Better Health From Bottle To Belly

People who do not wish to consume dairy products may find that water kefir provides probiotics without the need for dairy (or tea-cultured products such as kombucha). Jared’s ProPops puts a modern twist on this ancient, detoxifying and energizing beverage by adding an organic fruit and herb blend after completing the lacto-fermentation process..

A New Kind Of Soda: Better Health From Bottle To Belly.

Jared Toay is raising funds for A New Kind Of Soda: Better Health From Bottle To Belly. on Kickstarter! A wonderfully healthy, probiotic soda using less than 5 ingredients, crafted in a new kind of brewery, delivered right to your door.

 

Better Health From Bottle To Belly by Jared Toay

Better Health From Bottle To Belly by Jared Toay

Jared explains: “You name it, and I’ve tried to make it. Pickles, kimchi, sauerkraut, lacto-fermented hot sauce, ketchup, yogurts, cheeses, and basically any kind of vegetables. I did it all. And I was one of those weird parents who put very different and non-processed foods in my son’s lunchbox. In addition, I began a daily ritual of taking probiotics and starting him on them as well. But have you actually even seen what’s in some of these probiotic pills for kids? Sugars, flavors, and other ingredients that are added simply to make them taste better. So I began to experiment with ways my son could take his daily dose of probiotics in a fun way……. Hence Jared’s ProPops was born. It’s a refreshingly and lightly carbonated fully loaded living food or probiotic soda. Amazing.”

Click below to learn more!

Back Jared's ProPops on Kickstarter

Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

Sprouted wheat flour, fresh ginger and kefir with bananas, Meyer lemon, cultured butter and wildflower honey..

Sprouted Wheat Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

For the Honey Lemon Butter

1/2 Meyer lemon, peeled and seeded
3 tablespoons cultured butter, room temperature
1 tablespoon wildflower honey

Pulse all ingredients together in food processor until smooth. Refrigerate until needed.

For the Pancakes (yields about 8-10 5-inch pancakes)

2 pastured eggs
1 tablespoon fresh ginger, minced
1/4 cup brewed coffee (or decaf)
2 cups sprouted wheat flour
1/2 cup plain kefir
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
2 oz (1/2 stick) cultured butter

Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg.  Add eggs, kefir and coffee and stir well.  Thin with a little filtered water if too thick, add a spoonful of flour if too thin.

Oil a comal or griddle with 1 tablespoon butter or ghee and heat to 375 degrees.  Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side.  Transfer to oven to keep warm until the last pancake is ready.  Add additional butter if needed and sauté sliced bananas until light golden brown.

Serve topped with honey lemon butter and caramelized bananas.

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

Homemade Belgian chocolate bread is soaked in custard, then fried in cultured butter and served with roasted bananas and whipped cream..

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz sprouted wheat flour
1 teaspoon sea salt
2 tablespoons baking powder
2 oz non-refined sugar
4 oz cacao powder
4 oz Belgian chocolate, shaved
4 oz filtered water
4 oz plain kefir or yoghurt
2 large eggs
4 oz melted butter

Mix the dry ingredients (except Belgian chocolate) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Custard

2 pastured eggs
1/3 cup fresh milk
1/4 teaspoon cinnamon
1 pinch salt

Combine all ingredients in a small bowl and beat with a fork until frothy.

For the Whipped Cream

1/4 cup fresh heavy cream
1/2 teaspoon vanilla bean paste
pinch of salt

Use a whisk or hand mixer to whip all ingredients together until thickened.

For the Bananas

2 small bananas, split lengthwise
1 tablespoon melted butter
1 teaspoon granulated maple sugar

Place the bananas cut-side down on a baking sheet. Brush with melted butter, sprinkle with maple sugar and roast in a 375 degree oven until golden brown and partially caramelized.

To Prepare

Soak thick slices of day-old chocolate bread in custard until completely saturated.  Carefully to transfer to a rack and drain for a few minutes.  Heat butter in a heavy skillet oven medium heat and fry soaked bread until light golden brown, about 2 minutes per side.  Place skillet and bread in a 375 degree oven and bake 7 minutes.

Place French toast on a plate and slide roasted banana on top. Garnish with whipped cream and serve immediately.

Belgian Chocolate Bread with Crème fraîche

A not-too-sweet quick bread of whole wheat pastry flour, Belgian chocolate, plain kefir, pastured eggs and butter..

103_2155

Belgian Chocolate Bread with Crème fraîche and Blueberries

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz organic whole wheat flour
1 tsp sea salt
2 tbl baking powder
2 oz non-refined sugar
4 oz natural cacao powder
4 oz Belgian chocolate chips
4 oz filtered water
4 oz plain kefir or yoghurt
2 lg eggs
4 oz melted butter

Chart from The Prepared Pantry

Chart from The Prepared Pantry

Mix the dry ingredients (except chocolate chips) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Crème fraîche

Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.

Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating.


Bookmark and Share

Lacto-fermented Buckwheat Pancakes with Orange Honey Butter

Fermentation allows carbohydrates, fats, and proteins to break down into probiotics containing beneficial bacteria, promoting digestive health and a strong immune system.

Kefir (substitute plain yoghurt or buttermilk), egg, butter, Celtic sea salt, baking soda, soft spring wheat berries (r) and hulled buckwheat (l).

Grind the grains into a medium-fine flour and place into a non-reactive bowl.  Cover with an equal amount by volume of kefir, add a spoonful of whey and cover with a plate and allow to sit at room temperature (68-75 degrees) for 12 to 24 hours.  You can see bubbles break the surface as the fermentation process begins.

When ready to prepare, add the egg, melted butter, salt and baking soda.  Thin the batter with filtered water if necessary.

Ladle batter into a lightly oiled skillet over medium heat- turn when edges are just getting brown.

Serve with orange honey butter (blood orange juice shown reducing above; honey and butter added at the end) or maple syrup, basted eggs and spicy tempeh strips.

Rating  ♦ ♦ ♦ ♦ ♦ –