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Superfoods for Balanced Body Ecology - #030
September 22, 2012



  1. Superfoods for Balanced Body Ecology
  2. Top Cultured Superfoods
  3. Recipe - Coconut Almond Kefir


Superfoods for Balanced Body Ecology

As each of us takes charge of our own lives, making necessary improvements that help us to be all that we can be in this lifetime... some essential superfood ingredients are at the top of the list to help us achieve these goals. I believe changes we make on the inside effect outside manifestations and our full potential as creators.

Balanced Body Ecology

The human design was created to experience a balanced body ecology abundant in micro-organisms that proliferate in the intestines, helping to digest and utilize our food in the most optimal way. Since the industrial revolution and the days of pasteurization and artificially preserving our food, we have been destroying these very important superfood microbes and enzymes that are an essential part of digestion and assimilation of the foods we eat. This is further exacerbated by the modern day use of prescription anti-biotics that kill ALL gut flora, not just the "unhealthy" ones. I know that here in the U.S., we could definitely use more pro-biotics rather than anti-biotics.

Cultural Rehabilitation

It has become essential for superhealthy living that we undergo a "cultural rehabilitation" by reintroducing certain probiotic rich foods back into our diet and life. Re-establishing microbial communities of friendly flora and beneficial enzymes allow all other systems to do there job more efficiently. These are the cultured or fermented superfoods. They have been around for quite some time, but today a majority of the population could use them like never before.

There are probiotic powdered supplements available, but we feel it is always best to eat these organisms as a cultured food that is easier to digest with a higher inoculation rate. We list our top favorites below.

Top Cultured Superfoods That Are Easy to Make

Fermenting your own foods is right up there with growing your own garden. It is quite a satisfying and intimate experience to grow your own cultures you will later ingest. These are our top favorite superfood ferments that are easy to add to any diet. All of them we "hand-make" our selves, so we'll leave the links to our recipes in case you want to give them a try.

1) Sauerkraut - These are raw cultured vegetables that are naturally fermented in a brine solution for a number of days. This is one of the most basic fermented foods to start with because they are easy and cost effective to make at home. In addition, many people are familiar with the tangy pickled taste they provide and sauerkraut is easy to add to most meals as a condiment. Want to make your own sauerkraut?... visit our sauerkraut recipes page.

2) Coconut Kefir - Kefir is a cultured, thick yogurt like drink. Milk based kefirs are available at most health food stores, but we like to avoid dairy as much as we can. Making kefir from the meat of young Thai coconuts is a tasty and vegan substitute that will coat your stomach and intestines with healthy flora. We use fresh kefir grains or you can use a powdered kefir starter... learn how here. Or for more info about kefir see our kefir page.

3) Seed Cheese - Making seed cheese from sunflower, pumpkin seeds or any type of nut is a good way to predigest your nuts and seeds. Not only that you get the benefits of the micro-flora they provide. They are easy to culture and are a tasty, cheesy substitute for dairy based cheeses. More on our seed cheese recipes page.

Recipe of the Month:

Coconut Almond Kefir

Kefir is a thick yogurt-like drink traditional made from milk, but we like to use coconut or nut milks as a raw vegan substitute. (See more on our kefir page.)

This is a refreshing coconut kefir using almond nut milk and other ingredients to give it an extra special taste that is close to flavored commercial kefirs. I prefer non-dairy and healthier sweeteners, so I made up this simple cultured drink that is rich, thick and packed with great flora and enzymes for a balanced body ecology.


  • 3/4 quart of almond milk
  • coconut meat (from one Thai coconut)
  • the juice from one coconut
  • 1/8C kefir grain or 2T kefir starter
  • 2T lemon juice
  • 12 drops vanilla stevia


  1. Blend the almond milk, coconut juice and the coconut meat in a high speed blender.
  2. Add the kefirs grains or kefir starter after blending and mix in by hand in a quart jar.
  3. Cover with a loose lid or cloth and place in a cupboard or counter top.
  4. Allow to ferment for 10-24 hours or until desired taste is achieved.
  5. When your kefir is done add the lemon juice and stevia.

This will make approximately one quart of kefir. Keep it stored in the fridge, it is especially delicious when chilled. If you want to learn how to make almond milk, its easy... see our homemade almond milk recipe. For this recipe we always use fresh kefir grains, but you can also use powdered kefir starter. (See product info below) Or split it up and use both the grains and the powder. This method works well for growing your fresh kefir that you can later freeze and reuse.

Until our next issue...

May you thrive, prosper and evolve in the best of ways!


All information in this ezine is the personal view of the author and is for educational purposes only and not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

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