Balances P and V, unbalances K Summer 1 watermelon 1 cantaloupe 1 honeydew melon Use a melon baller to scoop out the melons, forming b.a.l.l.s. Having cut the watermelon in half, use these two halves as a vessel for holding the melon b.a.l.l.s. You can present them with a dip made from any one of your favorite sweet seed sauces (see Nut and Seed Recipes: Seed Sauces).
FERMENTED FOODS.
Fermented foods re-populate the colon with health-promoting lactic acid bacteria. The health powers of fermented foods are discussed in the body of this book in the Fermented Foods section. I believe this is an important part of everyone"s diet, and I suggest that you experiment with adding fermented foods to your menus. From the Ayurvedic point of view, they add the sour taste to round out a fully balanced dosha energetic intake of food.
KEFIR.
Kefir is a fermented food that adds healthy bowel flora to our intestines, stabilizes digestive function, and has an extensive range of other health benefits. Making kefir requires special grains known as "kefir grains" which aid in the fermentation process. High-quality kefir grains are only available through a group of select suppliers. Call 1-888-KEFIR 4 U, Lifeway Food Inc., also at 847-967-6558, or Teldon of Canada Ltd. at 800-663-2212 or 604-436-3312.
The "kefir grains" are actually a culture of healthy bacteria and yeast which can live indefinitely. The process of making kefir involves creating an environment with a base such as raw milk or seed milk in which the healthy bacteria and yeast can reproduce and proliferate. When consumed in the form of a drink, known as "kefir," these healthy bacteria and yeast have tremendous healing power and benefit the body in many ways. First, the kefir creates a healthy mucous lining in the colon, which acts as a good medium to support the growth of beneficial bowel flora. Kefir helps to prevent parasitic infections and cancer, as well as constipation.
Because of kefir"s ability to establish healthy bowel flora, it is beneficial in preventing many gastrointestinal disorders. Some researchers have found that kefir also exudes bacterial inhibitory factors which prevent the growth of harmful bacteria. In this sense, it actually acts as a natural antibiotic. Some studies show that kefir whey neutralizes most pathogenic bacteria within 24 hours. Various medical reports suggest that kefir has been helpful in the treatment of psoriasis, eczema, allergies, migraines, gout, rheumatic arthritic conditions, candidiasis, and colitis. The World Health Organization reported that kefir has been used effectively in the treatment of tuberculosis and typhoid fever. Additional studies suggest that diarrhea caused by E. coli bacteria in newborn infants has been successfully controlled with kefir. Other studies show that kefir helps to heal urinary tract infections and even prostate problems. Kefir may also be important in the alleviation of anxiety. Interestingly enough, those put a kefir diet consistently have less anxiety. This may be because the fermentation process produces high levels of tryptophan, which converts into serotonin in the brain, thus producing a relaxing effect.
The kefir grains produce right-rotating L(+) lactic acid, which is is a normal const.i.tuent of the human body and very important for many of our bodily processes. It is particularly important in the prevention of cancer and has been used experimentally with success in the treatment of cancer. In addition, right-rotating lactic acid may help maintain healthy functioning of the heart. According to some researchers, the cells of the heart muscle obtain their energy primarily from right-rotating lactic acid.
Although many people are concerned about acidity, my experience is that many people are actually too alkaline. Acidity from healthy lactic acid helps bring back their pH to the normal range needed for optimal health. The acidity of kefir is as low as a pH of 3, consisting of .85-1.5% lactic acid. The normal healthy pH for optimal brain function as discussed earlier is 7.46. Many people I test often have a pH of 7.5-7.65, and the kefir helps to bring the pH back into the normal range.
Kefir has many nutritional benefits as well. Kefir is a complete protein and rich in many vitamins. The fermentation process helps to actually increase the amount of vitamins, especially the B vitamins. Kefir is an excellent source of B12, and is high in vitamins Bi and B6.
Kefir creates what are known as "ferments," which act as super-metabolizers that a.s.sist with nutrient a.s.similation as well as digestion. The traditional term "ferment" refers more specifically to enzymes. Kefir actually creates many enzymes that can be absorbed as healing forces. As discussed earlier, enzymes are the key to building and maintaining good health. These enzymes are actually vortexes of energy that help with many aspects of our metabolism. Since, in my experience, many people become enzyme-deficient as they age, I consider fermented foods, and especially kefir, an essential part of my total health program.
The exact origin of kefir is unknown. Some believe it may have come from Russia, while others suggest Turkey. We can say, however, that kefir originated somewhere in the northern Caucasus Mountains. Legend has it that the prophet Mohammed received kefir grains directly from Allah. According to the Body Ecology Diet, by Donna Gates, kefir was brought to the United States in 1960 from Russia.
Lifeway is the only company I know of that claims to make real kefir. There are numerous other companies that sell products labeled kefir; these, however, may not be authentic. The cultures that Lifeway uses are: Streptococcus lactis, which produces lactic acid, aids digestion, inhibits harmful microorganisms, and produces bacteriolysins.
Lactobacillus plantaturum, which makes lactic acid, fights against Listria monocytogenes, and makes plantaricin, which inhibits microorganisms that cause spoilage.
Streptococcus cremoris, which has similar properties to S. lactis.
Lactobacillus casei, which produces large quant.i.ties of L(+) lactic acid; colonizes well in the gastrointestinal tract; creates a favorable medium for other healthy bacteria to grow; inhibits putrefaction; increases immune function; inhibits pathogenic bacteria; and helps protect against bacterial infections.
Streptococcus diacetylactis, which produces CO2 in the kefir, makes diacetyl, which gives the kefir its characteristic odor, and has general properties similar to S. lactis.
The yeasts Saccharomyces florentinus and Leuconostoc cremoris, which do not cause candida.
Kefir is traditionally made from raw milk. We do not use any products from cows in the Conscious Eating Kitchen, but instead have found that any seed milk, such as almond, sesame, and sunflower milks, can be made into kefir (see Nut and Seed Recipes: Seed Milk). We have also begun to add EM (effective microorganisms) to our kefir and other fermented foods. We add one capful of EM to one gallon of kefir or other fermented foods near the end of the fermentation process. EM adds an incredible healing energy. (See Appendix 1 for further information.) In addition, there is some evidence to suggest that kefir made from dairy products may block the absorption of vitamin C. When one is taking high amounts of vitamin C for therapeutic reasons it"s probably best to eat less dairy-based kefir. Because kefir bacteria produce an acid condition in the mouth, it is good to brush your teeth after eating kefir.
Kefir provides a sour taste which is very balancing from both the Chinese and Ayurvedic perspectives. Kefir is also cooling and good for calming pitta during the summer. There is a variety of kefir recipes in this section. I hope you enjoy these recipes and reap the many wonderful benefits of kefir.
Kefir Preparation Process
First, make any seed or nut milk by blending 1 cup nuts or seeds for every 2 cups water. Strain the mixture through a cheesecloth or mesh colander. The resulting liquid is seed milk.
Add packet of kefir grains to the liquid, cover, and leave at 60-70 F for 24 hours, or for several days at 50 F Kefir may also be made by adding - cup of previously made kefir to the seed milk. Although this is an easy and efficient way to make kefir, it is not recommended for those with candida. For candida it is best to use the pure grains to start each batch.
During the fermentation process, shake the container occasionally to help develop the formation of carbon dioxide. This facilitates the coagulation process. The result is kefir. The longer you ferment the kefir, the more sour it will taste. Kefir can be kept at room temperature for 3-4 days, and for up to two weeks in the refrigerator.
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.