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Tips & Tricks to Make Traditional Milk Kefir

Tips & Tricks for Traditional Milk Kefir

I have made kefir for years and learned a lot since I first started in 2011!! Here are my tips and tricks to help you move through your own learning curve that much easier 🙂

See milk kefir recipe here.

#1) I recommend making kefir with Body Ecology starter packets as they contain potent strains of lactobacillus bacteria and beneficial yeast that are hardy and easily travel into your intestines to work their probiotic magic ✨ These probiotics rid of any pathogenic overgrowth in the gut and strengthen digestion. Unlike most probiotics, the ones in this starter aren’t easily destroyed by antibiotics, fluoride, stomach acid, or chlorine. Worth every cent! And much cheaper than any probiotic supplement in the store and more effective on a holistic level. read more

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Soaking Whole Grains: A Traditional Recipe

Soaking Whole Grains: A Traditional Recipe

Written by Tara Carpenter, NC.

Serving customized cooking, consultations, and meal plans.

food-grain-soaking-millet-hbl

Whole grains have been a principal food for thousands of years and are close to being a nutritionally complete food as they are rich in amino acids, carbohydrates, fiber, minerals, vitamins, and fat.

This ancient food strengthens the body with a warm, slow burning kind of energy and grain tastes pretty good too! We top ours with cultured butter, pesto, and sprinkling of hemp seeds. 

Unfortunately, grains also contain enzyme inhibitors and toxins – such as phytates, tannins, and goitrogens – that can harm the body, especially the lining of the digestive tract; extending from mouth to the anus.

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Traditional Method for Easy-To-Digest Beans – Recipe

Soaking Beans
Un-soaked beans on left, soaked on rt.

Beans (i.e. lentils, kidney beans, peas, peanuts) are versatile, economical, and rich in B vitamins, minerals and omega fats. Unfortunately, they’re also high in anti-nutrients, including phytic acid* and lectins.**

These anti-nutrients can reduce our

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