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Water Kefir: Blueberry Lemon, Raspberry Cardamom, Strawberry Cream

28 April

We thought that January would be a huge month at GRUB. Isn’t that when everyone is eager for change, ready to implement New Year’s resolutions, and poised to nourish their souls with community, new recipes and a fresh start?

But this winter was hard: wet and snowy and cold and gray.  And everybody hunkered down and nestled in. GRUB’s consulting practice was booming, but classes and challenges were intimate, and Water Kefir Kit sales remained steady, without the beginning-of-the-year rush we’re used to.

kerfir_close_upAs the sun eased its way into 2014 and warmed the soil, the wet winter paid off and we were blessed with bountiful growth and one of the most gorgeous spring seasons we have had in recent memory here in Wilmington.

At GRUB, you started popping into the Shop, the phone went wild, and the emails stacked up.  It was good to see and hear from you, and to experience firsthand your desire to till the soil of your soul and your guts!  We feel as eager for the growth and change as you are.

As sales of our kick-butt Water Kefir Kits have reached a new high, and classes and Challenges fill with ease, we are reminded that change comes when we are ready for it.

You could have come to us in January, fueled by the “I shoulds” to make big, possibly reluctant changes. But you didn’t.

You listened to your guts, nestled down into the deeper work of winter, and waited for the warmth of spring and the genuine desire for new growth to propel you up and out into the world. And over to GRUB to sip, sample, and buy Water Kefir Kits.

Water Kefir is a perfect spring tonic. Not only does it seem to taste better in the warm weather, it feels necessary after a winter of heavy foods:  root vegetables, braised meats, and dark greens.  In spring, my body is hungry for lighter foods like baby salad greens, salmon, cucumber and berries, with a fizzy, refreshing Water Kefir on the side. It feels cleansing, and I imagine the billions of live active cultures happily re-populating the parts of my gut that were sluggish and dark all winter long, as they usher in healing, new life and renewed energy.

kefir_doneWater Kefir also happens to taste amazing flavored with berries, so it has major appeal right now as we start to enjoy berry season!

We hope the following 3 sensational flavor combinations whet your appetite for more awesome ways to flavor your brew, and are just the ticket to convince your friends you are not insane for loving this bacteria-laden, fermented liquid.  And if you’re not already brewing Water Kefir, maybe your taste buds will propel you to finally order a kit!

We’ll keep sharing flavors that we love, and you can too!  What flavors are treating you right this season?  Leave a comment below to share with all!

Happy Spring!

Ryanna

 

 

Blueberry Lemon Kefir

1/4 cup organic cane sugar

2 Tbs Water Kefir culture

4 cups filtered water

8 raisins or 1 dried apricot OR fig OR date (or other unsulphured dried fruit of your choice)

1/4 cup halved or squeezed fresh blueberries

juice of half a lemon

Combine sugar, water and dried fruit in a quart-sized Mason jar, and shake to dissolve most of the sugar.  Add Water Kefir cultures, put the lid on, and place jar in a dark, dry area (like a cupboard) for 24-48 hours.

Using a mesh strainer (we use this one), and strain the dried fruit and grains from the liquid, catching the liquid in a second quart-sized Mason jar. Discard the dried fruit, and reserve your cultures to make another batch.  To your newly strained Water Kefir liquid, add the fresh blueberries and lemon juice.  Replace the lid, and store in cupboard for another 24-48 hours, until tart but slightly sweet and fizzy.

Strain your finished Water Kefir, discarding the blueberries, and drink over ice, or store in a flip-top bottle in the refrigerator.

 

Raspberry Cardamom Kefir

1/4 cup organic cane sugar

2 Tbs Water Kefir culture

4 cups filtered water

8 raisins or 1 dried apricot OR fig OR date (or other unsulphured dried fruit of your choice)

1/4 cup fresh raspberries

3 cardamom pods

Combine sugar, water and dried fruit in a quart-sized Mason jar, and shake to dissolve most of the sugar.  Add Water Kefir cultures, put the lid on, and place jar in a dark, dry area (like a cupboard) for 24-48 hours.

Using a mesh strainer (we use this one), and strain the dried fruit and grains from the liquid, catching the liquid in a second quart-sized Mason jar. Discard the dried fruit, and reserve your cultures to make another batch.  To your newly strained Water Kefir liquid, add the fresh raspberries and cardamom pods.  Replace the lid, and store in cupboard for another 24-48 hours, until tart but slightly sweet and fizzy.

Strain your finished Water Kefir, discarding the raspberries and cardamom pods, and drink over ice, or store in a flip-top bottle in the refrigerator.

 

Strawberries and Cream Kefir

1/4 cup organic cane sugar

2 Tbs Water Kefir culture

4 cups filtered water

8 raisins or 1 dried apricot OR fig OR date (or other unsulphured dried fruit of your choice)

1/4 cup halved or bruised fresh strawberries

1 tsp vanilla extract

Combine sugar, water and dried fruit in a quart-sized Mason jar, and shake to dissolve most of the sugar.  Add Water Kefir cultures, put the lid on, and place jar in a dark, dry area (like a cupboard) for 24-48 hours.

Using a mesh strainer (we use this one), and strain the dried fruit and grains from the liquid, catching the liquid in a second quart-sized Mason jar. Discard the dried fruit, and reserve your cultures to make another batch.  To your newly strained Water Kefir liquid, add the fresh strawberries.  Replace the lid, and store in cupboard for another 24-48 hours, until slightly sweet and fizzy.

Strain your finished Water Kefir, discarding the strawberries, and add the vanilla extract.  Drink over ice, or store in a flip-top bottle in the refrigerator.

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Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

7 Responses to “Water Kefir: Blueberry Lemon, Raspberry Cardamom, Strawberry Cream”

  1. Paige Woodruff May 4, 2014 at 9:41 am #

    Hello! Thank you for the recipes! I’ve had the granules in storage and just made my first batch of kefir a couple days ago. I tried to do the second brew of half of my batch with a blueberry-green tea bag. It seemed to work alright. The tea bag kind of puffed up. Do you know about flavoring kefir with tea and if that’s okay?

    • ryanna May 5, 2014 at 1:50 pm #

      Hi Paige!
      So nice to hear from you.
      Yes, we have had some friends flavor it with tea with great success. Just be aware of the ingredients in your tea bag, making sure they are clean and work in your body.
      Happy brewing!

  2. Nanci Joplin May 14, 2014 at 12:40 pm #

    Hi Ladies!

    First, let me say that I really enjoy your weekly blog posts! I have been making water kefir for almost two years now, but have always been a little confused about the sugar part of it. Am I drinking all that sugar with my water kefir, or does the bacteria “eat” it all while it’s fermenting? As someone that avoids drinking any sugary liquids, I would hate to think that I am doing that when I take my 4 – 8 ounces of water kefir every day. Could you help me understand what happens to the sugar a bit better?

    My go-to water kefir recipe is to add a little less than 1/3 cup of sugar and about 2 tablespoons of molasses to the water and the grains. Then I add some lemon or lime juice to the liquid after it is strained off from the grains. Good stuff!

    Looking forward to your reply! Thanks.

    Nanci

    • Liz Flint-Somerville May 18, 2014 at 4:36 pm #

      Hi Nanci,
      Thanks for reading our blog posts! We love writing them.

      The Water Kefir cultures “eat” the sugar – we think of the sugar as their food and the dried fruit/molasses as a multi-vitamin delivering extra minerals. The longer you ferment the Water Kefir, the less sugar is in it as the bacteria consume the sugar and then give off alcohol and CO2 (after 4 days of fermenting, the alcohol and sugar contents are negligible).

      Hope this helps, and happy brewing!

  3. Ali January 6, 2015 at 9:50 pm #

    My water kefir is thick and not very carbonated. Please help, what am I doing wrong?

    • Ryanna Battiste January 7, 2015 at 4:30 pm #

      Hi Ali,

      Have there been a few rounds of kefir that have looked this way? We would suggest dumping the affected kefir water, rinsing the cultures under clean filtered water, and giving them a rest in the refrigerator in some fresh sugar water. Let them sit for about a week, then remove them and start the kefir brewing process over again, using a pinch of extra minerals in the first ferment. Please email us at hello [at] thisisgrub.com if you have any other questions!

      • Ali January 7, 2015 at 5:48 pm #

        Thank you for your speedy reply. I just purchased them about a month ago and all the batches have been that way. I will give your suggestion a try, thanks again!

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