Kefir
Originally made in leather sacs or oak barrels, different regions of the world call this different things.
It is essentially a fermented milk drink with a whole host of health-giving properties. The Masai tribes drink 4-5 litres per day of fermented milk.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Coconut milk - 1 can
- Kefir grains - 1 dessert spoon
- Puréed fruit (optional) - 2 dessert spoons
Method
Prepare Kefir grains by adding water and sugar (200mls water to 30gms of sugar).
Keep tasting the water each day until it loses its sweetness. Pour 100mls of the water to a can of organic coconut milk.
Add puréed fruit and cover lightly (to allow air bubbles to escape).
Leave for 8 - 24 hours depending on room temperature and desired sweetness.
Enjoy!