Water Kefir!

Water Kefir!! I'm SO happy i took the time to learn about this stuff! It's something i've added to my daily routine and i'm so glad i did! There are so many benefits of water kefir. Including improved digestion, energy, immune function, and general well-being. It's also high in B Vitamins (great for vegetarians/vegans)  This yummy drink is full of probiotics, the "good" bacterial that your gut needs to stay happy and healthy! And it's super easy to make! The best part? Excluding the $10 or so it costs initially for the grains, it's FREE! These guys will make endless batches of water kefir and last indefinitely if taken care of. They even multiply so you can eventually share the love and give some to friends or family :)

And it's so easy to make! Here's how i do it:

-In a half gallon or gallon glass jar dissolve 1/4 cup sugar* (organic preferred!) and a pinch of sea salt in 4 cups of water (water should be spring water or filtered water, if you don't have these leave tap water to sit out overnight as this will make all the chlorine evaporate!).

-Add in 1/4 cup of kefir grains

-Cover with lid or dishtowel.

That's literally it! Now just wait 24-48 hours and then strain your kefir, and start over!

When i strain mine i like to add flavouring (my fave is 1/4 cup of lemon juice!) and put it in a flip top bottle (as pictured above) and let it sit on the counter for one more day. This makes it fizzy like soda. It's delicious! Then i put it in the fridge and enjoy it for the next few days until my next batch is ready! Simple as that!

Some people say it's good to add other ingredients to your water kefir once in a while to allow them to grow and to keep them happy. Some of these include organic lemon wedges, organic raisins, a few drops of blackstrap molasses, or a pinch of baking soda. So feel free to experiment and see what your grains like.


*You can use plain white cane sugar/sucanat/rapadura/coconut sugar or a combo of these! I normally just use organic cane sugar and then once every week or 2 i'll do half cane sugar and a more unrefined sugar like coconut or rapadura. The kefir likes the minerals in the unrefined :)

VEGAN CHOCOLATE PUDDING

·       2 cups dairy-free milk

·       ¼ cup cocoa powder

·       ¼ cup liquid sweetener

·       1 tablespoon coconut oil

·       ¼ cup tapioca starch

·       1 tsp arrowroot powder

·       1 tbsp vanilla

·       ½ tsp salt

Mix ½ cup milk with tapioca starch and arrowroot until dissolved. Set aside.

In a medium non-stick sauce pan, add the remaining milk and stir over medium heat until liquid starts to bubble. Reduce heat to low and whisk in the melted chocolate (or cocoa powder and sweetener), coconut oil, vanilla and salt.

Slowly add in the tapioca mixture while continuously whisking. Allow liquid to cook for about 15 minutes, stirring constantly, until the liquid becomes nice and thick.

GLUTEN-FREE VEGAN APPLE CRISP

Filling:
6 apples, sliced thin (⅛-inch thick)
1 tablespoon honey, maple syrup, or agave nectar
1 tablespoon freshly squeezed lemon juice
1 teaspoons cinnamon

Topping:
1 ½ cups rolled gluten-free oats
½ cup flour of your choice
¼ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ cup melted virgin coconut oil (or EB or butter)
1 teaspoon vanilla extract


Place all ingredients for the filling into a 7 x 11-inch baking pan. Gently stir together with a large spoon.

In a small mixing bowl stir together the oats, rice flour, sugar, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Pour evenly over filling.

Bake for about 30 minutes or until the juices are bubbling up and the topping is lightly browned.

SWEET POTATO AND KALE SOUP

1/4 cup olive oil

1 large yellow onion, chopped

2 sweet potatoes scrubbed, thinly sliced

2 large carrots, chopped

2 celery stalks, chopped

2 large cloves garlic, minced

8 cups chicken/vegetable broth

2 tsp sea salt

3/4 lb kale (about 1 bunch), thick stems removed, leaves very finely shredded crosswise

Pinch of pepper

In large saucepan, warm oil over medium heat. Add onions, Cook, stirring for 10 mins. 

Add sweet potatoes and garlic. Cook, stirring, 2 minutes. 

Add veggie broth or water, and 2 tsp salt. Cover; reduce heat to low. 

Simmer until potatoes are very soft, about 25 minutes. 

Stir in kale, in batches. Simmer, uncovered, 3 to 5 minutes

Makes 6 servings.

GLUTEN FREE/SUGAR FREE/VEGAN GRANOLA BARS

Super easy, quick, and delicious!

Ingredients

• 2 c. gluten free oats
• 1/2 c. unsweetened coconut
• 1 c. pumpkin seeds
• 1 c. gluten free cereal
• 1/4 c. ground flax seed
• 1/2 tsp. sea salt
• 3/4 c. nut or seed butter
• 1/2 c. agave nectar or maple syrup
• ¼ cup coconut oil or Earth Balance

Instructions

Combine the oats, coconut, sunflower seeds, cereal, flax seeds, and salt in a food processor/blender and process until well mixed and transfer to bowl. Add in agave, nut butter, and coconut oil/EB, and mix well.

Place everything in a greased/sprayed pan and bake at 350 degrees for 20 minutes.

Let cool and then cut into 12 bars.

Gluten-free Vegan Pumpkin Chocolate Chip Muffins!

These muffins are amazing, and you won't even be able to tell they're gluten-free! No graininess or crumbliness with these like you sometimes get with gluten-free baked goods. They are moist and delicious!

Ingredients:

• 1/2 cup coconut oil or Earth Balance
• 1/2 cup coconut sugar (or sweetener of your choice)
• 2 flax eggs (1 tbsp flaxmeal + 3 tbsp water each)
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• 2 cups gluten-free flour (i used Bob's Red Mill)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon of pumpkin pie spice (can sub just cinnamon)
• 1/2 cup vegan buttermilk*
• 1/2 cup chocolate chips (i use Enjoy Life brand!)

*Note to make your own vegan buttermilk, mix 1/2 cup of almond milk with 1/2 Tbsp of vinegar or lemon juice. Stir and let stand 10 minutes before using.



Preheat the oven to 350°F.

In a mixer, beat coconut oil, sugar until smooth.
Add in flax eggs, vanilla extract, and pumpkin, then buttermilk slowly.
In a separate bowl mix dry ingredients: the flour, baking soda, salt and spices.
Add dry ingredients to wet ingredients slowly, mixing well.

Pour into muffin tin. Bake about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. (Makes 16 muffins).

Vegan Chocolate Peanut Butter Milkshake!

You will not be able to tell there is no actual milk in this, seriously. It's thick, creamy and delicious! Everything a good milkshake should be! AND it's healthy: no refined sugars, no dairy, no junk!

Ingredients:

1 large frozen banana
1/2 cup almond milk
1 tbsp peanut butter
1 tsp cocoa powder
1 tsp honey
Pinch of sea salt

Blend all ingredients in your Vita-mix or blender and enjoy!