The other morning I woke up starving! I also really craved a smoothie. I haven’t been drinking smoothies recently as I went off them a couple of weeks ago. I think it has something to do with the fact that since I have gone off grains (for my trademark 80% of the time!) I have not been half as hungry as before. I decided to have a smoothie and created this one with as many fats in it as possible. I cannot describe how satisfied I felt after this! At lunch I had a salad with pomello and shrimps and scallops and I was still satisfied until dinner- with my blood sugar levels for the past 15 years that is practically unheard of.
Here is what I did;
Ultimate Fat Smoothie
A smoothie designed to get a wide range of fats into your daily diet. Delicious too! Includes kefir to maximise absorption of the fats.
Fermentation is the “transformation of food by various bacteria, fungi and enzymes they produce” (The Art of Fermentation by Sandor Katz- awesome book. The transformation is enormous.
Fermenting is a natural phenomenon. Very little is actually understood about the make-up of the starters and how they grow, transform and multiply. Some do it spontaneously and some are seemingly indestructible. The trans-formative power of fermentation can produce alcohol, preserve our foods and make them more digestible, less toxic and more delicious.
1. Vibrant is how I tend to describe fermented foods especially Kefir. We would not exist without our bacterial partners. Our digestive systems need them and this system is vital for the procurement, absorption and assimilation of nutrients used to power every other body system. Our immune system depends on it and we could not use or store energy without them. The product is amazing! When using a UHT milk you will get a superior product with more nutrients ready to be absorbed. If you go up the scale and ferment a Raw Milk (sadly impossible for us here in HK) you are getting a true super food. The same goes for your water Kefir- if you use white refined sugar you are getting the bacterial benefit, if you are using a coconut sugar or maple syrup there will be so many more nutrients available within the water
2. Kefir is anatural pro-biotic. Kefir grains, whether water or milk, are essentially cultured beneficial bacteria. It is what they then go onto culture that makes them one or the other (milk or water). However with time and patience they can be used to culture both. If someone gives you ‘milk kefir’ grains you may be able to use them to culture any milk (cows, goats, sheep’s, soy, rice, any nut/seed or coconut). ‘Water Kefir’ grains may be used to culture Water (sugared water, juice or coconut water). This means that grains can produce different results based on where they are from and what they have been used and no two batches will be the same. They feed on the lactose in the milk and the sugar in the water (coconut or juice).
3. They are cheaper to use then bottled probiotics. They are also alive and not freeze dried like in the capsules so are ready to inhabit and balance the bacteria in your digestive system. Safe for everyone Kefir can be taken while pregnant and is great for babies (not the milk kefir before the age of one) Capsules will help promote good bacteria but will not take up residence like Kefir does (source) Also Kefir has 35 strains of alive bacteria working together in symbiosis. How many strains are listed on the back of your probiotic capsules?
4. Kefir is so easy to make.Liquid (containing sugar), warm environment (room temperature) and grains. Leave for between12-24 hours strain and go. Other forms of fermenting can take longer and be a bit more tempermental! The Grains are virtually indestructible and can be stored easily in the fridge. The Kefir community is inclusive and open to all so you should be able to find grains from someone in your area. (The grains are meant to be free but some people may charge postage or a nominal fee- my grains are free to come and collect!)
5. What to use it in. I add it to a smoothie every morning. However you can also make yoghurt from it, use it as a sourdough starter, pancakes, ice cream, chiaporridge, cereal, raw cookies, green drinks;the possibilities are endless. Use them on your skin and is great for Eczema (in the bath, grains as a face/body mask, in a spray bottle for after swimming and my favourite way is as an alternative to shampoo; the water and coconut water are amazing on hair and the milk kefir is great as a hair mask- try mixing it with a little coconut oil) Come and find my Fermenting Inspiration board on my Pinterest where I also share other great ideas). This post is just addressing the first ferment– with an additional second ferment the possibilities for goodness, nutritional content and taste are virtually endless!
If you are in Hong Kong come on one of my Fermenting Workshops to taste and learn Kefir, Kombucha and Coconut Yoghurt within a community! See my events board on my facebook page or subscribe to my newsletter to be kept up to date with all recipes and tips! Learn more buy buying my book;
This takes quite a bit of prep, but when its made its awesome! I have been making Mocha concentrate. You can keep it in the fridge so you just pour it out straight into the glass 50/50 with milk. Add ice and go. I am not the biggest coffee fan, but ever since I got pregnant with my son I crave it. Less now he’s born but I still fancy it now and then. It makes me feel really weird so I can only have decaffeinated This is a good link to describe different ways of making coffee decaffeinated- http://goaskalice.columbia.edu/decaffeinated-coffee-safe-drink I use the ‘naturally decaffeinated’ coffee for mine and raw cacao powder for the chocolate. I also added some coconut sugar and vanilla essence just to take the edge off (can you tell I don’t really like coffee!!). It can be made straight with coffee to your own taste
to a litre water ( to adjust to make more/less)
50g Cacao powder
2 tbs Coconut sugar (optional)
1/4 tsp Vanilla Essence (optional I also like Hazelnut Essence)
Put coffee, sugar and cacao in a large glass bowl. Pour over water and stir. Leave to sit for at least 8 hours, stirring from time to time. Pour into sieve through a muslin cloth (at the very least a coffee filter or paper towel) Allow to sit through strainer for another 15-20 mins. Use a spoon to press last water through. Add vanilla essence. Put into a container to refrigerate.