Probiotic mousse - Mindful eating

Hi <<First Name>>,

Probiotic mousse!

One of our fabulous fermenters - Lorraine - emailed us about a probiotic chocolate mousse she had seen and asked how it would be put together.  

My first thought was the living organism would probably be milk kefir. This thought was quickly followed by an image of drinking the delicious fermented ice cream mixture before we froze it to make fermented ice cream.   The next image in my mind was the recipe where I use fermented nut meal to make carrot muffins.  The sweetener in that recipe was maple syrup and soaked dates.  And then I remembered a chocolate and avocado raw food pie that we were served many years ago. The taste and texture were unforgettable.

So Mario and I set about gathering the ingredients and preparing ourselves for a taste test extravaganza. We couldn’t decide between sweeteners so I’ve included 3 for you to choose.

The first one we tried was chocolate of course. The cocoa gives the mousse that dark chocolate taste.  I used banana as a sweetener here.

Then we moved onto fruit flavours. The strawberry mousse had a ‘softer’, fruitier flavour. Frozen berries would be an option too.  I’m looking forward to mango season to have a go at Mango probiotic mousse.

This is such an easy but ‘special’ dish to whip up and serve to guests too.  "Thanks Lorraine!" for setting us onto this delicious pathway.

Probiotic mousse

200g organic coconut cream
70ml milk kefir or coconut kefir
1 ripe avocado
sweetener – see note below
flavouring – see note below
1-2 teaspoons vanilla
a pinch of salt

  1. Place ingredients in a blender and blend till thick and creamy.  
  2. Pour into individual serving bowls or a large serving dish. 
  3. Refrigerate for a 1 hour before serving.

Serves 4.

Sweetener options:  
  1. Choose  3-4 dates soaked in boiling water for 10 minutes and then drained or
  2. 1 ripe banana or
  3. 2 tablespoons maple syrup.

Flavouring: Choose ¼ cup cocoa for a chocolate flavour or 1 punnet of fresh strawberries.

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Mindful eating, reasonable portion sizes, healthy carbs, fish, and fermented foods -> healthy eating! Who could ask for more?

"We Love Fermenting" website

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All of the fermenting information that was previously available on has been consolidated here. We'd love to hear your comments and suggestions, especially if you've spotted any mistakes or spelling errors!  Thank you.

Probiotics "on the go"!

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You can source all your safe personal and home-care products from Modere, a member of the Environmental Working Group's EWG Verified™ program. This program makes it easy for consumers to choose personal and home care products that are safe to use, free of harmful ingredients, and environmentally friendly.

Use promotion code 082262 and enjoy $10 off your first order (minimum purchase $50).  Check out the great range of Modere products at

Updated workshop content!

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You can always view previous editions of this Newsletter at our website:

I look forward to hearing from you.
Regards, Ros
Current 2016/2017 Workshop Schedule

If you have a PayPal account, you can now pay for your workshop directly, by sending the course fee to
Confirm your enrolment with PayPal. Remember to send a message, stating which course you want to attend.

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Introduction to Fermented Foods – vegetables, fruit, dairy & kombucha
$65/person         19 November (1 place available), 3 December 2016
          Morning tea provided; participants will receive a workbook with recipes.

More Fermented vegetables, fruit, dairy & kombucha
$100/person         11 February 2017
           Morning tea provided; participants will receive a workbook with recipes.
Fementing nuts, turmeric, ginger, beans, chickpeas & more kombucha
$100/person         4 March 2017
           Morning tea provided; participants will receive a workbook with recipes.
Fermenting rice, oats, lentils and sourdough
$100/person         4 February 2017
           Morning tea provided; participants will receive a workbook with recipes.

Workshop 4.0    Nuts, fruit drinks, low-tech yoghurt & cheese
$75/person         5 November (NSW group), 26 November 2016
         Morning tea provided; participants will receive a workbook with recipes.
Copyright © 2016 We Love Fermenting, All rights reserved.

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