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Issue 103: Taste of Culture

Homemade Kefir
Serves 1-2

1 quart raw goat’s or cow’s milk
1 packet kefir starter

Pour milk into quart-size Mason jar. Add kefir starter. Set in a room temperature area for 12-48 hours, then transfer to refrigerator. A cupboard is an ideal place to ferment. The temperature range should be between 70 to 75 degrees. Kefir can last several months in the refrigerator and will become more sour over time.

Recipe courtesy of Jordan Rubin


Coco-Yogurt in the Raw
Serves 2-4

2 cups of young Thai coconut meat
1 cup of probiotic-rich Greek yogurt (whole fat)
3 Tablespoons raw honey

Blend the ingredients together and serve. You can sprinkle some cinnamon on top.

Recipe courtesy of Extraordinary Health Team


Cultured Raw Vegetables with Jack Cheese Wrap
Serves 1

cultured raw vegetables
raw Jack cheese
sprouted grain tortilla

Place ingredients in sprouted grain tortilla. Add mayonnaise, mustard, or hummus. Roll up tortilla.

Recipe courtesy of Sheila Barcelo of Eden’s Gourmet in Central Florida



This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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