Strengthen Your Digestive System and Improve Your Overall Health with Probiotics. Simple Recipes for Homemade Probiotic Foods and Important Tips to Consider When Taking Probiotics (2020)

Ingredients:

• ½ cup split black lentils
• 1 tbsp fenugreek seeds
• 2 cups parboiled rice
• 3 tbsp thick beaten rice
• Salt to taste

Method:

• First, pour the first 2 ingredients and water into a bowl, mix them and keep aside for 4 hours after putting on a lid.
• Now, pour the next 2 items and some water into a bowl, mix them, put on a lid, and keep aside for 4 hours.
• Next, remove the water from the first mixture and, using 1 cup of water, make a paste of lentils and the seeds.
• Add it into a deep bowl before keeping them aside and making a paste of the next mixture the same way, just reducing the water quantity to ½ cup.
• After this, add this paste to the first and mix well after adding salt.
• Later, cover it and ferment it for ½ day before mixing them well and adding spoonfuls into every greased idli mould. Lastly, steam for 12 minutes before cooking them a bit and de-moulding them.

Ingredients:

• 2 pounds lime
• 4 tbsp salt
• 3 tbsp turmeric powder
• 1 tbsp white vinegar
• 1 cup olive oil
• 1 tbsp asafoetida powder
• ½ cup mustard seeds
• ¼ cup crushed fenugreek seeds
• 2 tbsp cayenne pepper

Method:

• Cut each lime into 8 wedges and put the limes, turmeric, salt, and vinegar into a fermenting vessel and mix.
• Now, cover them with a towel or an airlock and let them ferment for a month.
• After this, toast the mustard seeds and, once cool, add them, asafoetida powder, fenugreek and pepper into the vessel.
• Let them sit for ½ month before putting them into an airtight jar and refrigerating.

Ingredients:

• 2 cups short-grain rice
• ½ cup split black lentils
• 1 tsp fenugreek seeds
• ½ tsp salt
• Vegetable oil
• 3 tbsp ghee
• 1 tsp cumin seeds
• 2 dried red pepper
• 1 onion
• ½ tsp salt
• ½ tsp turmeric
• 1 pinch asafoetida
• 1 tbsp grated ginger
• 8 curry leaves
• 4 minced garlic cloves
• 2 chopped green chillies
• 1½ pound fleshed potatoes
• ½ cup chopped cilantro

Method:

• First, put the rice in a bowl, cover it with cold water and rinse before putting urad dal and fenugreek in another bowl, cover with water and rinsing.
• Soak both for 6 hours before draining both mixtures and putting the rice in a food processor and blending well.
• Now, add in a cup of water and grind well for 10 minutes.
• Do the same with the other mixture and combine both to make a thick batter of 6 cups.
• Cover with a towel and ferment for 8 hours while adding salt and refrigerate.
• Next, heat ghee and add mustard and cumin seed before adding in pepper and onion.
• Stir-cook for 5 minutes and season with salt before adding ginger, curry, garlic, green chilli and turmeric and sizzling.
• Add water and potato, stir-cook for 5 minutes, and mash before seasoning with salt and cilantro and put aside.
• After this, set a griddle and brush with oil before ladling ¼ cup batter and spreading it.
• Drizzle oil over it and let it sit before loosening it, putting ½ cup filling over it, and folding the dosa around it.

Ingredients:

• 4 cups chopped apples
• 1 tsp unrefined salt
• ½ tsp fresh whey
• Sprouted almonds
• Raisins
• Medjool dates
• Fresh mints
• Vanilla beans

Method:

• First, cut the apples and add in the other ingredients before mixing them well.
• Now, put them into a fermentation vessel, add in some pure water, leaving it 1 inch empty on the top, and airtight them.
• Leave for a day or two, and, once it is a little tangy but not too sour with a strong smell, you can refrigerate, and then eat them.

Ingredients:

• 1 cup green peas
• 1 tsp salt
• 2 tomatoes
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp chilli powder
• ¼ cup yogurt
• 2 tbsp canola oil
• ½ tsp cumin seeds
• 1 curry leaf
• ½ cup red onion
• 2 green peppers
• ¼ tsp garam masala
• 4 garlic cloves
• 2 tbsp chopped cilantro

Method:

• You first need to grind the onion, pepper and garlic before heating 2 tbsp oil.
• Add the curry leaves and cumin before frying for a minute and adding the ground paste into it.
• Fry for 6 minutes and add in the turmeric and red chilli powder before heating for a minute.
• Now, pour in the tomato paste, salt, coriander powder and fry till the oil gets separated.
• Once this is done, cool off the pan and add in the yogurt before mixing well and putting it under heat again.
• Next, add ½ cup of water and peas and simmer for 5 minutes.
• Lastly, put in the garam masala, mix well, and garnish before serving hot.

Ingredients:

• 1½ litres full-fat milk
• 3 tbsp vinegar

Method:

• Start by pouring the milk into a pot and boiling it at medium heat while stirring. While doing that, put a colander over a bowl and collect the whey.
• Now, put a muslin cloth over it.
• Once the milk boils, pour in the vinegar and take it off the heat.
• Stir well until the milk curdles and pour the paneer and whey onto the colander before pouring cold water to stop further cooking.
• Next, rinse it and wring the cloth into proper shape before pressing out excess water.
• Afterwards, make a nice knot and hang it for half an hour before removing the knot and placing it on a wooden board.
• Place a heavy item over it before removing the cloth after 3 hours and cutting the paneer into shape.
• Lastly, refrigerate or freeze and use when needed.

Ingredients:

• 1 cup gram flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp refined oil
• 1 tsp mustard seeds
• 1½ cup water
• 1⅓ tsp lemon juice
• ¾ tsp baking soda
• 15 curry leaves

Method:

• Get a bowl and put in the gram flour, water, salt, baking soda, and lemon juice before mixing well.
• Now, ferment it for 2 hours and while putting boiled water in the steamer and greasing the equipment with oil.
• Next, put the dhokla batter in the equipment and cook for 20 minutes before cooling it and cutting it into pieces.
• Afterwards, heat oil in another pan and add curry leaves, mustard seeds, green chilli, and ½ cup water and boil.
• After 3 boils, add sugar and coriander leaves and squeeze in ½ lemon.
• Later, remove from the heat and put the tempering over the dhokla and sprinkle coconut powder over it before putting it into a serving bowl and serving.

Ingredients:

• 1 tbsp crushed brown mustard seeds
• 5 large peeled carrots
• 1 peeled beet
• 7 cups filtered water
• 1 tbsp fine sea salt

Method:

• To make it, crush the seeds and chop both the carrots and the beet into long pieces.
• Now, put all the ingredients into a jar and mix well before covering them with a lid.
• Put it in the sun for a week stirring a few times a day and once a tangy flavor has formed, strain it and keep away the pickles to eat later.
• Refrigerate the drink and drink chilled.

Ingredients:

• 7 cups water
• 1 cup raw almonds
• 1 pinch salt
• 1 tsp probiotic powder
• Liquid stevia
• 1 tbsp lemon juice or apple cider vinegar

Method:

• First, soak the almonds at room temperature for 12 hours after adding in the salt and lemon juice and covering them with a kitchen towel.
• Now, drain the water and rinse the almonds before adding them into a blender and blending for a minute.
• Next, strain the milk, add it into a bowl along with the almonds, and stir the probiotic powder into the mixture.
• Afterwards, cover the bowl with a cloth and let it stand for 14 hours.
• After this, skim the fat layer and strain the rest of the liquid before keeping aside ½ cup.
• Lastly, sweeten the cultured milk by pouring in some honey or stevia and it is ready.

Ingredients:

• 1 cup plain yogurt
• 2 cups water
• 1 green chilli
• ½-inch ginger 1 tbsp cilantro
• ½ tsp cumin powder
• ½ tsp black salt
• ¼ tsp salt
• ¼ tsp chat masala

Method:

• First add the yogurt, water, green chilli and ginger into a blender and blend.
• Now, pour in the rest of the ingredients and blend for some more time before pouring the drink into the glasses.
• Lastly, garnish it with either cilantro or fresh mint and serve chilled.