Three Raw Vegan Immune-boosting Recipes

Three Raw Vegan Immune-boosting Recipes

Coconut cultured yoghurt, cultured kombucha and fermented dill sauerkraut

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Coconut cultured yoghurt

I cherish making probiotic coconut cultured yoghurt at home, without sugars and thickeners. It’s inexpensive and easy to do so, so I regularly make it. Besides being super beneficial to your whole body, it doesn’t contain any animal products, so it’s also cruelty free.

I use this yoghurt on soups, make it into a sour cream and eat with it berries or on its own (on an empty stomach to break my fast).


  1. I usually use 3 whole coconuts each time (after opening and scooping out the meat, make sure to wash it to get rid of any husks), saving the strained coconut water in a separate container.
  2. In a high-speed blender, blend the coconut meat until smooth along with some of the coconut water (use just enough liquid to cover the meat). Add in 100 billion CFU at least 10 strains probiotic with a wooden spoon (no metal utensils). Gently hand-mix, then ferment for 24 hours, later placing it in the fridge for up to 4 days.
  3. For fermentation, place the coconut mixture into a glass bowl and cover with a smaller ceramic plate, then cover with a dishcloth. Leave in a dark corner. The mixture will thicken up during the process.
  4. You could also add in a few drops of stevia if you have a sweet tooth. If you don’t have high probiotics, start lower – just make sure it’s really clean with no fillers, sugars or animal products.

Cultured kombucha

My kombucha is in its fifth round and has grown quite nicely. Whilst I like to freak out my guests with what my scoby looks like, I’m really liking the taste and health benefits too.


  1. You will need a live scoby along with some tea – black, white or green tea, not fruit tea or tea with oils – and some organic cane sugar.
  2. Make a large batch of tea (2.5L) and dissolve in the cane sugar (I like to add less than what’s sold in stores). Once fully cooled, transfer into a large sealed glass container along with the scoby and its liquid. Top with filtered water (another 2.5L).
  3. Let it ferment for 10–30 days, depending on how tart you like it. Drink as is or (what I normally do) do a second fermentation. I transfer only the liquid into a glass jar and leave it in the fridge for 2–3 days. If you want, you could add a touch of fruit before closing it so that it really fizzes A LOT (if you do this, ferment for just 1–2 days). Once your batch is almost done, you can make a new one the same way, but make sure to keep a bit of the starter liquid for the next round.

Fermented dill sauerkraut

This is an Armenian take on sauerkraut – it’s not spicy like Korean kimchi or stringy and soft like the German version. It’s firm, crunchy and herby!


  1. Dice green, purple or white cabbage into thick squares. Add in peeled garlic, fresh or dried dill and mint, a pinch of pink salt and some fermented vinegar. You could also use a probiotic starter for an extra boost, especially if you don’t have the fermented vinegar.
  2. Ferment for at least 5 days on your counter, then keep it in the fridge. Add onto any dish and eat it raw.

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