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Kefir Recipe – Peanut Butter Ice cream

Summer is around the corner, and we’ve already been experimenting with yummy, HEALTHY Kefir based ice-cream recipes. This one definitely needed sharing! Ingredients: Ice Cream Base: 1 cup plain kefir OR coconut milk kefir 2 tablespoons honey 1 teaspoon vanilla extract Peanut Butter Variant: 2 tablespoons peanut butter 1 banana mashed (optional) 1 tablespoon cocoa or cacao powder If you have an Ice Cream Maker – Directions: Blend all ingredients together in a blender or food processor. Add mixture to an ice cream maker, following the directions for your ice cream maker. Serve immediately, or store in an airtight, freezer-safe container. Use within a week. Tip: If storing in the freezer, ice cream may freeze solid. Allow ice cream to sit at room temperature 20-30 minutes until softened. If you don’t have an Ice-Cream Maker – Directions: Blend all ingredients together until the mixture is frothy, with lots of air bubbles. Pour the mixture into an airtight, sealable container. A long, shallow container will allow the mixture to freeze more quickly (approx. 3 hours), and a deep container will take longer (approx. 6-8 hours). Remember to stir every hour, to prevent your Ice-Cream from developing icicles. Easy Peasy! Enjoy!  

Pineapple water kefir

This recipe is SUPER easy – if you have your basic Water Kefir cultured. Strain prepared water kefir into a large jar to remove grains. Set grains aside. NB: Never ever mix your basic water kefir grains with flavours – always separate some of your grains for a new flavour batch. For an uncarbonated drink: Pour water kefir into a glass jar. Add pineapple to the jar. Allow the pineapple to infuse in the water kefir for 12 hours (or overnight). Serve over ice and garnish with a pineapple slice. For Carbonated water Kefir – if you prefer a fizzy drink: Pour 350ml of water kefir into a sealable glass bottle. Add 6 – 8 pieces of pineapple, and a teaspoon of sugar to the bottle. Secure bottles with tight lid and allow to ferment at room temperature for 24-48 hours. Burp the lid after 24 hours, then seal again. Check every24 hours; continue fermenting until desired carbonation is reached. Refrigerate once the bottles “pop” when opened, to slow down the fermentation process. Serve in the bottle or poured over ice and garnish with a pineapple slice.