Coconut Kefir Recipes and Body Ecology Cultured Vegetables for autism Recovery and Optimum Gut Health

beetsMore times than not my counter top’s full of sizzling mason jars spreading their sour fragrance throughout our poorly ventilated apartment. 🙂  My hubby and I used to argue about “the way I eat” and how it would drive him bonkers. But he’s settled down ever since I started sneaking spoonfuls of it into his shakes.

 

 

 
We ferment all kinds of veggies and drinks in our home and we do it for the sake of gut healing. See, gut problems lead to indigestion and malnutrition — undigested foods turn into toxins, and organs malfunction and allow other toxins to grow and thrive.

 

With my son, the label makers liked to call this autism. Autism usually comes with horrific gut issues. And, I learned, that by repairing the gut we allow for the whole body to heal.

We began our  autism recovery with fermented young coconut water (coconut kefir).

I am blessed to have found this. Because it was coconut kefir and coconut kefir alone that helped clear the terrain for deeper healing. Kefir brought back eye contact where there was none. Kefir helped him focus. Kefir changed the bacterial make up in his gut, and he began craving greener foods. Soon, he loved all of his green veggies. And, we all know that green is good! Green heals!
Once I had the kefir in my own system as well – I could see the light at the end of the autism tunnel and it was bright!

Soon, my motto for health through food became Green it, Blend it, Ferment it. I use Body Ecology controlled culture starters to ferment, and I highly recommend this if you or your children have severe digestive problems. You can ferment wildly like so many of our raw friends do. But, BED’s starters are very hearty and have been specifically formulated with bacterial strains to conquer candida, create vitamins, and assimilate nutrients from food and more.
When you ferment food you save the body time digesting. You make the nutrients more readily absorbable. You promote detox. Your body begins to heal because it’s finally receiving the proper nutrition from every bite.

So, even if your child lacks HCL (hydrochloric acid) in the stomach and has a hard time digesting everything he eats – fermented foods take hold and share their love inside his body. That’s why it’s such a necessary step when trying to undo the autism mess. I advise my clients to begin with a tablespoon of coconut kefir each morning as a first step in the recovery journey. They can usually work their way up to a quart of the amazing drink within time.

Here’s my method of kefir making:

You’ll need:
1 box (9) young coconuts (which can be purchased most inexpensively at your local Asian market)

1 pack Kefir Starter

I glass pitcher

3-4 sterile quart sized mason jars

Keep your whole work space as clean as possible and free from stress as stress kills the good bacteria.

  1. Begin with room temp (75 degrees or warmer)  young coconuts and 1 starter pack
  2. Open 3 coconuts (I just poke hole right below the tip or on the bottom with a screwdriver), and pour into glass pitcher. Make sure that the water is clear and not brown.
  3. Pour that liquid into one jar leaving 2 inches at the top
  4. Add the kefir starter.
  5. Lightly stir with a wooden spoon
  6. Close the jar and let it sit out for 24-36 hrs. at 75-90 degrees fahrenheit
  7. Then, after it has fermented (24-36 hours) split that batch into 2 jars
  8. Add fresh coconut water from 3 more coconuts between your 2 jars (leaving 2 inches at the top)
  9. Close jars and let sit for another 24 hrs.
  10. Repeat until you have used all of your coconuts
  11. Drink some and Refrigerate to keep preserved
  12. Leave about 1/4 cup kefir in each jar to start your next batch. You should be able to start 1 more batch for each jar.

When the coconut water ferments it becomes a bit cloudy, bubbly and tastes a little like champagne. You may sense that it smells like bread or beer and that’s fine. Don’t toss it if it doesn’t smell like roses. Sometimes the jars talk, sizzle, make funky sounds and even vibrate and move on your counter top. Seriously! So, if there’s tons of action coming from a jar, I’d watch out. Tops do pop off. Handle this with komucha care.

Every batch won’t ferment at the same pace. Too much bubbling could mean it’s done fermenting and you can take a drink. Each packet of kefir can ferment about seven quart jars. So you will want to leave about a ¼ cup of this magic juice in each jar to start the next batch.
No need to go too fast when embarking on your fermentation journey. There’s plenty of time to experience the magic.  Just promise me you’ll go slowly with the kiddos. This stuff is very detoxing and chances are that they’ll be releasing a lot. The detox will be amazing if you support it with colon therapy, skin brushing, spa baths, energetic and emotional reinforcement as well as good old-fashioned sleep.
Reactions to probiotic foods like kefir are really as varied as our kids’ symptoms. Some kids get hyper for a while others disconnect. It’s generally a sign that the body is pushing out the old. The body really wants to heal. If you sense that embracing fermented foods as part of your autism healing plan is something you need to do for your child, then please don’t hesitate to contact me for help and support along the way. We can make healing easy if we do it together.

PS. The coconut meat can also be blended and  fermented with about a tablespoon of Kefir in a clean covered glass jar.. This takes about 12 hours. You can do it overnight and wake up to a yummy raw yogurt in the morning!

Enjoy!

“Hey Liver Toxins — Beet It” Fermented Beet Salad

 

Ingredients:
5 lbs red beets, shredded in food processor
Tons of dill
Juice of 4-5 lemons
2 cloves garlic
Caraway seeds to taste
About ¼ cup raw apple cider vinegar
Few cabbage leaves
Pure water
1 green apple
Few stalks of celery
1 culture starter from Body Ecology

Equipment:
Tiny glass
Humongous mixing bowl
Sterile quart-sized mason jars

Process:

  1. Empty room temp starter culture into 4 oz warmish water and set aside
  2. Shred your beets and add to mixing bowl
  3. Finely chop half of your dill and add that to mixing bowl
  4. Blend 1 green apple, about 4 cups water, handful of  shredded beets, celery, garlic and lemon juice and the remainder of dill in Vitamix or really good blender.
  5. Add water/culture starter mix to your blender.
  6. Pour liquid mixture over shredded  beets  in the bowl and mix well.
  7. Stuff your outrageously clean mason jars with these cultured vegetables leaving about 1.5 inches at top.
  8. Roll up some cabbage leaves and place atop each jar before sealing…. This helps prevent explosion.
  9. Seal tightly and run under hot water and wipe clean.
  10. I always do a blessing or intention on my veggies…. you can do this now if you choose.
  11. Ferment for 5-10 days at room temp.

The longer you ferment… the more  delicious and blended and sour they become.

Enjoy!

This is a very cleansing food, so begin trying them in small amounts. You can use this mix as a dip for blue corn chips, raw chips, a topping for any salad or wrap, mixed with a nut or seed cheese for extra zing. Or you can even sprout some quinoa and/ or sesame seeds, blend them together and make dehydrated crackers with it. Very yummy, still raw — and possibly easier to get the kids to love.

Watch us make some cultured foods:

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Image Credit: Beet It, By Darwin Bell

9 thoughts on “Coconut Kefir Recipes and Body Ecology Cultured Vegetables for autism Recovery and Optimum Gut Health

  1. Hello, thank you so much for this detailed information. I started my first batch of kefir and have made it through all 9 of the coconuts. The kefir tastes like kefir and is cloudy but is not bubbly at all…it is very flat. Do you know if this is still okay to drink and does it have the same benefits? It was pretty warm here so I do not think it needs more time…or will more time make it bubbly? Any suggestions or feedback? Thank you so much.

    1. Hey Caitlyn! its that healthy yeast that make it bubbly. Because its nature, its hard to say exactly why they don’t seem to be present in your batch. Could’ve been that the temp fluctuated, there want enough sugar, or that the probiotic bacteria ate them. its still very healthy to eat as long as it doesn’t taste sweet. What i usually do is use this batch ferment another batch and liven it up. Sometimes it does take 2-3 before it becomes bubbly. Think about drinking a serving or 2 and using the rest to ferment more coconut water. For each single packet you can ferment about 7 quarts.

      Hope You Enjoy!

      Other tip: Add some sticky-tab love notes to the jar like “I am grateful”

      Much Love!
      Gina

  2. Thank you so much for your reply. I actually did all nine coconuts the way you suggested. So started off with three in one then split into two and then four. One of the containers seems bubbly but the others not as much. Very subtle. They are tart and vinegar like yet a little sweet still. Not sure if I should try adding more fresh to it or just let it sit out longer? Or just drink it? I know they were a little cooler going in than room temperature (got it as room temperature as I could but they were cooler than I thought once poured out) and then I put them in a warm cupboard to help with the fermentation since they were cooler. Not sure if that affected it? I did bless it and say mantras with it. I love the post-it notes! I will do that too, thank you so much!

    1. Well, sounds like you did a great job! I’d say its good to drink. I’d keep it in a definite steady temp next time though. You can also just drink as much as you need now, and add another packet of starter and some more coconuts and keep going. What I do when I can is keep a 5 gallon container out on the counter that I keep pouring off from and replenishing with coconut water and starter as needed. As long as the one kept out does not stay out without being fed either coco water or starter for more than 24 hours. So, it needs to be fed each day. But we drink a lot of it and share a lot of it.

      LOVE and Happy KEFIRING

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