Are you ready to power it up with Raw Food Power on March 24th!. I know you are. Oooor- how about another group challenge? We are gearing up for spring by lightening our load and trying Veggie living for 5 days. Join the group fun for The Veggie Transition beginning March 27th!
I once tried to make yogurt. It was waaaay back a long time ago, um, like two years ago or so. I decided I was going to make my own yogurt. I bought some fresh from the farm goat milk, warmed it to the right temp, played by all the rules, and then the brilliant nutritionista that I am working out that I could put it in my dehydrator to keep temp stable?
Do you know what the result was? A jar of the most disgusting soured goat milk. Reminded me of university boyfriend days when I would find such things in the boy/man’s fridge on a regular basis. I have since been unable to go near animal based dairy of any kind- including yogurt. The smell just kind of does that thing to my stomach that spinny rides and too much booze does.
As if we never go on a ride or have a drink again even if the last time we partook, we yacked like engineers during frosh week. I decided that I would give it another go, this time with kefir grains in organic sheep milk. Barftastic once again. I gave up once and for all. No fermented dairy for me.
But then- last September at the Longevity Conference I sampled coconut kefir made with a kefir starter and coconut water. It was like nutritionista champagne and so bought the packet of starter. I soon realized it was not so simple. The coconut water you buy in the tetra packs has been pastuerized- therefore would not ferment properly. Somehow I just never got it together to collect a dozen coconuts for the water to make my own coconut kefir.
Last summer, the winner of the Guest Blogger Competition, did a winning post on Coconut Kefir. I was happy to let everyone love all over it, but I wasn’t rushing back into the land of fermented milky stuff. But then something happened… I was out for brunch with a group of awesome town ladies who I met (and who met each other) at my 6-week cooking program in the fall. Sylvie, the woman who went from never cooking a day in her life to making her own coconut kefir, had me inspired
A bestest of a best friend decided to cleanse his candida problem once and for all and I knew that coconut kefir was just the thing to help him do it. I pulled out my box of starter, read the directions (a feat unto itself for me) and new what had to be done.
I used the Body Ecology brand of starter which, if I can tell is a collection of bacteria- many of which you would find in a good probiotic pill.
Kefir is a super food. According to kefir.net:
Kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves. Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.
Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.
So unlike the grains, this starter is just a powder. I warmed my can of organic coconut milk to about body temperature (adding in 1/4 water ’cause it was super thick) and then stirred in the packet. I poured this into a clean glass jar and left it to do its thing in the warmth beside my fridge. 36 hours later, my coconut kefir was ready.
You know what I said to my friend? “I wish there were more steps! That was too easy”.
So I created more steps by turning it into the most amazing breakfast treat on this side of the coconut jungle! Bon app lovers! Bon App!!!
Coconut Kefir Au Naturelle
1 can or 2 cups organic coconut milk
1 packet kefir starter
(follow the direction given as some may have different culturing times)
Coconut Kefir Love Potion #1
(makes 2 servings)
1 cup coconut kefir
1 Tbs lucuma powder
1/2 Tbs mesquitte powder
1 1/2 tsp cinnamon
pinch of nutmeg
1 tsp vanilla extract of 1/4 tsp vanilla bean
stevia or honey to sweeten (use the stevia if your doing the yeast busting/candida thing)
Mix all together and serve. Or freeze and serve as a frozen dessert. What up frozen treats! Way better that this toxic crappola. And oh! Are you going to want to come back tomorrow to see the amazing act of nutritionista genius I came up with for this? Yes. yes you are!
Question Of The Day: What can I make for you? Give me your restrictions and I want to see what I can create!
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This is my daily challenge … gluten free, sugar free, dairy free, quick, kid friendly, tasty enough to share with the neighbourhood kids who come to play, nut free so I can send it to school, and not too weird so they will actually eat their lunch without the other children saying “what weird stuff did your mom send you today?”
I’m glad you finally tried it! Kefir in any form is an amazing food. I’m a big raw milk fan myself, so I’ve constantly got a supply of raw milk kefir and raw cream kefir going. I even made butter from kefir cream this weekend. Yum! And so good for you.
Where did you find your kefir starter? I’ve been making kefir water for a more than a year now, and had to order from the US. I’d love to find a Canadian source and give coconut kefir a go. With the summer coming, my kids will be begging for ice cream and this may be the perfect substitute!
I share Karen’s challenges re: gluten free, sugar free, dairy free. Also egg free, and flax is an intolerance of my 6 year old, so it makes it difficult when baking. I’ve pretty much resorted to rice krispy treats to send to school (puffed rice without sugar, few other additions like gogi berries, hemp seeds etc. but still using marshmallows to hold everything together). I’d love a quick and easy puffed rice alternative to using marshmallows.
hey tamara – try heating some brown rice syrup or agave with nut butter, and mixing that in with the puffed rice! it’s SO GOOD!
Were you able to find a vegan kefir starter in Toronto? I got a yogurt maker and am dying to try my hand at making coconut kefir and nut milk yogurts but have been unable to find the necessary starters I need.
I used the Body Ecology started. It is a probiotic base- usually not of vegan origin. I will search around but as this was not a concern for me, I didn’t give it much thought. Will get back to you soon!
Sarah, Upaya sells one.
I also would love to find a vegan starter. I’ve heard of water grains kefir starter, but have never seen any. I normally wouldn’t mind a regular starter that’s not vegan (as I am not and used to have a bit of yogourt from time to time), but I’m now very allergic to dairy and just a tiny bit of it and I get serious eczema.
Sorry Val, I didn’t see your reply. I’ve been on the Upaya website before but never noticed it there. Thanks for sharing!
Hi. Can I ask your thoughts and knowledge about the dairy in the starter? My son is dairy free, but we want to make kefir. All that I have seen have skim milk powder, and I wonder does the process make the dairy not a problem? does it change it in it’s fermenting to become digestable? Hope i’m being clear.. thanks for your input.
I wouldn’t go near anything that uses skim milk powder. I am not sure I understand what you’re asking? The starter grains shouldn’t have skim milk powder…
Hi again,
I’m in Vancouver, Canada. At whole foods and every other healthy grocers there is only 2 kefir starter brands that we have available. Both have skim milk powder. So, wondering which brands out there that dont’ have skim milk/any milk powder.. OR if anyone knows if the fermentation/kefir processes changes the dairy to make it more palatable. My son is not allergic, but for sure intolerant. I might be tempted to try it, see if the improvement from the kefir is more than the reaction to the milk? but would love recommendations of starter that is not dairy. Brand name suggestions we could buy online? tx
I’ve heard about the coconut kefir from body ecology. Glad everything turned out awesome!!! I hope to be able to try it one day:)
I love kefir but since going dairy free I haven’t been able to enjoy it. I don’t know why I’ve never thought of using coconut milk in place of the dairy. Do you know if the starter kits are dairy free?
I found your blog through the Canadian Food Bloggers Association and I believe I’ve seen you on Foodbuzz as well. You create such amazing content, and your professional career is blooming. One day I hope to be in the same place with my blog. I’m a Holistic Nutritionist and enjoy finding other like minded bloggers out there. Keep up the great posts!
Thanks! And all the best with your own nutritious adventures.
I got my water kefir and milk kefir grains from http://kefirlady.com/
She’s based in the US but the price was very reasonable. She sends them to you by US Post. Her grains were of great quality as well.
I’ve been using my kefir water to make all sort of fermented vegetables. They taste so much better than the ones from the store.
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Yum! A few years back, when I was living on a tropical island, and doing a candida cleanse, I actually tried to use fresh coconuts to make kefir from the water and the young coconut meat… It was a nightmare…involving a drill and an electric saw, and disappointing fermented results.
Needless to say, I love how simple your recipe is, and look forward to trying this out!
Christine
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