I’m crazy about health and nutrition, sourcing local produce to create homemade probiotics and supporting good gut health. I have food allergies including dairy, barley, rye, oats and wheat. Due to painful joints and inflammation, I’m currently undergoing tests to identify what’s happening in my body and it’s likely the results will come back indicating psoriatic arthritis. This is all the more reason for me to eat more probiotics to support good gut health and my compromised immune system.
I made this little deva last night, for breakfast today and it was deeeeeevine and so so easy as to make! If I can’t get fresh, I’ll buy dehydrated wild hibiscus – also known here in Australia as Rosellas. The health benefits from these little babies are phenomenal. This is a really interesting article about how it’s been used to support cardiovascular health.
My grandma used to make Rosella jam and so did my dad when we were kids. However given my reaction to sugar I stay away from jams – though I just had a thought about making a wild hibiscus coulie with chia seeds and coconut water kefir to pour over my coconut milk kefir for desert tonight! Before I get distracted with that idea, here’s the recipe for this delish blast.
- 1 tsp dried wild hibiscus (known in Australia as Rosella)
- 1 small cup coconut milk kefir
- 1 dstp chia
- 1 dstp activated quinoa
- Smash wild hibiscus either in a mortar and pestle or blender.
- Mix all ingredients together in a mason jar, seal the brew and pop in the fridge overnight.
- You could add more liquid to make this into a smoothie, or more chia to make it set like a pudding.