#127 Hydrate. Juice. Make Kefir.
Hydration is more than water
As the days get warmer, you need to make sure you’re hydrating well. You must remember that you have more options than most people think.
Sure, a glass of cool sparkling water is incredible after a morning walk under the sun. But you know what else works? A bowl of juicy mango. A cup of freshly pressed orange juice. A young coconut. Sugarcane juice. It hits like nothing else and your body absolutely needs the electrolytes.
One of the more underrated sources of hydration (which I didn’t even mention in this tier list), is kefir. It’s not just incredibly nourishing but it tastes really good and is phenomenal for your gut.
Kefir is unique in how you can’t just easily recreate it. To make kefir, you need kefir grains, and the lore runs deep. Legend says the very first cup of Kefir was made in the Caucaus Mountains, with the very same grains that are traded in niche wellness groups today.
By the 1930’s, kefir was being produced on a large scale to meet widespread public demand in Russia. It took several decades for the commercial process of making kefir on a large scale to be perfected. Milk kefir was introduced to the western world by the 1960’s. Recently, milk kefir has become a much sought-after food with a rapidly growing global market.
Currently, many health-conscious consumers use kefir grains to easily produce their own milk kefir at home. Unlike the commercial kefir that was developed in Russia, most of the commercially-prepared kefir on the market today is made with direct-set powdered kefir cultures. These powdered cultures contain considerably fewer probiotic strains than kefir grains, but they produce a more consistent commercial product. From its ancient origins to today, milk kefir is a superfood that has enriched the health of humanity.
Making Kefir At Home:
Pour whole fat milk (raw is best but lightly pasteurized works fine as well) in a mason jar with some kefir grains. Use 1 tsp of kefir grain to 1 cup of milk, and leave it on the countertop for 24 hours.
It should be ready when it has split (water at the bottom, curds on top). All you have left to do is to mix everything well and strain with a fine mesh strainer.
The liquid you get is the kefir and the solid remnants are the kefir grains. Make sure you don't discard the grains!
You can also make water kefir! Especially if you’re someone who would prefer a completely dairy-free option. Source for water kefir grains.
Making Water Kefir At Home:
Dissolve 1/4 cup of organic cane sugar in 1 cup of spring or any mineral-rich filtered water. You can also add fruit if you’d like.
Add 1/4 cup of water kefir grains and leave the jar on the counter 24–48 hours. Start tasting at 24 hours, it should be less sweet and gently tart. The warmer the kitchen, the faster the fermentation process.
It’s drinkable now, but some people prefer doing a second ferment for even livelier bubbles. You can add more fruit here if you’d like to flavor your kefir water. Let it sit out another 12–24 hours. Strain, and chill before opening.
Return the grains to a jar of water or some extra water kefir in the fridge, making sure to feed them once every week.
Speaking about hydration, what are your favorite tropical fruits?
Issue 34
Enjoy the read
This shade of brown
What’s the best cutting board?
These Sourdough Almond Cruffins are the perfect blend of soft, flaky, and crispy textures. Made with a homemade sourdough rough puff pastry, they are filled with a luscious almond frangipane filling and topped with slivered almonds. Baked to a deep golden brown and served warm with a delicate dusting of powdered sugar, these cruffins make for a decadent treat that's perfect for breakfast or dessert.
International design studio Aylott and Van Tromp have reimagined the interior and created a full branding refresh of the historic Samuel Ryder Hotel in St. Albans, as it changes hands to become part of the Tapestry Collection by Hilton – the brand’s first hotel in the UK.
Located in the former home of golf legend Samuel Ryder, the hotel is steeped in local heritage. For Aylott and Van Tromp, it was important to create a new era for the hotel that fostered a deep connection with the brand for its ideal, its character and its story.
Roasted Goat Cheese Stuffed Dates with a Rosemary-Walnut Topping and drizzle of hot honey. This stuffed dates recipe is a crowd-pleasing appetizer that’s easy to make and sure to impress!
Creamy dollops of goat cheese stuffed inside sticky-sweet dates, then topped with a crunchy rosemary-walnut mixture and baked to perfection.These tasty morsels are a total show shopper.
Between the holiday parties we attend and host, I have made some version of these tasty stuffed dates for every single one of them.
Every time I THINK I’m going to switch it up and try something new, I find myself right back here.
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