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You are here: Home / Archives for water kefir

water kefir

Kefired Lemonade: Cheap, Sneaky Nutrition For Your Kids!

June 30, 2011 by KerryAnn 41 Comments

 

A happy girl with her kefired lemonade

My kids love lemonade.  They beg to make it constantly.  Earlier this week I finally broke down and decided to give them what they want, but with my own sneaky nutrition twist.

And while I’m typing that, my daughter just peeked over my shoulder with a big “WHAT?!?”  😀  She didn’t know what I did!   lol  But she was more than happy to pose with the last remaining bottle of kefired lemonade.

[Read more…] about Kefired Lemonade: Cheap, Sneaky Nutrition For Your Kids!

Filed Under: Best Of, Casein-Free, Cultured Foods, Drinks, Egg-Free, GAPS, Gluten-Free, Grain-Free, Low-Carb, Nut-Free, Packaged Replacements, Paleo, Recipes, Sneaky Nutrition, Soy-Free Tagged With: cooking dangerously, water kefir

Four Sneaky Ways to Add Probiotics to Your Kid’s Diet

April 5, 2011 by KerryAnn 7 Comments

Probiotic intake is one of the cornerstones of traditional foods, but many kids balk at the zip and tang most probiotics have.  As a mom, I’ve found many creative ways to get large and small amounts of probiotics into my kids.  This was critical while we were all going through gut healing and we continue with consuming probiotics daily now that we have healed.  While some of these ideas don’t represent a large amount of probiotics at one time, little bits here and there definitely add up.  Here are some easy ways to get probiotics into kids while disguising the zing. [Read more…] about Four Sneaky Ways to Add Probiotics to Your Kid’s Diet

Filed Under: Casein-Free, Condiments, Cultured Foods, Egg-Free, Gluten-Free, Grain-Free, Hidden Veggie Strategies, Hidden Veggies, Kids, Kitchen Tips, Low-Carb, Nut-Free, Recipes, Sneaky Nutrition, Soy-Free, Sweetener-Free Tagged With: apple kefir, cream cheese, dairy kefir, hidden veggies, juice, kefir, lacto-fermentation, lacto-fermented carrots, ladto-fermented pickles, pickles, probiotics, raw milk, salad, salad dressing, smoothies, sneaky, water kefir, whey, yogurt

How to Make a Sourdough Starter

March 14, 2012 by KerryAnn 22 Comments

As a new feature on Cooking Traditional Foods, every Wednesday afternoon we’re going to feature one of our most popular posts from the past. There are many great articles and recipes in the archives and we hope you’ll find some new favorites.

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I have tried and tried to make sourdough the ‘traditional’ way, in the way Nourishing Traditions describes in its sourdough recipe.  I have let my starter sit out and fed and stirred it faithfully, time and time again, only to have it get moldy and fail after a period of time unless I kept it in the refrigerator.  Maybe it’s because I live in the humid South, who knows the reason.  But I have never been able to get sourdough to the point where I could bake with it and have it out on the counter so I could produce enough to use it daily.  Keeping it in the fridge just resulted in too many jars to be able to keep up with the demand of daily baking, it soured so slowly.

That is, until I tried the method Lozt Nausten, one of the moderators on the CTF forum, recommended in her wonderful sourdough bread recipe.  If you are gluten-free and you need a regular bread, I strongly suggest you look at her four versions of sourdough, including the grain-free and egg-free versions.  I have tried every version of her recipe and have enjoyed them all.

Using kefir made with apple juice instead of water to make the sourdough starter speeds the process up considerably and gives the starter a major boost of beneficial bacteria to ward off mold.  You can use the starter in as little as 24 hours if you want a very mild flavor. Allowing it to go longer while feeding it daily creates a stronger sourdough flavor.

You can use any fermentable flour to make sourdough.  Nuts and starches, like coconut, almond, tapioca starch and the like, will not ferment and can not be used for the starter but they are fine as an ingredient in the dough.  If you need a grain-free starter, you can use bean flours to make your starter.  In fact, on Lozt Nausten’s blog, you’ll see a grain-free recipe that uses bean flour to make the starter.

Sourdough pizza crust, ready to be baked

To make your starter, combine equal amounts of a flour of your choice and apple juice kefir.  2/3 cup flour and 2/3 cup apple juice kefir makes 1 cup of starter.  Leave it on the counter for 24 hours.  If you need a mild sourdough, use it to bake at that point.  If you want a stronger flavor, feed it more and let sit longer.

If you need to take a break from using the starter, stash it in the fridge and feed it once a week.  I use my starter to make pancakes, pizza, bread and much more.  In the coming weeks, we’ll be going over a variety of recipes and techniques to help you add sourdough to your meals.

 

Image adapted from Pauline Mac on flickr

Filed Under: Baked Goods, Best Of, Casein-Free, Egg-Free, Gluten-Free, Grain-Free, Grains, Menu Mailer, Nut-Free, Recipes, Sourdough, Soy-Free, Sweetener-Free Tagged With: apple juice kefir, bacteria, bean flour, Everything Free Eating Blog, family, grain-free, kefir, Menu Mailer, pancakes, pizza crust, sourdough, sourdough starter, water kefir

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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