More Fermented Drinks

Posted on February 22, 2013by Lily Lavendar

Buckwheat Bread & Ginger Beer
Another probiotic drink that is very popular in Australia is called Biobubble. It contains a
heap of fermented grains and legumes mixed with a bit of organic honey, fresh lemon uice,
and over !"" strains of beneficial organisms.
(Ingredients: Malt, Organic Honey, Fresh Lemon Juice, Fermented Organic Grains and
Legumes: Oats, Maize, Alfalfa eed, !" #ice, Fresh Green Ginger, Linseed, Mung !eans,
#ye Grain, $heat, Millet, !uc%&heat, Filtered $ater' ( !eneficial organisms:
Lacto)acillus acido*hilus, del)reu%ii, caseii, )ulgaricus, caucasicus, fermenti, *lantarum,
)re+is, hel+eticus, leichmannii, lactis, )ifidus (!ifido)acterium )ifidum,, accharomyces
cere+isiae and accharomyces )oulardii',
Biobubble#it$s an ideal additive for baking bread. It serves to mediate and provide
microbial support, much as plant uices#or even the clay in the soil#do. %his balance
between the digestive processes of lime &'a() and the ripening processes of silica. %he
result is a rich flavourful bread that surmounts the three chief problems most people have
with#phytic acid, yeast and undigested gluten. *hytates block absorption of magnesium
and +inc. ,easts exacerbate 'andida problems and undigested gluten triggers allergies.
-ou can su)stitute .Ginger !eer/ for .!io0!u))le/'
A simple recipe for Buckwheat Bread is given in this -recipe image. above. Although I can$t
find Bio/Bubble in 'anada, nor can I find a recipe to make my own, I did find a recipe for
making Ginger Beer with kefir grains.
0unnily, my daughter, who took the kombucha workshop, didn$t really get into making it
regularly#but her sister did1 Instead she turned to making home/made beers to share with
friends, and really enoying honey ale, but concerned about the 2uantity of sugar. Before
'hristmas, she spoke of her intention to start making batches of Ginger Beer, which I
mistakenly assumed to be an alcoholic beverage 3 though it certainly can become
alcoholised if stored for a longer period of time.
(nly when I was doing my own research on probiotic drinks did I reali+e ginger beer is a
probiotic drink, and closer to ancient beers that were once brewed with medicinal 2ualities
&our modern beers and alcohols are all about the feel good side, with a rare focus on added
medicinal 2ualities, though a trend is starting).
If you$re a fan of kombucha, you$ll love this fi++y, refreshing ginger beer made with
kefirgrains. 4efir is a mix of bacteria and yeasts that naturally takes the form of white
Object1
-grains.. ,ou can buy kefir grains online or look for them at your local health food store.
(nce you$ve got them in hand, it$s easy to home/brew up a probiotic, soda/like drink that
supplements your body$s natural population of disease/fighting bacteria, improves your
immune system and may even fight pain. Generations of %urkish shepherds swear by it,
but the traditional kefir recipe is more like a thin, sour yogurt. 5hile that$s delicious too,
this -water kefir. drink is light, bubbly and refreshingly 2uaffable.
Being a fermented beverage, this has a small amount of alcohol that increases the longer
you let it sit. 6rink it within two days and you$ll stay relatively sober, plus avoid any risk of
exploding ars.
Ginger Beer
1ote: Authentic ginger )eer comes from a .ginger )eer/ *lant &hich &as the original
*ro)iotic' Ho&e+er, it2s hard to come )y, so 3efir grains are a close su)stitute, and is
closer to the !io0!u))le from Australia &hich contains a large mi4ture of grains'
7upplies & Ingredients8
9/cup glass :ason ar or something similar with a good strong sealing lid
; clean, sealable bottles # old soda bottles with twist lids work perfectly
< cups of water # not filtered= well water or tap water is ideal
>?! cup of sugar
> tsp blackstrap molasses
about ! ounces of fresh organic ginger root
> slice of lemon
> dry fig, ! dried apricots, several dried rosehips or ! tbsp of raisins &your choice)
!?@ to >/cup of kefir grains
>?9 to >?A tsp baking powder
(*%I(BAC8 > cm or >?! inch s2uare piece of eggshell from a boiled egg, either used as
flakes or coarsely ground to grit. %he calcium helps kefir grow, but if you have good fresh
grains it shouldn$t be necessary.
Transforming ginger into probiotic power!
Grate the ginger coarsely and muddle it with a small amount of sugar in the bottom of a
glass. *ress it through a strainer or cheesecloth, letting the uice drip into the ar.
Alternatively, you can peel and slice the ginger very thinly and add it directly to the ar.
Add the baking soda, the rest of the sugar, molasses and eggshell to the ar. :ix them well,
then add the remaining ingredients.
7eal the ar and let it stand at room temperature for !A hours, up to A9 hours if you like a
stronger/tasting beer. A longer fermentation increases the flavor and fi++, but not the
probiotic power.
7train the li2uid into your bottles and seal them. Defrigerate them for one to two days
before 2uaffing.
%hen I discover that, true to form, my daughter had already given me a recipe for ginger
beer in a new cookbook she had given me for 'hristmas. I$ve been perusing through it,
rather la+ily, picking out recipes here and there to try out, and discovering beyond
authentic recipes that delve into nutritional value, political scandal, medical history,
folktale connections, cultural insights, or ethno field notes. 7o many transgressions11 It$s
called -Bourishing %raditions8 %he 'ookbook that 'hallenges *olitically 'orrect Butrition
and the 6iet 6ictocrats.. %he title gives you the gist.
%he recipe found there is 2uite simple8
GINGER BEER &makes about 9 2uarts)
>A tsps ground ginger
>A tsps white sugar
0iltered water
@ cups cane sugar
Euice of A lemons
%wo tsps of the ginger and white sugar are used to create a culture within seven days. %he
cane sugar is used for the larger 2uantity that goes into the beer. Another seven days to
feed the larger culture. And if it produces bubbles, go to the next stage. If not, throw it out
and start again. %o continue, go through two more stages8 F and >A days consecutively. As
you can imagine, this techni2ue re2uires a lot of patience and many moons to
As I had understood it to be, it says, -%hroughout the British Isles, grains were fermented
into various sorts of ales. G %hese beers were an excellent source of nutrients8 vitamins,
minerals and en+ymes. Cocal beers contained only a small amount of alcohol, but large
amounts of lactic acid and beneficial en+ymes, was traditionally consumed in the morning,
accompanying a heavy breakfast of fish or cold meat, bacon and eggs. 7tronger beers, with
their high content of alcohol, were recogni+ed as providing -comfort for the poor.. %he
poet Eohn %aylor recorded a total of nine different ales served at the same meal, during a
visit to :anchester in ><>9. Hight of them were herbal ales, flavoured with hyssop,
wormwood, rosemary, betony and scurvygrass..
%hen the next sidebar leaps over to inform us about the connection between Al+heimer$s
and aluminum found in municipal drinking water. &'omparable, though not as severe as
the cumulative effects of mercury found in fish oils).
NOT FERMENTED DRINKS: OME!M"DE #IT"MIN $"TER
5ell, if you$re still a bit s2ueamish about probiotic drinks, you$re not sure you can
maintain a structured program for managing them, or ust not enoying and benefitting
from them G try making some home/made vitamin water, like the examples shown below
G refreshing any time, like post work/out, on hikes, or ust relaxing outdoors G also great
for one day fasts8 ust keep adding water throughout the day, easing off gently.
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Fermented Drinks
6rinking fermented drinks regularly can help -bio/balance. your body, meaning it can help
restore healthy bacteria in your digestive system. A healthier body ecology means a
healthier body all around. (ver time, I have experimented and tried different fermented
drinks, until I discovered which ones I liked. And after drinking it for awhile, my body
actually begins craving it1
It all started several years ago when a friend gave me a culture for making kefir. %here was
something strangely intriguing about the thin yogurt/like drink, slightly fi++y and sour,
with tiny smooth creamy little lumps of sweeter thick yogurt floating in the li2uid. It
seemed a strange texture at first, but my body seemed to respond well and I felt good
drinking a small amount every day. I kept it going for several months, but eventually
missed the cue to start a new batch, and then let it go.
%hen, last year, my daughter took a kombucha workshop and presented me with a
-mother. to start my own probiotic drink. I made several batches. 7ome were potent and
vinegary= a few were luscious and 2uite sweet= my favourite was mildly sweet, tangy and
slightly fi++y. All the while, I tried various commercial brands of kombucha beverage in
glass bottles, comparing them and analy+ing the layers of flavour that made each one
uni2ue, and trying to replicate them at home. 5ell, they were -inspiration.1
Iere$s a recipe I have created from several sources, which I use as the basis for my
kombucha= I like to switch around the herbal teas &mint, rosemary, sage, etc & various
combinations) to see if they can be used to create specific medicinal benefits. And of
course, it$s an opportunity to use the herbs grown organically in 'D(57$ *oint community
garden$s new medicinal herb bed. It$s a great way to study how the flavours and medicinal
properties of the herbs vary through the seasons, and assessing what works best in a
northwestcoast environment.
Green Tea Komb%c&a: basic recipe
Ingredients8
4ombucha culture &-scoby.) 5 Organic tea 6 sugar is recommended'
; green tea bags J ! tsp &; g) loose tea per liter of water
> cup sugar J @/; tbsp &F"/>"" g) white sugar per liter
@ liters water
O*tional: 'hoose fruit, herbs & spices to add flavour and enhance medicinal benefits.

7upplies8
Carge pot to boil water &min. A liters)
Glass or porcelain container&s) &> K A liter container (D A K > liter ars)
Carge rubber band or rings for top of mason ars
Cinen or cotton cloth or paper towel to cover each container
Bottles with lids
Ma'ing Tea
Boil water and add tea to freshly boiled water. Cet the tea leaves -soak. 3 >; minutes for
black tea, ; minutes for green tea. 7train off the tea leaves through a sieve, or remove the
tea bags from the water.
Add white sugar into the filtered infusion before it has cooled. 7tir the tea until the sugar
dissolves completely. Cet the sugared tea cool down to room temperature.
5hen the tea has cooled to room temperature, pour the solution into a glass, china, gla+ed
earthenware or stainless steel container. &Glass is always recommended.)

(aring for t&e Komb%c&a (%)t%re * +reparing ,o%r Be-erage
Begin with your culture and -starter li2uid. and add them to your cooled, filtered tea and
sugar mixture.
'over the mouth of the fermentation container with a tightly woven fabric, tea towel, or
paper towel to keep out fruit flies, dust, plant spores and other pollutants.
%hen tie it down with a large rubber band to ensure that fruit flies can$t get in.
*lace the 4ombucha culture in a warm, 2uiet place where it will B(% be moved. 4eep at
room temperature &not below). 6o not expose to direct sunlight.
%he fermentation should continue for 9 3 >! days, depending on the temperature, and
depending on your tastes or desired health effects. 5hen it is ready, remove the culture
with clean hands, and keep enough li2uid so that your scoby is completely covered &about
two inches in a ar or >"L of your batch).
*our the beverage into bottles, which should be filled to the brim. 7topper the bottles
securely. Allow the drink to mature for a few days &at least ; days). After having been
bottled it will become more effervescent. ,ou can drink it at room temperature or chilled.
Euices can be added, if you like.
'heck out fermented drinks in your local health food store. %hey may seem expensive, but
compared to a glass of wine, they$re comparable 3 and much healthier1 In the beginning
you can also get stomach discomfort as the good bacteria is flooding out the bad bacteria,
so you may need to start with ust !"mC and a time and slowly build up &ust like alcohol1)
(nce you incorporate kombucha into your diet, you$ll think of new ways to enoy it.
I like it in my morning fruit smoothies, as a substitute for apple cider vinegar &use in
home/made salad dressing), and in the summer as a refreshing blender drink made with
fresh fruit and other uices. In my experience, kombucha adds a +ing and doesn$t +ap my
strength, instead making me feel more relaxed and energi+ed at the same time.
7o, if you$ve tried kombucha in the past and haven$t liked the taste, I encourage you to try
it again. %he taste of kombucha varies widely. It really depends on what ingredients and
fermentation process has been used. %he art of preparing kombucha, or any fermented
health drink, really is much like brewing wine#mixed with a little extra magic1
Image | Posted on February 11, 2013 by Lily Lavendar| Leave a comment
Rosehips & Roses
Posted on November 17, 2012by Lily Lavendar
Inspired by Foragers. Feast, I foraged a large 2uantity of rose hips this fall, after learning
that the best time to go is ust after the first frost. I found several large hedges, mainly wild
roses, within two blocks from my home. I went out three times, and each time I collected a
large bowl full G what gorgeous fruit1

%he rose hops looked like a cross between a tomato and a cherry. I washed them, then
tipped and tailed them &remove the tops and bottoms). 5hen I cut into them, the fleshy
part was very thin, and inside there were many white seeds.
"id you %no& that many years ago, a &est coast first nations tri)e used to ma%e a child
eat &hole rose hi*s as a *unishment7 $hy7 Because it gave the child a very itchy bum1
%his is due to the tiny hairs on the seeds which irritate our skin, even after digestion G
7o, even though it is a very painstaking process, it is worthwhile to clean the rose hip
carefully. 4eep the skin on, though, as it contains much of the nutritional value. %ry eating
them fresh. Dose hips have a tangy flavor, but not sour or bitter.
In the past, I have dried Dose Iips for tea. In this case, it$s okay to leave the seeds in, as
you won$t be consuming the hips, ust steeping them. %o make the tea, simply pour a cup of
boiling water over a tablespoon of crushed, dried hips and let steep. After straining out any
pieces of the hips you can add honey and drink. Great during cold and flu season1

"id you %no& that 8 rose hi*s *ro+ide an e9ui+alent amount of +itamin : com*ared to
an orange7 (r about ;"L more, so a tablespoon provides more than the daily
recommended amount for an adult &about <" mg).
%his year, I decided to make a Rose ip +%ree by simmering the fruit until it was soft,
then pressing it through a cheesecloth. I fro+e the puree in an ice cube tree, and then stored
them in a free+er bag so that I could add one to my morning smoothie G mmm1

0or the 0oragers$ 0east, I made a Rose ip * "pp)e (r%mb)e, adding some cardamom
instead of cinnamon for a subtle warm spice to the still warm fruit and crispy granola
gluten/free topping with coconut flour.
I wanted to make this dessert again, so I fro+e some w&o)e fres& Rose ips, on cookie
sheets, then stored them in a free+er bag.
(riginally, I was going to bring a rose hip chutney, until I learned that it$s best to let a
chutney steep its flavors for a month. %his is where I got the idea to add cardamom to the
crisp, as it was part of a chutney recipe which I found on the net and modified.
7o here is my final accomplishment to preserve my freshly foraged rose hips1
Rose ip (&%tne,
0irst, soak > lb of rose hip fruit &no seeds) and a >?! lb raisins with > pint of apple cider
vinegar overnight. %he next day, put the marinated fruit in a saucepan, along with8 >lb
cooking apples &peeled, cored and chopped), ! tsp grated fresh ginger, one tbsp crushed
cardamon pods, a dribble of chilli oil &home/made, if available), > large clove garlic &finely
chopped), >?! lb cane sugar, the uice of a lemon, and the grated +est of half a lemon.

Bring the mixture to a boil, then reduce heat and simmer, stirring mixture occasionally
until it has thickened. *our mixture into clean, hot ars &use dishwasher or heat on low in
oven), and cover with new lid and ring. Hnsure the top edges of the ar are clean, so that
the ar will seal properly. %ighten by hand, not super tight. As the chutney cools, you will
hear a -ping. and the lid will be sucked down tight.

%he chutney will taste best if you let it sit for a month before serving. Hnoy1
ea)t& Benefits
%raditional %ibetan medicine has used the rose hip fruit as a healing agent against
tuberculosis of the lungs, dysentery, gall stones and urinary tract illnesses, heart illnesses,
malaria and high blood pressure.
Infusions of rose hips have been used in Bulgarian traditional medicine in the cases of
liver, kidney and stomach illnesses.
Iere are ust some of the health benefits of rose hips, as cited by doctors8
0re2uently used as a common/cold treatment &due to high concentrations of vitamin ')
7trengthens the immune system
7trengthens the cardio/vascular system
Improves blood 2uality and circulation
7oothes arthritis and oint inflammation
7trengthens the digestive tract
'alms the central nervous system
Alleviates depression, anxiety disorders and obsessive compulsive disorders
Assists in treating di++iness and headaches
Aids in the maintenance of the skin
Deduces skin blemishes and irritations
and more
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Calendula Home Remedies
Posted on October 22, 2012by Lily Lavendar
At our workshop today, we made a (a)en/%)a Sa)-e from the plant :alendula
officinalis''ultivars have been bred so that you may find flower petals ranging in color
from pale yellow to bright orange/red, and may even have a Mdouble$ flower head.

'alendula grows easily in this climate and self/seeds. %he plant flowers 2uickly from seed
&within two months), but if you -deadhead. the flowers &or harvest them), the plant will
continue to flower all season, from spring until late fall. In mild climates like Nancouver,
they can even be grown over a mild winter.
Before the workshop, we picked some fresh calendula from 'D(57 *oint 'ommunity
Garden which we used to make tea.

Iow to make 'alendula 7alve
Ingredients8
> cup olive oil
>?! cup dried 'alendula petals
>?A cup beeswax pellets
A" drops 'alendula tincture
Before the workshop, I used a 2uick method to heat the 'alendula petals in olive oil, using
a crock pot. I set it on low for three hours, so it was ready to go.
Bext, we put a piece of cheesecloth over the top of a glass measuring cup and secured it
with an elastic band. %hen, we slowly poured the warm olive oil over the cheesecloth to
strain the mixture and remove the petals.
After that, we poured the strained oil into a ceramic pot on the stove and turned it to low
heat. 5e added the beeswax and stirred occasionally until it was completely melted. %hen
we added the tincture. As an alternative you can add an essential oil of your choice, such as
lavender.

0inally, we poured the mixture into small containers and let it cool completely. 5e labelled
them and capped them to take home. %his salve should be good for a year.
Bote8 A better method is to put the flower petals in a ar and pour the olive oil over top,
then shake to blend. Cet it sit for one to two weeks until the orange flowers tint the oil. In
the summer you can put the ar in a sunny spot to speed the process. %his -slow method.
better maintains the healing properties of the plant.
ea)ing Benefits of (a)en/%)a ome Reme/ies
'alendula is highly valued for its skin healing properties. ,ou can use it in teas, tinctures,
creams or salves. It is also excellent for sensitive skin, making it perfect for using with
babies and children.
(a)en/%)a sa)-e is anti/bacterial, anti/fungal and anti/inflammatory. It$s calming power
also helps to relieve muscle spasms. It can be used to treat8
Dashes &including diaper rash)
'happed lips
'uts and scrapes
6ry skin
:inor burns
(a)en/%)a tea can be made by pouring > cup boiling water over >/! teaspoons dried
'alendula petals &double for fresh petals). 7teep for >" minutes, then strain. %o make a
strong infusion, let the 'alendula steep for an hour or even overnight.
Benefits of drinking 'alendula tea are8
O Ielps with fever, cramps, stomachaches, flu and colds
O Ielps detoxify the body
O Degulates the menstrual cycle
O 7timulates blood circulation
A stronger infusion can be made by letting the 'alendula tea steep for an hour or even
overnight. 7train it, and use the li2uid as a mouthwash to treat gum problems and
gingivitis, as a gargle for sore throats, as an eyewash for sore and reddened eyes, as a facial
cleanser &great for acne1), or to treat ec+ema, psoriasis and even diaper rash.
(ther external uses for 'alendula tea include making a strong infusion and pouring it into
the bathtub for sunburn or other large skin problems. %his is great for smooth soft skin
even if you don$t have any skin afflictions1 ,ou can also use the strong tea as a hair rinse to
bring out blonde and brunette highlights, and it makes your hair soft and shiny.
Hdible flowers eat the petals raw and add some color to your salad. ,ou can also use it as a
substitute for saffron to color your rice1
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WORKSHOPCalendula RemediesSunday,
Oto!er "#st
Posted on October 1, 2012by Lily Lavendar
$EN0
S%n/a,1 October 23st
3:4452:64 pm
OR
6:6457:44 pm
5e will review various techni2ues for making
home remedies that can be used for a wide
variety of herbs, such as tinctures, salves &
creams. 6emonstrations will focus on
'ACHB6PCA.

(OST0
837 9inc): samp)e sa)-e;

$ERE0
meet at: (RO$S. +oint (omm%nit, Gar/en
22<< E 2=t& "-e1 t&en we.)) go to m, &ome
nearb, to /o t&e /emos:

D7N*8 'D(57.*(IB%QG:AIC.'(:
Ospecial thanks to Nancouver 0oundation & 'edar 'ottage Beighborhood Iouse for
financial support.
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Fora$ers Feast in %ast &an
Posted on October 1!, 2012by Lily Lavendar

Cast night I attended an inspiring community feast, hosted by Garli2$s Prban Ierb 7chool.
:ore than A" gathered in a co+y setting, with tea lights and herbal centerpieces. Hveryone
contributed a dish to share that included a list of ingredients, with at least one of them
being foraged from around Nancouver.
:y favorite dishes were Iaruko$s 7u Gobo which featured acorns from white oak trees and
burdock roots, and a -*hoto 7ynthy. salad creation concocted from purslane, chickweed,
wood sorrel, calendula, arugula, and Mmassaged$ kale1 %here was also an -Immortality
7oup. and tea made from dandelion roots.
(n the dessert table, there were many heavenly sweets, as well as foraged berries including
berries from a Eapanese dogwood and yew berries. I brought some freshly picked rose hips
plus a Dose Iip Apple 'risp. %wo other desserts featured rose hips 3 a Dose Iip 6ark
'hocolate Bark and 'andied Dose Iips.
5e were all blessed with Garli2$s hopeful prayer, and he shared his vision for community
herbalism education through sharing of knowledge and hands/on experience of plant
medicine, whereby foraging is only one of many ways to reconnect with plants and ground
ourselves in the land we live on. After the feast, the first in a series of educational short
videos was launched8 Garli2$s urban adventure on how to forage nettles to use as both
food and medicine.
If you$re interested in gathering some recipes that feature foods foraged around
Nancouver, learning about Garli2$s inspiring work or taking a course in herbalism, check
out this website8
http8??www.urbanherbschool.ca?!">>/!
(nly on the 5estcoast1
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Har'estin$ Mediinal Her!s and Flo(ers
Posted on "e#tember 30, 2012by Lily Lavendar
It was a beautiful warm sunny day for our workshop on 7aturday, 7eptember !Rth.
After introductions, we began with a tour of 'D(57$ *oint 'ommunity Garden and then
harvesting sage to make bundles for burning as incense.


5e used hemp twine to tie a bundle of sage branches together, securing them at the base of
the stem, then wrapping colored cotton thread round and round to the tip, then criss/
crossing back to the base. And sage advice was exchanged,
$Iang the bundles to dry in a cool place where air can circulate around them..
$5rap the bundles tightly so it burns slow and steady..
$It$s good for cleansing the air and clearing our minds..
As we drank sage/rosemary tea, we talked about other herbs and flowers, when to harvest,
how long to dry, best methods, advantages of air/drying over dehydrators, storage of herbs,
making tinctures from fresh or dried, making salves G
5e talked about integrating the healing power of foods into our daily diet and health care,
by drinking teas, using culinary herbs, and making home remedies. (ld ideas for some,
were new ideas for others, and vice versa. Dound the circle we went, asking 2uestions,
sharing ideas.
$5here is the best place to buy medicinal herbsS And ars for storage GS.
$Iow can we maximi+e the healing potency of the harvested plantsS.
And we talked about indigenous knowledge from different parts of world, Ayurvedic,
:ayan, 'roatian, and :us2ueam G communing with plants, ingesting, inhaling, imbibing
G and pledging to gather and share more knowledge, sharing our desire to grow more G
% and meet again on (ctober !>st to study and prepare home remedies using calendula.
5s*ecial than%s to ;ancou+er Foundation 6 :edar :ottage 1eigh)orhood House for
financial su**ort'
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WORKSHOP ) Preser'in$ Mediinal Her!s * Flo(ers
Posted on "e#tember 2&, 2012by Lily Lavendar
Sat%r/a,1 September 2>t&
3:4452:64 pm
(ost: 834 9inc): &erbs;
(RO$S. +oint
(omm%nit, Gar/en
22<< E 2=t& "-e
drying and preserving methods8
mint, sage, la+ender and calendula
& preparing for next workshop on
home remedies, (ct !>st
D7N*8 'D(57.*(IB%QG:AIC.'(:
5s*ecial than%s to ;ancou+er Foundation 6 :edar :ottage 1eigh)orhood House for
financial su**ort'
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Sa$e
Posted on "e#tember 12, 2012by Lily Lavendar
Sage (al+ia officinalis,
7age is known to have been used in ancient Hgypt as a fertility remedy and the Greeks
recommended it for its cleansing and healing properties. Nolatile oils, flavonoids, and
rosmarinic acid are known to be antiviral, antibacterial, and anti/inflammatory agents.
Its cultivation in northern Hurope dates back to medieval times, and it was introduced to
Borth America during the seventeenth century.
7age is a very attractive perennial herbaceous to shrubby herb with large grey green leaves
with an interesting texture. It grows to about ;" cm tall in our region. It has a woody stem
and lower branches which give way to the labiate s2uare stem which is green or purplish in
colour and covered in a fine down.
7age re2uires a very well/drained position in full sun. It does best in light sandy soils. 7age
is propagated in spring. 7eeds can be sown, cuttings taken and established clumps may be
layered or divided during spring. Avoid over/watering and over/fertilising. *lanting into a
raised bed is a good idea.
7age is usually harvested in :ay and Eune, ust before flowering. %he leaves can be
harvested a second time in 7eptember. %he blue/purple flowers, which occur as whorls in a
spike at the end of the stems, usually attract bees.
I harvest the leaves to use as a tea, infusion or tincture. I also wrap bundles of sage to use
like incense. Cighting sage on fire can produce a potent smelling smoke that can kill germs
in small spaces. %his leaves the room with a refreshing smell that boosts work productivity
in the office and is said to create a stress/free environment because of its calming effect.
6rink sage tea to sharpen your mind, improve your memory, ease painful oints &arthritis),
soothe your stomach and improve digestion. Its anti/microbial properties can cleanse the
body and even protect against high blood sugar and other ailments that can lead
to diabetes. 7tudies are being conducted on sage for its potential ability to prevent against
Al+heimer$s disease as well.
A sage infusion &strong tea) can be used as a mouthwash if you have mouth ulcers. It is also
great for treating sore throats and colds. and it eases nervous disorders because of its
calming effect.
$arning: <regnant and nursing &omen should a+oid ta%ing sage as should those &ho
suffer from e*ile*sy'
Posted in Uncategorized | Leave a comment
Fresh, mint+tea thou$hts
Posted on 'ugu(t 2&, 2012by Lily Lavendar
mint/tea, infused and enthused, so fresh,
soothes and calms my upset
stomach, aids digestion and
acceptance, in/
hale, ex/
hale
rose 3 mint 3 lavendar tea
body 3 mind 3 spirit refreshed
fresh, happy, relaxed
inhale, exhale
mint foot
scrub, and scrub
whole body until it tingles,
shampoo for tingly scalp,
brush thick minty paste to
scrub teeth and gums, freshen
breath&e),
inhale, exhale
clean all over, inside and
outside, infused and enthused,
inhale, exhale
Hnglish or :oroccan mint tea,
yerba buena makes mint moitos,
fragrant spearmint fried in butter or ghee8
add to yoghurt, soups and salads, then
try %abouleh, distinctly fresh and appealing,
cucumber mint soup, stuffed grape
leaves, mint elly on roast
lamb, baaa
delight$n$mint
inhale, exhale,
tear drop leaf
shape, serated
edges, cut
clean, be
clear
What is water kefir?
Water kefir is a fermented beverage teeming with beneficial probiotic bacteria. It is
quick and simple to prepare, and once it is brewed, absolutely delicious. Even small
children can enjoy it. It has a slightly sweet through to crisp, earthy, yeasty flavour,
depending on how it was prepared. Sometimes when there are more yeasts in the
brew it contains a tiny amount of alcohol and is slightly fiy if bottled. Water kefir is
a magnificent source of beneficial bacteria! it also contains a variety of enymes and
organic acids, and a range of " vitamins, vitamin # and folic acid $%&.
#efir means 'feel good' in (urkish. Water kefir is also known as tibicos, tibi, sugar
kefir, )apanese water crystals, bebees, *ustralian bees, *frican bees, +alifornia "ees,
ale nuts, balm of ,ilead or beer seeds.
Water kefir is made with kefir grains $small, translucent, gelatinous structures
comprised of assorted bacteria and yeasts&, water, and sugars. #efir or tibicos
cultures are found around the world, with no two cultures being e-actly the same.
Water kefir grains are translucent white and break easily when squeeed between the
fingers. (hey more closely resemble irregular crystals. .ou can eat the kefir grains,
they don/t have much flavour but are a good probiotic.
If you don/t want to consume dairy products then water kefir is an e-cellent non0
dairy probiotic source. 1ther non0dairy probiotics
include kombucha, sauerkraut and rejuvelac.
2o 31( dismiss water kefir because it contains sugars, and may be high in sugar. It
contains and promotes bacteria that eat sugars, and therefore need to live in a sugar
medium. Water kefir heals candida, and is suitable for diabetics in small quantities
provided they monitor their blood sugar level. (he numerous benefits of water kefir
are too significant to ignore.
(he kefir grains are a culture of bacteria and yeasts held in a polysaccharide matri-
created by some of the bacteria. (he microbes in kefir grains act in symbiosis to
maintain a stable culture. (hey can do this in many different sugary liquids, feeding
off the sugar to produce lactic acid, acetic acid, alcohol $ethanol&, and carbon dio-ide
gas which carbonates the drink. When properly cared for and regularly cultured, they
produce a wonderful probiotic0rich beverage that continues to grow and reproduce
indefinitely.
Water kefir is completely different to kombucha, with different bacteria and yeasts,
different nutrients, different therapeutic benefits and a totally different flavour. .ou
can/t compare or replace the one with the other.
.ou can brew water kefir with a variety of fruits, coconut water, and various kinds of
sugars, all of which come together to produce comple- and beautiful flavours. *fter
you have brewed your water kefir 4 tibicos, it is easy to add other flavours too.
Benefits of drinking water kefir and using it on your skin
2rinking Water #efir can help you to achieve your optimal health, strengthen your
immune system, and help to prevent diseases of all kinds. 5ost importantly, it
restores good digestion 0 the key to health and longevity. When your body is out of
balance, unfriendly opportunistic bacteria and yeasts can take over 0 producing
irritable and bad digestion, food allergies, headaches, flu, skin rashes, and other
more serious disorders. Water kefir is something you and your family can drink and
use on your skin every day.
Inhibits the growth of unfriendly bacteria and yeasts, and helps beneficial
probiotic microorganisms to colonise and thrive in your digestive tract, and
throughout the test of the body $skin, eyes, bladder, vagina, nose, throat, etc&.
+ontributes to a healthy immune system.
6educes inflammation.
7elps with the digestion of food and micronutrients. (he #E. for health and
longevity is good digestion, and a balance of good bacteria are the essential
starting point.
7eals, or reduces the symptoms of irritable bowel syndrome I"S& including
bloating, indigestion, flatulence,diarrhoea4constipation, nausea, low energy,
muscle aches and pains.
7eals intestinal dysbiosis and SI"1 $small intestine bacterial overgrowth&.
Increased energy and overall feeling of good health.
+an stop unhealthy food cravings, especially for sugars and sweet foods.
Skin comple-ion and overall condition improves. "rown liver spots 4 age
spots can fade, as can skin tags, moles, warts etc. It can ease or cure many skin
conditions, such as psoriasis, ecema and acne.
7air and nails look healthier, and are strengthened and improved.
8iver cleansing, as in traditional +hinese medicine, thus easing aches and joint
pains, and benefiting the eyes.
,landular $ endocrine& system $adrenals, thyroid, pituitary, ovaries& benefits.
Women have healthier periods, some women have periods start again after early
menopause.
* tranquillising effect on the nervous system has helped many who suffer from
sleep disorders and insomnia, depression, *272 and autism.
Recipe - how to make water kefir
"asically you put water kefir grains in a sugary water and let them
ferment for %9 to :% hours at room temperature. (he final result
will depend on the temperature, the particular sugars that you use, your kefir grain
culture, the mineral content of the water, and the lack of pollutants in the water, and
the sugars and fruits you may use.
7ere is a typical recipe to make ; litre 4 ; quart of water kefir. .ou will need a %
litre 4 % quart jar with loose lid or thin material cover, so there is air above your brew.
.ou also need a sieve.
INGREDIENT
9 cups 4 ; litre 4 ; quart of water $see below for details on which types of
water&.
;49 cup 4 <= grams 4 % o of white4raw4brown sugar, sucanat, rapadura, agave
nectar, jagari, palm sugar or maple syrup.
*lternatively, you can replace the sugarwater solution with coconut water $the
juice from a fresh coconut&.
2o 31( use honey unless your kefir grains have been adapted to honey 0 honey
is an anti0microbial that will kill unadapted water kefir.
;49 cup of kefir grains.
$,et a starter> .ou live outside *ustralia or you live in *ustralia&.
; or % teaspoons blackstrap molasses.
;4% small4medium lemon, cut into two pieces, do not squeee $optional&. If you
do not use a lemon, add a couple of tablespoons of your previous brew. (his is
good for acidity.
1ptional 0 try adding one or two of these>
(wo dried organic apricots.
; dried organic fig, halved.
* small handful of raisins.
; dried organic prune.
;49 cup apple juice.
banana 0 about %cm 4 ;' cut into three slices.
!ET"#D
2issolve the sugar in the water. If you heat it let it cool completely to room
temperature. If it is hot you will kill the kefir grains. ?ut it in the jar, add the other
ingredients and stir. (here should be plenty of air space at the top of the jar.
+over the jar with a piece of loose cloth, so it can breathe. Set the jar aside to
ferment at room temperature in a cool place out of the sun.
Sometimes a few kefir grains will float, but mostly they stay on the bottom of the jar.
It is not necessary to stir the kefir while it is fermenting, though gentle stirring or
swishing the jar may help the fermentation.
When your brew is ready to bottle, pick out the pieces of fruit and discard them, then
strain out the tibicos grains to make the ne-t batch. (he grains should have grown 0
ranging from almost no growth to doubling, depending on the conditions.
Temperature
(he perfect temperature for water kefir is %%+ 4 :;@. 7owever, it will thrive in a range
of ;A0%A+ 4 <B0A%@. *t higher temperatures some of the microorganisms will still
thrive, but others will die off and the symbiotic integrity of the culture may be lost. *t
lower temperatures your brew will be 1# but will slow down. If you do not need kefir
for a while you can keep it in the refrigerator as long as it is above 9+ 4 CD@. @reeing
water kefir grains will usually destroy them.
When is the kefir ready to $ott%e?
.our brew should take between ; 0 C days, depending on the temperature, the
amount and health of the grains you use, the ingredients, and the water quality. 3ew
starter grains will take longer, and may need a few generations to regain their full
vigour.
(aste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an acidic
or tart bite along with just a little sweetness. It is important that it is not sweet.
8eave it long enough that virtually all of the sugar is gone. (here may be a few tiny
bubbles effervescing when you move the jar. 2epending on the ingredients you used,
it may taste a little like a dry red wine, comple- fruity, or have its own delicious
unique flavour.
I like to leave my water kefir to brew for 90B days, especially in winter when it takes
longer.
When you bottle the kefir, it continues to ferment, but more slowly, especially if it is
in the refrigerator. *fter a few days there may be more carbonation $bubbles& and it
will continue to become more tart and acidic $and very healthy&. It is quite drinkable
at any point so there is nothing to worry about. 1nce you get into the swing of things
you will brew it the way you like it.
If you forget to bottle your kefir when it is ready, a few e-tra days will do no harm.
*fter a long break you may still be able to continue to use the culture. Smell it, and
make sure there is no mould. It may take a couple of brews to re0establish the full
symbiotic balance of the bacteria and yeasts.
torage
*fter you brew is ready, you can store it in a glass bottle at room temperature. If the
lid is on tightly, it will develop a fi or sparkle after a day or two, depending on the
temperature, the level of residual sugar in your brew, and the particular yeasts that
are in your culture. Warning> after a couple of days, considerable pressure may build
up under some circumstances, and there is a danger of the bottle e-ploding. With
your first few brews, I suggest that you gently release the cap to see how much
pressure there is. *fter a few different brews, you get a feel for how long you can
leave it.
If you put it straight into the refrigerator after bottling, you will get a still, rather than
fiy drink. If the lid is on tight, it may build up a little pressure, but it will take much
longer.
.ou can store water kefir for years, the same as you can store wine. Its flavour and
comple-ity changes, and it remains a delicious drink.
&ossi$%e pro$%ems
Insufficient acidity.
(he kefir culture should be acidic, with a p7 of C.= to B.=. *dding a piece of fresh
lemon or a little of your previous brew to your new brew will make it more acidic. If
the kefir is not slightly acidic, there is a danger that moulds and other undesirable
microorganisms can take hold.
Skin or scum on the surface.
* white or cream0coloured skin on the surface is common, and is usually a harmless
kham yeast. Simply spoon it off and discard before you bottle your brew. It should
not affect the taste, smell or health properties of the tibicos.
* translucent skin is caused by an imbalance in the bacteria4yeasts. I have seen a
translucent skin after my water kefir had been in the refrigerator for a few weeks 0
after a couple of brews, things were back in balance.
* black, blue or dark brown coloured skin on the surface is a probably a mould. In
this case discard the brew, wash everything carefully, throw away your grains, and
start again.
(he basic test is how does your brew smellE It should smell yeasty, earthy, fruity,
vinegar and pleasant, but not foul.
Water.
(he best water to use is mineral0rich water, hard water, or spring water.
(he chlorine in tap water can kill the microorganisms in the kefir, so leave it in an
open container for half a day for the chlorine to evaporate off. (ap water often
contains other nasty ingredients that inhibit kefir fermentation, such as chloramine
and fluorides. "ut normally tap water works well.
@iltered water is also 1#. 6emember that reverse osmosis $61& filtered water and
distilled water contain no minerals, so add some mineral drops to such water, use a
tiny pin0head sied pinch of +eltic sea salt, or use mineral0rich blackstrap molasses in
your recipe.
2o 31( use alkaline water to make water kefir. Water kefir needs an acidic
environment and alkaline water will kill it.
6inse your utensils well 0 do not leave any soap or detergents on them, as they will
harm the kefir.
@resh fruit should be organic if possible. 1therwise wash it carefully to remove
herbicide and pesticide residues.
2ried fruit must be preservative0free, otherwise it will inhibit or kill the bacteria.
5any dried fruits use preservatives, so try to buy organic.
@ast brew in less than a day.
If your brew is ready in less %9 hours and is very fiy, you probably have an e-cess
of yeast in it. "efore you make the ne-t batch, rinse the grains in fresh water and
clean your brewing jar. +heck the recipe to confirm that you are not using too much
sugar, or try using a little less sugar than previously. * fast, fiy, yeasty brew will
have more alcohol in it, and will not have as much of the healthy comple- acids and
probiotic bacteria.
5etals.
#efir can react with metals such as aluminium and iron, so don/t brew it in a pot
made from those metals. Ideally use a glass or ceramic jar to brew your kefir.
Stainless steel and plastic utensils are 1#.
What is the $est si'e for water kefir grains?
Water kefir grains can vary in sie from ;mm 4 =.=9' $the sie of a grain of sand& to
Bcm 4 %' $the sie of a small chicken egg&. * batch of kefir will have a variety of
sies, but with most tending towards the same sie.
(he smaller the grains, the greater the surface area they have, and the faster they
work. Smaller grains tend to be more consistent and produce a better flavour drink.
7owever, mashing or breaking up the grains does not seem to improve them. )ust let
them grow to their own natural sie.
(he sie of the grains depends on>
(emperature. Warmer temperatures produce smaller grains, cooler temperatures
make larger grains.
Season. (hey really seem to know what the season is, regardless of the
temperature inside the room. In summer, they produce smaller, faster0growing
grains.
"rewing time. (he longer your usual brew time before a fresh batch of liquid is
used to start the ne-t brew, the smaller the grains.
(he recipe. Some recipes, with different sugars and fruits, produce smaller or
larger grains.
Stress. If the grains are stressed, they will be smaller.
Water kefir and fructose
Sucrose $table sugar& consists of a glucose and a fructose molecule linked together.
(he bacteria and yeasts in water kefir prefer to feed on glucose rather than fructose.
$;& (hey convert the glucose into glucuronic acid and a variety of other acids, all with
anti0bacterial and other beneficial properties. (hey convert fructose into acetic acid
$vinegar& and other organic acids.
"ecause of this preference for glucose, most of the glucose is quickly consumed. (he
sugar that remains in your water kefir is mostly fructose. (he longer you leave your
water kefir to brew, the more it also uses up this remaining fructose.
Fnlike most other sugars, fructose can only be metabolised in your body through
your liver. .ou should limit the amount of fructose that you consume, especially if
your liver is not as healthy as it could be. (his means avoiding fruit juice, large
quantities of sweet fruit, and of course most processed and restaurant foods which
all have large quantities of sugar 4 7@+S added.
Water kefir is a source of fructose, especially sweet brews that have been made in
only a day or two. Small quantities of well0fermented water kefir are of course highly
beneficial, but it seems to me that it is not a good idea to drink more than a glass
per day of water kefir, especially sweet short0fermented brews.
(his suggests that you can substitute glucose powder for sucrose in the water kefir
recipe. I made a brew in which a quarter of the sugar was substituted with glucose,
and it seemed to work 1#. It seems that nobody has yet tested this important
question. If anyone has further information or laboratory results, I would be most
grateful if you would contact me.
Bacteria and yeasts in water kefir
* variety of bacteria and yeasts e-ist in the kefir grains and liquid $;,%&. "acteria are
not like other living organisms that breed true according to a genetic program that is
transmitted only vertically from parent to offspring. Instead, bacteria morph from
one species to another, partly by means of horiontal transfer of genes by various
weird and wonderful biological mechanisms $other than se-, which by definition
cannot occur in bacteria&. (hus, the species0designations in bacteriology are matters
of convenience and are misleading inasmuch as they imply some sort of genetic
integrity which may or may not be there. It seems perfectly possible for one species
of 8actobacillus to morph into another in response to environmental conditions, and
indeed I would assume it is also possible for 8actobacillus to morph into other bacilli.
With bacteria it is more or less the case that whatever the environment dictates will
spontaneously appear. So microbial species lists, while interesting, are not definitive.
Bacteria(
*cetobacter.
a. fabarum.
a. orientalis.
"acillus.
b. subtilis.
b. graveolus.
8actobacillus.
l. acidophilus.
l. alactosus.
l. brevis has been identified as the species responsible for the production of the
polysaccharide $de-tran& that forms the grains.
l. bulgaricus.
l. casei. ?roduces lots of lactic acid! colonises well in the gastric tract! creates a
favourable medium in which other beneficial bacteria can grow! inhibits putrefaction
and harmful bacteria! increases immune function! helps protect against bacterial
infections.
l. casei ss. $subspecies& casei.
8. casei ss. pseudoplantarum.
l. casei ss. rhamnosus.
l. casei ss. tolerans.
l. coryneformis ss. torquens.
l. fructosus.
l. hilgardii.
l. homohiochi.
l. hordei.
l. nagelii.
l. plantarum. ?roduces lactic acid! fights listeria monocytogenes! makes plantaricin!
inhibits a large number of ,ram0positive bacteria 0 the type of bacteria that cause
spoilage.
l. plantarum.
l. pseudoplantarum.
l. reuterietc.
l. yamanashiensis.
8euconostoc.
l. mesenteroides.
l. citreum.
?ediococcus damnosus.
Streptococcus.
s. agalactiae.
s. bovis.
s. cremoris. 7as similar properties to s. lactis.
s. diacetylactis. ?roduces carbon dio-ide in the kefir! makes diacetyl, which gives
kefir its characteristic odour! other properties similar to s. lactis.
s. faecalis.
s. lactis. ?roduces lactic acid, aids digestion, inhibits harmful microorganisms,
produces bacteriolysins.
s. mutans.
s. pneumonia.
s. pyogenes.
s. salivarius.
s. sanguinis.
s. suis.
s. viridans.
)easts(
+andida.
c. lambica.
c. lamica.
c. gueretana.
c. valida.
7ansenula valbyensis.
#loeckera apiculata.
8achancea fermentati.
Saccharomyces.
s. bayanus.
s. boulardii.
s. cerevisiae.
s. florentinus.
s. pretoriensis.
s. uvarum.
(orulopsis insconspicna.
Gygotorulaspora florentina.