Not all bacteria make the best tasting yogurt, kefir, or fermented vegetables. The organoleptic quality of a food depends on the particular species and strain used. What strains are selected therefore becomes a very important aesthetic consideration in food making.
The same is true for strains of bacteria that have strong medical benefits, they may not make the best tasting yogurt. Our probiotics (good bugs) were selected for their medicinal prowess first and foremost.
Hence, what a treat it has been to hear from you that the probiotics strains we selected for our Originals Synbiotic and our Supernatant Synbiotic make the best Greek yogurt and kimchi respectively that you have ever tasted. The recipes below have been given to us from two of our wonderful integrative practitioners with these great accolades.
Therapeutic Food recipes for fantastic Greek yogurt and fermented veggies:
Greek Vegan Yogurt
- Turn on your yogurt maker and have it preheating while preparing your recipe.
- Measure 4 cups of plain unsweetened soy milk in an aseptic box, 1 cup raw cashews, 2 tsp of sugar (or sweetener of your choice).
- Place all ingredients in a high powered blender and blend until completely smooth.
- Heat the mixture on stove and constantly stir with a wire whisk until right before it starts to boil. Place pot with wire whisk still in mixture on the counter, on a rack to cool.
- Place an open napkin over the saucepan and remember to leave the whisk in. Keep going back and stir often so no film sets on top and cool till its not hot any longer.
- Note: Temperature is important here because if the mixture is too hot it will kill your probiotics. It takes about an hour to cool down to a lukewarm temp (must be below 110 degrees). When you can place your hand on the side of the saucepan comfortably and not have to pull it away, you're good to go!
- After the mix has cooled enough, pour into your yogurt maker and stir in 1 tsp of the Original Synbiotic Formula. Set your yogurt maker for 8 hours.
One final note, it is important to be aseptic as possible because if you get any putrefying bacteria in your mixture they will compete with the probiotics and you don't want to end up growing a bunch of them. This is unlikely however because these good probiotics produce bacterocins against putrefying organisms, so they inhibit their growth. If the yogurt smells bad, the bad bugs have produced hydrogen sulfide which is toxic to our body.
BioImmersion Fermented Veggies
- Juice a pitcher full of organic celery juice,
- Add a capsule full of Supernatant Synbiotic and a teaspoon of Original Synbiotic,
- Leave the mixture to perk for a few days, then add it to Ball Jars full of shredded veggies and aromatics,
- Leave the slaws out a few days, burping the jars occasionally and finally refrigerate the mixtures.
Once ready, the fermented veggies can be tossed into salads and soups. The extra juice is great to refrigerate and enjoy later as a refreshing drink. Both Delicious!
Fermented foods have been with us for as long as we humans have been around, for any raw food not consumed immediately will start to ferment from bacteria and yeast. And, in the best case scenario we have a wonderful tasting fermented food; whilst worst, we get putrefaction occurring from putrefying bacteria and a case of potential food poisoning.
It was way back in 3000 to 4000 B.C. E. when bread and beer were already being mass- produced by Egyptian bakeries, Babylonian breweries and wine artisans in Mediterranean countries. Fermentation of foods was also occurring and evolving in China and the Asian region of the world around this time (Hutkins, 2006).
Fermentation is part of the natural cycling process of life—the decomposition of foods. For us human beings it is an important process within, making our foods more digestible, vital nutrients more available and our foods safer. As we consume fermented foods we bring in fermenting bacteria which are our friends helping us to protect our intestinal border from pathogens, while helping us and themselves to a meal and a home within our intestines.
It is well established that human societies that consume routinely healthy fermented foods have longer, healthier lives (Metchnikoff, 1908).
- Hutkins RW. (2006). Microbiology and Technology of Fermented Foods. Blackwell Publishing; pg 1.
- Metchnikoff Elie (1908). The Prolongation of Life; Optimistic Studies. G.P. Putman's Sons.
- Parvez et al. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology; 100(6): 1171-1185.
We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners. There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.
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