This is one of those nutritious bowls that seems super duper fancy and only steals about 5 minutes of your life! If you got this at a restaurant you would be floored. Seriously, it’s incredible and so quick and easy that you could make it daily while simultaneously chopping ungodly amounts of fruit for a toddler fruit monster. I know because I do;)

Customize however you like. Sometimes I do a few shakes of pumpkin spice and that’s delicious. Chia, flax, nuts you name it! It’s all good!

Copyright Crystal Cartier all rights reserved 2016

  • 5 medjool dates, pitted
  • pat pasture butter
  • greek yogurt
  • small chunk of honeycomb
  • a few almonds (not pictured)
  • sprinkle of maldon sea salt
  • sprinkle of chili powder
  • sprinkle of ground vanilla bean

~ In a frying pan, melt butter over low-medium heat. Add dates, sprinkle with salt, and sauté turning regularly so they don’t burn. Once they’re a bit crispy on all sides they’re done! It only take about 5 minutes so keep an eye on them because they’ll burn quickly.

~ Assemble your yogurt bowl with the remaining ingredients. Top with the dates and pour the brown butter from the pan over the yogurt. YUM!

ENJOY!!!

Water kefir is a brilliantly delicious way to enjoy a fizzy, soda-like beverage while getting a healthy dose of gut-loving probiotics. Cultured and fermented foods are an important part of overall health, though modern diets tend to be lacking in these tangy foods. I won’t go into the endless benefits of improving or maintaining gut health, but suffice it to say that new, credible research is coming forward every day touting the benefits of bacterial balance for the entire body.

That said, healthy can be SOOOO delicious. I’m not much of a soda drinker but I can down a bottle of water kefir in a blink! It’s far less sweet and the flavoring possibilities are endless. Similar to kombucha, water kefir uses a live culture of grains that contain a spectrum of healthy bacteria and yeast. Unlike kombucha, kefir is quick and easy to make (3-4 days) with a much milder flavor. The process consists of culturing the grains in sugar water for up to 48 hours, then bottling the strained kefir in a grolsch style bottle with your desired flavors. There are many resources for troubleshooting and purchasing water kefir grains so we won’t go into all that, but the grains do reproduce and nothing says “I love you” like a cup of bacteria and yeast culture! Ha!

As with all probiotics, start slowly. You’ll be improving the bacterial balance of your gut which is best done over time.

This is my process for brewing water kefir. Keep in mind that grains are a living thing and are always changing so different batches will produce different levels of carbonation etc. This “recipe” is a good start point.

Final word of caution: When doing your second ferment make sure to “burp” the bottles at least a couple of times a day to release pressure. We have had some serious explosions here even after a batch has been refrigerated. While some batches will be flatter than others, always open a bottle with caution because champagne ain’t got nothing on the fizz capabilities of kefir! YOWZA!

Copyright Crystal Cartier all rights reserved 2016

You’ll need:

quart mason jar
small clean cloth or towel
rubber band
brown sugar (great mineral content to feed grains)
kefir grains
grolsch bottle
boiled and cooled water (chlorine damages grains so we must boil it out)

Boil 4 cups water and dissolves 1/4c brown sugar in it. Let cool to room temp. Gently stir in kefir grains. Cover wth cloth and rubber band and keep on the counter if your home is warm or in oven with light on in winter for about 48 hours. *Don’t leave grains for longer than 48 hours as they die once they “eat” all of the sugars and run out of food. It’s better to replace the sugar water more frequently than less frequently for the health of your grains.

48 hours later the sugar water should be much lighter in color and there may be some bubbles on the surface. This means the grains have consumed much of the sugar and cultured the water. Strain cultured water from grains. Rinse grains (or don’t as there are different opinions on this) and brew again in new sugar water. For a fizzy, soda-like kefir you must do a second ferment and bottle the strained water in tightly sealed bottle with flavors (my favorites are below) for another 24-48 hours burping the bottles regularly to release pressure and avoid explosions. Refrigerate and ENJOY!!

My FAVORITES!
*as you can see most of my faves also include a helpful dose of vitamin C!

— juice from 2 small limes and 1 lemon
— juice from 1 grapefruit & a pinch dried lavender flowers
— 1/2 TB cut hibiscus flower petals & 1 tsp lavender flowers
— juice from 2 meyer lemons & 1/8 tsp vanilla powder
— 1/2 cup fresh tangerine juice
— juice from 2 lemons, 1/8 tsp salt, 1/16 tsp cayenne
— 1/8 c each spearmint & peppermint
— 1+ cup tart cherry juice
— generous amount of fresh ginger (be careful, ginger fizzes like a sonofabitch!!)

Copyright Crystal Cartier all rights reserved 2016

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