I love using young thai coconuts to create pies, puddings and yogurts. The yogurt is a great alternative to dairy/soy yogurt and making it yourself is easier than you might expect. In this video I show you how to make a Vanilla Lemon Pudding/Yogurt that is not cultured. To culture this you would simply add 1 capsule (1/8 teaspoon) of your favorite probiotic powder and let the yogurt sit overnight at room temperature OR place it in a dehydrator at 100 degrees for 3-6 hours. For more information on cultured foods please see Dr. Ariel Policano's blog at www.livefooddoctor.com. I made this recipe lemon flavored but any 1/4 cup of seasonal fruit can be added. Some of my favorite flavors are strawberry, blueberry and mango.

I can't eat raw cabbage because it gives me gas. Fortunately, fermented cabbage, aka saur kraut, is a flatulence-free way for me to get the goodness of cabbage into my diet. Cabbage is also an amazingly cheap anti-cancer superfood. One important step in making saur kraut is to shred and massage the cabbage well enough so that lots of juice oozes out from the cabbage. I never have time to do that! So, I came up with this simple method for juicy saur kraut without the sore muscles from all of the shredding and massaging. It relies on juicing some of the cabbage and using the cabbage juice as a marinade. I hope you like it!

I Made Raw Sauerkraut and YOU Can, Too! Sauerkraut is very good for you and very tasty too. It is made by a natural process of lacto-fermentation. You can read more about lacto-fermentation here: http://en.wikipedia.org/wiki/Sauerkraut Safety information from Wikipedia: "Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."

Raw, fermented sweet pickle relish. Made sauerkraut style and chock full of lovely probiotics. I love this on my salad, in soups or as a snack with some raw crackers

This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki. The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle. I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.

I found this recipe in an old (non-raw) book in my house called Healing With Whole Foods. It's a raw recipe, but it doesn't call for sprouted oats. I didn't soak/sprout the oats at all and it came out nicely, but please let me know how it comes out if you choose to sprout first.