How to make Flaxseed Milk + Kefir

Flaxseeds also called Linseeds are an ancient old-world plant used for food and medicine for over 5,000 years.  Flax has a mucilaginous quality an excellent source of Omega 3 fatty acids, amino acids and phytoestrogens known as lignans which studies have shown can help reduce risk of heart disease and some cancers—a great source of dietary fibre for the digestion and rich in minerals.  Flaxseeds Omega 3 is a volatile oil that is best stored as a whole seed in the fridge or freezer.   

 

Taste: Flax has its unique warm taste a little earthy a little nutty, and there is that oily subtle almost slightly fishy flavour that comes from the omega 3’s and oils. 
If flax tastes bitter, sour, pungent in any way, there is a good chance that your flaxseeds are rancid. 

 

  • Prep soaking + 3mins
  • Cook Time ferment 24-72 hours
  • Difficulty Low
  • Servingmakes approx 4 cups
  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Hormone Balancing

    Eating foods rich in certain vitamins minerals & phytonutrients can help balance our bodies hormones and endocrine system which affect our adrenal, thyroid, reproductive health.

    Hormonal imbalances may cause a wide variety of different symptoms from fatigue, mood swings, brain fog, anxiety, insomnia, weight gain, weight loss, food cravings, skin + hair + nail health, muscle weakness or pain, inflammation, dryness, infertility, 

    Foods that can help with balancing hormones;

    Leafy Greens & Root Vegetables - high in antioxidants
    Nuts - walnuts, brazil nuts,
    Seeds - flax, hemp, chia, pumpkin, sunflower, 
    Whole Grains
    Legumes
    Wild-caught Omega 3 rich fish like Salmon
    Coconut Oil - Medium Triglyercide
    Seaweeds & Nettles, Parsley, Dandelions
    Medicinal Herbs like Ashwagandha, Shatavari, Maca, Triphala, Licorice, Adaptogens

    Omega 3's, Iodine, Selenium, Vitamin B's & D, Digestive enzymes, bitters, 

    Probiotic and prebiotic foods
    Anti-inflammatory Foods
    Clean water
    Organic & low toxic foods, body & household products


  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Probiotic

    A Probiotic is a beneficial bacteria that is found in certain food sources, eating these foods help support our gut, immune system and brain functions.  There are many different probiotic bacteria the common groups of organisms we know as Lactobacillus and Bifidobacterium.

     

Ingredients

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MILK

  • ½ cup raw whole flaxseeds* - 75g
  • 2 cups water - soaking
  • 4 cups flitered water - blending
  • 2 teaspoons Prebiotic Fibre Powder*

KEFIR

  • 1 - 2 tbsp milk kefir grains
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Method

How to make Flaxseed Milk + Kefir

MILK
RINSE THEN SOAK flaxseeds in 2 cups of water 4hrs to overnight – they will get thick and gummy

 

DRAIN & RINSE again then add all ingredients to a high-speed blender and blend until silky smooth
      If you are going to ferment into KEFIR, the water needs to be filtered, not chlorinated + ADD prebiotic fibre.

 

TASTE if you want sweetness or improve the flavour add a date or a dash of vanilla or both.

 

SERVE in a glass, with cereal, oats or make Blueberry Hemp Flax Smoothie

 

STORE flaxseed milk in a jar in the fridge OR ferment into Kefir

 

KEFIR TO FERMENT

ADD milk kefir culture grains + flaxseed milk to a 3-4 cup clean mason jar 

 

COVER with fermentation lid or breathable lid.

 

REST at room temp for 12 – 48 hours, depending on how much sour + funk taste you like.

 

STRAIN OFF KEFIR and store in a clean jar in the fridge once fermented to your taste.  

 

REPEATput strained kefir culture grains in a clean glass jar + add fresh plant milk and continue fermenting OR rest them in the fridge in new plant milk short term of dairy milk long term.

Tips + Suggestions

PREBIOTIC FIBRE = green banana flour, cassava flour, acacia fibre powder, tapioca fibre (not starch), chicory root powder, Jerusalem artichoke powder, mesquite powder, baobab powder   Prebiotic fibre passes through the small intestine and into the colon where it feeds our beneficial bacteria and helps colonise our gut.  The prebiotic fibre helps with plant milk fermentation.

 

*Budget Considerations Approx Cost 4cups | 32oz | 1 litre = $0.85 or $0.21 per cup
if using 2.6oz | 75g | 1/2 cup raw whole flax + 4cups water.  Sustainable as your not paying for packaging, manufacturing, fillers.
Organic raw whole flax approx = US $5 per pound/453g 

 

*Quantity – start with ½ cup flaxseeds the first time you make the milk.  If you like the flavour and texture you can increase to 1 cup next time until you find what you like, it is unique for sure. ¾ cup is a sweet spot for me.

 

KEFIR I make plant milk using milk kefir culture grains with my nut and seed milk + prebiotic fibre which helps feed those bacteria which ferments the milk which in turn helps your gut flora flourish. 

 

STORING FLAXSEED; Due to all the oils and healthy fats, flaxseeds can go rancid quickly so buy whole flaxseeds from a reputable source and store them in the fridge or freeze.  If you like to use ground flax grind yourself a small jar every few weeks and store that in the fridge too. 

 

DETAILS How to make PLANT MILK & then ferment to make KEFIR