaffinated green tea, regular black tea, or yerba mate tea in bags. If you experiment with other herbal teas, keep the ratio with green tea 3:1 for best, most healthful results. For 1 gallon of tea use 5-6 bags.

Vinegar: this should be only fermented apple cider vinegar like Bragg's. For one gallon use only 1 tsp. or less per batch. This helps keep the tea on the alkaline side of ph scale. Kombucha is a high Alkaline tonic. Although apple cider vinegar tastes acidic, it is really alkaline. If you can get 8ph water - no need for vinegar.

Paper for cap; coffee filter papers work fery well for keep ing the top of jar covered but open to air. Paper towel would work also. Write the date of your Kombucha on the paper cap and the ingredients. Use an elastic to hold it in place during fermentation.

Warm place: Kombucha ferments swiftly in a warm place. In winter I use a heating pad set on low and pack a towel around it. This place should not be around moldy bread or places where pet dander or other dust accumulates. Limited direct sunlight it OK.

Batching; Heat water, maybe half of what the total is, until almost boiling. Turn off heat and add the tea bags. Let steep for an hour or more and cool down. Take the tea bags out and squeeze dry if you like, then add the sugar and vinegar. Stir to dissolve and pour into clean glass jar. Add more pure water. Before adding starter and "mushroom", test temperature. You should be able to leave a little finger in the solution and not be uncomfortable. Add the starter and "mushroom" then cap the jar with the paper and elastic. Set in warm place and leave it alone.

Fermenting: You can check on the tea as it ferments. You will see bubbles rising and the "mushroom" will be growing. You may see some floaty stuff in it which is normal. You may also see some brown stuff hanging on the underside of the "mushroom" and this is also normal. It is kind of a rudimentary root system. The top of the "mushroom" should look shiny and kind of white and opaque. There may be some liquid on the top this is also normal. If the "mushroom" falls to the bottom that is OK, it will eventually come back up. The microbes (combination of bacteria, fungus and lichen... all friendly) make this cap to protect themselves from harmful microbes. If temperatures slip lower than 75 degrees the microbes will still keep reproducing by they slow down. They will keep working even in the fridge after decanting.

Decanting: This is the pour off. Test your Kombucha after a week with a straw or spoon. If it tastes very "dry" and a bit vinegary with some fizz to it, then it is ready. If it still tastes sweet then it could use another couple days of fermenting. This fermenting process does produce some alcohol but it is very minimum... like less than .5% and if you compare that to wine which is approx. 11-12% and beer or ale at 5-6% then .5% is hardly noticable.

Use a clean fork to take out the "mushroom" and place in a clean bowl. Use a fine strainer as you pour off the Kombucha into another clean container. Kombucha can be stored in smaller glass jars with tight fitting lids. They keep refrigerated for many weeks and months. Some microbes may accumulate in the bottom but this is normal as the microbes keep living and reproducing even in the cold.

Keep about 1/3-1/2 cup Kombucha in the bottom of the fermenting jar to start the next batch. WIth clean fingers, separate the two layers of "mushroom" and use the top one or parts of it for the next batch. The new one is sometimes called the "baby" and the bottom one is the original one and sometimes called the "mother." This "mushroom" cap can be eaten. I chop it up and add some salt, dill onion and a.c. vinegar and make a sort of pickle out of them. They can be thrown away or ground up and used in compost. Old "mushrooms" can also be kept in a Ziplock bag or plastic container in tnhe fridge for months.

Consuming: Drink about 4-8 ounces a day diluted with pure water or with fruit juice.

Kombucha is very beneficial for anyone trying to detox the body or recover from illness especially when antibiotics have been taken. Using friendly microbes to fight pathogenic microbes is good medicine and the way the ancient peoples did it. For those who want probiotics but do not consume dairy products like yogurt, this is a great alternative.

*Information taken from a flyer handed to me by Joanne Seal who produces starts for many healty cultures such as. Sourdough, kombucha, kefir pearls, yogurt, and Prill Beads for pure water.

Sinus & Nasal Spray With Xylitol

1 Fine mist sprayer bottle (can be found at health food stores or on-line)
1 oz purified water
1/8 tsp non-aluminum baking soda
1/8 tsp xylitol

Mix together and use daily to hydrate the sinuses, and relieve the effects of dry or re-circulated air.

All Natural Homemade Deoderant

8 oz Shea Butter


1 Tbsp arrowroot powder
2 tsp Baking Soda (aluminum free)

1 tsp vitamin E Oil (optional)
1/2 - 1 tsp organic essential oils and/or flavor oils

Use pure and organic ingredients for the best results.

Store in an aluminum-free food grade container.

How to use Essential Oils

When you are looking for essential oils, be sure to find those that are certified organic and spectramatigraph tested.
Here are some instructions for essential oil use:

Direct Application
- Apply neat, directly to the skin on location (the definition "neat). Dilute oils if necessary with message oil.
- Oils penetrate the skin. Rapid absorption delivers benefits throughouth the body within minutes.
-When trying new oils, always test a small area of skin before applying over the body.

Direct Inhalation
-Put several drops into the palms of your hands, rub together, or put on a tissue.
-Cup your hands over your nose and mouth, breathe deeply.

Massage
-Mix 10-12 drops (5 for children) of your favorite essential oils with one ounce of massage/carrier oil.

Wear as a purfume or cologne
-Apply pure, thereapeutic essential oils.
-Essential oils are superior alternatives to synthetic fragrances and deoderants.

Personal Care Items
-Cleanse, rejuvenate, heal with the amazing botanicals and oils from nature-pure essential oils! Just add essential oils to your shampoo, conditioner, lotions, etc.
-Create your own essential oil-infused deodorant, or skin care oil, or tooth polish.

Bath
-Add 5-10 drops essential oil to Dead Sea Salt or Sea Salt, mix. Put in a warm bath.

Diffusing
-Set a mood or cleanse the air with mists of healing and protection.

Vaporizer/Humidifier
-Lavender oil is ideal for baby's room to calm and soothe with a healing aroma.
-Essential oils such as Eucalyptus, Lemon, or Frankincense are historical favorites to use in vaporizers.

Dietary Suppliments
-High quality, nutrient dense nutritional blends are essential to your daily vitality.
-Many essential oils can be ingested simply by putting 2-4 drops in a veggie capsule (obtain them at your local helath food store), and if needed, fill remaining space in capsule with edible oil. Can be taken with meals, or in between meals.
-Check with your health care professional before consuming any essential oils directly from the bottle.

Create a Compress
-Rub several drops of oil on desired location.
-Cover the area with a hot, damp towel. Cover the moist towel with a dry towel.
-If the 'heat' of the oil ised becomes too intense, apply message oil - or any pure vegetable oil - on location to dilute intensity.

Cleaning/Disinfecting In and Around The House
-A few drops of esssential oil may be added to the dishwasher or washing machine to clean and disinfect.
-Some essential oils create an environment that is unfrindly to and kills germs and bacterial. Some favorites include Lemon, Peppermint, Tea Tree, and Thyme.

Pineapple Chutney

Makes 1 Quart

1 small pineapple
1 bunch cilantro, coarsely chopped
1 tablespoon freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/4 cup whey
1/2 cup filtered water

Mix pineapple, cilantro and ginger and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix lime juice, sea salt and whey with water and pour over pineapple, adding more water if necessary to cover the pineapple. The chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten withing 2 months.

Variation: Hot Pineapple Chutney

Add 1 small red onion, 1 jalapeno pepper and 1/2 red pepper, all finely chopped.

Salsa

Makes 1 quart

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped Chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
1/4 cup filtered water

Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

**Ketchup provides us with an excellent example of a condiment that was formerly fermented and therefore health promoting, but whose benefits were lost with large scale canning methods and a reliance on sugar rather than lactic acid as a preservative. The word "ketchup" derives form the Chinese Amoy dialect ke-tsiap or pickled fish-brine or sauce, the universal condiment of the antcient world.

Ginger Carrots

4 cups grated carrots, tightly packed
1 tablespoon freshly grated ginger
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.

Sauerkraut

Makes 1 Quart

1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)

In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.