what’s Mexican chocolate without the chili?

Coming back from Bali with my raw cacao haul had me engaged full throttle in chocolate alchemy. My resident Vitamix blender cranks out to live for chocolate elixirs with different  superfoods and whenever I feel up to it, chocolate cups with almond butter, chocolate bark in all sorts of flavors. There are days I feel like having cardamom, some days mint, some days a generous sprinkling of buckwheat crunchies, and some days, I like it unadulterated pure dark chocolate. And today, I like it hot and crunchy…muy caliente!

Loving to have more buckwheat crunchies (rice crispies is basically devoid of any nutrition and obviously not raw so I choose to use buckwheat groats instead. Please see link below to see the health benefits) and inspired by my favorite cup of hot chocolate (thick hot chocolate made with tablea with a sprinkling of cinnamon and a pinch of cayenne), I made this bark to share with fairies tomorrow.

SOFTWARE:

• 250 g raw cacao butter (or 1 1/4 cup melted cacao butter or virgin coconut oil)
• 1 1/2 cups cacao powder
• 1 1/3 cups buckwheat crunchies
• 3/4 cup coconut sugar
• seeds of 1 vanilla pod
• 1 tablespoon lecithin
• 4 teaspoons cinnamon
• 1/4-3/4 teaspoon cayenne powder, optional
• 1/4 teaspoon himalayan salt

HOW TO:

• Shave or shred cacao butter and melt it in a double boiler, making sure the temperature is comfortably warm to the touch until it melts to a pool of liquid. This is very important especially when working with raw cacao butter to preserve enzymes.
• In the clean super dry blender, add everything (except for the buckwheat crunchies) and blend until smooth, stopping after every three to five minutes of blending,  rest for three to five. Blend in stages. Make sure the temperature stays comfortably warm. Blending the mixture continuously will generate a lot of heat.
• Line 2 cookie sheets with wax paper or use 2 dehydrator sheets with teflex. Divide the buckwheat crunchies and chocolate mixture onto two sheets.
• Make sure all buckwheat crunchies are coated with chocolate and spread the mixture to the sides. Put in the freezer for a few minutes.
• Once the chocolate hardens, break into shards and keep in an airtight container to keep moisture out. Keep in the freezer if you live in a tropical country.
• Enjoy!

photo from xaxor.com

Today I went through the massive repository of photos with quotations which at certain points in my life sparked bundles of cells inside. This time, it’s Steve Jobs, the visionary behind Apple and Pixar–more importantly, he was a devoted father and adoring husband.

I love Steve Jobs. Not because he developed the iPhone, iPad, iPod, etcetera but because he was an ever seeing eye, observing so many simple things invisible to most people. He was also one of the rare kids who survived adulthood. Steve always saw the connection between two points and brings it to life so we can all purchase it at $300 a pop at an average. In his last days on a hospital bed, he continued to design products to give hospital patients the best of the Apple experience. He is by virtue, a connector of truths delivered in packages people make cults out of.

So, what is my point? If one of the greatest visionaries in the world said creative people didn’t really do anything but just saw something, then why do we give so much value on receiving credit and giving credit when it’s due? At the end of it all, it’s not his or hers or ours, it has always been something that was already there long before anyone recognized its existence. The only credit we ought to give and receive is for seeing, not for creating. After all, how can you create anything that already exists?

So what if someone copied your invention? Someone else is bound to invent it anyway. So what if someone took your post and posted it without your permission? You just penned down what you saw, not what you own. So what if they didn’t mention your name? You know you did that anyway. So why fuss? Smile. Know and be grateful that you’ve seen as most hearts take awhile.

Thoughtful Thursday.

Sad to say, most produce grown through the monocropping grid are GMOs and here in the Philippines, there are so many hybrids and GMOs out in the market. The largest GMO company in the world, Monsanto has a big representation in the land I call home, making me question the safety of what we are eating. So are GMOs safe? Here’s my case.

Man is the most ingenious species in the planet, with each problem and threat to the species, it meets with creative solutions. One of the most pressing challenge is how to safeguard food security for the ever increasing food demands of the continuously rising global population. To meet the challenge, man ambitiously created the technology allowing gene modification. One of man’s most drastic solutions to the challenge is Genetically Modified Organisms (GMO) or Genenetically Engineered Organisms (GE). GMOs allow plants to express and actualize gene traits that are normally not inherent to their particular species for the sole purpose of high crop yield and resistance to pesticides and herbicides.

Over the years—without long-term safety studies–man consumed hybrid rice and corn, tomatoes resistant to frost courtesy of a flounder (fish) gene, pesticide-resistant soy, potatoes, among others. These crops made its way to grocery shelves and produce aisle in bags of chips, soy sauce, ketchup, tofu, flour and much more. Large food and GMO seed corporations and their several scientists claim GMOs are safe yet current studies show this is not the case. Several animal studies indicate serious health risks associated with GM (Genetically Modified) foods.

According to renowned doctors and biologists, GMO contributes to deteriorating health worldwide. And the findings of the studies include the following:

AT RISK: Pregnant women and babies – GM soy were fed to female rats and most of their babies died. In the same study, the group of female rats fed natural soy, only 10% died. GM-fed babies are smaller and are likely infertile. Male rats fed with GM have blue testicles compared to the normal pink color plus their young sperm is altered. In India, most buffalos who consumed GM cottonseed had reproductive complications such as premature deliveries, infertility, abortions plus many of the calves died.

GMOs produce poisonous food – GM corn and cotton are designed and made with built-in pesticide called BT-toxin produced by Bacillus thuringiensis. When bugs eat the plant, the pesticide splits open their stomachs and eventually kills them. The Bt-toxin produced by GMOs are at least thousands of times more potent than the toxin levels in natural BT-toxin sprays used by organic and sustainable farmers. Since organic farmers use this, the GM companies assumed this is safe however, BT-toxin from GMOs have properties of an allergen due to increased toxicity levels and cannot be washed off from the plant. Flu-like symptoms have been reported by the exposed farming population in the US and India. The insecticidal proteins from BT-toxin was found in the blood of 93% of the 63 pregnant women plus 80% of the fetal blood samples.

GMOs incite allergic reactions – right after the introduction of GM soy to UK, soy allergies increased to 50%. GM soy and corn contain new proteins that have allergenic properties. GM soy has at least seven times more allergens than natural soy. Perhaps the asthma and food allergies epidemic is caused by genetic modification.

Large numbers of animals die – In India, massive numbers of animals who graze GM cotton fields die, including sheep. Also, deaths of many cows in Germany and chickens, carabaos, and horses in the Philippines died after grazing fields and consumption of Bt corn.

GMOs remain in residence in the gut – the only human feeding study confirms that even long-after humans stop consuming GMOs, GM proteins are produced inside the gut. The inserted genes into GM soy are transferred to the gut bacteria which becomes a living pesticide factory.

More studies are published indicating a myriad of health risks and deaths concerning GMOs. It is also documented that animals fed with GMOs incur damage to the kidneys and liver, cause accelerated aging, deregulation of genes associated with synthesis of cholesterol, gastrointestinal and insulin regulation disruption. A growing number of doctors dissuade their patients from eating GM foods or any food product with GMO. One of which is Dr. John Boyles who mentioned, “I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it.”

The question remains, “How do I avoid GM foods when it’s everywhere?”. First off, it is important to memorize the well-known and often used GM crops and their derivatives:

• Corn
• Soy
• Canola
• Cottonseed
• Alfalfa
• Sugar derived from sugar beets
• Zucchini
• Crookneck squash

The Non-GMO Shoppers’ Guide helps consumers to avoid GM foods in the grocery or supermarket. Also, buying organic produce significantly reduces the risk of consuming GMOs. Apart from alarming health risks GM foods pose, it endangers our food security as it contaminates the plant world gene pool and dampens its natural diversity. It is one of the most significant threats to the sustainability of the human race and avoiding GMOs is a step forward to changing the fate of mankind’s food supply.

KK with his plate of fantastic falafel yum!

After a brief hiatus from rawsome gourmet food preparation due to an intensified love affair with simple green smoothies and superfood drinks, the fat bags of quinoa on my table inspired me to create one of my most favorite Mediterranean-inspired meals, falafels with generous servings of couscous and  tabbouleh.

falafels dehydrating

Falafels are traditionally made with ground chickpeas, formed into small fat patties, flash fried and served with a creamy lemon garlic tahini sauce on the side. Making my own light and raw-ified version, I looked at many traditional and raw recipes. Chickpeas can be very heavy and not easily digested when eaten raw plus, most raw falafels call for a lot of nuts, which can be on the heavy side.

SOFTWARE:

• 1 1/2 cups sunflower seeds, measured dry, soak for at least 4 hours
• 1/2 cup white sesame seeds, measured dry, soak for at least 4 hours
• 4 medium or 6 small carrots, sliced in 2″ pieces
• one bunch of parsley, chopped
• 1 tablespoon cumin powder
• 1/2 teaspoon salt, more if needed
• 3/4 tablespoon garlic powder
• 1 teaspoon oregano
• 3 cloves garlic
• juice of one lemon
• 1 cup pitted black olives
• 1/8 teaspoon cayenne powder
• 1/3 cup olive oil
• 1/4 cup flax or chia meal for binding

HOW TO:

• In an 8-cup (or larger) food processor, add the seeds, garlic cloves and carrots. Pulse until roughly chopped.
• Add olives, cumin, oregano, garlic powder, salt, parsley, olive oil and lemon juice. Process until blended. Scrape down the sides.
• Sprinkle flax or chia meal and process for 20 seconds.
• Put mixture in a bowl and mix by hand with a spatula.
• Form into falafels (I used a 2-ounce ice scream scoop instead as I was in a hurry) and dehydrate in 145F for the first two hours and 105F for 8-10 hours. It can be served moist too.

Serve with sprouted quinoa, tabbouleh or simple salad or in wraps with garlic sauce (I used coconut yogurt as base instead of tahini). Makes about 39 2-ounce falafels and feed 6-8 hoomans.

Choosing the raw living foods lifestyle made me appreciate food preparation and fermented food, these I took for granted for many years as I mostly prepared food unconsciously, without gratitude. Fermentation allowed me to sentiently understand and respect the lives and processes (aka hard work) of plants, bees, animals and microbes in order to feed me. There’s so much dedication and energy that goes to each ounce of kefir and kombucha, a forkful of sauerkraut, a drop of honey.

Experiencing all this contributed to my, let me say, “above average” state of health and well-being. Fermentation coupled with raw food and energy consciousness, I am completely healed of my GERD, obesity and high blood cholesterol levels, my blood sugar level found stability. Unsurprisingly, I became resistant to flu, cough, cold seasons.

To share my love of fermentation, I improved and systematized the way I give kefir grains to their loving recipients. Before,  I would put live activated grains with fermenting kefir water in small jars and post the dates when I can deliver in my kefir share calendar. Since then, I quadrupled my production–my household’s consumption excluded–due to the significant increase of requests and the way I was giving them away is not working as well as I initially thought it would. I always run out of jars and there’s the chronic spillage concern which made transport bothersome for both giver and recipient.

dehydrated and inactive kefir grains which plump up to 400% more in volume upon activation

To make this entire love-share process sustainable and easier, I started dehydrating kefir grains and kombucha mothers–otherwise known as SCOBY (Symbiotic Colony Of Bacteria and Yeast), I started giving these away since December 2011–and packing them in zip lock bags. Also, I prepared kefir and kombucha activation instructions, recipes, FAQs and other reference material for its recipients, all to be sent via e-mail because I commit to love our planet by minimizing usage of paper and plastic. On top of this, I provide online support to all recipients.  On a regular basis, I give kefir + fermentation talks and demos in Asha Peri’s The Lighter Side of Raw living foods workshops at Dahon Kusina.

dehydrated and inactive kombucha mothers which plump up to 800% in volume upon activation

If you’re interested in getting either sugar kefir grains or kombucha mother or both, please get in touch with me (click contact on the right side of the home page) for details and I will get back to you as soon as I can. The grains/mothers will be shipped via Xend. True to the code of kefir and kombucha ferment-ators, I share and do not intend sell or make a profit out of these miraculous microbes, only a minimal energy exchange for the sugar, tea leaves, packaging, energy consumed in dehydration and shipping.

Want to know more about kefir and kombucha while you’re making up your mind to commit to fermentation? Below are some links to read up:

• Dom’s kefir FAQs
• Kombucha health benefits by Food Renegade
• Cultures for Health’s kombucha FAQs

P.S.

I would like to take the opportunity to thank the Ineng and her family behind Kefir2Share who generously gave me my first kefir grains and Marie of Kitchen Revolution for giving me my first kombucha mothers. Such generosity can only be paid forward.

Trail to the God Within

1. Truly learning the gift of silence and communion with the God with-IN

It started with the best birthday gift I ever gave myself, a solo journey to the prayer mountain, a first in my 31st with February 6. It was apparent that this wisdom revealed lay the power to share love and best of intentions for others. As this consciousness expanded, my heart grew bigger that my chest cannot hold it in its old place; it took its rightful place in the Universe.

The calm vastness that is “home” to the gentle yet largest fish in the world – Butanding (whale sharks – Rhindodon typus)

2. Albay-Sorsogon

Going to the Bicol region felt like coming “home”. Its irresistible motherly arms embraced us with so much openness with the majesty that is Mt. Mayon, black beaches, ruins, people, butanding and fireflies up in the trees and under the Donsol River under the full moon.

There is something incredibly precious and humbling in swimming with the Butanding. Despite my burned back, stiff arms and calves from swimming as fast as I possibly could for two hours, the encounter left me with so much peace in the confirmation of the littleness of my then day-to-day worries and agitations.

3. Embracing the love and light of the living sun food lifestyle

Last March, I decided to undergo a 30-day high raw diet. Little did I know that I will choose embrace it with every cell in my body and with every little bit of my being. Living foods paved my path–with a sprinkling of fairies, suns and stars–to the door to the Source of it all, staking claim to the abundance that is my birth right.

4.   Inner Dance and Bahay Kalipay

As I entered the door to the Universe, the path is long and endless. To keep walking, I have to get back to who I chose to be and it required peeling every acquired and preconditioned layer. Last May, I found  the Dance so seekers such as I,  can go back to the “who I am”. After the first session, I made the decision to fly to Palawan to deepen my processing in life review and self-identification through free movement,  raw food and holistic detoxification. If the love I received weren’t enough, I met so many hearts in the same journey who helped and witnessed my becoming.

And, from then on, I left my slippers behind.

5. Embodying sacred simplicity of raw

Months in the raw, basking in and sharing its love and while raw-trofitting my kitchen, I became magnetized to the beautiful simplicity of raw food as I broadened my raw kitchen skills in Dahon Kusina by sharing space with The Lighter Side of Raw workshop attendees (I am so happy and proud to be part of this lovely team!). The more my raw food preparations become progressively complex, the more I appreciated its inherent simplicity–and the latter is what I continue to choose to share.

The wisdom that is me went on a 30-day juice fast that made me feel and look significantly more than a million bucks. Truly, the simplest things make you the richest. And, I am never the same again.

Biggest Fan Moment – Amomboyao aka Romulo Caballero

6.  Hinilawod in Manila

I asked, and I received! ready to book tickets to Dumaguete and run to Siliman just to witness the world’s longest epic on stage, a whisper said I should wait and wait I did. The cast made CCP their home for two days and I there I met Amomboyao who beautifully chanted excerpts from Hinilawod…his singing made my soul cry.

Malinta Tunnel

 7. Corregidor

I love curious places and a tadpole-shaped island which became the turn of the 20th century’s premiere military defense in Asia is no exception. Back in May, I thought, “If only walls could talk.” Now, I can’t wait to go back with a bike and talk to walls.

 8.  Fuma

Courtesy of a very dear friend, this bundle of very sweet gray smoky joy joined our family of four last February. He likes eating everything his hooman nanay does, which includes green smoothies.

Inner Dance Initiatory Teachers Training Manila
photo by Dexter Tan

9. SIMUNYE (We Are One)

The souls who chose to become a family in two days, bound by love and healing, the hearts I chose to become my heart of hearts. ONE soul, ONE heart, ONE love, ONE family called into BEing ♥

Together, we move mountains.

BOL’s Oplan Lana
photo by Lyza Peña

10. Small Group: OPLAN Lana

After some time in Bread of Life, I find myself in this group of lovely women who desire nothing but embody the best of God within. I have not seen them in months but I know I am always in their prayers, and them, in mine.

photo by Jovan De Ocampo

11.  The coolest Plurk friends

They shared the littlest and the biggest news of my every day. They know my heart at its most mundane, toughest, softest and everything in between. I am thankful for each them–a handful of stars did not make it in the photo –down to the soles of their feet.

12. The first genuine transitory initiative to simple raw food lifestyle community in the country

It is a wonderful blessing to belong to the RFSGP community and work with so many different people drawn to raw food–for various reasons, primarily for better health. This current space housing this community built early last year quickly grew to 500+ members and transformed to a community with a life of its own, a soul and breath that is the amalgamation of 500 souls.

The group will transfer to a new home, a hosted forum to better provide support to each member’s needs and the FB group will be opened to the public as soon as I post our Vision Mission. Teehee!

 Tribal wedding march

13. Bukidnon and the Talaandig Tribe

What fitting way to get to know Bukidnon the first time around through the Talaandig community and walking barefoot on the muddy foothills of Mt. Kitanglad! Such a privilege to gain friends and family promoting unity through peace and culture and communion with nature. Maraming maraming salamat!

Camiguin’s oldest tree, or is it?

14.  Enigmata and Camiguin

I found Enigmata back in 2007 and recommended it to a bunch of friends despite the fact I only stepped foot on its grounds just last year. Mama Rosa and her family of artists did an exceptional job of creating this living and breathing space which  is a destination on its own.

Camiguin took my breath away. Indeed, it’s one of the most beautiful places in the country. It owns a piece of my heart.

15. Coron and Culion

2011 is a year of exponential firsts and stepping foot on Coron and Culion no exemption. Finally understanding the general fan-dom of Coron’s visitors, I too willingly joined the club. This trip by far is the most difficult: A missed flight, canceled flight, calling so many for last minute updates, to name a few. Time and money consuming it may have been, it opened a door with which when opened, buckets-full of random kindness from strangers is received.

The privilege of witnessing all this is definitely worth all the trouble.

16. Simple loving service through raw food and healing

Sendong came and revealed the real state of poverty our country has. Despite the destroyed homes, displaced families, hundreds killed and hundreds more missing during the season to be jolly, a small window opened. An opportunity to awaken to the vast richness and abundance through raw food and Inner Dance.

The Maia Consciousness Community was called to action and it gave birth to a movement with a mission to awaken everyone who is ready all over the country and the world.

Thank you, 2011 for the amazing, fortuitous encounters, opportunities, headaches, gut aches, smiles, laughs, acceleration, opening, the unraveling. Thank you for preparing me for 2012 ♥

It was all the same until Sendong came and its eye cruised through Cagayan de Oro and Iligan, revealing an indescribable trail of sorrow and devastation caused by a combination of climate change and generations-worth of disrespect of nature and life (mining operations and il/legal logging).  Waking up in my sleep hearing wails grieving souls losing their loved ones and everything they worked so hard for and sight of corpses buried in mud, a firm whisper to HELP muted all others. I shared the same compulsion and desire to help in any way I can by giving my energy in both short and long term relief/aid efforts.

After sending off 50+ boxes/bags of bottled water and goods from and with the hearts of my colleagues, asking Raw Food Support Group Phils. to share our abundance and other people, I hear the whisper again…nudging, firm, all-knowing. As a soul deeply and multifariously grounded in simplicity, sustainability and essence,  I have to help in the best way Wisdom knows how.

Sacred Healing Caravan (Christ Consciousness, Raw Food and Inner Dance) in Northern Mindanao

In less than 72 hours, I converged and aligned with hearts burgeoning with the same truth and fire.  Inspired by the wisdom of spirits of the ancients, light workers gathered with ONE divine intention: Empower our displaced kababayans to be independently and holistically sustainable.

When the last donated Peso is gone, the last bottle of water is consumed, the food in cans and plastic are eaten, the homes and bridges are rebuilt, lives will never be the same. In order to live, our kababayans need to heal, feed themselves with the supreme abundance they are graciously surrounded with which the whole world can see and material wealth can never provide, and reconnect with nature with respect and love as it is in Creator’s grand design.

Raw Food Pinoy‘s free flyer on raw food basics  (Bisaya) – content written and simplified in Manila by Kusina ni Lakapati, Bahay Kalipay and Dahon Kusina; designed in Italy by Kat Conde; now available in four languages–Bisaya, Tagalog, English, Italian–soon in Bicolano

In three days after casting intentions and calling out for help. I witness the Christ withIN  each one. As I sat on my chair,  Christ everywhere converged, tangible in miracles, coupled with the inspiration from the Green Relief Initiative model. In less than three days, we received solar panels for electricity; innumerable water filtration devices; 6 blenders and cash donations started pouring in from everywhere in the world to fill jeepney after jeepney with fruits (for green smoothies); farms opening their space for raw food and healing demos and water; raw food flyers designed and printed in 2,000 copies. As we speak more love is pouring in. So much more that I stopped counting.

Overwhelmed, I, with my husband, felicitously choose to spend our Christmas  in grateful and sacred silence to continue witnessing, speaking, living in the light of Christ–the true consciousness that is Christ. I close my eyes in silence, listening to messages from sages young and old in the Wisdom that is as old as life itself, messages revealing glimpses of abounding hope and what is to come, doing and being what is called and asked.

I and my family wish you the most meaningful Christmas and blessed Yule.

In gratitude and light,

Lakapati, Alvin, Castor, Pollux and Fuma

October and November spelled the busiest months of my 2011. By end of September, I took a deep breath before jumping onto the sunrise of October 1st. Balancing the different hats I wear and their individual needs posed a sprinkling of challenges, dropping a couple of balls and quickly picking them all back up.

During my lovely retreat to Mama Palawan (Coron and Culion) to bask under the brightest sunshine, I stopped and just BE! and marveled at the phenomenon of the sky and sea melting to one glorious shade of blue. The miracle that is Palawan requires nothing less than reverent silence.

Adjusting back from my sweet reprieve, visiting my favorite bookstores are in order. I realized that for quite some time, I haven’t read the way I used to read…voraciously, curiously, taking delight with each flip of a page–no thanks to the internet. The sweet reprieve–and intermittent internet connection–reminded me how absolutely delicious reading can be and why it will always be my first love.

As a light worker with a passion for furthering the advocacy in raw food with a renewed love affair with reading, it is a gift to see THREE–not just one but three!–books on raw food on a bookstore shelf. I take that one small step to awakening in the sunshine and love of raw food!

About 3-4 months ago, I only saw one book on raw food in NBS, written by Diana von Cranach:

I’ve been diligently praying for local raw food books hitting the market like a storm and I am answered by The Farm at San Benito recent release of RAW!:

photo by Celine Fernando

Unfortunately, RAW! is not available in local bookstores as of this writing. I trust it will be plus others, and soon! the country thirsts for more raw food books and most of them don’t know it yet.

2011 is my year of internal expeditions, careful observation, staggering and perplexing discoveries, and whelming manifestations. Growing inside, then out is much more–to say the least–is much more interesting than ever. Rediscovering the light in and wisdom that is me leave me stupefied beyond belief. This is the year I completely opened myself up to truly see the person I am now being and becoming.

Why change my name?

As young child in preschool, writing my full name formed knots on my forehead. At the tender age of 4, it was almost painful to write my long name. Not only because it put me in a lot of trouble fitting that plus the date, I have always struggled with what it meant to be Fristine. I always asked and said, “Ano’ng ibig sabihin ng Fristine? Ni wala nga ako sa abakada…” Wondering was a constant melancholic affair.

According to my mother, I was named Fristine Gizelle because when she was pregnant with me, during her last trimester, she loved going to musical/ballet plays. And one such play is rendition of The Swan Lake re-titled as Pristine Giselle at the Metropolitan Theater in the heart of Manila. In the true blue Filipino fashion, my parents swapped the P in Pristine for an F to match my father’s initials and the S in Giselle were traded for a Z to…hmm…perhaps to make it more interesting. I can’t exactly remember why.

The accuracy of the mentioned story is not of importance. My parents had their reasons for naming me as such. I love them for naming me as Fristine because it gave me the great opportunity to rediscover my true name, in full consciousness. How many people do you know who found their real names? At an average, not very many. From where I come from, this is an almost day-to-day affair. ♥

Why Lakapati?

I found Lakapati in 2009 as she mysteriously emerged from a book I was reading. The name haunted all levels of my consciousness every single day. No week passed without any attempt to find out more, and as I find out more, the more I am initiated into the self I always were and longed to be.

Fristine, lovely and unique as she is, does not fit the woman who is now Lakapati. Only Lakapati can encapsulate her very essence. She is woman who is the embodiment abundance and passion to awaken a country through sun/living/raw food and discovery of love within.

I am ONE, I have come into BEing and I am BEcoming, I am Lakapati. ♥

Sugar Kefir Grains (SKG)

I have been sharing kefir grains on and off since early 2010. Last August, I recommitted to share on an ongoing basis. Sometimes, life happens and there are many days where 24 hours are not enough to do all we need and want to do, and I temporarily put my mission to share these grains at the back burner.

Realizing how kefir can profoundly improve the health of anyone–myself included–I have to find time to continue sharing but moving forward, in a more organized fashion.  :) On a monthly basis, I will post dates when I can give SKG (Sugar Kefir Grains)

I will be available to share kefir grains on these dates:

December 10 and 11 (Saturday and Sunday), Templa Wellness – 5 PM onwards

**timeframes may change, please visit this page for updates

Please contact me if you are available on these dates (kindly introduce yourselves too). I will gladly give a short primer on growing SKG (Sugar Kefir Grains) along with the grains and provide support for any culture/growing concerns, including alternative/other uses for kefir.

Energy Exchange: 500g of pesticide/herbicide-free/organic muscovado and a promise to share with anyone who needs it ♥

Due to the continuous demand, I need help in their culture which I now do on a larger scale.   I hope you understand. For those who are located outside of the Metro, please do contact me via e-mail so we can discuss how I can ship grains to you.

Love.