$0 to $50

Chlorella Powder can be taken by simply stirring into a glass of water or can be added to a smoothie or a glass of juice.

Whilst it is believed that it is almost impossible to take too much Chlorella, it is important to introduce it gradually into your diet. Gradual introduction allows your body to adapt to it, especially the digestive and intestinal systems.

Chia has many uses and can be simply sprinkled onto a yoghurt, muesli, salad, stir fry, curry, or you can add it your smoothie, a juice or simply put in your water bottle and sip it through out the day to get a constant stream of energy.

They are versatile so can be added to almost any dish to get more nutrition into your diet.

In a smoothie they go well with goji berries and cacao powder for that yummy chocolate flavour.

Mix 2 grams of Organic Barley Grass with 250 ml of water

Brew: Add 2-3 teaspoons chai + 1 cup milk/water + 1 slice fresh ginger (optional) to a pot. Simmer gently on stove for 2 mins, then steep a couple more. Sweeten to taste, strain and serve.

Infuse: Use 2-3 teaspoons chai per cup, steep at least 5 mins.

For delicious iced chai – simply chill and serve over ice!

Brew: Add 2-3 teaspoons chai + 1 cup milk/water + 1 slice fresh ginger (optional) to a pot. Simmer gently on stove for 2 mins, then steep a couple more – longer = stronger. Sweeten to taste, strain and serve.

Infuse: Use 2-3 teaspoons chai per cup, steep at least 5 mins.

For delicious iced chai – simply chill and serve over ice!

Brew: Add 2-3 teaspoons chai + 1 cup milk/water + 1 slice fresh ginger (optional) to a pot. Simmer gently on stove for 2 mins, then steep a couple more – longer = stronger. Sweeten to taste, strain and serve.

Infuse: Use 2-3 teaspoons chai per cup, steep at least 5 mins.

For delicious iced chai – simply chill and serve over ice!

Brew: Add 2-3 teaspoons chai + 1 cup milk/water + 1 slice fresh ginger (optional) to a pot. Simmer gently on the stove for 2 mins, then steep a couple more – longer = stronger. Sweeten to taste, strain and serve.

Infuse: Use 2-3 teaspoons chai per cup, steep at least 5 mins.

For delicious iced chai – simply chill and serve over ice!

Kefir can be made using milk, soy, coconut water or fruit juice. When using milk, pasteurised full fat or low fat milk is most commonly used with this culture. Unhomogenised milk can also be used if desired. Store your Kefir sachets in the freezer to prolong life.

How to Make Kefir

• Remove all contents from the jar and clean the jar, ball and cloth thoroughly.
• Add 1 L (1 US qt) of milk to the jar, any milk is fine. The higher the fat content, the thicker the kefir will be. Alternatively, use 1 L (1 US qt) of coconut water or fruit juice.
• Add 1 sachet of culture to milk or juice, replace lid and mixing ball and shake to mix the culture through thoroughly.
• Remove metal lid, cut a square piece of cheese cloth, double layered, to cover the top of the jar. Secure with a rubber band. This allows the gas to escape during the acidification process and will protect the kefir from any foreign objects while sitting on the bench. 
• Allow the kefir to sit at room temperature (20-30˚C/68-86˚F) for 24 hours.  
• Remove cheese cloth, replace lid, and then shake the kefir vigorously, before storing the kefir in the refrigerator.
• Shake your kefir each time before pouring.

Full instructions and recipes are also included in the kit. 

Method:

1. If using fresh full fat homogenised milk, first heat the milk to boiling point in a pot on the stove. Once at boiling point, leave the milk to cool to 40°C (105°F).
2. If using UHT milk, heat the milk to 40°C (105°F) either in a pot on the stove or in your cheese vat in the microwave. 
3. Once the milk is at 40°C (105°F), sprinkle in your yoghurt culture.
4. Maintain the milk at 40°C (105°F) for 12 - 24 hours (refer to p.3) until the milk sets.
5. Once the milk has set, place it in the refrigerator and leave overnight.
6. For a thicker yoghurt, drain the yoghurt through a sterilised cheese cloth until the yoghurt has reached your desired thickness.

For 880ml of coconut milk/cream, mix 1 heaped Tbsp thickener, 2 Tbsp raw sugar (optional) and 1/2 cup of warm coconut milk/cream and mix well before adding to your mixture.

Full instructions and recipes are also included in the kit. 

Method:
1. Sterilise your jar, small pot, thermometer and spoon with boiling water.
2. Pour the coconut milk into your small pot, and mix until it is smooth and uniform.
3. Heat the coconut milk to 50-55°C (122-131°F) on medium heat while stirring constantly to avoid any scorching.
4. Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time.
5. Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well.
6. Heat the coconut milk under medium heat (up to 75°C/167°F) until the mixture has started to thicken. Transfer to your sterilised jar straight away.
7. Cool the milk to 40°C (104°F) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture.
8. Leave in a warm place (around 35-40°C/95-104°F), and allow the yoghurt to ferment overnight for 15-20 hours.
9. In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled. The yoghurt will thicken even more once chilled and will become thicker over the next few days.
10. Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.

Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.

Enjoy as a delicious snack.

1. Place a heaped teaspoon (2.5 grams) of tea per cup (250ml) into a teapot or infuser.
2. Add filtered water at 75ºc–85ºc.
3. Allow to infuse for 3–5 minutes.
4. Strain the tea and serve.