Recipes

4 Cups Water 

2 tablespoon whole cloves 

2 teabag Catechin Green Tea 

2 teaspoons FOS powder (Inulin powder) 

4 teaspoons allulose 

2 cinnamon sticks

In a small saucepan, combine the water and cloves and bring to a boil. Reduce the heat and cover to maintain a low simmer for 10 minutes. 

Add the teabags in the last 1-2 minutes of simmering, then remove from heat. Discard teabags. 

Stir in the FOS, allulose, and cinnamon stick, and serve or sip through the day. 

10 Tablets (crushed) MyReuteri (20 billion)

• Yeast strands: Lactobacillus reuteri - DSM 17938 & ATCC PTA 6475

1 Capsule (emptied) Dr. Mercola Biothin Probiotic Lactobacillus Gasseri (10 billion)

• Yeast strand: Lactobacillus gasseri - BNR17

1 Capsule (emptied) Digestive Advantage Probiotics for Digestive Health (2 billion)

• Yeast strand: Bacillus coagulans - GBI30, 6068

1 Quart organic, ultra pasteurized Half-and-Half

2 Tablespoons of prebiotic fiber (Inulin powder)

In a medium-sized bowl, combine the contents of the probiotic capsules (opened and emptied into the mix), the prebiotic fiber, and 2 tablespoons of organic half-and-half. Make a slurry to ensure the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly, place in your fermenting device, and ferment at 106 degrees Fahrenheit for 36 hours.

For fermentation, you need something to keep the yogurt a constant 106 degrees. You can use a yogurt maker (go with the two-quart bowl option), Sous Vide, or even some Instant Pots will do it, 

For future batches, use 2 tablespoons of the remaining yogurt from the previous batch instead of the prebiotic tablets and capsules.

If you have questions regarding Yogurt, see the Q&A Page.

Fermented foods are a great source of probiotics. You can find a list of common foods to ferment on the Foods List page.

Check out the Fermentation Videos to help get you started.

Make sure you use organic foods as pesticides kill off the good bacteria.

You will need a jar and a method to keep the vegetables submerged in the brine.

Fill a quart jar with water and mix with 4 teaspoons salt per quart of water. DO NOT use iodized salt.

In another quart jar, add the vegetables and your choice of spices and herps (peppercorns, dill, coriander, etc).

Add the salt water to the vegetable jar and mix to release any air bubbles trapped in the brine.

Submerge the vegetables in the brine. You can use a glass pickle jar weight to keep the vegetables submerged. Cover with a loose top or a pickling airlock. You want the gasses that are created to be released from the vessel. (you can get the weight and airlock on one package).

Store in a cool, dark place for 7 to 10 days. Ferment until you obtain the desired flavor and degree of fermentation desired.

Once you are happy with the flavor and fermentation, remove the pickle jar weight (if used), seal tightly, and refrigerate.

Note: After fermentation, you can add half a cup of vinegar per quart to enhance the flavors.