Recipe Index

Frozen Kefir Berry Bark - Page 4 Probiotic Pineapple Pico - Page 46

Cultured Carrot Cake in a Jar - Page 6 Bloody Mary Kraut - Page 48

Kefir Summer Cheesecake - Page 8 BBQ Kraut - Page 50

Instant Chocolate Kefir Pudding - Page 10 Matcha Kefir Ice Cream - Page 52

Strawberry Shortcake in a Jar - Page 12 Cultured Street Corn - Page 54

White Bean Kefir Grain Hummus - Page 14 Kefir Mango Lassi Smoothie - Page 56

Cultured Apple Nut and Cheese Dip - Page 16 Citrus Avocado Salad - Page 58

Kefir Kraut Dip - Page 18 Citrus Kombucha Dressing - Page 60

Watermelon Pico De Gallo - Page 20 Lemon Kefir Creme - Page 62

Fermented Sweet Peppers - Page 22 Fermented Pasta Sauce - Page 64

Apple Pie in a Jar - Page 24 Tuscan Zucchini Dip - Page 66

Kefir Energy Balls - Page 26 Kefir Coconut Fruit Soup - Page 68

Kefir Avocado Soup - Page 28 Chocolate Birthday Bars - Page 70

Fermented Cocktail Grapes - Page 30 Banana Split Kefir Ice Cream - Page 72

Cinnamon Dill Pickles - Page 32 Fermented Radish Coins - Page 74

Strawberry Kraut - Page 34 Zucchini Pancakes - Page 76

SCOBY Fruity Popsicles - Page 36 Pickled Pasta Salad - Page 78

Cultured Layered Salad - Page 38 Trilogy Coleslaw - Page 80

Lemon Surprise Smoothie - Page 40 Kefir Soda Peach Sorbet - Page 82

Raw Turmeric Kefir Smoothie - Page 42 Cinnamon Kefir Ice Cream Sandwiches - Page 84

Watermelon Kefir Smoothie - Page 44 Lemon Zucchini Bread - Page 86

Summertime is the best time to heal! You receive so may

benefits in the summertime, from the extra Vitamin D from
the sun, to the abundance of fresh fruits and vegetables. It’s
the perfect time to find your balance. Let me show you how to
take nature's most healing foods and make them into
probiotics.

~Donna
Frozen Kefir Berry Bark
 Frozen Kefir Berry Bark

WHAT YOU NEED

• 2 cups Kefir Cheese
• 2 tablespoon Honey
• 1 tablespoon cranberries
• 1 tablespoon Pecans (chopped)
• ½ cup mixed berries (strawberries, blueberries etc, chopped)
• 1 tablespoon Cacao Nibs (or chocolate chips)
• 1 tablespoon coconut flakes

WHAT to do
1. Mix the kefir cheese and honey together until well combined. Add the cranberries and nuts and stir
again.
2. Line a baking pan with parchment paper and pour the kefir mixture on top. Spread it depending on
how thick or thin you want your bark to be. Mine was approx. ½ inch thick.
3. Sprinkle the strawberries, cacao nibs and coconut on top and place in the freezer for 2-4 hours or
until it is completely frozen.
4. Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored
in the freezer in food bags.

This is a great way to get kids to eat their kefir. Freezing

doesn't kill the probiotics it just makes them go into a dormant
state, however when you eat this is warms up in the tummy
and you get the active probiotics!

~Donna
Cultured Carrot Cake in a Jar
 Cultured Carrot Cake in a Jar

WHAT YOU NEED

• 1 Quart jar • ⅛ teaspoon Nutmeg
• 2 cups carrots (shredded) • ⅛ teaspoon Cloves
• 2 whole apples (shredded) • ½ teaspoon Cinnamon
• 4 whole dates (chopped) • ½ teaspoon Celtic Sea Salt
• ⅛ cup Walnuts (chopped) • ½ teaspoon Vanilla Extract
• ⅛ teaspoon Cutting Edge Cultures

WHAT to do
1. Combine the carrots, apples, dates, and walnuts in a bowl and stir to mix.
2. Add the nutmeg, cloves, cinnamon, salt, and vanilla and stir until evenly incorporated.
3. Transfer the mixture to a jar and sprinkle it with the starter culture. Then fill the jar with filtered water,
leaving 2 to 3 inches of headspace to let the veggies bubble and expand as they ferment.
4. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 to 3 days. When
it’s ready, the carrots and apples should still be firm but a bit tart.
5. Check the mixture every day to make sure the carrots and apples are fully submerged. If they have
risen above the water, simply push them down so they are fully covered again. If white spots of yeast
have formed on any un-submerged pieces, do not worry. Remember, this isn’t harmful. Just scoop out
the yeast and carrot or apple pieces it’s on and push the rest back under the water.
6. When the mixture is done fermenting, place it in the refrigerator

This will last for two weeks in the refrigerator.

This cultured veggie and fruit combo can get really cultured
due to the sugar in the carrots and apples so eat it within a few
weeks for the best taste, which won't be a problem. This is
crazy good and hard to resist. One of my favorite recipes

~Donna
Kefir Summer Cheesecake
 Kefir Summer Cheesecake
Crust
WHAT YOU NEED WHAT to do
• 2 cups Walnuts (you can substitute almonds 1. Place walnuts in a food processor and pulse until
or pecans, or mix it up!) the walnuts are a fine meal texture.
• 1 cup raisins 2. Add raisins to walnuts and pulse until the mixture
• 1 pinch Celtic Sea Salt starts to stick together and is well combined.
3. Place the mixture in a 8x8 pie pan and cover and
place in the refrigerator while you make the filling.
4. Pour mixture over the crust .Top with fresh fruit
cover and chill for about an hour or until firm.

Filling
WHAT YOU NEED WHAT to do
• 1 tablespoon unflavored gelatin 1. Place milk and gelatin in a pan and heat until
• ¾ cup milk gelatin is dissolved and it comes to a boil. Cool
• 8 ounces Cream Cheese for 5 minutes.
• 1 cup Kefir (2nd Fermented with Lemon) 2. Place cream cheese and milk in food processor
• 5 fresh basil leaves (optional) with lemon zest and juice and processor 30
• 1 small lemon (zested and juiced, about ¼ seconds or until thoroughly mixed. Before you
cup of juice) add kefir make sure that your mixture is cool and
• 1 cup fresh fruit (strawberries, oranges, not hot. You don't want to kill the good bacteria
blueberries, or pick your favorite) in the kefir.
• ½ cup Honey 3. Add kefir, fresh basil leaves and sweetener to the
cream cheese mixture and process until
thoroughly mixed. 15 to 20 seconds. Taste your
mixture until sweetener is to your taste.

This is one of the first dessert recipes I ever made with kefir.
It's still a favorite and so yummy in the summer time. This
has fresh basil leaves in it and doesn't shy away from it. It
gives this a fresh clean taste that I adore! Not to mention,
basil has lots of vitamin K and that's not easy to come by.

~Donna
Instant Chocolate Kefir Pudding
 Instant Chocolate Kefir Pudding

WHAT YOU NEED

• Blender or food processor
• 8 ounces Kefir
• 1 avocado (peeled and chopped)
• 1/3 cup Coconut Sugar
• 2 tablespoon Cocoa Powder (heaping)
• 2 tablespoon chia seeds (heaping)
• 1 teaspoon Vanilla Extract

WHAT to do
1. Place all ingredients in a Blender or food processor and blend for 30 seconds or until well blended
and thick like pudding.
2. Refrigerate or serve immediately. Depends on how you like your pudding, room temp or cold.

Extras! My daughter likes her pudding with peanut butter. Put 2 Tablespoons of peanut butter or any nut
butter in with the other ingredients and blend for 30 seconds.
I like my pudding with a ½ of banana. Put this in with the other ingredients and blend for 30 seconds.
Toppings: Chopped nuts, shredded coconut, cacao nibs or my favorite a sprinkle of Celtic or Himalayan
sea salt.

If you're needing a way to get kefir into a picky eater, than this
is the recipe for you. It takes about a minute to make and it's
sooo good! You can add toppings to change it up. You can
also make this sugar free by using stevia instead of coconut
sugar. It's one of my fastest and most enjoyable ways to make
kefir in an instant!

~Donna
Strawberry Shortcake in a Jar
 Strawberry Shortcake in a Jar

WHAT YOU NEED

• ¾ cup Kefir
• ¾ cup Coconut Milk
• 1½ cup strawberries
• ½ cup oatmeal (old fashioned oats)
• 1 tablespoon chia seeds
• 1 tablespoon Honey (or maple syrup or stevia)
• 1 small leaf basil (chopped)

WHAT to do
1. Mix everything together in a quart size canning jar, cover, and refrigerate overnight. The next morning
it's ready to eat!
2. I like to top it with extra berries and another sprig of basil.

This is a fun way to prepare breakfast the night before. In

the morning it's a grab and go breakfast! Strawberries are the
fifth richest source of vitamin C, which greatly helps your
immune system to stay strong and steady. Top it with a little
granola for extra crunch!

~Donna
White Bean Kefir Grain Hummus
 White Bean Kefir Grain Hummus

WHAT YOU NEED

• 1 can navy beans
• ½ cup tahini
• ¼ cup Olive Oil
• 2 small Fermented Garlic Cloves
• 1 lemon (juiced)
• 1 teaspoon chili paste
• 1-2 tablespoons Kefir Grains
• salt and pepper (to taste)

WHAT to do
1. Add all ingredients into a high speed food processor and puree
2. Once all is smooth and mixed together eat immediately or store in the refrigerator

Add some chili paste and fresh herbs to the top!

This recipe is both PRO and PRE biotic! Beans and

Tahini are prebiotics and the fermented garlic and kefir grains
are probiotic! Double the benefits! Everybody seems to love
hummus and this is a good one for picky eaters. Dips and
condiments will help rebuild the microbiome in a slow and easy
way.

~Donna
Cultured Apple Nut and Cheese Dip
 Cultured Apple Nut and Cheese Dip

WHAT YOU NEED

• 1 cup Kefir Cheese
• 1 cup Walnuts (chopped)
• ½ cup Blue Cheese (crumbled)
• 1 small apples (chopped into pieces)
• 3 tablespoons dates (minced and chopped)
• ½ small lemon (juiced and zested)
• 1½ teaspoons Garlic Powder
• 1½ teaspoons onion salt
• ¼ teaspoon Celtic Sea Salt
• ¼ cup fresh parsley (minced)

WHAT to do
1. Add the blue cheese, kefir cheese, dates, lemon zest and juice, salt, walnuts, garlic powder, onion salt,
and apple to the work bowl of a food processor and pulse to mix well.
2. Place the mixture in a serving dish, cover, and refrigerate for 1 hour.
3. Top with parsley before serving.

This dip can be kept in a covered container in the refrigerator for up to a week.

This dip is quite addictive. So many people have told me how

much they love it and are surprised by the flavors and
combinations of ingredients. You can substitute the blue
cheese for cheddar or any cheese you crave. It's wonderful at
parties and be sure that someone will ask for the recipe. Just
you wait and see!

~Donna
Kefir Kraut Dip
 Kefir Kraut Dip

WHAT YOU NEED

• ½ cup sauerkraut (drained. Any cultured veggies will do, we like Orangeade Kraut!)
• 1 cup Kefir Cheese
• 1 teaspoon black pepper
• 1 tablespoon Toasted Sesame Seeds (optional)
• 1 tablespoon Fresh chopped parsley

WHAT to do
1. Take one half cup of your favorite sauerkraut and one cup of kefir cheese and place in a bowl. Stir
together with a spoon until well combined.
2. Sprinkle with black pepper, toasted sesame seeds, and parsley.
3. Serve with sprouted chips or fresh veggies.

This is one of my most popular recipes that I serve at my

classes. Nobody can believe that these two ingredients can
taste so good together. It it’s got billions of probiotics from the
kefir and cultured veggies. You can use any kind of cultured
kraut all of them will taste great!

Don’t knock it till you try it!

~Donna
Watermelon Pico De Gallo
 Watermelon Pico De Gallo

WHAT YOU NEED

• ½ small watermelon (seedless)
• ½ red onion (diced)
• 3 cups Fermented Sweet Peppers (page 22)
• 2 small jalapeños (seeded and diced)
• 2 limes (juice only)
• ½ teaspoon Celtic Seas Salt

WHAT to do
1. Combine all ingredients in a large bowl and toss to mix.
2. Serve immediately or store in the refrigerator in an airtight container.

Watermelon is loaded with health giving properties.

Watermelons help with overall hydration. The lycopene in
watermelon makes it an anti-inflammatory fruit, and
watermelon contains fiber, which encourages a healthy
digestive tract and helps keep you regular. Combine the
watermelon with the probiotics in the red peppers and you have
a yummy summertime snack!

~Donna
Fermented Sweet Peppers
 Fermented Sweet Peppers

WHAT YOU NEED

• 10-15 Mini Sweet Peppers
• 1 teaspoon Celtic Sea Salt
• ⅛ teaspoon Cutting Edge Cultures (or you can use ½ cup kefir whey)
• filtered water

WHAT to do
1. Chop your sweet peppers in thin slices.
2. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare
the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
3. Add the peppers and salt to a quart jar.
4. Add the Cutting Edge Culture (or kefir whey) and cover with water, leaving an inch or two at the top.
5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days. After 3 days,
place the container in the refrigerator. Enjoy!

Mini Sweet Peppers usually come in a mixed bag with yellow,

red, and orange. They are not spicy and they are deliciously
sweet and savory when cultured. They make a wonderful salad
or sandwich topping!

~Donna
Apple Pie in a Jar
 Apple Pie in a Jar
WHAT YOU NEED
• 4 Apples
• ¼ cup walnuts
• ¼ teaspoon Cinnamon
• ⅛ teaspoon Nutmeg
• ½ teaspoon Celtic Sea Salt
• ½ teaspoon Vanilla Extract
• ⅛ teaspoon Cutting Edge Cultures

WHAT to do
1. Chop the top off one apple and set it aside. Core and shred the apples, including the one with the
missing top.
2. Mix the apples, walnuts, cinnamon, nutmeg, salt, and vanilla in a small bowl and mix with a spoon or
your hands.
3. Transfer the mixture to a jar and sprinkle it with the starter culture.
4. Fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the fruit
5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days. bubble and
expand as it ferments.
6. Check the fruit every day to make sure it is fully submerged. If it has risen above the water, simply
push it down so it is fully covered again. If white spots of yeast have formed on any unsubmerged
apple, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and fruit it’s on and push
the rest back under the water.
7. Once it’s ready, place it in the refrigerator.

Storage note: This can be kept in an airtight jar in the refrigerator for up to 1 month.

I’ve had quite a few people ask me if you can ferment fruit.
The answer is yes, you certainly can! Just remember that the
good bacteria eat the sugars out of the fruit, so it does get a
little tart, and the tartness intensifies over time. That’s why I
like to eat cultured fruits right away.

~Donna
Kefir Energy Balls
 Kefir Energy Balls

WHAT YOU NEED

• ¾ cup almonds
• 1 cup dates (chopped)
• 3 tablespoons Hemp seeds
• ½ teaspoon Cinnamon
• ½ teaspoon Vanilla Extract
• 2 tablespoons Cocoa Powder or cacao powder
• ⅛ cup Kefir
• 12 whole almonds

WHAT to do
1. Place almonds in food processor and pulse until the almonds are ground into little pieces.
2. Add the chopped dates, hemp seeds, cinnamon, vanilla, cocoa powder and kefir. Pulse until well
combined and it forms into a ball.
3. With a small cookie scoop, take small amount of dough and form into a ball. Place on parchment
paper and top with an almond.
4. Place in refrigerator to chill for an hour or you can eat them right away.

Hemp is one of nature's finest superfoods. Now this is

different than the stuff that gets you high. Hempseed has the
perfect balance of omega 3 and omega 6 essential fats. It's
packed with antioxidants and other nutrients; and has a lot of
protein giving you energy throughout the day!

~Donna
Kefir Avocado Soup
 Kefir Avocado Soup

WHAT YOU NEED

• 1 large avocados (peeled, pitted, and cut into large pieces, plus 4 thin slices for garnish)
• 1 cup chicken broth (hot)
• 1 tablespoon freshly squeezed lemon juice
• ¾ teaspoon curry powder
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Celtic Sea Salt
• ½ teaspoon ground black pepper
• ½ cup Kefir

WHAT to do
1. Place the avocado, broth, lemon juice, curry, onion powder, garlic powder, salt, and pepper in a blender
and pulse until smooth.
2. Allow the mixture to cool until it is just warm, then add the kefir and blend on low speed again till
combined, about 10 seconds.
3. Pour the soup into individual bowls. Cover with plastic wrap and cool in the refrigerator for
approximately 20 minutes.
4. Before serving, garnish each bowl with an avocado slice.

We rented for two months in Fallbrook, California, the

avocado capital of the world. Avocados were made into ice
cream, fudge, soups, dips and more. Since avocados are a
complete food you gain so many health benefits from eating
them and having them often. Try this creamy comforting soup
and discover a fast, easy, and filling lunch that you will want to
make again and again. I like to eat this soup warm too!

~Donna
Fermented Cocktail Grapes
 Fermented Cocktail Grapes

WHAT YOU NEED

• 2 cups grapes (seedless)
• 3 whole Cloves
• 1 two -inch-piece green onion (sliced)
• 1 Small Cinnamon Stick
• 1¼ inch slice ginger (fresh)
• 1 clove garlic
• ½ teaspoon Celtic Sea Salt
• ⅛ teaspoon Cutting Edge Cultures (or you can use 2 tablespoons of kefir whey)

WHAT to do
1. Add first seven ingredients to a small clean glass jar.
2. Fill with filtered water ¾ of the way full.
3. Sprinkle Cutting Edge Culture starter into jar, or add kefir whey.
4. Seal and let sit on counter for 3 days
5. Place in refrigerator.

These grapes can be added to a fruit salad. With their unique

flavor, people will be wondering how you made them. You can
also put them on skewers and mix them with fruit and cheeses.
They’ll be a hit with kids and adults alike, plus they are
probiotic!

~Donna
Cinnamon Dill Pickles
 Cinnamon Dill Pickles
WHAT YOU NEED
• 1 Gallon Jar with Airlock Lid
• 1 package Cutting Edge Cultures (or you can use ½ cup kefir whey)
• 1 cup filtered water (to mix with culture)
• 3-4 pounds cucumbers (small to medium is ideal, but if all you have is large, cut them into spears)
• 6 tablespoons Celtic Sea Salt
• 2 cloves garlic
• 2 sticks Cinnamon
• 3 tablespoons whole dill seed
• 2 tablespoons whole coriander seed
• 1 teaspoon whole mixed peppercorns
• ½ teaspoon red pepper flakes
• filtered water
• clean grape leaves (Or oak leaves, cherry leaves, raspberry leaves, or blackberry leaves. It's
the tannins you want from the leaves that makes them crispy)

WHAT to do
1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around
10 minutes. If using kefir whey, add it when the recipe calls for culture.
2. Chop cucumbers in half. Place flat side down and cut into spears.
3. Place cucumbers in jar. Place other ingredients in a measuring cup with a spout for easy pouring. Mix all ingredients till
well combined.
4. Pour mixture into jar. Some of the seeds may fall to the bottom.
5. Add the Cutting Edge Culture or kefir whey and cover with water, leaving an inch or two at the top.
6. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for three days. After three days, place the
container in the refrigerator.
7. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water,
simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above
the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and
push the rest back under the water.

These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.

Cinnamon is surprisingly delicious in pickles. You just need to

throw in a couple cinnamon sticks and let them ferment. Try it,
you'll like it! Make sure you use a good salt with minerals,
such as Celtic sea salt. You’ll need to add a lot of salt to keep
your pickles crisp and salt with minerals has a much milder less
saltier taste than regular table salt.
~Donna
Strawberry Kraut
 Strawberry Kraut

WHAT YOU NEED

• 1 Half Gallon Jar with Airlock
• ¼ teaspoon Cutting Edge Cultures (or use ½ cup of kefir whey)
• ½ cup cranberry or blueberry juice (strawberry juice works too if you can find it!)
• ½ head green cabbage (shredded or finely chopped)
• 1 tablespoon Celtic Sea Salt
• 1 handful spinach (chopped or shredded)
• 1½ cups strawberries (whole intact with the green heads cut off)
• Water (filtered)

WHAT to do
1. Mix the Cutting Edge Culture or kefir whey into the cranberry and/or blueberry juice and mix well till
culture package is dissolved.
2. Place the shredded or chopped cabbage in a bowl and sprinkle with salt.
3. Add the spinach and strawberries and mix together well. Firmly pack the mixture into glass canning
jars, splitting it evenly between the two, leaving an inch or two for the cabbage to expand when it
ferments.
4. Add the starter (or whey) to chopped vegetables in jars and fill the jars with water, leaving an inch or
two at the top.
5. Seal jars tightly and let sit on your counter for 6 days, then place in refrigerator.
6. I like the taste best after it has been in the fridge for a few weeks. It gets better with age and at 4 to 5
weeks it is super tasty.

If you're not a fan of the sour taste of kraut, then you will love
this kraut. The strawberries slowly release their juices over
time in the refrigerator and give this kraut a sweet, refreshing
light taste that you will love. Give it a try and I bet it will
become your favorite kraut.

~Donna
Scoby Fruity Popsicles
 Scoby Fruity Popsicles

WHAT YOU NEED

• ½ cup Scoby Puree
• ¾ cup fruit (we used wild blueberries and strawberries)
• 3 tablespoons Kombucha, any flavor
• 1-2 teaspoons Liquid Stevia (to taste)

WHAT to do
1. Blend all ingredients in a food processor (a traditional blender isn't strong enough for the SCOBY).
2. Add more stevia if needed.
3. Pour into popsicle molds.
4. Freeze for at least 4 hours.
5. Enjoy!

Just another sneaky way to add extra probiotics into your life
and use up that ever growing mound of Kombucha Scobys.
Don't be afraid of eating your scobys. They are made of
cellulose, or long strands of linked glucose, which we know
more commonly as fiber. They aid in waste removal, including
metabolic waste normally excreted in bile. They also have no
calories. Check out this blog: More ways to use your scobys.

~Donna
Cultured Layered Salad
 Cultured Layered Salad
WHAT YOU NEED
Cultured Dressing Cultured Layered Salad
• 1 cup Kefir Cheese • 4 cups romaine lettuce, chopped
• ½ cup Basic Kefir • 2 cups purple cabbage, shredded or
• ½ cup Kombucha Mayo finely chopped
• 1 teaspoon Garlic Powder • 2½ cups frozen peas, defrosted
1 teaspoon Onion Powder • 2 cups cherry tomatoes, chopped in 1/4ths
•
• 1.5 cups Maci's Cultured Carrots
• ½ teaspoon Black Pepper
• 2 cups green peppers, chopped
• ½ teaspoon Garlic Powder
• 1½ cups cheddar cheese, shredded
• 3 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped

WHAT to do
Cultured Dressing
1. Whisk all ingredients for your dressing in a small bowl and set aside.

Cultured Layered Salad

1. Start layering your salad with 2 cups of your chopped lettuce
2. Add your shredded purple cabbage
3. Then add your peas
4. Then the chopped tomatoes
5. Before you add your cultured carrots, strain as much excess brine off of them as you can. Use a strainer and push
down with a spatula.
6. Then add your green peppers
7. Then add your remaining 2 cups of lettuce.
8. Top with your shredded cheese and a few extra peas if you have them.
9. Serve immediately or store in the refrigerator for up to 4 days!

This is our cultured take on the classic layered salad! This

salad is awesome because you can make it ahead of time and
store and the layers prevent the lettuce from getting soggy. It
also contains the Trilogy Kefir, Kombucha and Cultured
Veggies!! You can layer this salad however you like adding or
removing any ingredients.

~Donna
Lemon Surprise Smoothie
 Lemon Surprise Smoothie

WHAT YOU NEED

• 1 cup Kefir
• 2 tablespoons zested frozen lemon (you can use the zest from a fresh lemon, but freezing
the lemon allows you to use the whole lemon and gives it a great taste.)
• 2 teaspoons Stevia (liquid)
• 1 small banana (frozen, cut into 1 inch chunks)
• 1 scoop Prebio Plus (optional)

WHAT to do
1. Place all ingredients in a blender and blend until smooth and silky. Serve immediately

Freezing a whole lemon is a wonderful way to zest and add

lemon power to your smoothies. You can zest the whole lemon
when you do it this way and it gives it a delightful taste that
can't be beat. Add a few frozen lemon slices makes this a
wonderful summer drink. I have this many a morning, and I
always have frozen banana chunks, and whole lemons in my
freezer on any given day. Then you can always make this
quick and easy smoothie, just add kefir!

~Donna
Raw Turmeric Kefir Smoothie
 Raw Turmeric Kefir Smoothie

WHAT YOU NEED

• ½ cup Kefir (any kind)
• ½ cup nut milk (any milk will do)
• ½ banana
• ½ cup frozen pineapple
• 5 pieces raw turmeric
• 1 teaspoon psyllium husk (optional)
• Powdered turmeric (for garnish)

WHAT to do
1. Juice your turmeric through a juicer or you can press it with a garlic press.
2. Then mix all ingredients together in a blender on high speed.
3. Pour into a glass and garnish with powdered turmeric for a pretty touch and extra benefits!

This smoothie has lots of prebiotics and probiotics and each

one will increase and multiply your microbiome in a powerful
way. Pineapples and the nut milk along with the psyllium husk
and banana are all prebiotics, meant to make your microbes
grow like crazy. The kefir has the probiotics and together you
can change your gut flora in just one meal. The turmeric is an
anti inflammatory and this makes for one powerful drink!

~Donna
Watermelon Kefir Smoothie
 Watermelon Kefir Smoothie

WHAT YOU NEED

• 1 cup Kefir (any kind)
• 1 tablespoon Kefir Cheese
• ½ banana
• 1½ cups watermelon
• ½ tablespoon chia seeds

WHAT to do
1. Blend all ingredients in a high speed blender.
2. Top with extra chia seeds for garnish.
3. Serve immediately.

Watermelon is my favorite summer fruit. Watermelon has

lots of vitamin and minerals and has more lycopene than
tomatoes Lycopene is a powerful antioxidant that gives fruits
and vegetables a pink or red color. Most people think tomato is
king of lycopene and it has a lot, but watermelon is actually a
more concentrated source. Watermelon is one of my favorite
fruits to combine with kefir. It gets super bubbly and delicious!

~Donna
Probiotic Pineapple Pico
 Probiotic Pineapple Pico

WHAT YOU NEED

• ⅛ teaspoon Cutting Edge Cultures (or 2 tablespoons Kefir Whey)
• 1 cup cherry tomatoes, chopped
• ½ cup fresh pineapple, diced
• 1 tablespoon jalapeños, finely diced
• ¼ cup onions, diced
• 1 clove garlic, finely diced
• 2 tablespoons cilantro, finely chopped
• ¼ teaspoon Celtic Sea Salt
• 1 tablespoon lime juice
• filtered water

WHAT to do
1. Add all chopped and diced veggies, herbs and pineapple to a pint mason jar.
2. Add your lime juice, salt, starter culture to your jar and fill with water leaving 2 inches of room for
expansion.
3. Allow to ferment for 1-2 days. Store in the refrigerator and enjoy!
4. Because the fermentation process will slowly continue in the fridge and pineapple tends to ferment
rapidly. It is best to consume the pico within a few days to a week for the best flavor and texture.

I love pico and I mean like I can eat the whole jar myself and
have done so many times. Pineapple and jalapeños are magical
together and quite addictive. I only ferment this recipe for a
day and love how easy it is to add to so many dishes. Eat it by
itself or serve it with guacamole or add it as a topping to
chicken or fish. It's a great way to get lots of veggies and
probiotics and have a wonderful side dish too!

~Donna
Bloody Mary Kraut
 Bloody Mary Kraut
WHAT YOU NEED
• ¼ teaspoon Cutting Edge Cultures or ½ cup Kefir Whey
• 1 small cabbage, shredded
• 4 sticks celery, shredded
• 1 tablespoon Celtic Sea Salt
• ¼ teaspoon Cayenne Pepper
• ½ tablespoon Black Pepper
• ½ tablespoon Hot Sauce, any kind will work!
• 1 tablespoon lemon juice
• ½ cup Tomato Juice
• filtered water

WHAT to do
1. Use a food processor to shred your cabbage and celery.
2. Add your veggies to a large bowl and mix in all your spices, salt and pepper and hot sauce.
3. Transfer to a half gallon jar or 2 quart jars.
4. add your lemon and tomato juice and cutting edge culture OR whey to your jar.
5. Fill the rest of the jar with water leaving 2 inches of room at the top for expansion.
6. Seal jar tightly and let sit on your counter for 6-7 days, then place in refrigerator.

Note: This tastes even better after a week or two of aging in the refrigerator!

This Kraut has all the flavors of a Bloody Mary but it is

even better! Even if you don't like Bloody Mary as a drink,
don't worry! You'll still love this kraut! It's spicy, a tiny bit
sweet and oh so good for you.

~Donna
BBQ Kraut
 BBQ Kraut
WHAT YOU NEED
• 1 Half Gallon Jar with Airlock
• ¼ teaspoon Cutting Edge Cultures or ½ cup Kefir Whey
• 1 small head cabbage
• 3 carrots, shredded
• 1½ teaspoons Celtic Sea Salt
• ½ teaspoon Black Pepper
• 1 tablespoons Worcestershire Sauce
• 2 tablespoons brown sugar
• ¼ cup ketchup
• 2 tablespoons Hot Sauce (tabasco works great)
• ½ teaspoon Onion Powder
• ½ teaspoon Mustard Powder

WHAT to do
1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—
around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
2. Remove and discard the outer leaves of the cabbage. Finely shred or chop the cabbage and carrots into bite-sized pieces
using a food processor or a hand shredder. Place the shredded cabbage in a large bowl.
3. Mix in everything from salt to the mustard powder and pack the mixture into a jar.
4. Add the starter culture or the whey and fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the cabbage
mixture bubble and expand as it ferments.
5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
6. Check the kraut every day to make sure it is fully submerged. If it has risen above the water, simply push it down so it is
fully covered again. If white spots of yeast have formed on any unsubmerged kraut, do not worry. Remember, this isn’t
harmful. Just scoop out the yeast and kraut it’s on and push the rest back under the water.
7. When the kraut is done fermenting, place it in the refrigerator.

Storage note: This kraut can be kept in an airtight jar in the refrigerator for up to 9 months.

This recipe uses all the spices and flavors that go into making
a delicious barbecue sauce! You can use this as a side, on top
of a burger or even mixed into some pulled chicken or pork!
Brings some much needed probiotics to your picnics!

~Donna
Matcha Kefir Ice Cream
 Matcha Kefir Ice Cream

WHAT YOU NEED

• 3 cups Coconut Milk Kefir made from canned coconut milk
• ½ cup Honey
• 1-2 tablespoons matcha powder (To your liking)

WHAT to do
1. Blend all ingredients in a high speed blender until combined.
2. Place in ice cream freezer and freeze according to manufacturer's instructions.
3. Once ready enjoy!
4. Scoop into Ice Cream Bowls You can drizzle with honey for a pretty detail!

Note: Be sure and used kefir made from full fat canned coconut milk. The boxed coconut milks are
mostly water and will not thicken up like ice cream.

It is said the benefits of Matcha Tea are more effective

consumed without dairy. I'm not sure if these claims are true,
but I LOVE this coconut green tea ice cream anyway!!
Only 3 ingredients and so so delicious! This makes an
excellent base for a smoothie as well!

~Donna
Cultured Street Corn
 Cultured Street Corn
WHAT YOU NEED
• 1 bag frozen corn
• 1 tablespoon coconut or olive oil
• ¼ cup Kombucha Mayonnaise
• 4 ounces cotija cheese, crumbled
• 2 tablespoons fermented jalapeño, chopped
• ½ teaspoon fermented garlic juice
• ¼ cup cilantro, chopped
• 1 small limes
• salt & pepper, to taste
• Paprika, to taste

WHAT to do
1. Toast your corn in a skillet with coconut or olive oil for 10-15 minutes. Allow to cool
2. In a separate medium sized bowl mix together your kombucha mayo, cheese, jalapeño, garlic juice,
and cilantro together.
3. Juice your lime, add to the dressing and mix together.
4. Once cooled add corn to the dressing and mix together. Chill in the fridge for around 1 hour.
5. Sprinkle with salt, pepper, and paprika before serving!

This is a new food I've come to love since moving to

California. You can find street corn at just about every
festival, fair or farmers market. I love it so much I decided to
make it home and make it probiotic of course! Hope you
enjoy!

~Donna
Mango Lassi Kefir
 Mango Lassi Kefir
WHAT YOU NEED
• 1 cup Kefir, any kind
• 1 cup Almond Milk, any milk will do
• ¾ cup frozen mango
• ½ teaspoon ground cardamom

WHAT to do
1. Blend all ingredients in a high speed blender and enjoy!

Mango Lassi is a drink commonly served with Indian food to

help with consuming spicy food! Traditionally it is made with
yogurt. But I’ve used kefir in its place and it’s just as
delightful!

~Donna
Citrus Avocado Salad
 Citrus Avocado Salad
WHAT YOU NEED
• 1 handful mixed greens
• ½ avocado
• 1 grapefruit, sections into small pieces
• 1 tablespoon almonds, slivered
• 1 tablespoon Lemon Kefir Creme (page 62)
• 2 tablespoons Citrus Kombucha Dressing (page 60)

WHAT to do
1. Make your Citrus Kombucha Dressing and set aside.
2. Section grapefruit into small pieces. Peel and section avocado into slices.
3. Add lettuce into your bowl, add grapefruit, avocado and slivered almonds. Place small pieces of
lemon kefir creme on top of salad evenly.
4. Dress with Citrus Kombucha Dressing and serve immediately.

This is one of my favorite summer salads. It has a fresh

citrus flavor that can't be beat and wow does your body love all
it can provide. Oranges, lemons, and grapefruits have tons of
vitamin C, that boosts your immune system and give your
microbes prebiotics that makes your microbiome grow and
flourish. You don't want to miss trying this salad and dressing
it's crazy good!

~Donna
Citrus Kombucha Dressing
 Citrus Kombucha Dressing

WHAT YOU NEED

• ½ cup Olive Oil
• 2 tablespoons Kombucha
• 1 medium orange, zest and juice
• 2 tablespoons lemon juice
• 1 tablespoons Honey
• ½ teaspoon ginger, fresh & grated
• 1 clove garlic, minced
• 1 teaspoon Celtic Sea Salt

WHAT to do
1. Place all ingredients in a blender and blend until well combined.
2. Store in the refrigerator after using.

Did you know that having some healthy fats in your salad
dressing helps you absorb more nutrients from your salad.
Research that appeared in the American Journal of Clinical
Nutrition, found that eating an oil based salad dressing with
the salad ingredients allowed you to easily absorb eight
nutrients including alpha and beta carotene, lutein, lycopene,
and vitamin A. About 2 tablespoons of oil allowed for the
maximum absorption of these nutrients. This dressing is so
light and refreshing and it the perfect way to get more nutrients
from your salad and probiotics too!

~Donna
Lemon Kefir Creme
 Lemon Kefir Creme

WHAT YOU NEED

• 1 cup Kefir Cheese
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons Honey

WHAT to do
1. Mix together the kefir cheese, honey and lemon juice until well combined.
2. Top with fresh lemon zest.
3. You can store this in a closed container in the refrigerator, but it's best served fresh.

I eat this dish all the time. It tastes and looks like Greek
yogurt. I have it often for breakfast with fresh fruit, and it's
fun to serve it with pancakes or eat it by itself, it's so so good.
Eating kefir and lemons gives me lots of vitamin C and B's.
This helps strengthen my adrenals and lemon peels and their
zest contain as much as 5 to 10 times more vitamins than the
lemon juice itself. Lemons are health rejuvenators in
eradicating toxic elements in the body and flooding the body
with nutrients it needs to stay healthy.

~Donna
Fermented Pasta Sauce
 Fermented Pasta Sauce
WHAT YOU NEED
• 1 pound cooked pasta (I like Einkorn pasta)
• 3 cloves Fermented Garlic (you can also use regular garlic that is not fermented)
• 6 ounces Fermented Cherry Tomatoes
• 6 ounces cherry tomatoes, fresh
• ½ cup Parmesan Cheese fresh, grated
• 10 basil leaves, fresh
• 1 teaspoon Celtic Sea Salt
• 3 tablespoons Olive Oil (I used a Tuscan olive oil for more flavor)
• 4 ounces Fresh Mozzarella Cheese, cut into ½ inch cubes
• ½ teaspoon Ground Pepper

WHAT to do
1. Combine the garlic cloves, fermented tomatoes, fresh tomatoes, Parmesan, basil leaves, salt, pepper, and
olive oil in a food processor or blender and pulse just until the tomatoes are coarsely chopped.
2. Toss the cooked pasta with the tomato mixture and fresh cubes of mozzarella in a large bowl.
3. Serve immediately

This is my favorite summertime pasta dish. It uses fresh

cherry tomatoes and it is super easy to make and oh so fresh.
Throw a bunch of the ingredients in a food processor or
blender and pour it over your favorite pasta adding chunks of
fresh mozzarella cheese. You gotta try this recipe you will love
it!

~Donna
Tuscan Zucchini Dip
 Tuscan Zucchini Dip
WHAT YOU NEED
• 1 small zucchini, shredded
• 3 cloves Fermented Garlic
• 3 green onions, white parts only
• 1 cup Walnuts
• ½ teaspoon Celtic Sea Salt
• ¼ teaspoon Ground Pepper
• ½ cup Kefir Cheese
• ½ cup Parmesan Cheese

WHAT to do
1. Blend all ingredients in food processor until well combined.
2. Serve with cultured carrots and asparagus.

The walnuts is this dip give it a unique flavor. I love to top my

salads with a spoonful of this for extra flavor. Check out the
Cultured Food Dinner video for more details about how to
make this dish!

~Donna
Kefir Coconut Fruit Soup
 Kefir Coconut Fruit Soup

Kefir Coconut Ice Cream

WHAT YOU NEED WHAT to do
• 1 can unsweetened coconut milk 1. Blend all ingredients in blender.
• ½ cup Kefir, 2nd fermented with 2. Place in Ice cream freezer and freeze according to
oranges (optional) manufacturer's instructions.
• 3 packages Stevia, or you can use 4
teaspoons honey
• 1 teaspoon Vanilla

Fruit Soup
WHAT YOU NEED WHAT to do
• 2 whole mangoes 1. Blend all ingredients in blender until mixed and
• 1 cup strawberries, or 6 large berries creamy.
• juice from 1 orange 2. Serve soup with a scoop of Kefir Coconut Ice Cream.
3. Garnish with shredded coconut.

Mangoes and strawberries topped with Kefir Coconut Ice

Cream. So, so good! Coconut milk makes wonderful ice
cream and the fruity concoction in the bottom of the bowl
makes for one of the best combos. I could eat this everyday
and in the summertime I eat it often. Strawberries have more
vitamin C than orange juice and mangoes also give you an
impressive amount of Vitamin C and A. Did you know
mangoes are in the same family of plants as pistachios and
cashews? Kind of interesting don't you think?!

~Donna
Chocolate Birthday Bars
 Chocolate Birthday Bars
WHAT YOU NEED
• 1½ cups Sprouted Graham Cracker crumbs (grind them in a food processor or blender)
• 2 tablespoons coconut sugar (You can substitute powder monk fruit for a sugar free substitute)
• 6 tablespoons butter
• ½ cup Chocolate Chips
• ½ cup dates, finely chopped
• ½ cup Walnuts, chopped
• ¾ cup coconut, shredded
• 1 can Coconut Milk, full fat

WHAT to do
1. Preheat oven to 350 F. Grease a an 8-inch square pan.
2. In a medium bowl, mix graham cracker crumbs, coconut sugar, melted butter until well blended. Press
mixture into pan.
3. Sprinkle the dates, coconut, nuts and chocolate chips evenly over top of graham cracker mixture.
4. Evenly pour the coconut milk over top on graham cracker crust and toppings.
5. Place in the oven and bake for 33 minutes. Remove from the oven and let sit 10-15 minutes to firm up.
Then place in the fridge to firm up more and then cut into squares and enjoy. I like to store this in the
refrigerator although it really doesn't last long enough after everybody starts eating them!

This is one of my favorite things to make for my husband's birthday. He has always liked cookies
more than cake and these are his favorite cookie bars. Once you make a batch of my Sprouted
Graham Crackers you'll want to make more. They're so easy and I've learned to always make a
double batch because everybody devours them. This recipe is filled with
prebiotics in the form of nuts, dates, chocolate and even the graham
crackers are prebiotic too. I've learned to always make my own
treats for my family that isn't filled with additives, preservatives,
unhealthy oils, and tons of sugar. I think you'll love these and
they're a perfect thing to take on a picnic!

~Donna
Banana Split Kefir Ice Cream
 Banana Split Kefir Ice Cream

WHAT YOU NEED

• 1 cup kefir ice cream, any flavor!
• 1 banana, split in half
• ¼ cup Whipped Kefir Topping or any whipped cream
• 1 tablespoon peanuts
• 1 tablespoon Magic Chocolate Topping
• 1 cherry (for the top)

WHAT to do
1. Scoop your kefir ice cream into a bowl.
2. Add your kefir whipped topping or whipped cream.
3. Add your bananas, magic topping, peanuts and place a cherry on top.
4. Serve immediately and enjoy!

Since I was a little girl my dad and I have always loved

bananas and ice cream. We always seemed to get them
together and this dish is no exception. You’ll love the magic
topping and you can top it with whatever you’d like the sky is
the limit. Probiotic ice cream is the best ice cream and
sometimes you just need a tree especially in the summertime!!

~Donna
Fermented Radish Coins
 Fermented Radish Coins
WHAT YOU NEED
• 1 bundle red radishes — washed and sliced into thin pieces
• ¼ teaspoon Celtic Sea Salt
• ⅛ teaspoon Cutting Edge Cultures or 2 tablespoons kefir whey
• Filtered water

WHAT to do
1. If using the starter culture, place ½ cup of water in a glass measuring cup and add the culture and stir
until dissolved. Let the mixture sit while you prepare the carrots — anywhere between 5 and 15 minutes.
If using kefir whey, add it when the recipe calls for culture in step 4.
2. Wash and slice your radishes into thin coins using a knife or a mandolin.
3. Place the radishes and salt in a 1-pint glass or ceramic container that can be securely sealed.
4. Add the culture and fill the container with filtered water, leaving 2 inches of headspace to let the
carrots bubble and expand as they ferment.
5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days.
6. Check the radishes every day to make sure they are fully submerged in the water. If they have risen
above the water, simply push them down so they are fully covered by the water. If any white Kahm yeast
formed because the radishes rose above the water, do not worry. Remember, this isn’t harmful. Just
scoop out the moldy carrots and push the rest back under the water.
7. After 3 days, place the radishes in the refrigerator.

Radishes are a natural anti-fungal. They contain the anti-

fungal protein RsAFP2. One study found RsAFP2
caused cell death in Candida albicans which allows the good
bacteria to take over the place occupied by candida and
rebalance your gut flora in a healthy way. Radishes are such
an underrated veggie. They're slightly spicy, slightly sweet and
oh so good for you! This is one the easiest recipes and is
delightful when added to salads, sandwiches and wraps.

~Donna
Zucchini Pancakes
 Zucchini Pancakes
WHAT YOU NEED
• 1 pound zucchini – small, grated • ½ cup Sprouted Whole Wheat Flour
• ¼ cup onions – grated • 1 teaspoon baking powder
• 1 tablespoon basil – fresh, chopped • 2 large eggs – beaten
• 2 teaspoons lemon zest – chopped • ½ cup Coconut Oil
• ½ teaspoon garlic – chopped • 5-ounce log goat cheese – thinly sliced
• 1 teaspoon Celtic Sea Salt • 1 cup marinara sauce
• ½ teaspoon black pepper – freshly ground • ¼ cup Parmesan Cheese – grated

WHAT to do
1. Preheat the oven to 200° F.
2. In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper. In a small bowl.
3. Combine the flour and baking powder.
4. Add the eggs and flour mixture to the vegetables and stir just until combined.
5. Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the
bottom of the pan.
6. Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving
1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake.
7. Top with another tablespoon of batter to enclose the cheese.
8. Cook until golden brown on the bottom side, about 1½ minutes.
9. Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan
and place on a baking sheet.
10. Keep warm in the oven while preparing the remaining pancakes.
11. Arrange the pancakes on a platter, drizzle with the marinara sauce, and serve immediately.

I have served this dish to company many many times with

rave reviews. It’s full of flavor and is especially good in the
summer time with fresh zucchini and basil.

~Donna
Pickled Pasta Salad
 Pickled Pasta Salad
WHAT YOU NEED
Salad Dressing: Pasta Salad:
• ½ cup Kombucha Mayo • 3 cups Pasta Shells - We like Garbanzo
• ½ cup Kefir Cheese Bean Pasta!
• 2 tablespoons Pickle juice • ½ cup Cheddar Cheese - cubed
• 1 teaspoon garlic powder • ½ cup Pickles - chopped into chunks
• 1 teaspoon onion powder • ¼ cup green onions - chopped
• 1 teaspoon chopped dill • 2 tablespoons fresh chives - chopped
• ½ teaspoon Celtic Sea Salt
• 1 teaspoon black pepper

WHAT to do
Salad Dressing:
1. Whisk all dressing ingredients together in a small bowl.
Pasta Salad:
1. Cook your pasta shells according to the packaging.
2. Once finished cooking strain and pour cold water on your pasta and set aside.
3. In a large bowls mix pasta, cheddar cheese, pickles, green onions and chives together.
4. Pour your salad dressing over the pasta mixture and combine.
5. Refrigerate for 30 minutes for the best flavor before serving.

If you love pickles then you’ll love this salad. It’s a hit at
picnics, barbecues, and just about any party. It's great for a
make-ahead dish and travels well In a cooler. It’s probiotic
too! 

~Donna
Trilogy Coleslaw
 Trilogy Coleslaw
WHAT YOU NEED
• 1 medium green cabbage - (about 2 pounds) outer leaves removed
• 3 small carrot - peeled and shredded
• 1 small apple - shredded or chopped into pieces
Dressing
• 1 cup Kombucha Mayonnaise
• 2 tablespoons Kombucha
• 2 tablespoons Kefir - dairy or non dairy
• 2 teaspoons lemon juice
• ½ teaspoon Celtic Sea Salt
• ¼ teaspoon black pepper
• ¼ cup coconut sugar - or raw sugar

WHAT to do
1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and
finely shred. Place the shredded cabbage in a very large bowl (you will have a 4 to 6 cups). Add the
shredded carrot and apple to the cabbage and toss to mix.
2. In a separate bowl, stir the mayonnaise, kombucha, mustard, kefir, salt, pepper, coconut sugar together.
3. Pour the dressing over the cabbage, apple and carrot then mix well. Eat right away or let it sit in the
refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

This yummy coleslaw is made with a little kefir, kombucha

and the veggies get a little cultured because of the added
ingredients. My family loves loves this coleslaw and if you
haven't heard about the trilogy check out this blog:

Three Foods Can Change Your Life -The Trilogy.

~Donna
Kefir Soda Peach Sorbet
 Kefir Soda Peach Sorbet
WHAT YOU NEED
• 20 ounces Frozen peaches
• 1½ Cups kefir soda - Pick your favorite flavor

WHAT to do
1. Place all ingredients in a high speed blender and blend until smooth and creamy.
2. Place mixture in a pan and freeze for 30 minutes to an hour.
3. Scoop and serve immediately.

This is the perfect summertime snack! You can really use any
type of kefir soda and frozen fruit, but we love this
combination and it's light and refreshing! We drink a lot of
kefir soda in the summertime. It's a wonderful pickup and also
supplies you with minerals, probiotics, and lots of nutrients that
your body needs. Frozen fruit adds lots of enzymes and
vitamins and it burst with a unique flavor you'll want to make
again and again.

~Donna
Cinnamon Kefir Ice Cream Sandwiches
 Cinnamon Kefir Ice Cream Sandwiches

WHAT YOU NEED

Raw Wafer Kefir Filling
• 1½ cups Pecans • 1 cup Kefir Cheese
• ½ cup rolled oats • 1 cup mascarpone cheese
• 3 tablespoons Cocoa powder • 1 teaspoon cinnamon
• ½ teaspoon Celtic Sea Salt • ⅓ cup Maple Syrup - add more if you
• 3 tablespoons Coconut oil - melted want a sweeter taste
• 7 ounces soft dates - pitted
WHAT to do
Raw Wafer
1. Add pecans, oats, cocoa, and salt to a food processor & mix thoroughly until the texture resembles sand.
2. Add dates & coconut oil to the food processor & mix and pulse everything until it’s combined into a dough.
3. Roll it into a log and divide it into two equal halves. Use a pen to copy the exact size of the baking dish (I
use 9x13) onto a parchment paper. Use a rolling pin and a second parchment paper on top to prevent the
rolling pin from sticking, roll out one of the wafer dough halves on the paper until it has the same size as
the paper. Transfer the baking paper with the wafer to the baking dish and place it in the freezer. Roll out
the second half of the wafer dough using the same method as the first. Place it on a baking sheet while
preparing the ice cream.
Kefir Filling
1. Combine kefir cheese, mascarpone, cinnamon, and maple syrup in a mixing bowl. Stir until combined.
Take out the baking dish from the freezer & pour the ice cream mixture on top. Put back in the freezer for
1-2 hours to firm up.
2. Remove the ice cream from the freezer and carefully transfer the second wafer on top of the ice cream.
Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into rectangles or
squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer.

These are a fun treat to make. The wafer is raw and the
filling is made with a couple of cheeses and kefir cheese adds
the probiotics. They have cinnamon and maple syrup for a
yummy flavor that adds to the wafer that is made with nuts
and dates. They can last weeks in the freezer and will soften
in a few minutes on the counter for a fast treat!

~Donna
Lemon Zucchini Bread
 Lemon Zucchini Bread
WHAT YOU NEED
• 1 cup olive oil - or avocado oil
• ½ cup kefir
• 1 tablespoons lemon juice
• 3 eggs
• 1½ cups coconut sugar - or monk fruit (for sugar free)
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 3 cups sprouted flour
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon Celtic Sea Salt
2 cups zucchini - grated
•
WHAT to do
1. Preheat oven to 350° F and coat two 8½" x 4½" bread pans with baking spray.
2. Using a stand mixer, cream together oil, kefir, lemon juice, lemon zest, vanilla, and sugar.
3. Add in the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together.
5. Add dry ingredients into wet ingredients and mix until just combined.
6. Gently fold in your zucchini until combined.
7. Divide and pour batter evenly between the two bread pans.
8. Bake for 55-60 minutes, or until a cake tester comes out clean.
9. Allow to cool for 10-20 minutes before removing from the pans and place on a cooling rack.

This bread is made with sprouted grains and lots of zucchini

and lemons. It is a moist and light bread and when you taste it
you get a burst of lemon in every bite. It's full of prebiotics and
you'll get a lot of veggies too. You can serve this bread for
afternoon tea or a party, or picnic, it's also good for breakfast
with a cup of coffee I just love it! Every time I make this
bread the loaf is gone in a day. If you have lots of zucchini
this is a wonderful way to use it!
~Donna
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