Are you including probiotic-rich foods in your diet? Including coconut water kefir, cultured vegetables, and this raw almond milk kefir have helped enormously to rebalance my inner eco-system, and restore my health and vitality.
Those of you who have been following me for a while would be familiar with my life-long battle with candida. You can read more about my personal story here. But, just briefly, I had tried every anti-candida diet known to man, and nothing really worked until I discovered the Body Ecology Diet. I committed to stage 1 of the diet for over a year, and still incorporate many of the principles today, chiefly the inclusion of cultured probiotic-rich foods.
Kefir is a fantastic cultured beverage that has been used as a tonic in Eastern Europe and the Middle East for centuries. Kefir is traditionally made with cow's milk or goat’s milk.
You can turn any milk or even plain water into kefir by adding a culture starter or kefir grains and a natural sugar to feed the probiotic organisms. I prefer coconut water and almond milk varieties. Coconut water kefir makes a fabulous probiotic-rich addition to smoothies, drinks, and desserts. Loaded with mineral buffers, protein, and vitamin B12, it’s a brilliant blood builder and immune-booster that doubles as a digestive and detox dynamo.
Kefir is potent, so go easy. A small amount a day is all you need, as it can really clean you out! Too much will have you paying homage to the toilet bowl more times than you would like.
Coconut milk kefir, coconut water kefir, and flavored water kefir are now available at many health food stores and grocers. You can also make kefir from other plant-based milks.
Cow's milk and goat's milk kefir is typically made using gelatinous white or yellow “kefir grains”. You can make water, coconut water, or plant-based milk kefirs using these grains, too.
But, traditional grains can be difficult to work with, can be easily contaminated, and it can be challenging to get consistent results and accurately measure the degree of colonization in each batch.
After years of making cultured almond milk, I think the easiest way to get the most consistent results is to add really high quality probiotic capsules. Always purchase the kind that are stored in the fridge in the health food store, and keep them cold. Break open the capsules to release the powder, and add that to your almond milk. This method is also preferable for vegans, and those with severe dairy allergies. While using probiotic powder is not technically kefir, cultured almond milk is like kefir.
Unlike traditional raw almond milk, where you use a 1:3 or 1:4 ratio of almonds to water, you'll want to add more water to make almond milk kefir. I use 1:7 ratio of almonds to water. Don't use metal or reactive spoons to stir in the probiotics, as they damage the delicate microbial organisms.
You can get creative with this kefir and flavor it with fruit. Strawberry kefir is delicious. But, for the most powerful proliferation, drink it plain and unsweetened. Add 1 cup of almond milk kefir to add probiotic power to smoothies and raw chia puddings.