More Fermented Drinks

Posted on February 22, 2013by Lily Lavendar

Buckwheat Bread & Ginger Beer

Another probiotic drink that is very popular in Australia is called Biobubble. It contains a

heap of fermented grains and legumes mixed with a bit of organic honey, fresh lemon juice,

and over 200 strains of beneficial organisms.

(Ingredients: Malt, Organic Honey, Fresh Lemon Juice, Fermented Organic Grains and

Legumes: Oats, Maize, Alfalfa Seed, BD Rice, Fresh Green Ginger, Linseed, Mung Beans,

Rye Grain, Wheat, Millet, Buckwheat, Filtered Water. / Beneficial organisms:

Lactobacillus acidophilus, delbreukii, caseii, bulgaricus, caucasicus, fermenti, plantarum,

brevis, helveticus, leichmannii, lactis, bifidus (Bifidobacterium bifidum), Saccharomyces

cerevisiae and Saccharomyces boulardii.)

Biobubble—it’s an ideal additive for baking bread. It serves to mediate and provide

microbial support, much as plant juices—or even the clay in the soil—do. This balance

between the digestive processes of lime (CaO) and the ripening processes of silica. The

result is a rich flavourful bread that surmounts the three chief problems most people have

with—phytic acid, yeast and undigested gluten. Phytates block absorption of magnesium

and zinc. Yeasts exacerbate Candida problems and undigested gluten triggers allergies.

You can substitute “Ginger Beer” for “Bio-Bubble”.

A simple recipe for Buckwheat Bread is given in this “recipe image” above. Although I can’t

find Bio-Bubble in Canada, nor can I find a recipe to make my own, I did find a recipe for

making Ginger Beer with kefir grains.

Funnily, my daughter, who took the kombucha workshop, didn’t really get into making it

regularly—but her sister did! Instead she turned to making home-made beers to share with

friends, and really enjoying honey ale, but concerned about the quantity of sugar. Before

Christmas, she spoke of her intention to start making batches of Ginger Beer, which I

mistakenly assumed to be an alcoholic beverage – though it certainly can become

alcoholised if stored for a longer period of time.

Only when I was doing my own research on probiotic drinks did I realize ginger beer is a

probiotic drink, and closer to ancient beers that were once brewed with medicinal qualities

(our modern beers and alcohols are all about the feel good side, with a rare focus on added

medicinal qualities, though a trend is starting).

If you’re a fan of kombucha, you’ll love this fizzy, refreshing ginger beer made with

kefirgrains. Kefir is a mix of bacteria and yeasts that naturally takes the form of white

Object 1

“grains.” You can buy kefir grains online or look for them at your local health food store.

Once you’ve got them in hand, it’s easy to home-brew up a probiotic, soda-like drink that

supplements your body’s natural population of disease-fighting bacteria, improves your

immune system and may even fight pain. Generations of Turkish shepherds swear by it,

but the traditional kefir recipe is more like a thin, sour yogurt. While that’s delicious too,

this “water kefir” drink is light, bubbly and refreshingly quaffable.

Being a fermented beverage, this has a small amount of alcohol that increases the longer

you let it sit. Drink it within two days and you’ll stay relatively sober, plus avoid any risk of

exploding jars.

Ginger Beer

Note: Authentic ginger beer comes from a “ginger beer” plant which was the original

probiotic. However, it’s hard to come by, so Kefir grains are a close substitute, and is

closer to the Bio-Bubble from Australia which contains a large mixture of grains.

Supplies & Ingredients:

8-cup glass Mason jar or something similar with a good strong sealing lid

5 clean, sealable bottles — old soda bottles with twist lids work perfectly

6 cups of water — not filtered; well water or tap water is ideal

1/2 cup of sugar

1 tsp blackstrap molasses

about 2 ounces of fresh organic ginger root

1 slice of lemon

1 dry fig, 2 dried apricots, several dried rosehips or 2 tbsp of raisins (your choice)

2/3 to 1-cup of kefir grains

1/8 to 1/4 tsp baking powder

OPTIONAL: 1 cm or 1/2 inch square piece of eggshell from a boiled egg, either used as

flakes or coarsely ground to grit. The calcium helps kefir grow, but if you have good fresh

grains it shouldn’t be necessary.

Transforming ginger into probiotic power!• Grate the ginger coarsely and muddle it with a small amount of sugar in the bottom of a

glass. Press it through a strainer or cheesecloth, letting the juice drip into the jar.

Alternatively, you can peel and slice the ginger very thinly and add it directly to the jar.• Add the baking soda, the rest of the sugar, molasses and eggshell to the jar. Mix them well,

then add the remaining ingredients.• Seal the jar and let it stand at room temperature for 24 hours, up to 48 hours if you like a

stronger-tasting beer. A longer fermentation increases the flavor and fizz, but not the

probiotic power.• Strain the liquid into your bottles and seal them. Refrigerate them for one to two days

before quaffing.

Then I discover that, true to form, my daughter had already given me a recipe for ginger

beer in a new cookbook she had given me for Christmas. I’ve been perusing through it,

rather lazily, picking out recipes here and there to try out, and discovering beyond

authentic recipes that delve into nutritional value, political scandal, medical history,

folktale connections, cultural insights, or ethno field notes. So many transgressions!! It’s

called “Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition

and the Diet Dictocrats”. The title gives you the gist.

The recipe found there is quite simple:

GINGER BEER (makes about 8 quarts)

14 tsps ground ginger

14 tsps white sugar

Filtered water

3 cups cane sugar

Juice of 4 lemons

Two tsps of the ginger and white sugar are used to create a culture within seven days. The

cane sugar is used for the larger quantity that goes into the beer. Another seven days to

feed the larger culture. And if it produces bubbles, go to the next stage. If not, throw it out

and start again. To continue, go through two more stages: 7 and 14 days consecutively. As

you can imagine, this technique requires a lot of patience and many moons to

As I had understood it to be, it says, “Throughout the British Isles, grains were fermented

into various sorts of ales. … These beers were an excellent source of nutrients: vitamins,

minerals and enzymes. Local beers contained only a small amount of alcohol, but large

amounts of lactic acid and beneficial enzymes, was traditionally consumed in the morning,

accompanying a heavy breakfast of fish or cold meat, bacon and eggs. Stronger beers, with

their high content of alcohol, were recognized as providing “comfort for the poor.” The

poet John Taylor recorded a total of nine different ales served at the same meal, during a

visit to Manchester in 1618. Eight of them were herbal ales, flavoured with hyssop,

wormwood, rosemary, betony and scurvygrass.”

Then the next sidebar leaps over to inform us about the connection between Alzheimer’s

and aluminum found in municipal drinking water. (Comparable, though not as severe as

the cumulative effects of mercury found in fish oils).

NOT FERMENTED DRINKS: HOME-MADE VITAMIN WATER

Well, if you’re still a bit squeamish about probiotic drinks, you’re not sure you can

maintain a structured program for managing them, or just not enjoying and benefitting

from them … try making some home-made vitamin water, like the examples shown below

… refreshing any time, like post work-out, on hikes, or just relaxing outdoors … also great

for one day fasts: just keep adding water throughout the day, easing off gently.

Posted in Uncategorized | 1 Comment

Fermented Drinks

Drinking fermented drinks regularly can help “bio-balance” your body, meaning it can help

restore healthy bacteria in your digestive system. A healthier body ecology means a

healthier body all around. Over time, I have experimented and tried different fermented

drinks, until I discovered which ones I liked. And after drinking it for awhile, my body

actually begins craving it!

It all started several years ago when a friend gave me a culture for making kefir. There was

something strangely intriguing about the thin yogurt-like drink, slightly fizzy and sour,

with tiny smooth creamy little lumps of sweeter thick yogurt floating in the liquid. It

seemed a strange texture at first, but my body seemed to respond well and I felt good

drinking a small amount every day. I kept it going for several months, but eventually

missed the cue to start a new batch, and then let it go.

Then, last year, my daughter took a kombucha workshop and presented me with a

“mother” to start my own probiotic drink. I made several batches. Some were potent and

vinegary; a few were luscious and quite sweet; my favourite was mildly sweet, tangy and

slightly fizzy. All the while, I tried various commercial brands of kombucha beverage in

glass bottles, comparing them and analyzing the layers of flavour that made each one

unique, and trying to replicate them at home. Well, they were “inspiration”!

Here’s a recipe I have created from several sources, which I use as the basis for my

kombucha; I like to switch around the herbal teas (mint, rosemary, sage, etc & various

combinations) to see if they can be used to create specific medicinal benefits. And of

course, it’s an opportunity to use the herbs grown organically in CROWS’ Point community

garden’s new medicinal herb bed. It’s a great way to study how the flavours and medicinal

properties of the herbs vary through the seasons, and assessing what works best in a

northwestcoast environment.

Green Tea Kombucha: basic recipe

Ingredients:

Kombucha culture (“scoby”) * Organic tea & sugar is recommended.

5 green tea bags = 2 tsp (5 g) loose tea per liter of water

1 cup sugar = 3-5 tbsp (70-100 g) white sugar per liter

3 liters water

Optional: Choose fruit, herbs & spices to add flavour and enhance medicinal benefits.

Supplies:• Large pot to boil water (min. 4 liters)

• Glass or porcelain container(s) (1 X 4 liter container OR 4 X 1 liter jars)

• Large rubber band or rings for top of mason jars

• Linen or cotton cloth or paper towel to cover each container

• Bottles with lids

Making Tea• Boil water and add tea to freshly boiled water. Let the tea leaves “soak” – 15 minutes for

black tea, 5 minutes for green tea. Strain off the tea leaves through a sieve, or remove the

tea bags from the water.• Add white sugar into the filtered infusion before it has cooled. Stir the tea until the sugar

dissolves completely. Let the sugared tea cool down to room temperature.• When the tea has cooled to room temperature, pour the solution into a glass, china, glazed

earthenware or stainless steel container. (Glass is always recommended.)

Caring for the Kombucha Culture & Preparing your Beverage• Begin with your culture and “starter liquid” and add them to your cooled, filtered tea and

sugar mixture.• Cover the mouth of the fermentation container with a tightly woven fabric, tea towel, or

paper towel to keep out fruit flies, dust, plant spores and other pollutants.• Then tie it down with a large rubber band to ensure that fruit flies can’t get in.

• Place the Kombucha culture in a warm, quiet place where it will NOT be moved. Keep at

room temperature (not below). Do not expose to direct sunlight.• The fermentation should continue for 8 – 12 days, depending on the temperature, and

depending on your tastes or desired health effects. When it is ready, remove the culture

with clean hands, and keep enough liquid so that your scoby is completely covered (about

two inches in a jar or 10% of your batch).

• Pour the beverage into bottles, which should be filled to the brim. Stopper the bottles

securely. Allow the drink to mature for a few days (at least 5 days). After having been

bottled it will become more effervescent. You can drink it at room temperature or chilled.

Juices can be added, if you like.

Check out fermented drinks in your local health food store. They may seem expensive, but

compared to a glass of wine, they’re comparable – and much healthier! In the beginning

you can also get stomach discomfort as the good bacteria is flooding out the bad bacteria,

so you may need to start with just 20mL and a time and slowly build up (just like alcohol!)

Once you incorporate kombucha into your diet, you’ll think of new ways to enjoy it.

I like it in my morning fruit smoothies, as a substitute for apple cider vinegar (use in

home-made salad dressing), and in the summer as a refreshing blender drink made with

fresh fruit and other juices. In my experience, kombucha adds a zing and doesn’t zap my

strength, instead making me feel more relaxed and energized at the same time.

So, if you’ve tried kombucha in the past and haven’t liked the taste, I encourage you to try

it again. The taste of kombucha varies widely. It really depends on what ingredients and

fermentation process has been used. The art of preparing kombucha, or any fermented

health drink, really is much like brewing wine—mixed with a little extra magic!

Image | Posted on February 11, 2013 by Lily Lavendar| Leave a comment

Rosehips & RosesPosted on November 17, 2012by Lily Lavendar

Inspired by Foragers’ Feast, I foraged a large quantity of rose hips this fall, after learning

that the best time to go is just after the first frost. I found several large hedges, mainly wild

roses, within two blocks from my home. I went out three times, and each time I collected a

large bowl full … what gorgeous fruit!

The rose hops looked like a cross between a tomato and a cherry. I washed them, then

tipped and tailed them (remove the tops and bottoms). When I cut into them, the fleshy

part was very thin, and inside there were many white seeds.

Did you know that many years ago, a west coast first nations tribe used to make a child

eat whole rose hips as a punishment? Why? Because it gave the child a very itchy bum!

This is due to the tiny hairs on the seeds which irritate our skin, even after digestion …

So, even though it is a very painstaking process, it is worthwhile to clean the rose hip

carefully. Keep the skin on, though, as it contains much of the nutritional value. Try eating

them fresh. Rose hips have a tangy flavor, but not sour or bitter.

In the past, I have dried Rose Hips for tea. In this case, it’s okay to leave the seeds in, as

you won’t be consuming the hips, just steeping them. To make the tea, simply pour a cup of

boiling water over a tablespoon of crushed, dried hips and let steep. After straining out any

pieces of the hips you can add honey and drink. Great during cold and flu season!

Did you know that 6 rose hips provide an equivalent amount of vitamin C compared to

an orange? Or about 50% more, so a tablespoon provides more than the daily

recommended amount for an adult (about 60 mg).

This year, I decided to make a Rose Hip Puree by simmering the fruit until it was soft,

then pressing it through a cheesecloth. I froze the puree in an ice cube tree, and then stored

them in a freezer bag so that I could add one to my morning smoothie … mmm!

For the Foragers’ Feast, I made a Rose Hip & Apple Crumble, adding some cardamom

instead of cinnamon for a subtle warm spice to the still warm fruit and crispy granola

gluten-free topping with coconut flour.

I wanted to make this dessert again, so I froze some whole fresh Rose Hips, on cookie

sheets, then stored them in a freezer bag.

Originally, I was going to bring a rose hip chutney, until I learned that it’s best to let a

chutney steep its flavors for a month. This is where I got the idea to add cardamom to the

crisp, as it was part of a chutney recipe which I found on the net and modified.

So here is my final accomplishment to preserve my freshly foraged rose hips!

Rose Hip Chutney

First, soak 1 lb of rose hip fruit (no seeds) and a 1/2 lb raisins with 1 pint of apple cider

vinegar overnight. The next day, put the marinated fruit in a saucepan, along with: 1lb

cooking apples (peeled, cored and chopped), 2 tsp grated fresh ginger, one tbsp crushed

cardamon pods, a dribble of chilli oil (home-made, if available), 1 large clove garlic (finely

chopped), 1/2 lb cane sugar, the juice of a lemon, and the grated zest of half a lemon.

Bring the mixture to a boil, then reduce heat and simmer, stirring mixture occasionally

until it has thickened. Pour mixture into clean, hot jars (use dishwasher or heat on low in

oven), and cover with new lid and ring. Ensure the top edges of the jar are clean, so that

the jar will seal properly. Tighten by hand, not super tight. As the chutney cools, you will

hear a “ping” and the lid will be sucked down tight.

The chutney will taste best if you let it sit for a month before serving. Enjoy!

Health Benefits

Traditional Tibetan medicine has used the rose hip fruit as a healing agent against

tuberculosis of the lungs, dysentery, gall stones and urinary tract illnesses, heart illnesses,

malaria and high blood pressure.

Infusions of rose hips have been used in Bulgarian traditional medicine in the cases of

liver, kidney and stomach illnesses.

Here are just some of the health benefits of rose hips, as cited by doctors:

• Frequently used as a common-cold treatment (due to high concentrations of vitamin C)

• Strengthens the immune system

• Strengthens the cardio-vascular system

• Improves blood quality and circulation

• Soothes arthritis and joint inflammation

• Strengthens the digestive tract

• Calms the central nervous system

• Alleviates depression, anxiety disorders and obsessive compulsive disorders

• Assists in treating dizziness and headaches

• Aids in the maintenance of the skin

• Reduces skin blemishes and irritations

• and morePosted in Uncategorized | Leave a comment

Calendula Home RemediesPosted on October 22, 2012by Lily Lavendar

At our workshop today, we made a Calendula Salve from the plant Calendula

officinalis.Cultivars have been bred so that you may find flower petals ranging in color

from pale yellow to bright orange-red, and may even have a ‘double’ flower head.

Calendula grows easily in this climate and self-seeds. The plant flowers quickly from seed

(within two months), but if you “deadhead” the flowers (or harvest them), the plant will

continue to flower all season, from spring until late fall. In mild climates like Vancouver,

they can even be grown over a mild winter.

Before the workshop, we picked some fresh calendula from CROWS Point Community

Garden which we used to make tea.

How to make Calendula Salve

Ingredients:

1 cup olive oil

1/2 cup dried Calendula petals

1/4 cup beeswax pellets

40 drops Calendula tincture

Before the workshop, I used a quick method to heat the Calendula petals in olive oil, using

a crock pot. I set it on low for three hours, so it was ready to go.

Next, we put a piece of cheesecloth over the top of a glass measuring cup and secured it

with an elastic band. Then, we slowly poured the warm olive oil over the cheesecloth to

strain the mixture and remove the petals.

After that, we poured the strained oil into a ceramic pot on the stove and turned it to low

heat. We added the beeswax and stirred occasionally until it was completely melted. Then

we added the tincture. As an alternative you can add an essential oil of your choice, such as

lavender.

Finally, we poured the mixture into small containers and let it cool completely. We labelled

them and capped them to take home. This salve should be good for a year.

Note: A better method is to put the flower petals in a jar and pour the olive oil over top,

then shake to blend. Let it sit for one to two weeks until the orange flowers tint the oil. In

the summer you can put the jar in a sunny spot to speed the process. This “slow method”

better maintains the healing properties of the plant.

Healing Benefits of Calendula Home Remedies

Calendula is highly valued for its skin healing properties. You can use it in teas, tinctures,

creams or salves. It is also excellent for sensitive skin, making it perfect for using with

babies and children.

Calendula salve is anti-bacterial, anti-fungal and anti-inflammatory. It’s calming power

also helps to relieve muscle spasms. It can be used to treat:• Rashes (including diaper rash)

• Chapped lips

• Cuts and scrapes

• Dry skin

• Minor burns

Calendula tea can be made by pouring 1 cup boiling water over 1-2 teaspoons dried

Calendula petals (double for fresh petals). Steep for 10 minutes, then strain. To make a

strong infusion, let the Calendula steep for an hour or even overnight.

Benefits of drinking Calendula tea are:

* Helps with fever, cramps, stomachaches, flu and colds

* Helps detoxify the body

* Regulates the menstrual cycle

* Stimulates blood circulation

A stronger infusion can be made by letting the Calendula tea steep for an hour or even

overnight. Strain it, and use the liquid as a mouthwash to treat gum problems and

gingivitis, as a gargle for sore throats, as an eyewash for sore and reddened eyes, as a facial

cleanser (great for acne!), or to treat eczema, psoriasis and even diaper rash.

Other external uses for Calendula tea include making a strong infusion and pouring it into

the bathtub for sunburn or other large skin problems. This is great for smooth soft skin

even if you don’t have any skin afflictions! You can also use the strong tea as a hair rinse to

bring out blonde and brunette highlights, and it makes your hair soft and shiny.

Edible flowers eat the petals raw and add some color to your salad. You can also use it as a

substitute for saffron to color your rice!Posted in Uncategorized | Leave a comment

WORKSHOP—Calendula Remedies—Sunday, October 21stPosted on October 18, 2012by Lily Lavendar

WHEN?

Sunday, October 21st

1:00—2:30 pm

OR

3:30—5:00 pm

We will review various techniques for making

home remedies that can be used for a wide

variety of herbs, such as tinctures, salves &

creams. Demonstrations will focus on

CALENDULA.

COST?

$15 (incl. sample salve)

WHERE?

meet at: CROWS’ Point Community Garden

2277 E 24th Ave, then we’ll go to my home

nearby to do the demos.

RSVP: CROWS.POINT@GMAIL.COM

*special thanks to Vancouver Foundation & Cedar Cottage Neighborhood House for

financial support.

Posted in Uncategorized | Leave a comment

Foragers Feast in East VanPosted on October 14, 2012by Lily Lavendar

Last night I attended an inspiring community feast, hosted by Garliq’s Urban Herb School.

More than 40 gathered in a cozy setting, with tea lights and herbal centerpieces. Everyone

contributed a dish to share that included a list of ingredients, with at least one of them

being foraged from around Vancouver.

My favorite dishes were Haruko’s Su Gobo which featured acorns from white oak trees and

burdock roots, and a “Photo Synthy” salad creation concocted from purslane, chickweed,

wood sorrel, calendula, arugula, and ‘massaged’ kale! There was also an “Immortality

Soup” and tea made from dandelion roots.

On the dessert table, there were many heavenly sweets, as well as foraged berries including

berries from a Japanese dogwood and yew berries. I brought some freshly picked rose hips

plus a Rose Hip Apple Crisp. Two other desserts featured rose hips – a Rose Hip Dark

Chocolate Bark and Candied Rose Hips.

We were all blessed with Garliq’s hopeful prayer, and he shared his vision for community

herbalism education through sharing of knowledge and hands-on experience of plant

medicine, whereby foraging is only one of many ways to reconnect with plants and ground

ourselves in the land we live on. After the feast, the first in a series of educational short

videos was launched: Garliq’s urban adventure on how to forage nettles to use as both

food and medicine.

If you’re interested in gathering some recipes that feature foods foraged around

Vancouver, learning about Garliq’s inspiring work or taking a course in herbalism, check

out this website:

http://www.urbanherbschool.ca/2011-2

Only on the Westcoast!

Posted in Uncategorized | Leave a comment

Harvesting Medicinal Herbs and FlowersPosted on September 30, 2012by Lily Lavendar

It was a beautiful warm sunny day for our workshop on Saturday, September 29th.

After introductions, we began with a tour of CROWS’ Point Community Garden and then

harvesting sage to make bundles for burning as incense.

We used hemp twine to tie a bundle of sage branches together, securing them at the base of

the stem, then wrapping colored cotton thread round and round to the tip, then criss-

crossing back to the base. And sage advice was exchanged,

“Hang the bundles to dry in a cool place where air can circulate around them.”

“Wrap the bundles tightly so it burns slow and steady.”

“It’s good for cleansing the air and clearing our minds.”

As we drank sage-rosemary tea, we talked about other herbs and flowers, when to harvest,

how long to dry, best methods, advantages of air-drying over dehydrators, storage of herbs,

making tinctures from fresh or dried, making salves …

We talked about integrating the healing power of foods into our daily diet and health care,

by drinking teas, using culinary herbs, and making home remedies. Old ideas for some,

were new ideas for others, and vice versa. Round the circle we went, asking questions,

sharing ideas.

“Where is the best place to buy medicinal herbs? And jars for storage …?”

“How can we maximize the healing potency of the harvested plants?”

And we talked about indigenous knowledge from different parts of world, Ayurvedic,

Mayan, Croatian, and Musqueam … communing with plants, ingesting, inhaling, imbibing

… and pledging to gather and share more knowledge, sharing our desire to grow more …

… and meet again on October 21st to study and prepare home remedies using calendula.

*special thanks to Vancouver Foundation & Cedar Cottage Neighborhood House for

financial support.Posted in Uncategorized | Leave a comment

WORKSHOP – Preserving Medicinal Herbs + FlowersPosted on September 26, 2012by Lily Lavendar

Saturday, September 29th

1:00—2:30 pm

Cost: $10 (incl. herbs)

CROWS’ Point

Community Garden

2277 E 24th Ave

drying and preserving methods:

mint, sage, lavender and calendula

& preparing for next workshop on

home remedies, Oct 21st

RSVP: CROWS.POINT@GMAIL.COM

*special thanks to Vancouver Foundation & Cedar Cottage Neighborhood House for

financial support.Posted in Uncategorized | Leave a comment

SagePosted on September 12, 2012by Lily Lavendar

Sage (Salvia officinalis)

Sage is known to have been used in ancient Egypt as a fertility remedy and the Greeks

recommended it for its cleansing and healing properties. Volatile oils, flavonoids, and

rosmarinic acid are known to be antiviral, antibacterial, and anti-inflammatory agents.

Its cultivation in northern Europe dates back to medieval times, and it was introduced to

North America during the seventeenth century.

Sage is a very attractive perennial herbaceous to shrubby herb with large grey green leaves

with an interesting texture. It grows to about 50 cm tall in our region. It has a woody stem

and lower branches which give way to the labiate square stem which is green or purplish in

colour and covered in a fine down.

Sage requires a very well-drained position in full sun. It does best in light sandy soils. Sage

is propagated in spring. Seeds can be sown, cuttings taken and established clumps may be

layered or divided during spring. Avoid over-watering and over-fertilising. Planting into a

raised bed is a good idea.

Sage is usually harvested in May and June, just before flowering. The leaves can be

harvested a second time in September. The blue-purple flowers, which occur as whorls in a

spike at the end of the stems, usually attract bees.

I harvest the leaves to use as a tea, infusion or tincture. I also wrap bundles of sage to use

like incense. Lighting sage on fire can produce a potent smelling smoke that can kill germs

in small spaces. This leaves the room with a refreshing smell that boosts work productivity

in the office and is said to create a stress-free environment because of its calming effect.

Drink sage tea to sharpen your mind, improve your memory, ease painful joints (arthritis),

soothe your stomach and improve digestion. Its anti-microbial properties can cleanse the

body and even protect against high blood sugar and other ailments that can lead

to diabetes. Studies are being conducted on sage for its potential ability to prevent against

Alzheimer’s disease as well.

A sage infusion (strong tea) can be used as a mouthwash if you have mouth ulcers. It is also

great for treating sore throats and colds. and it eases nervous disorders because of its

calming effect.

Warning: Pregnant and nursing women should avoid taking sage as should those who

suffer from epilepsy.Posted in Uncategorized | Leave a comment

Fresh, mint-tea thoughtsPosted on August 26, 2012by Lily Lavendar

mint-tea, infused and enthused, so fresh,

soothes and calms my upset

stomach, aids digestion and

acceptance, in-

hale, ex-

hale

rose – mint – lavendar tea

body – mind – spirit refreshed

fresh, happy, relaxed

inhale, exhale

mint foot

scrub, and scrub

whole body until it tingles,

shampoo for tingly scalp,

brush thick minty paste to

scrub teeth and gums, freshen

breath(e),

inhale, exhale

clean all over, inside and

outside, infused and enthused,

inhale, exhale

English or Moroccan mint tea,

yerba buena makes mint mojitos,

fragrant spearmint fried in butter or ghee:

add to yoghurt, soups and salads, then

try Tabouleh, distinctly fresh and appealing,

cucumber mint soup, stuffed grape

leaves, mint jelly on roast

lamb, baaa

delight’n’mint

inhale, exhale,

tear drop leaf

shape, serated

edges, cut

clean, be

clear

What is water kefir?

Water kefir is a fermented beverage teeming with beneficial probiotic bacteria. It isquick and simple to prepare, and once it is brewed, absolutely delicious. Even smallchildren can enjoy it. It has a slightly sweet through to crisp, earthy, yeasty flavour,depending on how it was prepared. Sometimes when there are more yeasts in thebrew it contains a tiny amount of alcohol and is slightly fizzy if bottled. Water kefir isa magnificent source of beneficial bacteria; it also contains a variety of enzymes andorganic acids, and a range of B vitamins, vitamin K and folic acid (2).

Kefir means "feel good" in Turkish. Water kefir is also known as tibicos, tibi, sugarkefir, Japanese water crystals, bebees, Australian bees, African bees, California Bees,ale nuts, balm of Gilead or beer seeds.

Water kefir is made with kefir grains (small, translucent, gelatinous structurescomprised of assorted bacteria and yeasts), water, and sugars. Kefir or tibicoscultures are found around the world, with no two cultures being exactly the same.Water kefir grains are translucent white and break easily when squeezed between thefingers. They more closely resemble irregular crystals. You can eat the kefir grains,they don't have much flavour but are a good probiotic.

If you don't want to consume dairy products then water kefir is an excellent non-

dairy probiotic source. Other non-dairy probioticsinclude kombucha, sauerkraut and rejuvelac.

Do NOT dismiss water kefir because it contains sugars, and may be high in sugar. Itcontains and promotes bacteria that eat sugars, and therefore need to live in a sugarmedium. Water kefir heals candida, and is suitable for diabetics in small quantitiesprovided they monitor their blood sugar level. The numerous benefits of water kefirare too significant to ignore.

The kefir grains are a culture of bacteria and yeasts held in a polysaccharide matrixcreated by some of the bacteria. The microbes in kefir grains act in symbiosis tomaintain a stable culture. They can do this in many different sugary liquids, feedingoff the sugar to produce lactic acid, acetic acid, alcohol (ethanol), and carbon dioxidegas which carbonates the drink. When properly cared for and regularly cultured, theyproduce a wonderful probiotic-rich beverage that continues to grow and reproduceindefinitely.

Water kefir is completely different to kombucha, with different bacteria and yeasts,different nutrients, different therapeutic benefits and a totally different flavour. Youcan't compare or replace the one with the other.

You can brew water kefir with a variety of fruits, coconut water, and various kinds ofsugars, all of which come together to produce complex and beautiful flavours. Afteryou have brewed your water kefir / tibicos, it is easy to add other flavours too.

Benefits of drinking water kefir and using it on your skin

Drinking Water Kefir can help you to achieve your optimal health, strengthen yourimmune system, and help to prevent diseases of all kinds. Most importantly, itrestores good digestion - the key to health and longevity. When your body is out ofbalance, unfriendly opportunistic bacteria and yeasts can take over - producingirritable and bad digestion, food allergies, headaches, flu, skin rashes, and othermore serious disorders. Water kefir is something you and your family can drink anduse on your skin every day.

•Inhibits the growth of unfriendly bacteria and yeasts, and helps beneficialprobiotic microorganisms to colonise and thrive in your digestive tract, andthroughout the test of the body (skin, eyes, bladder, vagina, nose, throat, etc).

•Contributes to a healthy immune system.

•Reduces inflammation.•Helps with the digestion of food and micronutrients. The KEY for health andlongevity is good digestion, and a balance of good bacteria are the essentialstarting point.

•Heals, or reduces the symptoms of irritable bowel syndrome IBS) includingbloating, indigestion, flatulence,diarrhoea/constipation, nausea, low energy,muscle aches and pains.•Heals intestinal dysbiosis and SIBO (small intestine bacterial overgrowth).

•Increased energy and overall feeling of good health.

•Can stop unhealthy food cravings, especially for sugars and sweet foods.

•Skin complexion and overall condition improves. Brown liver spots / agespots can fade, as can skin tags, moles, warts etc. It can ease or cure many skinconditions, such as psoriasis, eczema and acne.•Hair and nails look healthier, and are strengthened and improved.

•Liver cleansing, as in traditional Chinese medicine, thus easing aches and jointpains, and benefiting the eyes.

•Glandular ( endocrine) system (adrenals, thyroid, pituitary, ovaries) benefits.Women have healthier periods, some women have periods start again after earlymenopause.

•A tranquillising effect on the nervous system has helped many who suffer fromsleep disorders and insomnia, depression, ADHD and autism.

Recipe - how to make water kefir

Basically you put water kefir grains in a sugary water and let themferment for 24 to 72 hours at room temperature. The final resultwill depend on the temperature, the particular sugars that you use, your kefir grainculture, the mineral content of the water, and the lack of pollutants in the water, andthe sugars and fruits you may use.

Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2litre / 2 quart jar with loose lid or thin material cover, so there is air above your brew.You also need a sieve.

INGREDIENTS

•4 cups / 1 litre / 1 quart of water (see below for details on which types ofwater).

•1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura, agavenectar, jagari, palm sugar or maple syrup.Alternatively, you can replace the sugarwater solution with coconut water (thejuice from a fresh coconut).Do NOT use honey unless your kefir grains have been adapted to honey - honeyis an anti-microbial that will kill unadapted water kefir.

•1/4 cup of kefir grains.(Get a starter: You live outside Australia or you live in Australia).•1 or 2 teaspoons blackstrap molasses.

•1/2 small/medium lemon, cut into two pieces, do not squeeze (optional). If youdo not use a lemon, add a couple of tablespoons of your previous brew. This isgood for acidity.

Optional - try adding one or two of these:

•Two dried organic apricots.

•1 dried organic fig, halved.

•A small handful of raisins.

•1 dried organic prune.

•1/4 cup apple juice.

•banana - about 2cm / 1" cut into three slices.

METHOD

Dissolve the sugar in the water. If you heat it let it cool completely to roomtemperature. If it is hot you will kill the kefir grains. Put it in the jar, add the otheringredients and stir. There should be plenty of air space at the top of the jar.

Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside toferment at room temperature in a cool place out of the sun.

Sometimes a few kefir grains will float, but mostly they stay on the bottom of the jar.It is not necessary to stir the kefir while it is fermenting, though gentle stirring or

swishing the jar may help the fermentation.

When your brew is ready to bottle, pick out the pieces of fruit and discard them, thenstrain out the tibicos grains to make the next batch. The grains should have grown -ranging from almost no growth to doubling, depending on the conditions.

Temperature

The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a rangeof 18-28C / 65-82F. At higher temperatures some of the microorganisms will stillthrive, but others will die off and the symbiotic integrity of the culture may be lost. Atlower temperatures your brew will be OK but will slow down. If you do not need kefirfor a while you can keep it in the refrigerator as long as it is above 4C / 39F. Freezingwater kefir grains will usually destroy them.

When is the kefir ready to bottle?

Your brew should take between 1 - 3 days, depending on the temperature, theamount and health of the grains you use, the ingredients, and the water quality. Newstarter grains will take longer, and may need a few generations to regain their fullvigour.

Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an acidicor tart bite along with just a little sweetness. It is important that it is not sweet.Leave it long enough that virtually all of the sugar is gone. There may be a few tinybubbles effervescing when you move the jar. Depending on the ingredients you used,it may taste a little like a dry red wine, complex fruity, or have its own deliciousunique flavour.

I like to leave my water kefir to brew for 4-5 days, especially in winter when it takeslonger.

When you bottle the kefir, it continues to ferment, but more slowly, especially if it isin the refrigerator. After a few days there may be more carbonation (bubbles) and itwill continue to become more tart and acidic (and very healthy). It is quite drinkableat any point so there is nothing to worry about. Once you get into the swing of thingsyou will brew it the way you like it.

If you forget to bottle your kefir when it is ready, a few extra days will do no harm.After a long break you may still be able to continue to use the culture. Smell it, andmake sure there is no mould. It may take a couple of brews to re-establish the fullsymbiotic balance of the bacteria and yeasts.

Storage

After you brew is ready, you can store it in a glass bottle at room temperature. If thelid is on tightly, it will develop a fizz or sparkle after a day or two, depending on thetemperature, the level of residual sugar in your brew, and the particular yeasts thatare in your culture. Warning: after a couple of days, considerable pressure may buildup under some circumstances, and there is a danger of the bottle exploding. Withyour first few brews, I suggest that you gently release the cap to see how muchpressure there is. After a few different brews, you get a feel for how long you canleave it.

If you put it straight into the refrigerator after bottling, you will get a still, rather thanfizzy drink. If the lid is on tight, it may build up a little pressure, but it will take muchlonger.

You can store water kefir for years, the same as you can store wine. Its flavour andcomplexity changes, and it remains a delicious drink.

Possible problems

Insufficient acidity.The kefir culture should be acidic, with a pH of 3.0 to 5.0. Adding a piece of freshlemon or a little of your previous brew to your new brew will make it more acidic. Ifthe kefir is not slightly acidic, there is a danger that moulds and other undesirablemicroorganisms can take hold.

Skin or scum on the surface.A white or cream-coloured skin on the surface is common, and is usually a harmlesskham yeast. Simply spoon it off and discard before you bottle your brew. It shouldnot affect the taste, smell or health properties of the tibicos.A translucent skin is caused by an imbalance in the bacteria/yeasts. I have seen atranslucent skin after my water kefir had been in the refrigerator for a few weeks -after a couple of brews, things were back in balance.A black, blue or dark brown coloured skin on the surface is a probably a mould. Inthis case discard the brew, wash everything carefully, throw away your grains, andstart again.The basic test is how does your brew smell? It should smell yeasty, earthy, fruity,vinegar and pleasant, but not foul.

Water.The best water to use is mineral-rich water, hard water, or spring water.The chlorine in tap water can kill the microorganisms in the kefir, so leave it in anopen container for half a day for the chlorine to evaporate off. Tap water oftencontains other nasty ingredients that inhibit kefir fermentation, such as chloramineand fluorides. But normally tap water works well.Filtered water is also OK. Remember that reverse osmosis (RO) filtered water anddistilled water contain no minerals, so add some mineral drops to such water, use atiny pin-head sized pinch of Celtic sea salt, or use mineral-rich blackstrap molasses inyour recipe.Do NOT use alkaline water to make water kefir. Water kefir needs an acidicenvironment and alkaline water will kill it.

Rinse your utensils well - do not leave any soap or detergents on them, as they willharm the kefir.

Fresh fruit should be organic if possible. Otherwise wash it carefully to removeherbicide and pesticide residues.

Dried fruit must be preservative-free, otherwise it will inhibit or kill the bacteria.Many dried fruits use preservatives, so try to buy organic.

Fast brew in less than a day.If your brew is ready in less 24 hours and is very fizzy, you probably have an excessof yeast in it. Before you make the next batch, rinse the grains in fresh water andclean your brewing jar. Check the recipe to confirm that you are not using too muchsugar, or try using a little less sugar than previously. A fast, fizzy, yeasty brew willhave more alcohol in it, and will not have as much of the healthy complex acids andprobiotic bacteria.

Metals.Kefir can react with metals such as aluminium and iron, so don't brew it in a potmade from those metals. Ideally use a glass or ceramic jar to brew your kefir.Stainless steel and plastic utensils are OK.

What is the best size for water kefir grains?

Water kefir grains can vary in size from 1mm / 0.04" (the size of a grain of sand) to5cm / 2" (the size of a small chicken egg). A batch of kefir will have a variety ofsizes, but with most tending towards the same size.

The smaller the grains, the greater the surface area they have, and the faster theywork. Smaller grains tend to be more consistent and produce a better flavour drink.However, mashing or breaking up the grains does not seem to improve them. Just letthem grow to their own natural size.

The size of the grains depends on:

•Temperature. Warmer temperatures produce smaller grains, cooler temperaturesmake larger grains.

•Season. They really seem to know what the season is, regardless of thetemperature inside the room. In summer, they produce smaller, faster-growinggrains.

•Brewing time. The longer your usual brew time before a fresh batch of liquid isused to start the next brew, the smaller the grains.

•The recipe. Some recipes, with different sugars and fruits, produce smaller orlarger grains.

•Stress. If the grains are stressed, they will be smaller.

Water kefir and fructose

Sucrose (table sugar) consists of a glucose and a fructose molecule linked together.The bacteria and yeasts in water kefir prefer to feed on glucose rather than fructose.(1) They convert the glucose into glucuronic acid and a variety of other acids, all withanti-bacterial and other beneficial properties. They convert fructose into acetic acid(vinegar) and other organic acids.

Because of this preference for glucose, most of the glucose is quickly consumed. Thesugar that remains in your water kefir is mostly fructose. The longer you leave yourwater kefir to brew, the more it also uses up this remaining fructose.

Unlike most other sugars, fructose can only be metabolised in your body throughyour liver. You should limit the amount of fructose that you consume, especially ifyour liver is not as healthy as it could be. This means avoiding fruit juice, largequantities of sweet fruit, and of course most processed and restaurant foods whichall have large quantities of sugar / HFCS added.

Water kefir is a source of fructose, especially sweet brews that have been made inonly a day or two. Small quantities of well-fermented water kefir are of course highlybeneficial, but it seems to me that it is not a good idea to drink more than a glassper day of water kefir, especially sweet short-fermented brews.

This suggests that you can substitute glucose powder for sucrose in the water kefirrecipe. I made a brew in which a quarter of the sugar was substituted with glucose,and it seemed to work OK. It seems that nobody has yet tested this importantquestion. If anyone has further information or laboratory results, I would be mostgrateful if you would contact me.

Bacteria and yeasts in water kefir

A variety of bacteria and yeasts exist in the kefir grains and liquid (1,2). Bacteria arenot like other living organisms that breed true according to a genetic program that istransmitted only vertically from parent to offspring. Instead, bacteria morph fromone species to another, partly by means of horizontal transfer of genes by various

weird and wonderful biological mechanisms (other than sex, which by definitioncannot occur in bacteria). Thus, the species-designations in bacteriology are mattersof convenience and are misleading inasmuch as they imply some sort of geneticintegrity which may or may not be there. It seems perfectly possible for one speciesof Lactobacillus to morph into another in response to environmental conditions, andindeed I would assume it is also possible for Lactobacillus to morph into other bacilli.With bacteria it is more or less the case that whatever the environment dictates willspontaneously appear. So microbial species lists, while interesting, are not definitive.

Bacteria:

Acetobacter.a. fabarum.a. orientalis.

Bacillus.b. subtilis.b. graveolus.

Lactobacillus.l. acidophilus.l. alactosus.l. brevis has been identified as the species responsible for the production of thepolysaccharide (dextran) that forms the grains.l. bulgaricus.l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates afavourable medium in which other beneficial bacteria can grow; inhibits putrefactionand harmful bacteria; increases immune function; helps protect against bacterialinfections.l. casei ss. (subspecies) casei.L. casei ss. pseudoplantarum.l. casei ss. rhamnosus.l. casei ss. tolerans.l. coryneformis ss. torquens.l. fructosus.l. hilgardii.l. homohiochi.l. hordei.l. nagelii.l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin;inhibits a large number of Gram-positive bacteria - the type of bacteria that causespoilage.l. plantarum.l. pseudoplantarum.l. reuterietc.l. yamanashiensis.

Leuconostoc.l. mesenteroides.l. citreum.

Pediococcus damnosus.

Streptococcus.s. agalactiae.s. bovis.s. cremoris. Has similar properties to s. lactis.s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which giveskefir its characteristic odour; other properties similar to s. lactis.s. faecalis.

s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms,produces bacteriolysins.s. mutans.s. pneumonia.s. pyogenes.s. salivarius.s. sanguinis.s. suis.s. viridans.

Yeasts:

Candida.

c. lambica.c. lamica.c. gueretana.c. valida.

Hansenula valbyensis.

Kloeckera apiculata.

Lachancea fermentati.

Saccharomyces.s. bayanus.s. boulardii.s. cerevisiae.s. florentinus.s. pretoriensis.s. uvarum.

Torulopsis insconspicna.

Zygotorulaspora florentina.