Nourishing Quenching Drinks -
It is important to pay attention to body hydration especially in the summer months. Water is calorie-free, easily absorbed, highly accessible, and can help keep your appetite in check.
Try it colder or add a squirt of lemon or lime juice for a boost of flavor. Remember: sports drinks also include calories. Coffee and tea can help you reach your fluid amounts, but caffeine in these drinks has a mild diuretic effect.
Go decaf to cut back on caffeine. General guidelines suggest about milligrams of caffeine per day or two to three cups of coffee. Tea contains about 40 milligrams of caffeine per cup.
Fruit juices may be thirst-quenching, but calories add up. An 8-ounce glass of apple juice comes with about calories.
Try diluting fruit juice with water or seltzer. Juice drinks, juice cocktails or juice beverages usually contain only a small amount of fruit juice along with added flavors and sugar. There is no doubt that commercial pasteurized fruit juice is simply sugar-water and certainly not a healthy beverage for children, or for adults for that matter.
There are several ways to ferment pasteurized or fresh juices. The first is with kefir grains as discussed above in the Water Kefir Grain Soda section.
Be prepared for the kefir grains to take on the color of intensely hued juices such as cranberry! Use excess grains for more adventurous creations and always reserve a backup batch of grains in their original state in the off chance of a mishap. This is especially wise since some juices cause grains to retard their growth.
The second way to make fermented fruit juice or water with fruit chunks or peels is with whey. Whey is another culturing agent that is well endowed with yeasts and bacteria to activate the fermentation process. It can be obtained in a number of ways; see Nourishing Traditions for directions.
Kefir whey is believed to offer a wider array of bacteria and yeasts than other probiotic products; however, whey made from yogurt, buttermilk and piima milk will also work and is more diverse than pasteurized sources.
As seen with many of the recipes mentioned here or in the aforementioned resources, the options are limitless. Whether or not you also add salt is up to you— some people like the soft salty taste and others do not.
Bear in mind, different juices will have different results. While all fruit juices can be brewed, sweet juices such as orange, peach or mango may not respond as well as tart juices like cherry or pomegranate. Add a bit of sweetener to the less-sugary juices to encourage fermentation.
This snap-to-make, easy-to-assimilate healing tonic is a blend of beets, water, salt and whey see Nourishing Traditions for direction.
One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.
Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups. Also be sure to use fresh beets. The amount of salt could also be slightly reduced.
Finally, try the Soda Taste Boosters to make it a touch more soda-like. Try, for example, a little sparkling water and a few tablespoons of a fruit juice or juice concentrate. While this lacto-fermented beverage takes a bit more work than the others discussed, many people are drawn to its taste.
It then ferments and oxidizes. Essentially, the fungus will feed on sugar and in return produce a range of healthy organic acids, many vitamins, amino acids and antibiotic substances.
Mix things up to a base batch of kombucha by adding herbal teas to the brew, such as raspberry or another family favorite. And if it turns flat, add a touch of fruit or Rapadura after you decant, cap it tightly and it will get fizzy again, even in the fridge.
Every family will have its unique preference or just a method or two that seems to work best in their kitchen, which is why trial and error is your best companion in this soda making process. With spring in the air, it is the perfect time to take advantage of the hydrating and gut-nourishing benefits of bodacious lacto-fermented beverages.
Once when Tate was under the weather with a little cold and not showing much enthusiasm for hydrating himself, I decided to give him a little encouragement with a juice blend that could mask the taste of a few nutritional superfoods.
Put all ingredients in a sippy cup and shake to dissolve the tablet. Two additional ingredients may be Congaplex or Immunplex from Standard Process, especially during an illness or when your little one is around lots of sickies.
These two whole food supplements support immune function—just break open the capsules and pour the powder. Try adding one or more of the items below. Most of the ideas below are added after your initial brew, but use your imagination and have fun. I remember helping my mom make sun tea when I was a little girl.
There was nothing better than a tall glass of ice cold tea after a day of playing outside in the hot Arizona sun. Here is a healthier fermented option! This recipe was created by Terry, an adventurous kitchen scientist in Ohio.
Mix all your ingredients into a gallon-sized canning jar and secure the lid. Let your mixture sit out in the sun for 8 hours. Add mint leaves from the garden or any herbal amendments. Place apple juice, starter and a dash of salt in a quart jar. Top with a lid and leave at room temperature for 12 to 24 hours or until it gets bubbly.
Cover tightly and refrigerate. Taste your cider at different stages to notice how it changes over time, starting out sweet and rich, then turning more acidic. Reserve two tablespoons of this batch or use the kefir grains to start another batch.
Mix things up by adding a cranberry or blueberry concentrate. Secure an airtight lid on the jar and ferment for 24 to 48 hours at room temperature and strain.
The refreshing beverage is bubbly like champagne. In fact, when including a little green [unripe] grape juice, a healthy champagne alternative can be prepared.
An alternative to green unripe grape juice is lemon juice. Also, try making various flavors by changing the fruit juice base — try black currant, black cherry, blueberry or pineapple. There is much more to know and more experiments to do than presented in this article.
This information is meant to inspire and inform the reader about all the fun fermented beverage options available and provide a bit of simple direction. For more, refer to the resources mentioned and contact your local WAPF chapter. Also, check out the many WAPF-focused chat groups on yahoo.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts , the quarterly magazine of the Weston A. Price Foundation, Spring Jen Allbritton, is a wife, mother and Certified Nutritionist who enjoys researching, writing, and experimenting in the kitchen with WAPF-friendly dishes.
Her column Growing Wise Kids is a regular addition to the Foundation's quarterly magazine, Wise Traditions. Jen has a degree in Kinesiology from the College of William and Mary and has been passionately learning and teaching others about food's affect on health for over 14 years.
Contact her with column ideas: jen growingwisekids. The Weston A. Price Foundation is a tireless advocate for nutrient-dense food and is wholly member supported. Becoming a member is incredibly affordable and has valuable benefits.
Need help with Apple Cider I made apple cider according to the instructions in Nourishing Traditions. The instructions say to leave the prepared cider sit for 3 days. I checked it after the first day and it already started to mold.
I got the whey from yoghurt and used sea salt. Once it was prepared, I put the cider in a clean glass bowl and put scotch tape across the top of the bowl to hold up a clean dish rag which I used to cover the bowl.
I brought home the fresh pressed apple juice from the store and when I realized the yoghurt had been eaten, I returned to the store, but left the apple juice sitting on the counter, so it was probably a couple of hours before I added the salt and whey to it.
In addition, our house can get down to 63 degrees at night. Could any of these factors have contributed to the mold? water kefir I made a water kefir from lemon, rapadura sugar and fresh cut ginger, fermented it for 36hrs. It tasted great and I only drank a small glass.
I noticed afterwards I have felt really unwell. headache, churning tummy, achey and really off colour, had to go to bed. Is there any chance that the water kefir could make me feel this way? I had a similar reaction to coconut oil but worse when I first used it but that seems to have passed now and I can take coconut oil in small amounts.
Has anyone heard of a reaction of kombucha after months of drinking it, like a rash only on the neck which is itchy, dry, peels? After trying many things, just stopping the kombucha is making it disappear.
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