Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 Love, love, love South River Miso! I order it from Goldmine Natural Food Co. http://www.goldminenaturalfoods.com/ Every now and then when it goes on sale and a free shipping offer coincides, I order several jars. They cold pack it and it can leak a bit, but it survives the journey well. I like to sprinkle sprouted beluga lentils on my soups. Sproutingly, ________________________________ From: Lorri <L.Lacey@...> Sent: Sun, October 31, 2010 10:18:03 AM Subject: Re: happy Saturday On 10/31/2010 6:16 AM, Molloy wrote: > > Those are some great fermentation projects n. I've dome Kombucha > in the past, as well as homemade yogurt. Both are somewhat unforgiving > and potentially dangerous if not done properly. I do love making water > and milk Kefir. I'm attempting to stay Vegan, so try to stay away from > dairy, but I love the milk Kefir w/ some good organic milk. Even the > Wheatgrass Messiah ( don't know his name-saw some YouTube videos on > him- a hardcore veggie) drinks milk Kefir daily, so I might > reintroduce it into my diet from time to time. I also love the Braggs > apple cider vinegar, and often add it to salads, dressings. I buy > South River Miso. Amazing stuff. They have a fantastic dandelion / > leek miso, and I also love their sweet rice white Miso and Red pepper > and garlic miso. Give them a try if you haven't already. Have a great > day! > I will second the recommendation of South River Miso. Fresh...made locally (for me) and so tasty. I also love the same ones as the best...as a matter of fact I think its time to order some more. They don't ship in the summer. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 On 10/31/2010 11:24 AM, n Rollings, PhD wrote: > > Lorri and , > Thanks so much for the recommendations. I haven't seen South River > Miso here, > but will look for it and if all else fails, will order online. > I make milk kefir in Hemp milk. I avoid all dairy. > > > n Rollings, PhD > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Until we have the courage to recognize cruelty for what it is--whether > its > victim is human or animal--we cannot expect things to be much better > in this > world... We cannot have peace among men whose hearts delight in > killing any > living creature. By every act that glorifies or even tolerates such > moronic > delight in killing we set back the progress of humanity. > > Carson > Hi n, I too am vegan and the one thing I miss is yogurt. I have tried the soy and coconut premade versions and was not to impressed. I have made passable soy yogurt years ago but really try to avoid using to much soy in my diet. My favorite " milk " of choice is hemp too. Could you point me in the direction of instructions on making kefir? I know some folks make it with coconut milk too. If you have a tried and true way and a suggestion for a good vegan starter I would be truly grateful. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 I was wondering about the hemp milk as well. I have, and often eat the raw green hemp nuts. Can you blend it up like almonds and filter to make hemp milk? Do you use commercial hemp milk? Can the kefir grains live off the hemp milk alone or do you need to add sweetener ? I know they feed off the lactose in milk kefir. Sounds great as I would like to avoid dairy myself. As an aside, the Wheatgrass Messiah, Keiser was interviewed by the Health Ranger-Mike . I know the health ranger site is a wealth of cutting edge health info. I had never heard of this guy-the wheatgrass guy that is- but he's interesting and pretty eccentric and was speaking on wheatgrass, which I've started growing again now that it's cooler, and was looking for any good growing tips. This guys all over the place and speaks on a variety of subjects including kefir. Anyhow, here's the link...enjoy! TQOD4> < Re: happy Saturday On 10/31/2010 11:24 AM, n Rollings, PhD wrote: > > Lorri and , > Thanks so much for the recommendations. I haven't seen South River > Miso here, > but will look for it and if all else fails, will order online. > I make milk kefir in Hemp milk. I avoid all dairy. > > > n Rollings, PhD > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Until we have the courage to recognize cruelty for what it is--whether > its > victim is human or animal--we cannot expect things to be much better > in this > world... We cannot have peace among men whose hearts delight in > killing any > living creature. By every act that glorifies or even tolerates such > moronic > delight in killing we set back the progress of humanity. > > Carson > Hi n, I too am vegan and the one thing I miss is yogurt. I have tried the soy and coconut premade versions and was not to impressed. I have made passable soy yogurt years ago but really try to avoid using to much soy in my diet. My favorite " milk " of choice is hemp too. Could you point me in the direction of instructions on making kefir? I know some folks make it with coconut milk too. If you have a tried and true way and a suggestion for a good vegan starter I would be truly grateful. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 thanks for the link! I have read that some people use coconut milk for kefir (coconut water for water kefir). Now I am thinking about sauerkraut and kim chee. I have a nice crock I got at a thrift store that would be great for either one. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Until we have the courage to recognize cruelty for what it is--whether its victim is human or animal--we cannot expect things to be much better in this world... We cannot have peace among men whose hearts delight in killing any living creature. By every act that glorifies or even tolerates such moronic delight in killing we set back the progress of humanity. Carson ________________________________ From: Molloy <jmolloy64@...> Sent: Sun, October 31, 2010 1:56:05 PM Subject: Re: happy Saturday I was wondering about the hemp milk as well. I have, and often eat the raw green hemp nuts. Can you blend it up like almonds and filter to make hemp milk? Do you use commercial hemp milk? Can the kefir grains live off the hemp milk alone or do you need to add sweetener ? I know they feed off the lactose in milk kefir. Sounds great as I would like to avoid dairy myself. As an aside, the Wheatgrass Messiah, Keiser was interviewed by the Health Ranger-Mike . I know the health ranger site is a wealth of cutting edge health info. I had never heard of this guy-the wheatgrass guy that is- but he's interesting and pretty eccentric and was speaking on wheatgrass, which I've started growing again now that it's cooler, and was looking for any good growing tips. This guys all over the place and speaks on a variety of subjects including kefir. Anyhow, here's the link...enjoy! TQOD4> < Re: happy Saturday On 10/31/2010 11:24 AM, n Rollings, PhD wrote: > > Lorri and , > Thanks so much for the recommendations. I haven't seen South River > Miso here, > but will look for it and if all else fails, will order online. > I make milk kefir in Hemp milk. I avoid all dairy. > > > n Rollings, PhD > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Until we have the courage to recognize cruelty for what it is--whether > its > victim is human or animal--we cannot expect things to be much better > in this > world... We cannot have peace among men whose hearts delight in > killing any > living creature. By every act that glorifies or even tolerates such > moronic > delight in killing we set back the progress of humanity. > > Carson > Hi n, I too am vegan and the one thing I miss is yogurt. I have tried the soy and coconut premade versions and was not to impressed. I have made passable soy yogurt years ago but really try to avoid using to much soy in my diet. My favorite " milk " of choice is hemp too. Could you point me in the direction of instructions on making kefir? I know some folks make it with coconut milk too. If you have a tried and true way and a suggestion for a good vegan starter I would be truly grateful. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 Lorri, I am sorry to say I did not start out with a vegan milk kefir. I bought the grains on ebay and when I got them, did a thorough rinse to eliminate any milk traces. I let them rest in hemp and fed them with some additional sugar. It took at least 2 weeks for them to recover and to start growing in the hemp milk. I would rinse them well with filtered water and put them in clean hemp with sugar. Pretty arduous. I did a lot of research to find a truly vegan milk kefir, but came up with nothing so I decided to try to convert dairy milk kefir. a book that I like a lot is Wild Fermentation. The author has a fantastic website, well worth checking out: www.wildfermentation.com hopefully I spelled that right. am not wearing my glasses at the moment! My husband just mentioned going to Basil Bandwagon in Flemington today--its a locally owned health food store about 20 mnutes away. I think they have Radish seeds! I'll pay a fortune for them, but am so eager to try them and I cannot justify making an online order right now--i have tons of seeds to sprout, just no radish or mustard. well, I think it is a good splurge. I mean, back in my fat and unhealthy days, I would stay home and eat a bunch of Halloween Candy. Hi n, I too am vegan and the one thing I miss is yogurt. I have tried the soy and coconut premade versions and was not to impressed. I have made passable soy yogurt years ago but really try to avoid using to much soy in my diet. My favorite " milk " of choice is hemp too. Could you point me in the direction of instructions on making kefir? I know some folks make it with coconut milk too. If you have a tried and true way and a suggestion for a good vegan starter I would be truly grateful. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 A good source for links to sites regarding fermentation (Kefir, sauerkraut, kombucha, etc), is www.wildfermentation.com In fact, he lists a website for kefir grain trading. worth checking out. The book Wild Fermentation might be at your library too. My library has it, so I have not bought it yet. I imagine I will at some point. Besides food prep and cooking, I love reading. My two books on microgreens arrived on Friday so I am itching to get into them. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Until we have the courage to recognize cruelty for what it is--whether its victim is human or animal--we cannot expect things to be much better in this world... We cannot have peace among men whose hearts delight in killing any living creature. By every act that glorifies or even tolerates such moronic delight in killing we set back the progress of humanity. Carson ________________________________ From: Lorri <L.Lacey@...> Sent: Sun, October 31, 2010 1:42:49 PM Subject: Re: happy Saturday On 10/31/2010 11:24 AM, n Rollings, PhD wrote: > > Lorri and , > Thanks so much for the recommendations. I haven't seen South River > Miso here, > but will look for it and if all else fails, will order online. > I make milk kefir in Hemp milk. I avoid all dairy. > > > n Rollings, PhD > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Until we have the courage to recognize cruelty for what it is--whether > its > victim is human or animal--we cannot expect things to be much better > in this > world... We cannot have peace among men whose hearts delight in > killing any > living creature. By every act that glorifies or even tolerates such > moronic > delight in killing we set back the progress of humanity. > > Carson > Hi n, I too am vegan and the one thing I miss is yogurt. I have tried the soy and coconut premade versions and was not to impressed. I have made passable soy yogurt years ago but really try to avoid using to much soy in my diet. My favorite " milk " of choice is hemp too. Could you point me in the direction of instructions on making kefir? I know some folks make it with coconut milk too. If you have a tried and true way and a suggestion for a good vegan starter I would be truly grateful. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 Oh thanks for the link . I am psyched to try this new (to me) miso. Hope to get my act together this afternoon and get to the store. such a lazy day. I will see if Basil Bandwagon, here in NJ, carries the miso, if not, I'll order it online. thanks again. ________________________________ From: cynthia wilson <cynthia-wilson@...> Sent: Sun, October 31, 2010 11:42:29 AM Subject: Re: happy Saturday Love, love, love South River Miso! I order it from Goldmine Natural Food Co. http://www.goldminenaturalfoods.com/ Every now and then when it goes on sale and a free shipping offer coincides, I order several jars. They cold pack it and it can leak a bit, but it survives the journey well. I like to sprinkle sprouted beluga lentils on my soups. Sproutingly, ________________________________ From: Lorri <L.Lacey@...> Sent: Sun, October 31, 2010 10:18:03 AM Subject: Re: happy Saturday On 10/31/2010 6:16 AM, Molloy wrote: > > Those are some great fermentation projects n. I've dome Kombucha > in the past, as well as homemade yogurt. Both are somewhat unforgiving > and potentially dangerous if not done properly. I do love making water > and milk Kefir. I'm attempting to stay Vegan, so try to stay away from > dairy, but I love the milk Kefir w/ some good organic milk. Even the > Wheatgrass Messiah ( don't know his name-saw some YouTube videos on > him- a hardcore veggie) drinks milk Kefir daily, so I might > reintroduce it into my diet from time to time. I also love the Braggs > apple cider vinegar, and often add it to salads, dressings. I buy > South River Miso. Amazing stuff. They have a fantastic dandelion / > leek miso, and I also love their sweet rice white Miso and Red pepper > and garlic miso. Give them a try if you haven't already. Have a great > day! > I will second the recommendation of South River Miso. Fresh...made locally (for me) and so tasty. I also love the same ones as the best...as a matter of fact I think its time to order some more. They don't ship in the summer. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2010 Report Share Posted October 31, 2010 On 10/31/2010 2:58 PM, n Rollings, PhD wrote: > > Oh thanks for the link . I am psyched to try this new (to me) miso. > Hope to get my act together this afternoon and get to the store. > such a lazy day. I will see if Basil Bandwagon, here in NJ, carries > the miso, if > not, I'll order it online. > thanks again. > > ________________________________ > Or order it right from the source that way you no its nice and fresh from this years batch. http://www.southrivermiso.com/store/pg/27-South-River-Miso-Store-Home.html Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2010 Report Share Posted November 2, 2010 n, How many shots of ACV to you take a day – and how much do you call a shot? Lorri (WA) From: [mailto: ] On Behalf Of n Rollings, PhD Sent: Saturday, October 30, 2010 11:28 PM Subject: Re: happy Saturday I am also experimenting with fermented nut cheeses and often make nondairy yogurt in my yogurt maker. I had two batches of kefir (water and milk) going recently, but am resting them now. I am soaking green olives until Thanksgiving when I will switch them over to a vinegar/salt soak for another month. I don't think they are fermented, just cured. I drink Kombucha whenever I can but don't make it (too scared). Especially in the cooler weather, we eat a good amount of miso (fermented bean paste). Natto, which is Japanese fermented soy beans, are awesome on a bagel. I have 3 packs of Natto in the freezer that I plan to top with sprouts. Tempeh (Indonesian fermented soy cakes) are great too, but I don't make those. Just eat'em. I take a vegan probiotic every day--Megaflora Plus. Has a nice wide spectrum of probiotics. How could I forget one of my favorite fermented things---Raw Apple Cider Vinegar! I take shots of it each day--love the stuff. It is great in salads and probably on sprouts too. ________________________________ Quote Link to comment Share on other sites More sharing options...
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