How to Make Coconut Kefir
And how to poach eggs without poaching them.
This week I have a coupla’ little videos for you to, as always, increase the ease with which you can incorporate healthy principles into your life.
Info on Kefir from my upcoming recipe book out in August
Kefir is an ancient source of bacteria and beneficial yeast, similar to the SCOBY. Some fabulous history surrounds kefir with glamorous stories of religious prophets gifting kefir to Islamic tribes in the Caucasus Mountains for strength and immunity. The revered grains were passed on from generation to generation for thousands of years before spreading throughout Asia and eventually now the world.
Kefir is consumed widely in Russia, where it is used to ferment dairy milk.
Kefir is unusual because it seems to blur the lines between a probiotic and a food. It is rich in microbiota but is also rich in minerals, amino acids and complete proteins like tryptophan! It is also rich in vitamin B12, B1, K folic acid and pantothenic acid.
Check out my video on how to make Coconut kefir without having to find kefir grains or buy starter sachets.
Poached Eggs Without Poaching Eggs
Why Eggs are Better Poached
Eggs are one of those foods that can be incredibly healthy in certain forms but also potentially harmful in others. For instance with poached eggs, the yolk (the main source of nutrition in eggs) is protected from oxidation and heat damage to the delicate fats, vitamins and amino acids present. However when you scramble eggs for instance, or hard boil them, the yolk becomes oxidised and the nutrition compromised, and added to that it becomes more difficult to digest.
Eggs are an amazing food filled with vitamin D, acetylcholine, lecithin and more. They balance blood sugar and can help build neural pathways so I highly recommend them, and poached is the way to go, with sunny side-up and soft boiling coming in second.
Check out my video on how to poach eggs without poaching them, the quickest way I’ve found to make eggs in the morning.