4 cups coconut meat (from 8 coconuts)
1 cup coconut water
1/4 cup lucuma
1 tablespoon vanilla
1 teaspoon probiotic powder
Mix everything in a blender. Pour in a ceramic bowl and cover with a towel in a warm place. Let it sit overnight and serve the next day.
View the Original article
» Read More...
Coconut flour is a gluten-free flour that is rich in natural fiber and contains less carbohydrates than traditional flours. It is actually delicious and has great product consistency and it is very easy to make at home.
Pre-heat the oven to 350 degrees. You need fresh coconut meat, set aside the coconut milk. Cut the coconut meat into small pieces and place on a cookie sheet. Bake in the oven for 10 minutes or until the coconut is dry. Allow the coconut meat to completely cool. Pop the pieces of coconut meat into the food processor and pulse. Do this until the meat turns into a fine powder.
View the Original article
» Read More...
In German, it means "sour cabbage". It is made of finely shredded cabbage that has been fermented by various lactic acid bacteria which makes this a great source for probiotics. Also, cabbage juice has been known to cure gastrointestinal problems and that includes acid reflux.
2 heads of cabbage (2.5 lbs. each)
3 tablespoons salt (sea salt or kosher)
Cut the cabbage into thin slices, then break apart and put into a glass or non-reactive bowl. Sprinkle salt on the cabbage and mix it up using clean hands or tongs. Put the salted cabbage into the a ceramic crock or food-grade plastic bucket one handful at a time, mashing it down as you go along. It's important to pack it as tightly as you can, because that way the salt will draw out the water from the cabbage so fermentation can occur. When all the cabbage has been packed into the crock or container, cover with a plate that fits, or a plastic bag filled with water. You can place a rock over the plate to keep the sauerkraut submerged under the brine and away from air . Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. Once or twice a day, push on the rock or plastic bag to smash the cabbage down. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
View the Original article
» Read More...
