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Homemade Coconut Kefir

9/15/2010

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Get 8 young Thai coconuts from the local Asian market or food store. (They are a beige color and soft on the outside)

Hammer a nail into the crown, flip over and place on a pint glass. Nail a hole into the other side and let the 8-12 oz of coconut water drip into the glass.

Pour each glass through a woven strainer into a large pot on the stove.

Heat up the coconut water to 92 degrees using a thermometer.

Add a packet of Body Ecology Kefir Starter

Take the coconuts, leave the plastic wrap on them, put into two plastic bags, using the handle, and smash them on the floor of a garage or sidewalk. Some people pry off the crown, but its not as fun.

The meat comes out easily with a spoon, not like a regular brown coconut

Pour contents into a blender with some of the coconut meat

add a little goji, hawthorne, maqui, camu camu, or other tasty organic soluble organic powder into the blender.

blend on low and pour into a ball canning jar, tighten lid an place into a dark closet for 72 hours at room temperature.

Refrigerate and enjoy a little before you goto bed each night.
The health benefits to your entire digestive system is incredible.

Coconut water is among the most hydrating substance on earth. The live active cultures consume most of the sugar in the Kefir, (so you wont be bouncing off the walls.) Another added benefit is your cravings for sugars will decrease if you have a little each day.

This is a great project to do with your friends or family.

The meat is also great in smoothies - you will find it hard to resist eating some while you are making the Kefir too.

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    Juicing Art
    A photo and video blog of various fruit & veggie creations. We have been using the Jack LaLanne Power Juicer since 2008 to make our healthy juices.

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    Jack La Lanne Power Juicer addict residing in Lehigh Valley PA - there is no substitute for the intense rush of nutrients obtained from a glass of freshly made juice

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