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Raw Coconut Yogurt Kefir w/ Nut Crumble

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I’m not a chef but as a nutritionist foodie, when I try something I love my instant thoughts are: what is in this? And can I make it at home? I am in love with Erewhon’s lemon/lime coconut kefir yogurt which is made at the store. If I could, I would have all my clients pick it up daily as it’s an incredible breakfast, lunch or snack option. But I have clients all over the country and since Erewhon is only an option for local clients, I was determind to find a recipe that anyone could enjoy, wherever they are.

I found this recipe from Young and Raw and decided to give it a spin. The result was really tasty and the process surprisingly simple. I also made the delicious date/nut crumble which adds the perfect amount of sweetness and really makes it a great and complete breakfast, without any added sugar. But I have to say, I missed the tangy citrus taste of the lemon and lime kefir I am so used to, so I went back to the drawing board. I cut the vanilla and added in some fresh lemon and lime juice and it was perfect- I was in heaven. You can also add a little stevia if you want to sweeten it more, but the crumble adds a lot of natural sweetness and I like including the nuts as a dose of protein.

Whichever your preference- smooth vanilla or tangy lemon & lime, this recipe is simple, delicious and a great alternative to any dairy-based yogurt. It includes a probiotic, which is the number one supplement I recommend as it promotes a healthy gut and clears your system of bad bacteria while keeping the good. Coconut kefir is another natural source of probiotics and its benefits are kind of unbelievable. It aids in digestion, controls sugar cravings, cleanses the liver, contains tons of natural minerals that (among other things) will make your hair super shiny, increases energy and actually has a tonifying affect on the intestines that will literally flatten the abdomens. Pretty undisputably great, right?

Which kind will be your favorite?

Rezept für 2 Portionen

Coconut Vanilla Kefir Yogurt

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200 cups coconut meat organic, (if frozen, thawed)
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1 tbsp coconut kefir (Tonix or Healing Movement)
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1 tsp. Dairy free probiotics (I use 1 capsule of Garden of Life 50 or 100 billion)
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1 tsp. vanilla bean
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½ cup raw coconut water (Raw Harmless Harvest)

Blend all ingredients in your Vitamix or blender until creamy and smoothie-like with no chunks left over.

Pour into a glass jar and cover with a mesh fabric like cheesecloth or nylon and an elastic. Leave out at room temperature for 12 hours and put into your fridge for one day.

Once you’ve gone through this process, your yogurt should have a slightly sour, tangy smell and taste and be ready to eat.

*Sometimes depending on the temperature in your house or outside, you may need to put it back in the blender to make it creamier.

If desired, add crumble and/or sweeten with stevia.

Coconut Lemon & Lime Kefir Yogurt

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2 cups coconut meat organic, (if frozen, thawed)
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juice of 2 lemons freshly squeezed
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juice of 1 lime freshly squeezed

Blend all ingredients in your Vitamix or blender until creamy and smoothie-like with no chunks left over.

Pour into a glass jar and cover with a mesh fabric like cheesecloth or nylon and an elastic. Leave out at room temperature for 12 hours and put into your fridge for one day.

Once you’ve gone through this process, your yogurt should have a slightly sour, tangy smell and taste and be ready to eat.

*Sometimes depending on the temperature in your house or outside, you may need to put it back in the blender to make it creamier.

If desired, add crumble and/or sweeten with stevia.

Nut-Date Crumble

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5 dates organic, pitted
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¼ cup raw walnuts organic
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¼ cup raw almonds organic
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1 dash cinnamon

Pulse dates in the food processor until they are in very tiny chunks, almost paste like but not quite. Remove from food processor and set aside in a bowl. Add walnuts and almonds to food processor (no need to clean it) and pulse until they are almost a flour, again into tiny chunks. Mix dates and nut mix in the bowl and add cinnamon and stir together until they are mixed well or combine with your hands. Crumble can be stored for 7 days.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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