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There are a million delicious things you can cook with wine, but after a while all that wine gets expensive, and that’s not even including the wine to drink with your food! What can you use that’s more affordable and just as delicious?
Water kefir, of course!
Our tibicos drink is fermented like wine and can be used as a substitute for wine while cooking. It is delicious in soups and sauces, or even as a marinade. We’ve put together a few recipes for you to try out:
Pasta e Fagliole (serves six)
*With a bonus pork rib meal!
This pasta, tomato, and pork soup is an Italian classic! The recipe traditionally calls for white wine, but water kefir is just as delicious.
Rack of pork ribs
6 cups water
2 tablespoons rosemary
1 can beans (cannellini is traditional, but we used black beans)
2 cups egg noodles
1 bottle tomato sauce
2 bottles Original TibiBev water kefir/tibicos
1 cut onion
1 cup chopped carrots
1 chopped beet
- First, you need to make the broth. We put the rack of pork ribs in the slow cooker and filled it with water about halfway. We added rosemary and salt and cooked it on high for 8 hours. We had this as a meal by itself with some vegetables and then had dinner for two nights! If you don’t like leftovers, you could make the broth the same day. Place the meat and seasonings in a pot with about 6 cups of water. Simmer at low boil for about 2 hours or until meat is tender. Take the bones and gristle out of broth, but you don’t need to skim the fat out unless you would like.
- Flake the meat and remove the gristle. Place the remaining broth and meat in a pot and add 2 bottles of Original TibiBev water kefir/tibicos. Heat at high simmer.
- Add the cut onions, carrots, and beet.
- Wash the canned beans and add to soup.
- Let simmer for five minutes and then increase heat to high until boiling.
- Once soup is at a rolling boil, add egg noodles.
- Reduce heat back to simmer.
- Once soup has stopped boiling, add tomato sauce. Let cook for five minutes.
- Serve and enjoy!
French Onion Soup (serves two)
This is a soup that is loved all over the world, where the delicate, elegant onions meet cozy, hearty cheese and bread. It’s incredibly easy to make at home and one of the best comfort foods available!
2 bottles Original water kefir/tibicos
1 large onion (or 2 smaller onions)
4 slices of bread (or 2 croissants)
- In a slow cooker, add 2 bottles of Original water kefir/tibicos and salt. Cut up the onions. Cook on high for 5 hours. If you wouldn’t like to use a slow cooker: place the ingredients in a pot and simmer for 1 hour.
- While the soup is cooking, put cheddar cheese on the toast or croissant and toast in the oven.
- When you’re ready to serve, place the grilled cheese toasts in the bottom of the bowls and spoon the soup on top.
- Serve and enjoy!
A woman I know recently went to go get tested for Lyme disease. Many of her friends had had it, her dogs had it, and she thought it was likely she had the disease in a not very serious form. However, when she got her test results back, she found out that not only did she have Lyme disease, but that she had twelve different varieties!
Her doctor was shocked and she was shocked too. How could she be so sick and exhibit no symptoms? Her doctor called her back to the office every week just to make sure she didn’t have a fever and he was sure she ought to be in hospital.
This woman is also an avid water kefir drinker and she tells me she is sure that it’s the water kefir that helped her stay so healthy!
So let this be a reminder that it’s always important to give your body the love it deserves with some probiotics and you’ll keep reaping the rewards. 🙂
Do you have a probiotic miracle? Share it with us in the comments!
When it’s hot out, you need to stay hydrated. And to do that, you reach for some water. But are you replenishing the electrolytes your body lost through sweat? Not with water, you’re not!
Water kefir contains those electrolytes and can help you feel much more hydrated and cool. It’s like a natural, fermented sports drink.
Grab some water kefir and find out for yourself!
A lot of times, when describing water kefir, people ask me, “Is it like kombucha?”. While they are both fizzy, non-alcoholic, gluten-free, fermented drinks there are some major differences.
To start, water kefir does not include tea and is therefore not caffeinated. Also, our water kefir is always unpasteurized while the bulk of kombucha is pasteurized. Our water kefir starts with less sugar than kombucha and therefore there is less chance for the drink to ferment into alcohol. Kombucha has a more sweet and sour taste while our water kefir has a yeastier and maltier taste. Kombucha is reputedly from Eastern Europe and water kefir is supposedly from Mexico. And most importantly, our water kefir is cheaper than most kombucha!
Try some of our St. Michael’s or Raw Tibicos kefir and see the difference for yourself!
A new study by Texas researchers has shown that probiotics can be helpful in treating conditions like autism. Female mice were fed a high-fat diet and mated with male mice on a regular diet. Some of the children of these mice had behaviors and symptoms similar to social disorders like autism. The researchers found that the affected mice had a low concentration of gut bacteria (or probiotics). When probiotics were re-introduced into their stomachs, the mice’s symptoms lessened. While this is years away from clinical use, it is exciting nonetheless.
Read more here: https://www.rt.com/usa/347239-probiotics-cure-autism-study/
We already knew that fermentation has been very important in human history, but it seems that fermentation has been around for longer than we thought. A new archaeological site in Sweden has revealed a cache of over 200,000 fish bones from more than nine thousand years ago. The fish bones show evidence of having been fermented, a common way to preserve food. The researchers say that this evidence of fermentation show that settlement in Scandinavia occurred much earlier than previously thought.
You can read about it here: http://www.upi.com/Science_News/2016/02/08/9200-year-old-fish-fermentation-site-found-in-Sweden/2971454953234/?st_rec=7951464786265
First, let’s get one thing straight: water kefir is NOT milk kefir. Not only does water kefir not contain milk, but the two use different grain types.
The “grain” used is actually a collection of bacteria held together with polysaccharides (carbohydrate molecules). Don’t worry though! These are the good bacterias. The resulting mixture looks a bit like a bunch of jelly-like crystals, or “grains”.
It’s thought that water kefir originated in Mexico, where they collect the bacteria off the leaves of the Opuntia cactus, use it to make a drink called Tepache with pineapple, brown sugar, and cinnamon. Other places of origin have been suggested as Tibet, Caucasus, and Ukraine.
Now water kefir is across the globe! You can find it in Germany under the name of Plitz, in France it is Les Graines Vivantes, and in Italy it is called Kefir di Frutta. Water kefir has many other names in English as well: tibicos, Japanese water crystals, California Bees, Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, and Aqua Gems.
And that’s a brief history of water kefir! Thanks to Cultures for Health for their article the Origins of Water Kefir (http://www.culturesforhealth.com/learn/water-kefir/origin-water-kefir/).