Who said eliminating added sugar from your diet had to be boring? This triple berry sorbet makes use of all the gorgeous colors available at your local farmer’s market, while also helping you add back in some necessary probiotics. And aside from the natural sugars found in fruit, this refreshing treat is sugar-free.
Always balance your meals with the right amount of greens. This highly alkalizing formula will help to soothe and rebuild the lining of your intestines.
A Body Ecology community favorite, Vitality SuperGreen is an excellent source of complete, easily-assimilated protein, enzymes, vitamins, minerals, lignans, essential fatty acids, nucleic acids, and beneficial microbes.
- 1 pint each of strawberries, raspberries, and blueberries
- Juice of 1 lemon
- BE Sweet liquid (to taste)
- 2 cups coconut kefir cheese
- Dash Hawaiian or Celtic sea salt
- Splash of vanilla
- Prepare coconut kefir cheese and refrigerate after it’s fermented.
- Blend berries, BE Sweet liquid, lemon juice, and vanilla, and freeze in an ice cream maker or freezer-safe container.
- When ready to eat, thaw berries for a few minutes, then blend them with your kefir cheese, and serve.
You may already know how to make coconut kefir, using Body Ecology’s Kefir Starter. But here’s a helpful note on coconut kefir cheese: Getting to the delicious, white spoon-meat inside the coconut takes more effort, but it too ferments — into a delicious soft “pudding” or “cheese” — in about eight hours.
We suggest using a Chinese cleaver and a hammer to split the coconut shell, then take a spoon and remove the soft meat.
Wash off any brown shell. Place the spoon-meat into a blender with enough water to make a creamy, smooth pudding or cheese. Add several tablespoons of the already-fermented coconut kefir water to the pureed spoon-meat, or use our culture starter, and let your pudding/cheese sit out at 70 degrees for eight hours to ferment. You can also use your homemade coconut kefir cheese in this sugar-free key lime ice cream recipe.