Part 49 (2/2)

Now remove the kefir grains with a spoon and place them in a sieve; rinse briefly with cold running water. The grains will increase in number and size and become a way to re-populate your kefir grain stores. One can store extra grains by freezing or drying. You may dry them by leaving them at room temperature for one day, or store in the refrigerator or freezer. These grains will stay active up to one year.

You can experiment by adding any of your favorite spices to the finished kefir, or by adding flavorings such as peppermint, b.u.t.terscotch, and vanilla extracts. You may want to sweeten the kefir with stevia or the soak water of dates, raisins, figs, or prunes. Kefir may also be blended with a variety of fruits such as kiwis, cherries, bananas, mangos, etc. In order to preserve the integrity of the culture, do not blend for more than 30 seconds.

Vanilla-Almond Kefir

Balances V,P, K All Seasons 4 cups almond kefir 1 Tbs vanilla extract

Kiwi-Almond Kefir

Balances V, P, K All Seasons 4 cups almond kefir 2 kiwis Blend for 30 seconds and serve.

Cinnamon-Almond Kefir

Balances V and K, slightly unbalances P All Seasons 4 cups almond kefir 2 Tbs cinnamon

Warming Almond Kefir

Balances V and K, unbalances P All Seasons 4 cups almond kefir 1 tsp cinnamon 1 tsp ginger powder

Cayenne-Almond Kefir

Balances V, P, K All Seasons 4 cups almond kefir Pinch of cayenne

Sesame-Ginger Kefir

Balances V and P, slightly unbalances K All Seasons 4 cups sesame kefir 1 tsp ginger

b.u.t.terscotch-Sunflower Kefir

Balances V, P, K All Seasons 4 cups sunflower kefir 1 Tbs b.u.t.terscotch extract

Vanilla-Sunflower Kefir

Balances V and P, slightly unbalances K All Seasons 4 cups sunflower kefir 2 Tbs vanilla extract Tbs licorice root powder

Mint-Sunflower Kefir

Balances V and P, slightly unbalances K All Seasons 4 cups sunflower kefir Dash of peppermint oil or cup fresh mint leaves Blend for 30 seconds and serve.

SEED CHEESE AND YOGURT.

Seed yogurts and cheeses are variations of the fermentation process used to make seed sauce. Like other fermented foods, they introduce beneficial organisms to the bowel, and serve as a supply of healthy fats and proteins. Like seed sauces, they are most beneficial for fast oxidizers and parasympathetics, but should be eaten in moderation by slow oxidizers and sympathetics.

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