Issue 63: Gut-licious Recipes

Homemade Kefir

While there are numerous places to get kefir starters or cultured vegetable starters, one place Jordan has recommended in the past is Body Ecology {www.bodyecologydiet.com) for kefir starters and cultured vegetable starters.

Ingredients

1 quart raw goat’s or cow’s milk
1 packet kefir starter

Directions
Pour into quart-size Mason jar. Add kefir starter. Set in a room temperature area for 12-48 hours, then transfer to refrigerator. A cupboard is an ideal place to ferment. The temperature range should be between 70 to 75 degrees. Kefir can last several months in the refrigerator and will become more sour over time.

Source: Jordan Rubin

Marinated Raw Vegetables with Jack Cheese Wrap (Serves 1)

Ingredients
 
Marinated raw vegetables
Jack cheese
Sprouted grain or sprouted wheat tortilla

Directions
 
Place ingredients in sprouted grain tortilla. Add and spread mayonnaise, mustard, or hummus. Roll up tortilla.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida

Five Grain Porridge (Serves 4)

Ingredients

1 cup five grain cereal mix (or choose any 5 whole grains, such as wheat, barley, spelt, millet, or quinoa)
1 cup water, plus 2 Tablespoons fermented whey or yogurt
1/2 teaspoon Celtic sea salt
1 cup water
1 Tablespoon flaxseeds (optional)

Directions
Mix five grain mixture and salt with water plus whey or yogurt, cover and let stand at room temperature for at least 7 hours and as long as 24 hours. Bring additional 1 cup of water to boil. Add soaked cereal, reduce heat, cover and simmer several minutes. Meanwhile, grind flaxseeds in a mini grinder. Remove cereal from heat and stir in flax meal. Serve with butter or cream thinned with a little water, and an organic natural sweetener like Sucanat, date sugar, maple syrup, or raw honey.

Source: Sally Fallon, author of Nourishing Traditions