Be good to your gut

En­joy the taste and the health ben­e­fits of yogurt packed full of pro­bi­otics

Isis Town and Country - - Life - An­gela Casley

I AM ex­cited to share my recipe for heav­enly home­made co­conut yogurt. This lux­u­ri­ously creamy and tangy yogurt is per­fectly sat­is­fy­ing and makes for a won­der­ful dairy-free op­tion.

The recipe has only two sim­ple in­gre­di­ents, co­conut cream and pro­bi­otics cap­sules. Sim­ply com­bine them, then leave to sit in a warm place for a day or two. Not only does this yogurt taste beau­ti­ful, it is packed full of good, nat­u­ral bac­te­ria, which is ben­e­fi­cial for stom­ach flora.

We live in a world where we are ex­posed to tox­ins on a daily ba­sis, whether in the food or drink that we in­gest, pre­scribed medicines we take or sim­ply in the air that we breathe. The gut likes to hold on to th­ese tox­ins, but by in­clud­ing pro­bi­otics in our daily diet, we can help to pro­tect the good bac­te­ria in our bod­ies.

Th­ese mi­cro-or­gan­isms are not only ben­e­fi­cial for our stom­achs and skin, they help to main­tain an op­ti­mal pH bal­ance in our bod­ies, help­ing to elim­i­nate many types of dis­ease and in­fec­tion right at the root. Pro­bi­otics are also known to help re­duce in­flam­ma­tion, mak­ing a fan­tas­tic foun­da­tion for a sus­tain­able and healthy life­style.

Home­made co­conut yogurt

Makes a small jar full

In­gre­di­ents

1 can of full-fat co­conut cream, 3 cap­sules of probiotic pow­der, 2 tbs honey, maple or agave syrup, a clean glass jar

Method

Ster­ilise your jar, ei­ther by boil­ing in wa­ter for 10 min­utes, or by run­ning through a dish­washer cy­cle. Warm the co­conut cream in a saucepan over very low heat, un­til warm to touch. You can also do this in a bain-marie. Care­fully pour the warmed co­conut cream into the ster­ilised jar, add the pow­der from the probiotic pills and sweet­ener if us­ing. Stir un­til well com­bined. Place the jar in a sunny place (a counter be­neath a win­dow works well) for at least 12 hours, prefer­ably 24 hours. You could also place in a yogurt maker, in a hot-wa­ter cup­board, wrapped in a tea towel, or in the oven with the light on. Chill in the fridge for a cou­ple of hours. The yogurt will thicken con­sid­er­ably in the fridge, and be­come thicker and slightly tarter each day, tast­ing amaz­ing af­ter 2–3 days. It will keep for up to two weeks stored in the fridge.

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