Tag: kefir

Let’s Get Cultured- Introducing the Best Fermented Foods Book Yet

Gina LaVerde

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Miso Ramen
Miso Ramen (Photo credit: Wikipedia)

Hey Bliss Bombs,

I’m so excited to share the release of this awesome new fermented foods book with you. I had the grand opportunity of contributing recipes alongside experts, health advocates and chefs like Donna Gates and Kevin Gianni.

The book, “Cultured: Make Healthy Fermented Foods at Home” boasts recipes like watermelon kimchi, homemade miso, kombucha, and the healthiest of chocolates, kefirs and MORE. Plus, this stuff seriously tastes great.

But it’s not just about recipes. This is a very user-friendly compilation of history, how-to’s and what-for’s on fermented foods, and I’m so grateful to be a part of it.

Kevin Gianni (editor of this gorgeously delicious) book says that “Fermented Foods May Be the Healthiest, Most Affordable and Easiest to Make Superfoods on the Planet.” And, I couldn’t agree more. You know I love these foods for more than just their taste. They totally helped save our family from autism , candida, acne, seizures, acid reflux and so much more.

Please let me know if you have any questions about fermented foods and their use in healing your family. I am happy to share.

You didn’t think I’d leave you without a recipe, did ya? Never. Check out this one from the book:

Contributed by Shira Locarni (superfoods-for-superhealth.com)


Homemade Garbanzo Miso Recipe

5 cups dried garbanzo beans, soaked overnight (traditional soy is used, see side note*)
1 cup sea salt
3 tbsp unpasteurized miso
5 cups koji
1 cup cooking liquid

Equipment:

A one gallon glass jar or a crock of similar size
Plate, lid or wooden disk that fits snugly inside the jar
Heavy weight or clean rock
Thick cotton cloth to cover everything

Cook the beans until soft. Strain and save 1 cup of the cooking liquid. Allow beans to cool and dry in a strainer for an hour or two. Process beans in a food processor for desired texture.

Dissolve 3/4 cup sea salt into 1 cup cooking liquid to make a brine. Mash the 3 tbsp unpasteurized miso into 1 cup brine. Mix brine (containing salt and 3 tbsp miso) with the koji.

In a big bowl, add processed beans to this brine mixture. This is your miso.

Packing for Fermentation: (I often do this part first while the garbanzos are cooling.)

Wet the sides of the jar slightly with hands dipped in water. Place some salt inside the side of jar, put the lid on or cover, and shake it around, coating all sides and bottom of jar or crock with a salt layer. Pack the miso into the crock/jar with clean hands, press down firmly. Spread a generous layer of salt over the top. Place the flat object on top and put the weight on top of that. Cover with cloth and secure well with a tight rubber band, string or tape.

You have the option to continue the fermentation process, and like with fine wine, it only gets better with time. If you decide to continue fermentation for another year it is good to test it out and repack it again with salt.

Miso years are calculated by the number of summers it has aged. So, if you have gone through one summer of fermentation, then you have one year old miso. I like to start my miso projects in the spring time, so they are ripe and ready to experience the warmer temps of summer when they tend to be more active.

*You can make this recipe using soy beans as well. Just be sure to use organic soy, since there is less chance of genetically modified contamination.

What is koji and where can I find it?

Koji is a Japanese rice on which koji mold spores have been cultivated. This process allows for the fermentation of koji rice, which is the primary ingredient in sake. Although koji spores can be bought, they usually have to be bought from specialty importers. However, fermented koji rice that has already been inoculated with the spores can be found at your local Asian grocery.

Helpful Tips:

It is important that your miso is packed tightly, free from oxidation and protected by the salt layer. The cloth will also help to keep out impurities and unwanted bacteria.

Label your crock/jar with the date. Store the jar in a cellar, basement or other cool, dark spot where it will remain undisturbed. Have patience and ferment for one year. (See “miso years” above.) Open, scrap off top layer and celebrate with family and friends… your very first batch of homemade miso!! It should smell rich and savory like tamari. Pack it in clean, glass jars with plastic lids and refrigerate or store in a cool place.

Get “Cultured” Here http://www.1shoppingcart.com/app/?Clk=4452873.

Namaste,
Gina
Fermented Fig Fantasy Dressing

Fermented Fig Fantasy Dressing

Gina LaVerde

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Do you love figs? I do! And, besides eating them in the wildly delicious gluten-free newtons from the Santa Monica Co-Op, I had to figure out what else to do with the things so that my obsession didn’t get boring. Naturally, I went to fermentation. I’ve tried to ferment almost everything you can think of from green beans to chocolate to spice mixes and teas. It’s not always a success. But, this my dears…this figgy frenzy was a fermentation feat for my record book. In fact, I often serve this in my classes and bring it to parties.

Figs are full of sugar, so naturally they have what it takes to feed the healthy probiotics in the fermentation process. Leaving them to ferment for 24 hours doesn’t produce alcohol for me. So, it’s all good. The fermentation simply breaks down the sugar and makes the whole shabang easier to digest, and also offers you some healing pro-bugs for your beautious digestive tract.

Fermentation also makes the minerals and fiber more bioavailable to you. That means that your body will actually accept more nourishment from these delicious fruits in their fermented state.

Figs are very alkalizing and have the energy to help your stomach, spleen and pancreas do their jobs, and get food and fluids moving through and balanced. No wonder why I love them so. I found myself having spleen/stomach problems a while back. Sweet foods have a necessary role in health besides providing us with caloric energy and enjoyment. They can be very supportive and tonifying. Of course, the more figgy love you have, the closer to the bathroom I recommend you stay. The little guys can also be quite laxative.

If you’re on a candida cleanse or doing Body Ecology, you may feel the need to stray from all sugars. We did that for a while and it worked for us. However, when I started adding in more fermented foods and fermenting salad dressings and stuff like that– our whole family came to be able to process sugar much better. In fact, we also became able to process fats, proteins, and carbs much better too. We no longer think sugar is evil. We like it. And our adventures into fermentation have taken away all of those wicked cravings for the sugar beast.

Figgy Juice

Ingredients:
2 cups fresh figs (dried)
Coconut kefir to cover figs
Sterile Jar
Process:
Pack Figs in jar and cover with kefir.
Ferment for 24 hours
use “juice” in salad dressings
Figs can be used in desserts or dressings

Sweet Fig Dressing
Ingredients:
Handful fermented figs
splash fermented fig joose
splash ume boshi vinegar
sea salt to taste
handful, chives, cilantro, basil, parsley, sunflower seeds
olive oil

Process
Begin to blend some figs and fig juice and keep adding ingredients until you have a “salad dressing” consistency that floats your boat.

Note: you may also dig adding some fig bits to your chocolates. I do.

Tons more fermented food recipes are on their way loves.

Have a Gorgeous Day,

Gina

Image Credit: http://www.everystockphoto.com/photo.php?imageId=607667&searchId=2767f53421c93206af49c76a7b358d77&npos=10

Solstice Angels and New Bliss Skool and Bliss Healing Opportunities

Solstice Angels and New Bliss Skool and Bliss Healing Opportunities

Gina LaVerde

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Hello Love Buckets!

It’s really spring now isn’t it? So, now I can officially tell you that I’ve been sportin’ short dresses and cool shades for MONTHS now– since our Tour has led us SOUTH to the sunshine.

We spent the past 6 weeks living in a palapa-roofed tree house with chickens and roosters squawking outside the un-windowed holes in the walls. It was hot and sunny outside, and the boys and I went cruising, parasailing, ocean-wading, sand castle building, rock climbing, horseback riding and lots of hugging, kissing, homeschooling and relaxing.

Now, we’re excited to take our show farther south for some pyramid adventures, cave trails, mining and more connecting with nature. All of this has been made possible because of our pact to remain true to our ideals and live the most sustainable life we can. We are able to Thrive by sharing the best of ourselves, and we couldn’t be more grateful.

Life has shown us countless opportunities to either stand in our power and keep going on our path, or turn around and get swallowed In the muck. Wow! What a simply amazing existence!

So, we need to share more!

It’s 2012 and I believe it’s the year we really hone in our our psychic powers. Hence, all of my blogs about the topic.

So, we want to make more of our services available to you in easier fashion. There will be some new and improved services. And some of our prices are going up. Any price increases will take place in April 1, so you have time to schedule sessions at the previous prices. As long as you schedule before April 1, you can have our old prices.

New Services:

Email intuitive Readings: Just connect with me and let me know that you have something in your life that you’d like to work on, and I will tune in to you and relay the messages that comes to me. I’ll email it all to you in a beautiful, easy to read message. You needn’t share any details with me regarding what you are looking to learn. I can tap into your higher self, and retrieve information without much from you besides your desire. You also receive a complimentary Reiki Healing Attunement with this service if you like.

$33

Intro Sessions to Psychic Skool

Choose a beginner’s level course that explains the foundation of your unique psychic-ness and helps you feel it, or for more advanced topics– choose to work on one Psychic Skool lesson such as divination tools, chakra cleansing, Astra travel, etc. It’s up to you. Sessions last about an hour.

$133.

If you decide to continue with the 6 weeks of Psychic Skool coaching, we will deduct your intro class fee.

Psychic Skool Price until April 1-2012: $375
April 1, 2012 and through 2012: $555

Pay What You Can Intuitive Readings and Healings for My Healing Artist Friends.
We want to make consciousness and healing much more accessible to you. This is a great way to do it.

A Revamp of Older Services:

Shamanic Reiki Classes:
I still teach the original Usui Ryoho Skhikki Reiki, and I’ve added a beautiful Shamanic twist. There is no extra charge for this.

Skype Intuitive Healing Sessions and Bliss Eating Sessions:

We’ve figured out how to give you More! Live Skype chats allow you to have written record of our session. Plus you receive a follow-up email that includes a complete start-up guide to your best health and tons of recipes. This also includes us answering questions you may have following the session through email.

$111

Phone Intuitive Healing and Bliss Eating Sessions

This includes everything you get with your Skype session, except we get to talk on the phone.

$133

We know that you have Unique Needs, so contact us and we can design a session especially for you.

All Skype sessions will cost $111
All phone sessions will cost $133

Group classes can be specially designed for you.

Once you take a class with us, you can re-take that class when offered in group sessions infinitely for no cost!

All payments should be made through PayPal to gina@blissedlife.com to book your session. Email me if you need payment plans or have other questions.

Happy Spring loves!

Enjoy!

Gina

Fermented Orange Dreams and Chocolate Dreams Come True

Fermented Orange Dreams and Chocolate Dreams Come True

Gina LaVerde
English: Orange juice. Italiano: Succo d'aranc...
English: Orange juice. Italiano: Succo d’arancia. Português: Suco de laranja. (Photo credit: Wikipedia)

If you’re looking for a refreshing non-alcoholic drink to sip at parties this summer, or to simply toast to your everyday Bliss — you so have to try theses fermented recipes I just whipped up.

Orange Dream

Ingredients:

1 cup orange juice (fresh is best)

1 cup fermented coconut milk kefir (just add a Body Ecology Kefir starter to 1 qt coconut milk and ferment for 24 hours at room temp in a sealed, sterile glass jar)

1/2  cup coconut kefir

1 tsp raw ginger juice

drizzle raw honey (or as much as floats your boat)

Ice ice ice

Process:

  • Stir your  honey into the O.J. with a wooden spoon
  • Add ginger juice
  • Stir in Fermented Coconut milk
  • Stir in Coconut kefir
  • Pour over ice
  • Yum!

For an even more blissful Treat, mix 1/2 cup of this chocolate shake with your Orange Dreams for a Chocolate Dream come true

The recipes will be in my upcoming book “Are You Eating Your Bugs: The Delicious Way We Conquered Autism, Seizures and learned to Trust Our Guts.” So, stay tuned for more info on that.

Holy Probiotic Cacao Shakes and Your Healing Heart Chakra

Gina LaVerde

 

Chocolat 1
Image via Wikipedia

I was about to post this blog in our “Inspired By” category — since the cacao vibes really got my creative juices flowing this morning. Did you know that your heart vibration is the strongest one your body emits, and that things like LOVE, GRATITUDE and CHOCOLATE raise that vibe?

Today, a day after my little heart-throb Dougie’s 7th birthday, and as we enter the Leo (heart-centered energy) moon –is the best day for heart-opening recipes.

You can heal yourself from almost anything by tapping into and focussing your heart vibration toward your intention. In fact, many healers understand how to share their heart vibe to help others heal. As a Reiki Master, I often lock Reiki energy in my clients’  hearts.

My men and me  practice gratitude each day to open our hearts. But, if I can do something with food, I’m all about that too. Raw cacao is an amazing heart-opener, if you can handle it. Our family has a been a bit too sensitive to consider chocolate a superfood.  It’s acidic and always kinda made us feel “low” after the initial energy boost. But, ever since I discovered how to ferment it or combine it with fermented greens we get those delicious wows that chocolate was meant to share.

This morning’s Holy Probiotic Cacao Shake lifted Doug and I out of our RV-remodeling-mold and mildew induced funk. We’re ready for anything now. bring on the BLISS.

Here’s the Recipe, Loves

Ingredients

2 1/2 cups water

2 handfuls ice

Raw cacao powder (to taste/ I used about 1/2 cup)

2 helpings Real Food Real Life Pro Amino-Otic

1/2 avocado

2 cups fermented coconut milk Kefir (just add a Body Ecology Kefir starter to 1 qt coconut milk and ferment for 24 hours at room temp in a sealed, sterile glass jar)

Raw honey and/or green stevia powder to taste

Process:

  • Blend avocado, water, honey and green powder until smooth
  • Add in cacao and blend some more
  • Add in ice and blend for a few seconds
  • Add in your fermented coconut milk last to protect live probiotics and only blend for a few seconds
  • Serve (over more ice if you desire)
Optional Add ins:
I added some Reishi Tincture to mine. You can also add maca (which balances out the cacao nicely or any other superfoods or supplements you love.
Bliss YOU!
Gina

 

Vegan Probiotic Key Lime Ice Cream: A Fermented Dream Come True

Gina LaVerde
Mochi ice cream in green tea, vanilla, and str...
Image via Wikipedia

Have you ever wanted to try your hand at making ice cream, but didn’t think you had the time? Well, you can make your own ice cream from fermented coconut meat or avocado, and enjoy it as a dessert or even a tangy, sweet smoothie addition.

It’s delicious and takes minutes to make — and even less time to disappear from your bowl. So you may want to consider doubling the recipe.

Ingredients:

4-5 cups coconut kefir cheese (fermented coconut meat) or avocado

Juice of 3 limes

½ cup Lakanto or birch xylitol or luo han (herbal sweetener)

Few drops Stevia (to taste)

1/8 tsp pure vanilla extract or vanilla bean

Pinch Celtic Sea Salt

Process:

In a Vitamix or food processor, combine coconut kefir cheese (or avocado) and lime juice, and blend for about 1 minute. Add Lakanto, sea salt and vanilla and blend for another 30 seconds. Taste and add Stevia as needed. Pour into freezer-safe container or ice cream maker.  Freeze until ready to enjoy!

*Note – If you do not have an ice cream maker, you will want to blend it once more before eating to get the creamiest consistency.

Use this to fill a raw pie crust, make a delish sundae with berries and chocolate syrup or add it to a green smoothie for the yummiest of smoothies.

Note: when we freeze fermented food, we do kill off the living bacteria. However, the bacteria has already predigested some or all of the  sugars, fats and proteins to ake this food much easier for you to digest.

when we are trying to heal and support our children’s  guts, we need to make our food easiest to digest and delish enough for them to eat it.  You can get creative with this recipe and add supplements that you need or pull a switcheroo on the flavors to make it more palatable for your little sugar plum at home.

I’d love to help you create Bliss in your life through healthy eating! Contact me for your personalized session!

 

Looking for some Major Healing like our family had? Check out our 3 Days to Bliss Toolkit…Free!

Enjoy your moment,

Gina

Fermented Pine Nut Cheese with Body Ecology Starter

Gina LaVerde

 

Pine nuts
Image via Wikipedia

I have learned that fermenting nuts means that I can have more of them. This is probably because the good bacteria in the culture starters I  use helps to break down the nuts, However, I still try to keep them varied and in small amounts for balance.

Ingredients:

  • 2 cups organic raw pine nuts
  • juice of 1 lemon

Props

  • Sterile glass jar
  • Strainer (like a metal strainer with handle)
  • Cheese cloth
  • Bowl and plate
  • Good blender

Process

Blend 2 cups of pine nuts  in your Vitamix or high speed blender(you do not have to soak these) with enough water to make a creamy consistency in . Add juice of 1 lemon. Scoop into sterile jar. Ferment over night using 1/4 cup coconut kefir or other fermented liquid or 2  digestive enzymes.

Close the jar and allow to ferment for about 12 hours.  Remember that the friendly bacteria eat sugar, so foods like this ferment quickly, and the bacteria will die if there is no more sugar to feed them. If you wanted to ferment it longer you could add some inulin (chicory fiber) to feed the bacteria… but I have never done it that way.

After 12 hours, remove cheese from jar and place in cheesecloth. Lay the cheesecloth in strainer, and place the strainer over a bowl in the refrigerator. The liquid will drain into the bowl and make a thicker cheese. Cover the bowl with a glass plate (to keep it as sealed as possible)

You can then add herbs and sea salt to your cheese for a delicious dip, spread or addition to your soup, salad or any other meal.

You can even dehydrate this on raw crackers and make cheese crackers.

(You can skip the cheesecloth step if you like. The cheese will still be delicious, but softer).

P.S.  Lots of children on the “autism spectrum” have food allergies because they do not have the bacterial digestive make-up to break down some of the proteins and sugars. Nuts are a big trigger for many of our kids. We never had a problem with fermented pine nuts in  moderation. Then again, pine nuts are not really nuts.

If your child is allergic to nuts, depending on the severity — you may be able to reverse the allergy by repairing the gut. And, if you still want to try this cheese recipe you can replace the pine nuts with sesame seeds, sunflower seeds, pumpkin seeds or a combo of them.

Mangia Mangia

G

 

Fermented Quinoa Milk

Gina LaVerde

 

The Incas knew about this magical grain…. have you tried it yet?

If you haven’t already added quinoa to your diet, you probably should. This grain-like gluten-free seed is so versatile and absolutely delish.

I used it to make my vegan guacamole burgers last week, I use it in salads, wraps and even make milk out of it.

You can make quinoa milk much like you make rice milk or almond milk and  add  it to smoothies, soups or chocolate — YUM!  Of course, I like to take it one step farther.

I’ve been known to ferment just about anything I get my hands on, and why not? Fermented foods are the most powerful of all super foods because they are predigested.

When you ferment quinoa milk you add living bacteria and enzymes to it. These bacteria live in your digestive system and create your immunity.

Make your own fermented quinoa milk

Equiptment

  1. High speed blender
  2. 2 quart sized sterile glass jars with lids
  3. nut milk bag or strainer

Ingredients

2 cups raw quinoa ( I buy mine in bulk)

1 quart pure water

pinch sea salt

1/4 cup coconut kefir, home-made kefir or strong probiotic powder.

Optional

vanilla, stevia or agave, mesquite, maca

Process

  1. Soak your quinoa overnight in quart-sized  glass container with a pinch of sea salt ( in fridge or on the counter)
  2. Rinse quinoa and add to blender with 1 quart pure water
  3. Blend for 30 seconds
  4. Drain quinoa pulp by using a nut-milk bag (found at natural grocers) or a strainer
  5. Pour the liquid into a sterile glass jar
  6. add 1/4 cup kefir or tbsp probiotic powder and seal jar
  7. Make sure jar is sealed and clean
  8. Set out to ferment at 70-80 degrees for 18-24 hours
  9. Drink as is or add sweetener and flavors listed above

This is so much healthier than the store-bought pasteurized probiotic drinks, because it doesn’t contain added sugars, colors or preservatives. It’s raw, its delicious and I hope you love it.

photo credit: “Hand in Quinoa” by:FranUlloa

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