Juli Makes Yogurt :: Alexis' Recipe

Today was so fun, I spent the morning making a really delicious, easy raw vegan yogurt. I have been trying all sort of different recipes lately and none of which were good enough to write about {seriously}. 

But today, I am unveiling a super delish one from the one-and-only Alexis {remember her, I did her raw juice/soup cleanse for a few days?}, who by the way, has a blog coming out soon. I will keep you posted on that. 

I didn't use the lemon juice because I think for the first time in my life, I had no lemons in my fridge {wink}. So, instead of making a trip to the store, I just left it out. And also note, I used strong acidophilus instead of the kefir mix.

I didn't culture it for very long before trying it and wow, it tasted good even without being cultured. 

I also used Alexis' yogurt to make a vegan squash parfait {recipe and pics to come} so, stay tuned.

Alexis' Cultured Coconut Yogurt Recipe

The meat from 3-4 young thai coconuts
1/2 cup of young thai coconut water
3 TBSP honey (Sage is my favorite)
1/2 TSP Probiotic Bio-culture master blend  (or Kefir starter)
Squeeze of Lemon juice
pinch of sea salt

Blend all ingredients in high speed blender.  Then let sit out in a slightly cracked sealed container (so some air can flow through) for at least 12-24 hours.  The longer you leave it out the more sour and fermented it will become!

Then stick in the fridge and enjoy with fresh seasonal fruit and your favorite herbs, spices and superfoods.  I love it with Goji berries :) AHHHHmazing

About the Bio-culture master blend

It is a mix of highly stabilized species of Lactobacilli Bacterium: L. salivarius and L. plantarum. Two of the most important bacteria for maintaining a healthy colon, normalizing intestinal pH, relieving intestinal toxemia, and inhibiting growth of unhealthy bacteria such as salmonella, E. coli, staph, and strep. 

Aids in balancing and restoring normal healthy intestinal flora, which research indicates could greatly reduce conditions that cause disease.

I love this brand in Particular because of the cost (I get it for pretty much wholesale) but ALSO because I can make all my cultured dishes with it: Kefirs, yogurts, kim-chi, etc!  

Slurpee galore.

Slurpees were a favorite pass time when I was a little girl. Summertime, movies and slurpees. Then in college they were the perfect beverage to add vodka to. ;) Yeah, I know, terrible. 

Anyways, they really are just sugar, ice and unhealthy dyes. There is not ONE vitamin, mineral, enzyme, or ounce of hydration. Talk about negative calories. 

So, at home, we came up with the best natural version for your whole family to enjoy. Everyone from the picky kid to the parent with gourmet taste buds will approve. 

Please note that the amount of agave nectar is up to your family and your taste buds. It totally depends. If you like the fruit flavors, use less. If you like the traditional SLURPEE flavors {sugary} use MORE. So, I left the agave amounts up to you. 

Also, please note, you can also use XYLITOL or RAW HONEY in place of agave nectar. 

Go ahead, try it at home. And give me some feedback. 

BANANA SLURPEE RECIPE

2 frozen bananas
10 ice cubes
1/4 c water
3 Tbls - 1/4c agave nectar - depends on your sweetness needs and ripeness of fruit

Combine all ingredients in a blender until smooth like a slurpee. 

Top with cacao powder, nutmeg powder & cacao nibs or NOTHING. My kids like it with nothing, of course. 

PINEAPPLE SLURPEE RECIPE

2 c fresh pineapple
10 ice cubes
4 Tbls agave nectar - might want to add moredepends on your sweetness needs and ripeness of fruit

Combine all ingredients in a blender until smooth like a slurpee. 

note: add some fresh coconut for a pina colada taste. And even some rum, if you are feeling spicy. 

WATERMELON MINT SLURPEE RECIPE

{this is Wes' recipe, he does a great job at doing these}

1/4 large watermelon 
8 cubes of ice
3 Tbls agave nectar
5 sprigs mint {this in not optional - it's amazing}

Combine all ingredients in a blender until smooth like a slurpee. 

note: top with mint sprigs. 

ALMOND VANILLA SLURPEE RECIPE

1/4 almonds and/or brazil nuts
8 cubes of ice
5 Tbls agave nectar
1 vanilla bean
1 tsp almond extract

Combine all ingredients EXCEPT ICE in a blender until smooth. Strain with a nut milk bag or a fine mesh strainer. Then use the milk and combine again in blender with ice. Add more agave if need be. 

ORANGE LIME ZEST SLURPEE RECIPE

2 oranges, peeled
1 lime, juiced & then skin zested
8 ice cubes or more
4 Tbls agave nectar or more

Combine all ingredients, excpet lime zest, in a blender until smooth like a slurpee. Add most of zest and blend again, on low until combined. 

note: use the rest of the lime zest to spinkle on top. The zest is optional but adds a little biterness for the adults. Kids probably won't like it.  

Kids Watermelon Slushy

Watermelon Tomato Basil Sorbet

1/2 small watermelon
1/4-1/3 c agave nectar
10-12 baby heirloom tomatoes
1 small squirt lemon
Tbls basil, thinly sliced/chopped {optional - leave out if making it for kids}

In a vitamix blend up everything but the basil until smooth and not chunky.

Pour into ice cream maker. Follow ice cream maker directions. Should only take about 30 minutes to fully freeze.

Your kids will love it on a hot day.


 

Spreadable Raisin Jam :: Kids Snack Ideas