...Traditional nutrition in the spirit of Dr Weston A Price and Sally Fallon... Office: Gold Coast, Queensland Australia.
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Cravings for sweet foods banished.

"My problem was that after three kids I had begun to stack on the weight and I had constant sugar cravings. So about five days ago I had a hypnotherapy session with Abby Eagle.

Anyway, since then my sugar cravings have diminished by 90%. And the amazing thing is that I have not had to use any will power or concentration.

It's absolutely amazing. If I want a snack I just eat a raw carrot. The change is that fantastic."Lavinia Rampino, Gold Coast, Australia.

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Traditional nutrition recipes...

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Fermented juice of the immature (young) coconut

This recipe uses real kefir grains to culture the juice of green coconut, and produces a healthful probiotic drink. Drinking coconuts are available in the refrigerated section of supermarkets in Australia, and most likely available overseas. At present in Australia the demand is outstripping supply so please encourage the supermarket to let the supplier know to import more stock.

You can either ferment just the juice and eat the coconut meat separately or you can blend the coconut meat with the juice to make a coconut cream.



  • 1 drinking coconut.
  • 1 tablespoon of water kefir grains.
  • Or 1 tablespoon of milk kefir grains.



Cut off the top of the coconut with a hacksaw. Pour the juice into a bowl. Scrape out the coconut meat with a large metal spoon. You have the choice of culturing just the coconut juice and eating the coconut meat separately or of blending the juice with the coconut meat to make a coconut cream. Pour the coconut juice or the cream into a 500ml glass jar.

You can use either water kefir grains or just rinse the milk from real kefir grains. Add the kefir grains to the coconut juice, screw on the lid and leave at 20C- 25C to ferment for 24 hours before transferring to a refrigerator. Drink the kefired coconut juice straight or diluted with water. Reuse the water kefir grains to culture more coconut juice or another type of fruit juice.


Take care that too much pressure does not build in the glass jar, as it could break it.


Once the kefir grains have been used to ferment a water based substrate such as coconut or fruit juice they are then known as 'water kefir grains' and should not be used to culture milk. To help maintain the integrity of the milk kefir grains that are shared around the world please ensure that water kefir grains are never used to culture milk.

2. The label on a drinking coconut purchased from a supermarket reads as follows:
Origin: Thailand.
Taste description: Refreshing sweet coconut juice and white tender coconut meat.
Nutrition: Calcium, phosphorus, lauric acid, amino acids, glucose, B vitamin, vitamin C, iron, zinc, potassium and copper


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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