HOME MADE Coconut yogurt

You can make your own delicious coconut yogurt with two simple ingredients. Probiotics and Coconut milk.

You need:

1 can organic coconut milk
3 capsules vegan probiotics

Just open the capsules and mix the probiotics in the coconut milk with the help of a wooden spoon.

Cover the glass with a tea towel and fix with a rubber band. Let it rest for 48 hours, mix well and put it with a lid for another 6 hours in the fridge.

Enjoy!

MAKE YOUR OWN Sprouted seeds

To make your own sprouted seeds you need a sprout glass and seeds. You find both in the organic shop or in the internet.

For some seeds such you need a cress kit (on the picture).

To grow your own cress or sprouts you basically just soak the seeds overnights for sprouts (15 minutes for cress) and then let it sprout. Drain and wash the seeds every day with fresh water and after 4 - 5 days you will be able to harvest your first home-grown sprouts or cress.

Sprouted seeds are very beneficial for the body and full of nutrients. Due to the sprouting process the bio-availability is much higher and the taste is delicious.

You can sprinkle them on your salads and dishes or use them for your smoothies.

MY EASY KIMCHI RECIPE

Here is a simple kimchi recipe. Kimchi is full of natural probiotics, vitamin, A, B and C and fiber.

You find the video tutorial on my Instagram

It is so easy to make and you can eat a little bit every day as a side dish to boost your gut health and immunity.

Ingredients:

A big napa cabbage
2 bunches green onions chopped ( leave the green parts on the side)
2-3 large carrots peeled, thinly julienned
120 grams (1/2 cup) kosher salt
75 grams (1/2 cup) korean chili powder
15-20 cloves garlic
12 cm (4-6 inches) ginger peeled, roughly chopped
1 tbsp fish sauce or tamari sauce
unsweetened apple juice
4 tablespoons white miso paste

Chop the cabbage into pieces and add the salt and the carrots. Massage until the cabbage gets very soft. Add water until it is completely covered and leave it for 1,5 hours. Mix the spices with the garlic, ginger and green onions in the food processor until you get a smooth paste.

Drain the cabbage water. Rough chop the green parts of the onions and add those to the cabbage/carrots. Now add the spice paste and massage it with your hands.. Fill it very tightly into a glass jar. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place. Let it sit at room temperature for up to 72 hours. Every day, insert a clean knife to release air bubbles. If needed, pour in some additional water to keep all the vegetables submerged. Store in the fridge.