Fermented by L A B

Kefir Chia Fresca

DrinksAlana Holloway

Hands up... who's taken on Dry January?  If you've stuck with it so far, congratulations, keep going strong!  You may be looking for something to give you that extra boost and I think I have just the thing.  This delicious drink has the skin loving Omega benefits from chia, which will also keep you well hydrated and your digestion moving freely.  The probiotics from the kefir are just an added bonus!

Serves 1

250ml Pomegranate + Thyme Kefir
1tbsp chia seeds
Thyme to garnish (optional)

- In a glass, whisk the kefir and chia together with a fork.  
- Leave for an hour or so (or better, overnight) whisking a few more times throughout to ensure the chia are well distributed.  The chia will soak up most of the kefir and you'll be left with something between a snack and a drink.

Top tip: Make this the 'night before' and enjoy during the next day's afternoon slump.

Coco-Cacao Kefir Christmas Cocktail

DrinksAlana Holloway
kefir cocktail

Now that's a tongue twister if I ever heard one!  Try saying that after a few of these...!  I love eggnog, but sometimes it's nice to have an alternative that's easy to make. Bonus points for it being chocolate AND probiotic... what's not to love?!

Serves 1

250ml Cold Brew Cacao Kefir
3tsp coconut cream (not creamed coconut)
1/2tsp ground cinnamon
1 shot vodka (optional)


- Add all ingredients to a cocktail shaker or Nutribullet (or similar) and shake/blitz until well combined.  
- Pour into your favourite festive glass, wait for the froth to settle and top with some cinnamon stick pieces, a sprinkling of ground cinnamon and cacao nibs.

Kimchi Hummus

Alana Holloway

 250g dried chickpeas
1tsp bicarbonate of soda
100g tahini
150g Winter Squash Kimchi
Pinch salt
 -  Soak the  chickpeas overnight in double the amount of water to chickpeas.
- The next day, drain the chickpeas and boil in fresh water, along with the bicarb, for approx. 40minutes, or until soft and almost mushy.  Skim scum throughout.
- Drain the chickpeas through a colander, but save about 1 mug of the cooking liquor.
- Blitz the chickpeas, tahini, kimchi and salt in a food processor until smooth.
- Whilst the food processor is still on, drizzle in the cooking liquor until desired consistency is reached.
- Taste for seasoning and adjust if necessary.
- Store in the fridge an airtight container for up to 5 days.

Cauliflower Cheese on Toast

LunchAlana Holloway

When in doubt, add cheese.  Then grill it.

Serves 1

2 slices of sourdough, or your favourite gluten free bread
2 florets of Cauliflower + Turmeric Pickle (Autumn Box)
1 tomato
6 medium slices of mature cheddar, preferably organic

-       Preheat the grill.
-       Lightly toast the bread on both sides under the grill.
-       Cut the cauliflower into small, bitesize pieces.
-       Chop the tomato into cubes.
-       Place both the cauliflower and tomato on one side of the toasted sourdough.  Top with the cheese.
-       Grill until the cheese has melted and is bubbling.
-       Serve immediately. 



Kimchi Prawn Noodles

DinnerAlana Holloway

Serves 2

4 spring onions
Handful fresh coriander
150g cooked prawns
200g rice noodles or courgetti
1 heaped tbsp. Winter Squash Kimchi
Sesame oil


-       Finely slice the spring onion and chop the coriander.

-       Cook the noodles as per the packet instructions.  Once cooked, drain and rinse under cold water to stop the cooking. 

-       Add the prawns and chopped spring onions with a drizzle of sesame oil to a medium/large frying pan and cook over a medium heat until the prawns are thoroughly heated through and the spring onions have softened.  Turn the heat to low and add the noodles to the pan, along with the kimchi.  Cook for a further minute and give the pan a toss to coat the noodles and combine the ingredients.

-       Garnish with the rest of the coriander before serving.


Green Kefir Smoothie

Alana HollowayComment
Green Kefir Smoothie

This smoothie is a nutritional powerhouse waiting to happen.  It has not one but SIX skin loving ingredients and a hefty dose of probiotics to get your day off to a flying start.

Makes 1

250ml coconut milk kefir or Cucumber + Lime Kefir
Small handful kale or spinach
½ avocado
1 banana
1tbsp collagen powder
1tsp moringa powder
1tbsp sunflower seeds
1tsp linseeds
3 ice cubes

Optional: edible flowers and desiccated coconut to garnish


- Blend all ingredients together until smooth

- Garnish with edible flowers and desiccated coconut


The New Yorker

LunchAlana Holloway
New Yorker Sandwich

This sandwich is inspired by one I used to make regularly at my first ever job.  It tastes as good today as it did back then!

Serves 1

2 slices of Life Changing Bread
Avocado, sliced
Pickled Radishes, thinly sliced
Pea shoots


Start by spreading a thin layer of hummus on both sides of the bread.  Top with 3 slices of pastrami, followed by the sliced avocado, more hummus, a layer of the thinly sliced pickled radishes and finally the pea shoots, before finishing with the other slice of bread.  Voila!

Open Kraut Sandwich

LunchAlana Holloway
Sauerkraut Sandwich

This recipe is a perfect example of how ferments can brighten up any meal.

Serves 1

Two slices of kale bread
Avocado, sliced or smashed
Smoked Salmon
Beetroot + Fennel Kraut
Sprouted Seeds

- Spread the bread with a generous helping of hummus.
- Top with a layer of avocado, a few small slices of smoked salmon and a pinch of sprouts, before finishing with a forkful of Kraut.
- Enjoy!