Scarlett Aphra - Fermented Beverage Recipes: Paleo Probiotic Friendly Fermented Drinks for Health and Wellness

Easy Fermented Beverages Paleo Probiotic Friendly Fermented Drinks for Health and Wellness 2013 All rights reserved Published by Echo Bay Books Legal Disclaimer The information contained herein cannot replace or substitute for the services of trained professionals in any field, including, but not limited to, nutritional matters. Under no circumstances will Echo Bay Books, or any of its representatives or contractors be liable for any damages, including special or consequential damages that result from the use of, or the inability to use, the information, recipes or strategies communicated to these materials or any services provided prior to or following the receipt of these materials, even if advised of the possibility of such damages. Visit your MD before beginning any new diet. You alone are responsible and accountable for your decisions, actions and results in your life, and by your use of these materials, you agree not to attempt to hold us liable for any such decisions, actions or results, at any time, under any circumstance. Contents CONNECT WITH US ON OUR SPECIAL FACEBOOK PAGE Come join our Facebook page to be the first to hear when the next book in the Healthy Lifestyle Series is released. On this page, we will also share bonus content for you to enjoy.

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No spam, ever. Just click here to start receiving your free ebooks! Introduction The Many Health Benefits of Fermented Beverages Fermented beverages are gaining popularity in recent years thanks to emerging information about their amazing health benefits. But pre-made versions found on store shelves can be expensive and full of sugar and preservatives. Homemade versions are often easier, healthier, and more economical to make. In this book you'll find recipes for kombucha, kefir, kvass, and amazake - all wonder tonics for a variety of health conditions. Fermented Beverages in this Book Kombucha Kombucha is a slightly sweet fermented tea made from a symbiosis of bacteria and yeast cultures, believed to have a wide range of antioxidant benefits thanks to a unique probiotic component.

Kefir Kefir is a fermented milk product, similar to yogurt. Kefir is made from kefir grains, which look similar to cauliflower. Kefir contains a whole world of microorganisms, yeast, bacteria, and protein. Water and coconut milk kefir can also be made. Kvass Kvass is a probiotic drink originating from Russia. It's traditionally made from wheat or rye bread with salt and a starter culture.

When made from beets, it has a wealth of vitamins and health benefits that regulates digestion, alkalizes blood, and cleans the liver. Amazake Amazake is a fermented rice beverage originating in Japan. It has a sweet and smooth flavor, unlike many other fermented drinks, and is high in fiber and enzymes. Amazake is the beginning steps towards making miri and sake, and is a natural sweetener that makes a great base for smoothies and baby food Health Benefits of Fermented Drinks The health benefits of kombucha, kvass, kefir, and amazake are still being discovered, but all are said to help with: Improved digestion by cleansing the digestive tract, relieving intestinal disorders, and improving bowel movements.Boosting the immune systemReducing symptoms for HIV/AIDS, chronic fatigue syndrome, herpes, cancer, sleep disorders, anxiety, and depression.Reducing allergies and allergic responsesIncreased energy levelImproved skin condition, including relief from acne, wrinkles, and eczema Homemade Kombucha Ingredients 3 quarts (14 cups) filtered water (NOT tap water the chlorine will hurt the bacteria and yeast) 1 cup sugar 5 tea bags (black, oolong, white, or green) 1 SCOBY cup kombucha tea Method Clean your hands and equipment thoroughly. In a large pot, boil the water, then remove from heat. Add the sugar and tea bags, letting steep for 15 minutes.

Discard the bags. Allow to cool (this can be left overnight). Pour the tea mixture into a clean glass jar (or multiple jars, if you have more than one SCOBY), and gently place the SCOBY inside. Add the previously brewed kombucha tea. Fasten a cloth over top. The cloth will allow the mixture to get air and keep out bugs eager to eat your tasty tea.

Store in a dark, reasonably warm place for a week, until a new SCOBY begins to form on the old one, the flavor has enough tang, and the PH balance reads below 4.0. Kombucha tea can be stored in glass jars, preferably with a lid that will help preserve the natural carbonation. It is very important to keep your kombucha in glass, as metal and ceramic containers can contaminate the drink. RECIPES Beet Kvass Ingredients 1 1/2 quarts filtered water 1 kefir starter culture 3 pounds beets, peeled and sliced 1 tablespoon salt Method Combine all ingredients in a large, sealable clean jar. Cover and allow to ferment for 5-7 days. Strain, return to a sealable jar, and keep refrigerated.

Blueberry Kombucha Ingredients 1/4 cup blueberries 3 tablespoons concentrated blueberry juice 1-3 cups fermented kombucha (depending on jar size) Method Place blueberries into a clean jar, and pour in the kombucha, leaving 1-2 inches of room at the top. Seal tightly, and leave to ferment for up to 72 hours. Strain and keep refrigerated. Peach Kombucha Ingredients 1-3 cups fermented kombucha (depending on jar size) 1/2 cup peaches, sliced Method Place peaches into a clean jar, and pour in the kombucha, leaving 1-2 inches of room at the top. Seal tightly, and leave to ferment for up to 72 hours. Strain and keep refrigerated.

Lemonade Kombucha Ingredients 1-3 cups fermented kombucha (depending on jar size) 2 lemons, sliced Method Place lemon slices into a clean jar, and pour in the kombucha, leaving 1-2 inches of room at the top. Seal tightly, and leave to ferment for up to 72 hours. Strain and keep refrigerated. Orange Kombucha Ingredients 1-3 cups fermented kombucha (depending on jar size) 1/2 orange, sliced Method Place orange slices into a clean jar, and pour in the kombucha, leaving 1-2 inches of room at the top. Seal tightly, and leave to ferment for up to 72 hours. Strain and keep refrigerated.

Ginger Ale Kombucha Ingredients 1-3 cups fermented kombucha (depending on jar size) 2 1-inch pieces of ginger, peeled 3-5 lemon slices Method Place ginger and lemon slices into a clean jar, and pour in the kombucha, leaving 1-2 inches of room at the top. Seal tightly, and leave to ferment for up to 72 hours. Strain and keep refrigerated. Chai Kombucha