AnandRathi_YW August-2018 Dummy

51
Ginger, Cinnamon And Elderflower-infused Kefir
Light and bubbly water kefir is a
delicious probiotic drink that is
super cheap and easy to make at
home. It can also be flavoured in a
multitude of ways, so you never get
bored. Here the digestion-boosting
ginger and cinnamon give it a ginger
ale taste. If available, add some
elderflower buds for that extra level
of sophistication.
Ingredients
¼ cup unrefined sugar
1 tbsp unsulphured blackstrap
molasses
3 cups elderflower infusion (or water
if not available)
½ - 1 cup water kefir grains
To flavour:
1 inch piece ginger, grated
½ cinnamon stick
Method
1. To make the elderflower infusion,
use 6 cups fresh elderflower heads.
Cover in boiling water in a large pan,
and allow to steep overnight. Strain
the mixture.
2. Use a large open-mouth mason
jar to make your kefir. Add the sugar,
molasses and elderflower infusion
(or water) and shake/mix until
dissolved. Make sure that there is a
few inches of gap at the top for the
build-up of gas.
3. Add the rinsed water kefir grains
and close the lid. Leave the grains to
ferment at room temperature for 48.
Strain the finished kefir into another
mason jar. Rinse your grains and
repeat.
4. Add the ginger and cinnamon to
the kefir in the mason jar and allow
to infuse at room temperature for a
further 12–24 hours. The drink is
ready. Keep refrigerated.
Traditional Greek Tzatziki
All the ingredients in this delicious
dish can help boost digestion and
are gut-friendly. The probiotics in
the yoghurt, fibre and hydrating
electrolytes in the cucumber, garlic
and dill are both potent digestives
and apple cider vinegar has been
used for centuries to encourage
digestion. If you don’t have fresh dill,
it can be substituted with parsley
and fresh mint – two more herbs
that do wonders for your tummy.
Ingredients
½ large cucumber, unpeeled
1 ½ cups plain full fat Greek yoghurt
2 large garlic cloves, minced
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar (with the
mother)
½ tsp Himalayan rock salt
1 tbsp fresh dill, finely chopped
Method
1. Grate the cucumber and drain
through a fine mesh sieve overnight
in the fridge.
2. In a bowl combine the yoghurt,
garlic, oil, vinegar and salt. Cover
and refrigerate overnight too.
3. Add the grated cucumber and dill
to the yoghurt mixture and chill until
ready to be served.
August 2018 • Issue III • Volume VII • yourwellness.com