Easy peasy and so good!  Probiotic Blackberry lemon balm popsicles!!  Smooth, cool and delicious.  You don’t need a popsicle mould if you have containers or cups.  Don’t let anything stop you from fermenting foods and enjoying them in creative ways.

Ingredients:

2 C your home made yogurt (link to recipe)

1 C fresh blackberries or raspberries

1/4 C lemon balm

Scant pinch of sea salt

Optional:  4 drops GOOD quality orange essential oil or Medicine Flower orange extract

Optional:  2 Tbsp fresh ginger juice, my personal favourite

Optional:  Stevia or your choice of sweetener

Instructions:

Combine all ingredients in a blender until smooth

Taste for sweetness and adjust with your choice of sweetener

Pour into popsicle moulds and freeze

When you pull them out of the freezer wait a couple of minutes to de-mould them and if they are round give them a twist to pull them out so the stick comes out with the popsicle.  You can also use little dixie cups and wooden sticks if you have those.  Any container, any strong little stick.

Lemon Balm is wonderful for encouraging a calm nervous system, helping with digestion and state of mind.  As a mild carminative lemon balm can also decrease bloating, especially in the upper GI.  Lemon balm has some specific microbial modulating properties, particularly for reducing yeasts.  Enjoy your ice cream.

Ingredients:

• • 2 C coconut milk
  • 2 C non-dairy yogurt
  • 20-30 lemon balm leaves (can substitute mint)
  • Juice and zest of one lemon
  • 1/4 C maple syrup OR 5-10 drops stevia
  • *optional 1 Tbsp sunflower lecithin

(read more…)

This recipe is tart, fresh and packed with probiotics if you decide to make it with your own yogurt. This recipe also features cranberries which can help to reduce H. pylori and E. coli in the upper GI, those pesky bugs.  Also, probiotic ice cream just tastes amazing.  Enjoy it.

Ingredients

• 2 C your own yogurt or store-bought non-dairy yogurt OR 1 C almond milk
• 2 cups young coconut meat*
• 1 C fresh cranberries
• 1/2 C coconut butter (optional but loved)
• 2/3 C yacon syrup OR 1 tsp Luo Han Guo/Monk Fruit OR 1/2 tsp stevia powder (start with less and go to taste, making it a tiny bit sweeter than normal because cold things need more sweetener)
• 1/2 tsp powdered vanilla bean or 2 tsp vanilla extract
• Pinch of sea salt1/4 C Mint leaves, chiffonade cut
• 1 drop peppermint essential oil or 5 drops Medicine Flower peppermint extract (optional) (read more…)

Enjoy this ice cream with fresh fruit or a garnish of fresh mint in a cooled martini glass on the patio or by the fire on an August evening.  With the probiotic base of this ice cream you can use whichever fruit or berry is in season.  Consider instead of strawberries a peach ginger cayenne flavour or even blackberry, ginger cayenne.  All good!  And great for our guts too.

Ingredients:

• 3 C homemade non-dairy yogurt OR 2 C soaked cashews and
• 1 C water
• 2C organic strawberries
• 1C mango
• 2T fresh ginger juice
• Generous pinch cayenne powder
• 6-10 drops stevia or to taste
• 2T coconut oil OR 1/4 C coconut butter
• 1/4 t real vanilla bean
• 2Tbsp sunflower lecithin (optional)

Instructions:

Juice the ginger in a juicer OR if you don’t have a juicer blend the ginger with the water then strain before adding other ingredients

Blend all ingredients in a high speed blender (begin with the cashews and water if not using home-made yogurt)

Freeze in an ice cream machine according to manufacturer’s directions

*don’t have an ice cream machine? Freeze in ice cube trays and then once frozen take them out to to thaw slightly before blending them to soft serve ice cream consistency in your blender

*don’t know how to make yogurt? Download the Probiotic Food Craft book free from this site 🙂

Ingredients:

• 2 1/2 Tbsp Cardamom (taken out of the pods)
• 1 1/2 Tbsp Cinnamon powder
• 1 tsp cloves, whole
• 2 tsp fennel seeds
• 1 Tbsp peppercorns (feel free to make this less)
• 2 tsp ground nutmeg
• 2 petals of a star anise flower (optional)
• 1/2 – 1 vanilla bean
• 3-4 Tbsp dried ginger pieces
• 1/2 Cup rooibos tea, organic of possible

(read more…)

The polyphenols in chocolate are excellent for feeding the colonic bacteria that produce Butyrate and other short chain fatty acids.  In fact they require polyphenols from plants to do this.  If chocolate does not work for your body you can try carob, lucuma or another powder.  You can even use a fruit powder like pomegranate or a vegetable powder like carrot powder.  Texture and ease are the most important things for this recipe.  Feed your good bacteria and indulge in some luxury food.

Ingredients

• Nut butter of choice
• Raw cacao powder
• Stevia drops to sweeten
• Pinch of Himalayan or sea salt
• Vanilla bean powder
• Pinch cayenne (optional)
• Cinnamon powder, extract or essential oil
• Your choice of tonic herbs: Maca, Cordyceps, Chaga, Reishi (optional)
• Hemp seeds (optional, as a topping, could be replaced by another seed or coconut flakes) (read more…)

Enjoy your summer berries with the lovely pistachio cream. Garnish with a sprig of fresh mint or some violet flowers for a stunning presentation.  Replace the water in this recipe with fresh coconut kefir for some Saccharomyces boulardii gut goodness!

Ingredients

Pistachio Cream:
1/3 C pistachios (raw if possible, definitely unsalted)
1 T chia seeds
1/2 C filtered water or coconut kefir
2 T fresh mint
1 drop stevia or more of liquid sweetener of your choice
Pinch salt
Splash lemon or lime
2 T coconut butter (optional)
Vanilla extract (1/2 t traditional or 2 drops medicine flower, totally optional)

1/2 C blueberries or other fresh berries

Instructions

1. Soak pistachios and chia seeds in enough water to cover plus about 3 T for up to 8 hours
2. Blend nuts and seeds with other cream ingredients until smooth, adding coconut water/water/kefir slowly until you reach the desired consistency
3. Taste for sweetness and seasonings
4. Serve with a bowlful of blueberries

I encourage you to make your own probiotic yogurt for this treat to take it to the next level.  You can even biohack your gut by customizing this yogurt and parfait for yourself.  The polyphenols in the pomegranate also feed the SCFA producing bacteria as they convert them into elagic acid, so beneficial for our cardiovascular systems.

t = teaspoon
T = tablespoon
C = cup

Pomegranate Masala Parfait

Ingredients

Yogurt:
1 T coconut butter
1 T yacon syrup
2 cups young coconut
1/2 cup water
1/2 t yogurt starter powder

Parfait:

Your completed yogurt
2-3 T freshly squeezed orange juice
1 T Yacon syrup (Hold up! Taste your yogurt first…)
1 pomegranate (seeds from)
1/2 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/2 t ginger
1 pinch black pepper
1/2 t cardamom

Instructions

Please check out the Pomegranate Masala Parfait tutorial video here

Blend all yogurt ingredients until smooth in a high-speed blender. Make sure this does not get too hot

Scoop your yogurt into a glass container and leave to incubate in a warm place (108-112 f) for 8-12 hours

Taste your yogurt and when it is done… stop! Refrigerate your yogurt until you are ready to make the parfait

Remove the seeds from the pomegranate and add a squeeze of orange and a sprinkle of cinnamon

Stir the squeeze of orange, spices and sweetener, if required, into the yogurt. Taste and adjust for seasonings

Layer pomegranate mixture and yogurt in a pretty glass jar and serve with a long spoon