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Tips & Tricks to Make Traditional Milk Kefir

I’ve made milk kefir for years now and have learned a lot! Here’s some of my tips and tricks to help you move through the learning curve easier 🙂

This is a continuation of my milk kefir recipe. You may want to check that out.

#1) Make kefir with Body Ecology starter packets. They contain potent strains of lactobacillus bacteria and beneficial yeast that are hardy and easily make it into your intestines to work their probiotic magic ✨ These probiotics can help get rid of any pathogenic overgrowth you may have going on. And strengthen your digestion. Unlike most probiotics, the ones in this starter aren’t easily destroyed by antibiotics, fluoride, stomach acid, or chlorine. Worth every cent! And so much cheaper than any probiotic supplement you’ll find in the story. Way cheaper. read more

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How To Soak Whole Grain: A Traditional Recipe

food-grain-soaking-millet-hblWhole grains have been a principal food for thousands of years and are close to being a nutritionally complete food. They are rich in amino acids, carbohydrates, fiber, minerals, vitamins, and fat.

This ancient food strengthens the body with a warm, slow burning kind of energy and grain tastes pretty good too! We top ours with cultured butter, pesto, and a sprinkling of hemp seeds. 

Unfortunately, grains also contain enzyme inhibitors and toxins – such as phytates, tannins, and goitrogens – that harm the body, especially the lining of the digestive tract; extending from mouth to the anus. 

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Traditional Method for Easy-To-Digest Beans – Recipe

Soaking Beans
Un-soaked beans on left, soaked on rt.

Beans (i.e. lentils, kidney beans, peas, peanuts) are versatile, economical, and rich in B vitamins, minerals and omega fats. Unfortunately, they’re also high in anti-nutrients, including phytic acid* and lectins.**

These anti-nutrients can reduce our