Tag Archives: Kefir

Sugar Free Apple Fritters

6 Apr
Do you ever just feel like comfort food?
Something that reminds you of when you were a kid, well this recipe does just that for me.
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And because it is so super easy, Miss Three loves helping me to make them, spilling batter all over the counter top & eating the batter by the spoonful before it’s even cooked – but that’s the beauty of being a kid isn’t it??
We love these fritters because they are sweet enough without any refined sugars thanks to the vanilla & apple, but if you prefer things a little on the sweeter side add some chopped dates or sultana’s.
Apple Fritters a’la Mama Going Natural
  • 1/2 c spelt
  • 1/3 c kefir
  • 1 T vanilla
  • 1 apple
  • 1 t baking powder

Now prepare yourself for the hardship of making these fritters 🙂

Place all of the ingredients except your apple into a food processor, blender or thermomix & blend till smooth. Peel & core your apple & throw into your mix & pulse till the apple is at a grated type consistency. Then your only job is keeping the munchkins out of the batter while you heat your frypan.

Pour your batter into a fry pan that is on a medium heat & flip them over when bubbles start to appear. Cook till golden brown & slightly crispy on the edges.

We fry our fritters in homemade butter in small rounds & then stack on a plate drizzle with honey & sometimes we even add a little scoop of kefir ice cream, because thats how we roll around here 🙂

apple-fritters

Try them you will  love them, they are simple, easy & a great activity to do with the kids over the school holidays. We add berries, sultana’s & dates to ours from time to time so feel free to mix it up & go wild creating your families own special twist to the recipe.

Enjoy

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Sugar Free Banana & Strawberry kefir ice cream

26 Jan
Our Lemon Kefir Ice Cream post created a bit of a stir, quite a few readers asked me for a Sugar-free version – so here it is 🙂
strawberry-ice-cream
While our Lemon Ice Cream is divine, it really needs the sugar to balance the acidity & create that yummy Lemon Curd flavour, I don’t recommend making it without sugar unless you are really, really big on sour desserts!!
So with quite a lot of kefir experimenting we have our yummy Banana & Strawberry Kefir Ice Cream which is perfect without any Sugar – you are still getting your pro-biotic goodness just with the added benefit of a healthy serving of fruit.
To make sure this ice cream is just right for you & your family I recommend tasting the mix before placing it in your ice cream maker. If it isn’t sweet enough add another banana to the mix. Be sure to use extra ripe banana’s for their softer texture & added sweetness.
 Sugar Free Banana & Strawberry Kefir Ice Cream a’la Mama Going Natural
  • 3 ripe banana’s
  • 1 c kefir milk
  • 1 1/2c kefir cream (make the same as with milk kefir just let it ferment for a little longer)
  • 1/2 t cinnamon
  • 2 t vanilla extract
  • 500gms strawberries

Blend your 3 banana’s with 1 c kefir milk until its smooth. Add the remaining ingredients & blend for 30 seconds (if you want to have strawberry lumps) or blend for longer to make it smooth.

strawberry-kefir-ice-cream

Pour your cool mixture into your ice cream machine & wait for magic to happen!

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Lemon Kefir Ice Cream

12 Sep

This Ice Cream is the best Ice Cream I have ever tasted hands down & thats saying a lot. In my previous life I used to have one of those pink loyalty cards for Mr Baskin’s in my wallet – I think I have  tried all 31 flavours several times.

And this ice cream beats all 31 – hands down!

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Think rich, sweet, creamy lemon curd – but in Ice Cream – eat your heart out Mr Baskin’s

The bright citrus burst of lemon works perfectly with the effervescent nature of the tangy kefir cream. It produces a dense rich ice cream that will keep you coming back for more & more & more

My “Miss Two” loves this ice cream just as much as me, so it’s an all-round winner!

To make the Kefir Cream  – ferment your kefir as normal just use cream instead of milk & ferment it for 48 hours to ensure it is well fermented & has thickened nicely. (only use pure cream, not thickened).

This ice cream is so easy to make, all you need is 4 ingredients & an ice cream maker & hey presto you will have yummy ice cream.

Lemon Kefir Ice Cream a’la Mama Going Natural

  • 2 c kefir cream
  • 1 lemon zested & the juice
  • 1/2 c coconut sugar
  • 1 T Vanilla extract

Whisk all of the above ingredients to combine.

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Follow your ice cream makers instruction & pour into your ice cream maker & wait for the magic to begin.

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Enjoy this ice cream with our yummy honey dumplings – they go perfectly together!

honey-dumplings

Enjoy & just call me, Mrs Baskin’s

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Kefir Water from milk grains

11 Jul

Kefir Water, the healthy Soda!!

Kefir Water may not look like much, but it tastes good.

It is seriously delicious. Our family is hooked, I can not make Kefir Water fast enough. My “little one” loves it so much, plain, flavoured, anyway it comes.

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Kefir Water is a fermented beverage teeming with beneficial bacteria, it’s easily flavoured, simple to make & a perfect replacement for commercial fizzy drink. It tastes like a slightly dry, mildly alcoholic & gently fizzy soda that has a faint fermented taste.

Kefir Water not only tastes great but it is impressively rich in micronutrients, enzymes & benefical bacteria, it is a great DAIRY free source of probiotics. Kefir Water is made be fermenting a scoby (symbiotic culture of bacteria & yeasts) in sugar water. The beneficial bacteria & yeasts present in the grains metabolize the sugar & turn it into actic acid and thus making yummy Kefir Water.

How to make basic Kefir Water a’la Mama Going Natural

  • 600ml Glass Jar
  • 500ml lukewarm boiled off water
  • 2 T Sugar (raw, brown, rapadurra, palm, coconut etc)
  • 1/4 c Kefir grains

Stir your sugar into the lukewarm water. Pour it into your glass jar and add your grains. Screw on the lid & leave out on the counter for 24-72 hours depending how warm your home is. In cooler climates the Kefir will take longer to brew, when its warm you can have Kefir Water in 24 hours.

Once your Kefir water has reached your required taste, strain out the grains & repeat the above process with a different sugar. Bottle your Kefir water & screw the lid on. If you want your kefir to be more bubbly leave it out on the counter for another 1-2 days. If your happy with it refridgerate & enjoy.

*Water Kefir grains like variety to keep growing, I feed mine with raw sugar, brown sugar, coconut sugar, rapadura sugar & palm sugar. Alternating the sugars on a regular basis so that my grains stay nice & happy.

*Water quality is important but I have read that the grains do not like RO water, they need minerals to keep growing so I prefer to use boiled tap water even though we have RO water on tap. I boil the kettle with the lid off for several minutes to try & boil off some of the impurities. If you use filtered water it is recommended that you add egg shells to the water to re-mineralise the water, but I have never actually done this.

*Never use Honey – the honey’s anti-microbial properties will attack your grains.

converting-milk-grains

How to convert your Milk Grains into Kefir Water Grains

The process to convert your grains takes about a week in total.

Take your milk grains that you want to convert & wash them gently in purified water (I use R.O water – but you could use boiled or bottled water). Rinse your grains several times until there is absolutely no milk residue.

Boil the kettle with the lid off for several minutes to try to boil off as many chemicals in your tap water as you can. Leave the water to cool, pour in 500ml of warm water into your jar & stir in 2 T of sugar. Let the sugar dissolve & add the grains, screw on the lid & leave to do its magic.

Leave for 48 hours, giving the jar a shake every 12 hours or so. Once the 48 hours are up, pour out the contents & repeat.

Repeat 3 – 4 times before trying to drink your Kefir.

*I have converted about 1/4 c of milk grains & that makes 500ml of Kefir water within 24 to 48 hours.

*You can add a variety of fruits & spices to your Kefir water to make all sorts of different lightly carbonated beverages.

Kefir-water

Ginger Ale

Add a few slices of ginger to your Kefir Water when you make it & viola you will have Ginger Ale

Creaming Soda

When bottling add 2 t Vanilla extract

Fruit Soda

Instead of bottling your Kefir pour it into another glass jar & add 1/4 c berries & let it ferment on the bench for another 2 days, strain off the berries refridgerate & enjoy

Lemonade

When bottling your Kefir add the juice of one lemon for instant lemonade.

Dr Pepper

Instead of bottling your Kefir pour it into another glass jar & add 1/4 c raisons & let it ferment on the bench for another 2 days, strain off the raisons refridgerate & enjoy

ENJOY

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Spelt Raspberry Tea Cake – so good you won’t believe it’s healthy

21 Jun

Ok, so I have used the term “healthy” a little loosely. But Women/Men & Kids can not live on vegetables alone.

Cold wintery days call for baking. Steaming pieces of cake that scorch your fingers & tantalise you with the smell’s of vanilla & berries are required when it is cold & blustery outside. Steamed vegetables just don’t cut it 🙂

They say your mental attitude affects everything – eating this cake made me so darn happy – it just has to be good for me!

This cake is delicious. It almost tastes like a sweet vanilla Danish, but then you get a bright pop of zingy raspberry that cuts through the sweet rich base giving the cake a whole new dimension of yumminess.

raspberry-cake

Spelt raspberry Tea Cake a’la Mama Going Natural

You will need:

  • 1 c milk (soy, coconut or a nut milk if you prefer)
  • 2/3 c kefir or yoghurt
  • 2 T coconut oil
  • 2 t vanilla extract
  • 1 c wholemeal spelt flour
  • 1 c white spelt flour
  • 1/2 c coconut sugar
  • 2 sticks stevia
  • 4 t baking powder
  • 1 t cinnamon
  • 1/2 t Himalayan salt
  • 1 1/4 c raspberries

Combine the first five ingredients in a bowl & mix well. Place the remaining ingredients minus the raspberries in a bowl & add the wet ingredient mix to the dry, stirring just enough to combine. Gently stir the raspberries through. Save the last 1/4 c of raspberries to place on the top of the cake just before placing it in the oven, as the mixed through berries have a tendency to sink.

Bake the cake for an hour at 175 degrees.

raspberry-tea-cake

Eat hot, eat cold but don’t ask me what it tastes like two days old – because I don’t know 😉

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Make your own cheese from yoghurt and kefir

7 May

For the love of all things Cheesy. We have been on a quest to make our own cheese around here.

But being the patient folk that we are, we didn’t even bother attempting any of the traditional cheese recipes that take weeks & months to cure. Because by the time that cheese is ready, I can guarantee there will only be crumbs left!!

So in our quest for healthy more “instant” cheese we have started making cheese from our very own homemade yoghurt & kefir.

Not only do these cheeses have the benefit of being virtually “instant” and tasting great but they are also filled with gut-feeding healthy probiotics. Triple whammy!!

While we stay away from milk, we are loving our fermented dairy & the wide range of products we can make from them. Unlike traditional dairy products that are rich in proteins that are hard to digest and can cause sinus congestion, asthma and eczema. Naturally fermented dairy products have healthy bacteria’s that pre-digest those proteins and stop them causing unwanted reactions in the body, whilst also healing the gut and helping to ward off un-healthy bacteria that can make us sick.

Yoghurt cheese is a Super Food!!

Who knew something so tasty could be so good for you??

cheese-sage-balls

So whats the difference between yoghurt cheese & kefir cheese?

In my opinion, a slight tang.

Kefir cheese is a little more tangy and firm while the yoghurt cheese is often more creamy and mild.

So go get cheese making and enjoy fresh, natural unprocessed cheese with pro-biotic goodness & no nasties. No stabilisers, no thickeners, no flavour enhances just pure natural goodness.

Yoghurt or Kefir Cheese Balls a’la Mama Going Natural

  • A nice firm batch of yoghurt or alternatively a thicker batch of kefir that has been fermented till it goes thick (approximately 750ml)
  • 1 t Himalayan or vegetable salt
  • A glass jar
  • A rubber band (or hair tie!)
  • Two pieces of cheese cloth or muslim
  • Another jar to store your cheese in
  • 250ml olive oil
  • Herbs, garlic, salt and pepper to taste

Firstly boil your cheese cloth or muslim to sterilise it & sterilise your jar with boiling water.

Add your salt to your yoghurt or kefir & stir in.

Put one of your cloths across the opening of the jar & push a little way into the jar to create a pouch, secure in place with your rubber band. Pour in your salted yoghurt or kefir & leave to drain in your refrigerator for at least 24 hours. I find yoghurt cheese needs 48 hours & a little bit of stirring to remove as much of the liquid (whey) as possible.

Cheese-draining

Once your cheese mix has drained until it is a little firmer to the touch (the yoghurt will always be a little moist & sticky). Roll it into a basic log & wrap it in your second piece of muslim, which should be dry. Place your cheese log in the refrigerator for another 12-24 hours for the cloth to absorb the excess moisture & the cheese to firm up.

Don’t discard the liquid that has collected in your jar from the draining process, this is whey & is chock fill with pro-biotic goodness. Use it to make lacto-fermented vegetables or add it to your smoothies for a probiotic pick me up.

Once the cheese has rested & firmed up you can begin to prepare your oil. Firstly sterilise your storing jar with boiling water. Then chop your fresh herbs and garlic and add them to the oil along with any herbs or spices you might like to add. Our favourites are smoky paprika with garlic and pepper, or basil and garlic. Pour your oil mix into the jar and get to work on your cheese balls.

cheese

You can roll your cheese into balls or flatten them out into little oval discs so you can fit more in your jar.

Alternatively you can roll your cheese balls in herbs or spices before placing them in the oil, this adds great flavour to your cheese!

Once your cheese balls are in your oil mix put them in the refrigerator & try to leave them for 24 – 48 hours for the flavours to infuse. But if you can’t whose going to notice a few sneaky ones missing here & there.

Your cheese balls can keep in the refrigerator covered in oil for 6 months, the longer they stay in there the better they get – trust me. Not that any of mine have hit the 6 month mark yet, but surely if I make enough……..one day!!

cheese-cracker

Want to get started, then get making some yoghurt, find out how to here

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