Ginger and Turmeric Cold and Flu Gummies

cold and flu gummies

These are my favourite gummies to make when trying to fight off a cold. They are packed full of good stuff - turmeric, ginger, lemon, honey and coconut kefir to make for an anti inflammatory, immune boosting, good for your guts gummy.  

I make these especially for Anjali (my 2 and a half year old) and she loves them but if you don't like the flavour of turmeric you can adjust the amount of honey to suit.

I've been using Kultured Wellness cultures to make my coconut kefir but you can also substitute kombucha or water keeping in mind that if you use water you won't get the benefits of the probiotics. 

Fire Cider - Cold and Flu Tonic

Fire cider

Fire cider is a traditional folk remedy for coughs, colds and sore throats made from onion, garlic, ginger, turmeric, lemon, herbs and apple cider vinegar. 

We use this as a tonic mixed with honey in the cooler months to prevent and fight off colds when they strike.

The original recipe is made with horseradish which can be hard to find unless you grow it yourself so you can substitute daikon, regular radish or leave it out completely. If you can get a hold of horseradish I would highly recommend adding it in as it takes the flavour to a whole new level and is extremely delicious!!

You can also add in chillies or jalapeños to give it an extra kick but I opted to leave them out this time to make it more kid friendly. 

Overnight Hot Cross Bun Muffins

hotcrossbunmuffins

This year I adapted my Spelt Sourdough Hot Cross Bun recipe to make an easier version that anyone can make without the use of a sourdough starter (which not everyone has on hand). This version is also made with spelt flour and can be easily adapted to make it dairy free. The addition of eggs makes them lighter and fluffier so they are a bit more like a muffin then a bun.

The mixture is fermented overnight with a little yoghurt and milk (regular or non dairy). Leaving it to ferment overnight helps break down the gluten and the sugars in the mixture making it easier for you to digest.  It also gives the muffins a lovely sour flavour. 

Fermented Mustard

fermented mustard

Mustard is a super simple condiment to whip up. This fermented version takes one day to ferment and will last in the fridge for a couple of months. This mustard is stronger than your standard variety so a little bit really does go a long way. You can use it in salad dressings, sauces or straight up as a spread. 

Labna (Yoghurt Cheese) 2 Ways

labna

Labna is a smooth creamy cheese that would have to be the easiest style of cheese to make at home. It's a Middle Eastern staple and is made simply from strained yoghurt so it's full of probiotics. 

Labna is super versatile and can be flavoured either sweet or savoury to suit. I've included a recipe for both varieties. The savoury is inspired from my favourite Baramabah Organics version and is flavoured with olive oil, fennel seeds and salt. You can use it as a dip, spread or dollop it on roast veggies or salads. The sweet version is flavoured with vanilla and honey and can be used as an icing on cakes or muffins, a tart filler or simply served with fruit. 

To make it you can use homemade yoghurt or store bought yoghurt. If you are using a store bought version make sure you use a plain natural pot set yoghurt that doesn't contain thickeners (otherwise the whey won't separate out from the yoghurt). Jalna is a popular brand here in Australia. 

 

 

Fermented Fruit Mince Tarts

Fruit mince pies are one of my favourite treats at Christmas but they are often filled with sugar, gluten and dairy (which doesn't agree with everyone). This is my version made with a fermented fruit mince, and a raw shortbread pastry. They are gluten free, dairy free and free of refined sugar. They are quite simple to make and don't require any cooking or heating but you do have to allow 1-2 days for the fruit mince to ferment. 

Once they are assembled you wouldn't even know you are eating something fermented and I guarantee the whole family will love them.

The recipe for the pastry was adapted from Ames Starr from Raw and Peace who makes the most amazing raw desserts.  

fruit mince tarts

Lacto-Fermented Mango and Ginger Chutney

mango and ginger chutney

This isn't your average chutney. Traditional chutneys are preserved with lots of sugar and vinegar. This one has no added sugar and is preserved by lacto-fermentation. This means it's full of healthy bacteria that are good for your gut. The down side is it won't keep for as long as your standard chutneys and will continue to ferment in the jar changing flavour as it goes. For this reason it is best consumed in 1-2 weeks. After that it will start to turn slightly alcoholic from the fermentation of fruit (it is still ok to eat but best hide it from the kids!).

This makes a delicious accompaniment to both sweet and savoury dishes. We use it more as a sweet topping and dollop it on porridge, pancakes and muffins. Experiment and see how you like it.  

Strawberry and Ginger Kombucha

strawberry and ginger kombucha

Strawberries make an awesome flavour for your second ferment and are guaranteed to get your kombucha fizzy (which so many people struggle with). The ginger balances out the sweetness of the strawberries and adds a nice punchy flavour.

To make this you will need one batch of finished plain kombucha and a 1 litre glass bottle with a tight seal. Grolsch style flip top bottles work well as does reusing store bought kombucha bottles. 

Coconut Yoghurt Panna Cotta

coconut yoghurt panna cotta

This recipe came about as a different way to get Anjali (my 22month old) to eat yoghurt. It's dairy free and is made with coconut yoghurt, coconut milk and grass fed beef gelatin (we use Great Lakes brand). It's good for your gut with probiotics (from the yoghurt) and gut healing properties from the gelatin.

This is a basic recipe to get you started but it's super versatile so feel free to change it up with different yoghurt, milk or even milk kefir. You can also jazz up the flavour with extra spices like cinnamon, cardamon, cloves or turmeric. 

Serve for breakfast with some fruit and granola or as a dessert or snack. 

Super Simple Coconut Yoghurt

coconutyoghurt

A friend of mine introduced me to a super simple way to make coconut yoghurt. I tried it out and it works a treat! There's no heating involved all you need is a cozy spot to keep it warm enough to culture. If you've got a yoghurt maker or a dehydrator, that will do the job but if not see below for some ideas. 

All you need to make it is some store bought coconut yoghurt and a can of coconut cream. The store bought stuff acts as the 'starter' and contains the right bacteria to get it going.  Just make sure your store bought yoghurt contains live cultures (check the ingredients list). Two great brands here on the Sunshine Coast are Coyo and Born Cultured.  

Once you've made your initial batch you can use some of that yogurt to start the process again. You can repeat this method up to 3-4 times or until you notice a drop off in quality of the finished yoghurt i.e. less thick and tangy. Then you will need to buy another batch of store bought yoghurt to start the process again.  

The type of coconut cream you use will determine the thickness of your yoghurt. You can also use coconut milk but it won't be as thick. Experiment with a few different brands to see what you prefer.  

How to culture your yoghurt  

  • Place in an esky filled with enough water to cover 3/4 of the jar. Close the lid and top up with more hot water if needed. This was the method I used. I left it to culture for about 18 hours and the water was still luke warm by the end. 

  • Preheat your oven to its lowest temperature. Turn it off then place your jar inside with the door closed.  

  • Wrap your yoghurt jar in a towel/blanket and place in a cooler bag with a hot water bottle or heat pack 

  • If the temperature is warm enough (i.e. middle of Summer) wrap your jar in a towel and leave it in the warmest spot in your house 

  • Place in the dehydrator set to 40 degrees