Super Foods
Bone Broths (and fish broth) - click here for link
MATZA BALLS for soup
one recipe - probably 6 small balls
2 T olive oil (can also make with coconut or palm oil)
2 eggs
lightly blend the above together
add 3 T sprouted spelt flour
Add 1 T coconut flour
Add 1 T almond meal (flour) I make this myself from properly prepared almonds -
mix all together and refrigerate for about 1/2 hour
drop by T into boiling soup, cover and simmer 15-20 minutes
Kefir:
instructions:
For FIRST BREWS, you want to:
*Use only 1 cup milk
*Stir often – 3-4 times a day at least
*Wait a full 48 hours
*Strain and repeat – every 48 hours
****After about 3 brews of this you should be getting nice thick kefir, wherein you can now make larger batches.
These recovery instructions must be repeated UNTIL you are getting satisfactory kefir. Do NOT increase the milk until this happens. This will halt the recovery process. Recovery batches may still be consumed although they usually are not very palatable. In order not to waste milk you can add them to smoothies to mask the flavor.
The Method
The instructions for kefir are really quite simple. Drain out grains from their package (or you can use the liquid in the package as well) and place them in a glass jar. You can add some milk to the bag and shake a little to get the smaller grains out. Use cold milk straight from the fridge – no need to heat or boil the milk first. You can use raw milk, organic milk, non organic, it does not matter as far as having success in producing kefir.
We use raw organic milk.
Pour milk over the grains (1 c. for first brews as mentioned above) and then cover with a paper towel or coffee filter and a rubber band, to secure. This will keep out fruit flies, but also give the brew enough air. You do not want to use cheesecloth as bugs can get in. All you do is just sit it on the counter out of direct sunlight for 18-48 hours. (48 hours for your first recovery brews above remember) Stirring midway is fine, and even helpful to be able to view the progress of the brew. YOU DEFINITELY WANT TO STIR A LOT FOR THE INITIAL BREWS TO HELP THEM RECOVER FROM TRAVEL. It is best not to use any metal utensil. PLEASE BE ADVISED that in the cooler months the brew may take up to 2 days.
How will you know that the kefir is done? After you are finished with the recovery brews mentioned above, where you change the milk every 48 hours no matter what, you will be looking for thick kefir to indicate it is finished. Sometimes this will also amount to SEPARATING WITH WHEY ON THE BOTTOM AND THICK KEFIR ON TOP. This is GOOD and NORMAL and not curdled milk. Kefir does this naturally so please be advised that it is normal. See below on how to strain kefir like this.
After you are getting nice thick kefir with your recovery brews, you can THEN increase the milk to 2-4 cups milk. And then as your grains grow, you can use even more milk.
HOW TO STRAIN YOUR KEFIR
You must mix up the brew very well before attempting to strain. The grains will be in the thick part of the kefir that is on top of any whey, if it has separated. It is very hard to pick out kefir grains, so we advise a fine mesh strainer for this purpose. While straining, you want to mix what you are straining constantly. Mix IN the strainer, in circles, until all you have left is grains in the strainer and thick kefir in your bowl. Often the kefir will just sit in the strainer since it is so thick, so this mixing is necessary in order to push the thick kefir through the strainer.
Use the grains to start another batch. Do not rinse the grains.
How to store Kefir Grains
If you want to take a break or are going on vacation, just store the grains in an airtight glass container in some milk in the fridge. As long as it is fresh milk they will survive for two weeks or more in this. If you are home though, it is best to change out the milk weekly.
Additional Ideas for Kefir
*You can sweeten with honey or add vanilla to make it less tart, but be sure and do this AFTER removing the grains. We use our homemade vanilla that we sell in our store.
*Another way to make it more palatable is to use the kefir to make smoothies! Kids love it! We love the kefir straight, but for picky palates, just mix some kefir, bananas, and berries in a blender and blend till smooth. You can create endless combinations with smoothies!
*COCONUT MILK kefir – use half dairy and half coconut milk as the grains need dairy to feed on and to continue to grow. Or if you do not want to add the dairy, you can just rest the grains in some dairy between your coconut milk batches, for them to feed on dairy. This is the only way to brew with coconut milk and also keep the grains alive.
Using alternative milks may affect the growth of the grains, and even cease growth, so be aware of that.
*ENJOY!*
Kombucha
Instructions:
You'll need a gallon glass jar, no top necessary
long wooden spoon
organic white sugar or sucanat (natural sugar)
4 tea bags-no oily teas but whichever you like-green, red or black
using only glass (no metal), like a coffeemaker, make a pot of hot water
Rinse the gallon jar with HOT water, set on a hot pad
Pour the hot water into the jar
Add 1 1/3 cup of the sugar, stir well
Make another pot of the water but put the four tea bags in to steep for 20 minutes (plus while it's filling).
Then pour the tea into the water/sugar mixture and stir. Add the liquid and the scoby and then put a coffee filter on top with a rubber band to hold it on. Put it in a pantry or dark place for 10-14 days. Taste at 10 days to see if it's good. It will depend on the humidity and warmth.
Then take the scoby and 8 oz. of kombucha out to make a new batch when you're ready-store in the refrigerator.
Pour the rest in bottles or a big jar-you can flavor it with homemade juice if you want or float some lemon, ginger or other fruits whole in it. .
Fermented veggies
This is the recipe Lynn uses to ferment kolrabi's, small cucumbers and more...
Make sure to use at least 1 1/2 gallons of water and only 3/4 cup of celtic sea salt.
Taste brine to your personal liking!
I noticed different pickling spices made a slight difference in brine taste.
Add more garlic or hot peppers if you like!
Blueberry spinach kraut
by Donna Schwenk
Makes 2 quarts
Ingredients
COD LIVER OIL POPS thanks Sherry Lorentz
1 cup of homemade plain yogurt (from raw milk if possible)
1 1/2 cups of fresh or frozen strawberries
2/3 cup of fresh pressed orange juice
5 tsp. of cod liver oil
Mix all ingredients together in Ninja.
Place in stainless steel pop holder. (Available on Amazon.com)
Place wooden stick in them and freeze.
You can change the flavors up with just about any fruit desired.
More cod liver oil drinks:
Mint Chocolate Smoothie
1 teasp. CLO
10-15 mint leaves
1-2 teasp. raw cocoa powder
1 cp. raw homemade yogurt or raw milk
1-2 teasp. honey (can use maple syrup too)
1 cp. filtered water
5 large ice cubes
Mix all ingredients in blender will smooth.
Might have to mix as drinking (especially for children) as the oil does not stay mixed.
Can drink or make into popsicles.
Fruit Smoothie
1/2 cup ea. of frozen blueberries, strawberries, raspberries & pineapple cubes
1 cup plain raw homemade yogurt
1 teasp. honey (can eliminate if fruit is enough sweetener for personal taste)
1 cup of homemade almond milk
1 1/3 cup of fresh pressed carrot juice
1 1/3 cup of fresh pressed grape juice
2 teasp. of CLO
Blend ingredients all together and serve chilled.
These also can be made in popsicles.
ENJOY!!!
Beet Kvass That Actually Tastes Good
Ingredients
- See more at: http://www.homemademommy.net/2013/08/how-to-make-beet-kvass-that-actually-tastes-good.html#sthash.hwL857vX.dpuf
Bone Broths (and fish broth) - click here for link
MATZA BALLS for soup
one recipe - probably 6 small balls
2 T olive oil (can also make with coconut or palm oil)
2 eggs
lightly blend the above together
add 3 T sprouted spelt flour
Add 1 T coconut flour
Add 1 T almond meal (flour) I make this myself from properly prepared almonds -
mix all together and refrigerate for about 1/2 hour
drop by T into boiling soup, cover and simmer 15-20 minutes
Kefir:
instructions:
For FIRST BREWS, you want to:
*Use only 1 cup milk
*Stir often – 3-4 times a day at least
*Wait a full 48 hours
*Strain and repeat – every 48 hours
****After about 3 brews of this you should be getting nice thick kefir, wherein you can now make larger batches.
These recovery instructions must be repeated UNTIL you are getting satisfactory kefir. Do NOT increase the milk until this happens. This will halt the recovery process. Recovery batches may still be consumed although they usually are not very palatable. In order not to waste milk you can add them to smoothies to mask the flavor.
The Method
The instructions for kefir are really quite simple. Drain out grains from their package (or you can use the liquid in the package as well) and place them in a glass jar. You can add some milk to the bag and shake a little to get the smaller grains out. Use cold milk straight from the fridge – no need to heat or boil the milk first. You can use raw milk, organic milk, non organic, it does not matter as far as having success in producing kefir.
We use raw organic milk.
Pour milk over the grains (1 c. for first brews as mentioned above) and then cover with a paper towel or coffee filter and a rubber band, to secure. This will keep out fruit flies, but also give the brew enough air. You do not want to use cheesecloth as bugs can get in. All you do is just sit it on the counter out of direct sunlight for 18-48 hours. (48 hours for your first recovery brews above remember) Stirring midway is fine, and even helpful to be able to view the progress of the brew. YOU DEFINITELY WANT TO STIR A LOT FOR THE INITIAL BREWS TO HELP THEM RECOVER FROM TRAVEL. It is best not to use any metal utensil. PLEASE BE ADVISED that in the cooler months the brew may take up to 2 days.
How will you know that the kefir is done? After you are finished with the recovery brews mentioned above, where you change the milk every 48 hours no matter what, you will be looking for thick kefir to indicate it is finished. Sometimes this will also amount to SEPARATING WITH WHEY ON THE BOTTOM AND THICK KEFIR ON TOP. This is GOOD and NORMAL and not curdled milk. Kefir does this naturally so please be advised that it is normal. See below on how to strain kefir like this.
After you are getting nice thick kefir with your recovery brews, you can THEN increase the milk to 2-4 cups milk. And then as your grains grow, you can use even more milk.
HOW TO STRAIN YOUR KEFIR
You must mix up the brew very well before attempting to strain. The grains will be in the thick part of the kefir that is on top of any whey, if it has separated. It is very hard to pick out kefir grains, so we advise a fine mesh strainer for this purpose. While straining, you want to mix what you are straining constantly. Mix IN the strainer, in circles, until all you have left is grains in the strainer and thick kefir in your bowl. Often the kefir will just sit in the strainer since it is so thick, so this mixing is necessary in order to push the thick kefir through the strainer.
Use the grains to start another batch. Do not rinse the grains.
How to store Kefir Grains
If you want to take a break or are going on vacation, just store the grains in an airtight glass container in some milk in the fridge. As long as it is fresh milk they will survive for two weeks or more in this. If you are home though, it is best to change out the milk weekly.
Additional Ideas for Kefir
*You can sweeten with honey or add vanilla to make it less tart, but be sure and do this AFTER removing the grains. We use our homemade vanilla that we sell in our store.
*Another way to make it more palatable is to use the kefir to make smoothies! Kids love it! We love the kefir straight, but for picky palates, just mix some kefir, bananas, and berries in a blender and blend till smooth. You can create endless combinations with smoothies!
*COCONUT MILK kefir – use half dairy and half coconut milk as the grains need dairy to feed on and to continue to grow. Or if you do not want to add the dairy, you can just rest the grains in some dairy between your coconut milk batches, for them to feed on dairy. This is the only way to brew with coconut milk and also keep the grains alive.
Using alternative milks may affect the growth of the grains, and even cease growth, so be aware of that.
*ENJOY!*
Kombucha
Instructions:
You'll need a gallon glass jar, no top necessary
long wooden spoon
organic white sugar or sucanat (natural sugar)
4 tea bags-no oily teas but whichever you like-green, red or black
using only glass (no metal), like a coffeemaker, make a pot of hot water
Rinse the gallon jar with HOT water, set on a hot pad
Pour the hot water into the jar
Add 1 1/3 cup of the sugar, stir well
Make another pot of the water but put the four tea bags in to steep for 20 minutes (plus while it's filling).
Then pour the tea into the water/sugar mixture and stir. Add the liquid and the scoby and then put a coffee filter on top with a rubber band to hold it on. Put it in a pantry or dark place for 10-14 days. Taste at 10 days to see if it's good. It will depend on the humidity and warmth.
Then take the scoby and 8 oz. of kombucha out to make a new batch when you're ready-store in the refrigerator.
Pour the rest in bottles or a big jar-you can flavor it with homemade juice if you want or float some lemon, ginger or other fruits whole in it. .
Fermented veggies
This is the recipe Lynn uses to ferment kolrabi's, small cucumbers and more...
Make sure to use at least 1 1/2 gallons of water and only 3/4 cup of celtic sea salt.
Taste brine to your personal liking!
I noticed different pickling spices made a slight difference in brine taste.
Add more garlic or hot peppers if you like!
Blueberry spinach kraut
by Donna Schwenk
Makes 2 quarts
Ingredients
- 2 one-quart canning jars or half gallon jar
- ½ head green cabbage, shredded or chopped finely
- 1 tablespoon organic Herbamare seasoning (you can just use salt if you don’t have this)
- One handful of spinach, chopped or shredded
- 1 large shallot, chopped finely
- 1½ cups fresh blueberries
- ½ cup cranberry blueberry juice (You can use just cranberry juice or just blueberry juice too.)
- Filtered water
- 1/2 of a package of Veggie starter culture or 1/4 cup of kefir whey
- Place the shredded or chopped cabbage in a bowl and sprinkle with salt. You can also layer it in the jars instead of mixing.
- Add the next 3 ingredients and mix well. Firmly pack the mixture into glass canning jars, splitting it evenly between the two, leaving an inch or two for the cabbage to expand when it ferments.
- Mix the veggie culture or kefir whey into the cranberry blueberry juice and mix well till culture package is dissolved.
- Add this starter to chopped vegetables in jars and fill the jars with water, leaving an inch or two at the top.
- Seal jars tightly and let sit on your counter for 6 days, then place in refrigerator.
- I like the taste best after it has been in the fridge for a few weeks. It gets better with age and at 4 to 5 weeks it is super tasty.
COD LIVER OIL POPS thanks Sherry Lorentz
1 cup of homemade plain yogurt (from raw milk if possible)
1 1/2 cups of fresh or frozen strawberries
2/3 cup of fresh pressed orange juice
5 tsp. of cod liver oil
Mix all ingredients together in Ninja.
Place in stainless steel pop holder. (Available on Amazon.com)
Place wooden stick in them and freeze.
You can change the flavors up with just about any fruit desired.
More cod liver oil drinks:
Mint Chocolate Smoothie
1 teasp. CLO
10-15 mint leaves
1-2 teasp. raw cocoa powder
1 cp. raw homemade yogurt or raw milk
1-2 teasp. honey (can use maple syrup too)
1 cp. filtered water
5 large ice cubes
Mix all ingredients in blender will smooth.
Might have to mix as drinking (especially for children) as the oil does not stay mixed.
Can drink or make into popsicles.
Fruit Smoothie
1/2 cup ea. of frozen blueberries, strawberries, raspberries & pineapple cubes
1 cup plain raw homemade yogurt
1 teasp. honey (can eliminate if fruit is enough sweetener for personal taste)
1 cup of homemade almond milk
1 1/3 cup of fresh pressed carrot juice
1 1/3 cup of fresh pressed grape juice
2 teasp. of CLO
Blend ingredients all together and serve chilled.
These also can be made in popsicles.
ENJOY!!!
Beet Kvass That Actually Tastes Good
Ingredients
- 2-3 medium beets, peeled and chopped into 1 inch cubes
- ¼ cabbage, chopped
- ½ onion, chopped
- 2 Tbsp sea salt (where to buy)
- ¼ cup whey or 1 Tbsp starter culture (where to buy), optional
- filtered water to cover (where to buy a water filter)
- Add onion and cabbage to a 2 quart glass jar (Homemade Mommy note: I use these inexpensive jars)
- Add the beets on top of the onion and cabbage so that they act as a weight
- Add salt and optional whey
- Cover with filtered water, leaving an inch between the top of the jar and the top of the water
- Close the jar and leave in a cool dark place in your home
- Transfer to the fridge after 3-7 days
- See more at: http://www.homemademommy.net/2013/08/how-to-make-beet-kvass-that-actually-tastes-good.html#sthash.hwL857vX.dpuf
