Oranges with Culture Recipe 1. Serve a big bowl of organic oranges on the table with a side bowl for the peel and a side bowl or napkins for the soon to be sticky hands. 2. Everyone to peel and slice the amount of oranges they desire into their own bowl. 3. Top with a dollop of kefir cream (recipe following) and a drizzle of raw honey and/or Grand Marnier. Garnish with sprigs of mint if desired. 4. So simple yet so delicious! Kefir Kefir is a culture that is suitable for culturing dairy or coconut. Somewhat similar to yoghurt in its health benefits and flavour. The main advantages are that it can be cultured without the use of heat which is necessary in culturing yoghurt. Perfect for those following a raw food diet, culturing on raw enzyme rich dairy and those who want a quicker/easier method to creating a cultured food. And it can be used to culture the coconut water from a green coconut for those who have dairy sensitivity. Kefir cultures are available from good health food stores, or available for free or nominal charge from fellow kefir culturers. For those in Brisbane, I can supply contact details or nationally and for more extensive information on Kefir – visit Dom’s Kefir site <> or Abby Kefir Cream Recipe Using kefir culture/grains. Add a couple of cartons of fresh whole cream (non homogenised with no fillers). The quality of the cream is vitally important. Gently mix cream with kefir. Cover with a cloth and leave on the bench for 12-24 hours according to taste and temperature (less in summer). The longer time, the stronger the flavour. Check it to see if it is thick enough and has a kind of creime fraiche taste. Discard if it in any way smells unpalatable. When ready just pour through a sieve using a spoon to help through. You can now refrigerate the cream and your grains. The grains can be stored in the fridge or are now ready to reuse for milk kefir which you make the same way. Background to this Recipe There is such confusion for consumers over what foods actually do enhance health. The major reason for this is that much of the information in the media comes from research that is funded by companies whose primary motive is to sell their own products. They’re in business, it’s understandable. The problem therefore is really the public thinking that their intent is primarily to improve their health. Even non-profit organisations receive funding from corporations with an agenda. A good question to always ask is who paid for this research? With all this distortion in the truth of food information, it’s so refreshing to be the Queensland board member of Nourishing Australia* a non profit organisation receiving no funding from hidden sources. The Traditional Foods Network is a campaign of Nourishing Australia. Its intent is to teach the wisdom of nourishing traditional foods. This also involves supporting and promoting those groups: – with similar principles ie the Slow Food organisation, – who produce and/or distribute these wholesome foods – products like organic free range grass fed chicken eggs from i.e. CSA – community supported agriculture – or home delivered – – and those who educate people how to prepare or further understand these foods ie classes teaching how to make fermented veggies – ie- It’s early days yet, so bear with us as we find our feet, develop the website further etc. You may like to RSS feed the site to stay up to date the improvements and offerings. We had a board meeting in Sydney last weekend to discuss the direction of the organisation. Of course, all being foodies, we enjoyed a most delicious home prepared lunch! This was followed by a very simple, yet equally delicious dessert that I thought you’d enjoy to share. *Nourishing Australia is a registered charity dedicated to raising awareness about the need to nourish our soils, plants, animals, people, communities and ultimately our planet.