delicious vitality® Tue, 03 Mar 2015 00:32:07 +0000 en-US hourly 1 Vanilla Coconut Chia Yogurt Mon, 02 Mar 2015 18:46:59 +0000 Continue reading ]]> Recipe by Lacy J. Davis

Chia seeds and KeVita are a perfect partnership.

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KeVita supplies abundant amounts of healthy probiotics. Chia seeds are nutrient dense and high in Omega-3 fatty acids, plus they are awesome for digestion. I started day dreaming about the possibility of pairing the two, and suddenly in the middle of the night it hit me- I had to make myself some yogurt.

You see, I am dissatisfied with many of the yogurts on the market. I don’t eat dairy, which keeps me away from the unsweetened and less processed stuff, and all the vegan yogurts on the market have strange fillers I can’t pronounce, more sugar than I want to spend on a light snack, and much to be desired when it comes to the protein and fiber department. I have long known that I want to pack as many probiotics into my diet as possible, and KeVita + chia is the perfect way to get my yogurt fix without the dairy or sugar.

I can’t wait for you to try it! The results are truly a delight.

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1/2 cup coconut KeVita
1/2 cup unsweetened vanilla almond milk
1/4 cup chia seeds
1/2 teaspoon pure organic vanilla extract
powder from inside one probiotic capsule
3 drops vanilla liquid stevia
1/2 frozen banana (optional)
1/2 cup raw cashews (optional)
mixed berries and chopped nuts for garnish


1. Combine KeVita and almond milk in a small bowl. Add chia seeds, whisk thoroughly with a fork. Add vanilla, liquid stevia and the powder from inside one probiotic capsule to the mix and whisk again. Let sit 1-2 hours in the fridge.
2. Once the chia seeds have absorbed the liquid, dump into a high speed blender (Vitamix and BlendTec are my recommendation). Gradually increase blender speed until you are blending on high. Add an optional 1/2 a frozen banana or 1/2 cup raw cashews if you prefer a thicker yogurt.
3. Once seeds are completely pulverized and the mix is creamy stop the blender. Pour into individual dishes and top with chopped nuts and fresh fruit.
4. Enjoy!

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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.
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Sweet Beets Marinated Salad Mon, 02 Mar 2015 18:33:25 +0000 Continue reading ]]> Is your system still feeling a little bit beat down after the weekend festivities?  You aren’t alone!

Get back on the right track with our Sweet Beets Marinated Salad. We think you might find it…dare we say…unBEETable?! ;)

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  • 1 Bunch Beets Boiled and  Peeled
  • ¼ Onion Sliced
  • 3 Garlic Cloves
  • 1 Bay leaf
  • 8 Peppercorns
  • 1 cup of KeVita Tart Cherry Master Brew Kombucha

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To Make:

Quarter the beets. Place beets into a mason jar or glass container that can be covered. Add the garlic cloves, bay leaf, and peppercorns. Slowly add the Tart Cherry Master Brew Kombucha. Let the Master Brew settle.   Cover the entire salad and let it sit in the refrigerator overnight.


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We opted to add a little bit of brown rice to our salad to enhance the look and feel. Not to mention the added bonus of including some healthy whole grains to balance out this nutritious meal!








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Miso Lemon Cayenne Crisped Potatoes Mon, 16 Feb 2015 19:19:28 +0000 Continue reading ]]> Recipe by Lacy J. Davis

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I have had the lovely opportunity to work at a farmer’s market lately, and with each shift I get a fairly small sum of money, and a ton of free produce. I LOVE this job (I think you can understand why) and I have been positively geeking out about all the cool veggies that are in season right now in the bay area. In between bouts of beet obsession, celeriac worship, and kabocha romance, I have occasionally found myself with a few bucks of trade credit left over at the end of the market. These are the moments when I return to the cheapest root I can find to use it up: the potato.

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Just the site of these bad boys had me craving something crispy and starchy. Because I am not super fond of oil (it is not a whole food, it doesn’t add much in the way of nutrition when cooked.) I challenged myself to make something low oil and epic. I knew I needed a glaze, for both taste and crisping purposes, and I knew I wanted the flavor to be tangy, spicy, and unique. What came was a blend of miso, sriracha, dijon mustard, fresh ground pepper, sea salt, and my secret weapon of flavor, KeVita. The fermentation of the KeVita added a perfect depth of flavor to the spuds, and the miso and srirarcha were totally married by the dijon. BOOM. This recipe is delicious. Flavorful low-oil crispy potatoes have been born.

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2 pounds potatoes. I would suggest yukon gold or red, but sweet or purple potatoes might be good too.
¼ cup Lemon Cayenne KeVita
3 tablespoons miso
1 teaspoon dijon mustard
2 teaspoons Sriracha hot sauce
¼ teaspoon sea salt, or to taste
generous grating of black pepper

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Wash the potatoes well and cut them in to bite sized pieces. Try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes. Mine took 25 minutes.
Drain your potatoes and rinse them with cold water to cool them down enough to handle.
Whisk together the remaining ingredients in a small bowl. Pour over the potatoes and mix well. Check flavor and add more miso, sriracha, mustard, pepper or salt to taste.
Heat a non-stick pan over medium heat and spray with spray oil.
Dump the whole mess of potatoes and sauce in the pot and cook on high. You want your potatoes to be an even layer in the pan, and to cook until the sides are brown and crispy. I let mine crisp for ten minutes, and then flipped them and cooked the other side for ten more.

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Serve with steamed kale, tamari marinated grilled kale, and tahini sauce!

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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.
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Warming Apple Citrus Mocktail Tue, 20 Jan 2015 22:11:32 +0000 Continue reading ]]> Author: Lacy  J. Davis


I am all about using aromatics to give a cool drink warming properties. This mocktail is an absolutely perfect example of that fact.

Cinnamon, ginger, clove and apple are standard winter flavors, and (like everything) I believe they are made better with the addition of probiotics and kale.

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I enjoyed this beverage on a super cool day, just after a chilly bike ride, and despite the cold, I was warmed right up.  I recommend drinking it any time you need just a touch of winter comfort.

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1 Pink lady apple, juiced

2 inches of ginger, juiced

½ of an orange, squeezed

¼- ½ of a lemon, squeezed

1-2 cinnamon sticks

a few cloves

2 ice cubes

16 oz. apple kale KeVita

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1.     In a medium saucepan, combine the apple and ginger juice, orange juice, lemon juice, cinnamon and cloves. Simmer for 5 minutes. Rest for 20 minutes, then pour the mixture through a strainer. Add two ice cubes to the liquid to quickly cool.

2.     Mix spiced juice mixture with apple kale KeVita. Pour over ice and serve.


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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.


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KeVita Sangria Mon, 19 Jan 2015 01:09:01 +0000 Continue reading ]]>  

Get you’re guilt-free buzz on with our stevia sweetened KeVita Sangria!



Ah, sangria. How we love you so! Typically sought after during summer, this twist on tradition is the perfect winter escape in a glass.



We decided to throw a little bit of KeVita’s signature fizz into the mix alongside some of our favorite fresh fruit. By swapping KeVita for juice, you can celebrate life with a cocktail while sticking to your new year’s resolution.




2 Oranges

2 Blood Oranges

1  Cup of Blueberries

1 Cup of Strawberries

2 Bottles of Strawberry Acai Coconut KeVita

2 Bottles of  Mango Coconut KeVita

1 Bottle of Red Wine

1/4 Cup of Peach Brandy (optional)


To Make:

Slice the fruit, combine in a bowl. Cover and set aside in a fridge overnight. Pour the bottle of red wine (we used a pinot noir) into your pitcher. Add 2 bottles of Mango Coconut KeVita and 2 Bottles of Strawberry Acai Coconut KeVita. Let the mixture settle. Add the peach brandy.  Stir the entire mixture. Add fruit and ice.



Turn up the heat and transport your taste buds to the Spanish countryside while you patiently await warmer weather. Salud!

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Citrus Sunrise Wed, 07 Jan 2015 22:58:49 +0000 Continue reading ]]> Recipe type: Vegan

Cuisine: Paleo

Author: Lacy J. Davis


So, it turns out it’s Winter. Even in California. What a bummer!

I made this smoothie on a bright and sunny day that happened to be so cold that I was wearing pants, thick socks, a long sleeved shirt, a hoodie, a jacket, and a winter hat indoors. I threw all of the bright and delicious ingredients into my blender while imagining some place far warmer than where I was, parked myself in front of a space heater, and had a mini mental tropical vacation.

The flavors were that good. Some would say, transcendent.

This recipe is a perfect one for grabbing vitamins and minerals while remaining hydrated in the winter. It is full of probiotics, antioxidants, potassium, and Vitamin C. Plus, it tastes delicious.



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  • 8-16 oz Tangerine KeVita, depending on how thin you like your smoothie
  • 1 small grapefruit, peeled
  • ½ banana
  • 1 tablespoon chia seeds.
  • 2 ice cubes


  1. Put one tablespoon of chia seeds in your KeVita, and let sit for 15 minutes. You may have to intermittently stir your chia so that it doesn’t just sit on the top of the glass
  2. Peel and chop your fruit
  3. Throw all ingredients into a high speed blender, and whiz until smooth



Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.



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New Year, New KeVita Cocktails Mon, 29 Dec 2014 17:50:36 +0000 Continue reading ]]> Time flies when you are having fun! So why not celebrate the last few moments of 2014 with a marvelous mixed drink? Impress all of your guests when you show up sporting one of our three new KeVita cocktails. Because when holiday glitz, glamor & gut health all combine, it leaves everyone feeling mighty fine!

Apple Kale Tini

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Kale in a martini? Some may say it shouldn’t be done! But our Apple Kale Tini will win over just about anyone (seriously, we tested this theory out.)



  • 1 1/2 oz Vodka (maybe apple flavored vodka)
  • 1 oz Apple Pucker®
  • 1  oz Apple Kale KeVita
  • Simple & Crisp Green Apple Garnish


To Make:

Grab a Martini glass, fill it with ice and water to help chill the glass while you are gathering your ingredients together. Dump the water and ice mixture right before adding mixed beverage! Shake Vodka and Apple Pucker® in martini shaker. Add KeVita and strain into chilled glass.


KeVita PomArita

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  • 1 1/2 oz Tequila
  • 1 oz Agave
  • 2 oz  Pomegranate KeVita


To Make:

Shake Tequila and agave in a martini shaker with ice. Add Pomegranate KeVita and strain into glass over ice.



Probiotic Paradise

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  • 1 1/2 oz Rum
  • 2 oz Pineapple Coconut KeVita
  • 1/2 oz Pineapple Juice (optional adds a nice foam)
  • Garnish Fresh Pineapple Slices


To Make:

Grab Martini glass, fill with ice and water to help chill the glass while you are getting your yummy cocktail together. Dump right before adding mixed beverage! Shake Rum and Pineapple Juice in a martini shaker. Add KeVita and strain into chilled glass.

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Goodbye 2014, hello 2015! Cheers to a sparkling new year!


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‘Tis the Season Mon, 01 Dec 2014 23:16:45 +0000 Continue reading ]]> ‘Tis the season for everything sweet & savory!

Indulgence can be a lovely thing on special occasions. However, often times all of those delectable December desserts are followed by a pesky blood sugar crash.

Though the initial spike can provide a temporary burst of energy, it is more often than not followed by a sluggish crash that can cause even the most active athlete to lounge around on the couch all day.

Here are a few notes from our Nutrition Ambassador, Sharon Richter, about the benefits of maintaining a stable blood glucose level.


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First, we would like to take a moment to explain what causes the body’s blood sugar to swing out of balance.


A sugar crash is a feeling of fatigue after consuming a large amount of carbohydrates, which break down into sugar. The body quickly produces insulin, which triggers glucose, aka sugar usage by tissues in the body by either using it as glycogen, the stored version, or using it for energy. The usage causes a drop in glucose levels, which in turn causes the feelings of a sugar crash. When the blood sugar levels are low, the cells within the body aren’t receiving the energy they need to keep the body going. Many people describe a sugar crash as a feeling of lethargy, tiredness, and irritability, while other people compare it to the feeling of a hangover. Some of the symptoms include:

  • Hunger
  • Irritability
  • Headache
  • Fatigue
  • Lethargy
  • Light Headedness
  • Confusion
  • Difficulty Concentrating
  • Anxiety


All the cells of the body need energy from sugar. But too little or too much is harmful. Ideally, you should gain that energy in the form of complex carbohydrates that also contain fiber. One does not have to be a diabetic to benefit from maintaining balanced blood sugar levels. When you control your blood sugar your energy levels are more consistent, you are able to maintain a healthy weight, you crave less and as your hormones are more in balance your mood and memory improve. Also, when you learn to balance your blood sugar you minimize your risk of blood sugar-related diseases, metabolic syndrome, diabetes and heart disease.

Cited from Sharon Richter, RD

One way to celebrate the spirit of the season without jeopardizing your blood stability is by pairing our new Apple Kale KeVita with a GoMacro Morning Harvest MacroBar for a sweet, satisfying, holiday-harvest dessert substitution.

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When you pair KeVita with GoMacro MacroBars you don’t have to sacrifice taste to enjoy proper nutrition. Like KeVita, GoMacro MacroBars are certified organic, non-gmo, gluten-free, and vegan. Each bar is sweetened with infant-safe organic brown rice syrup.

KeVitaGoMacro2 copySo don’t sacrifice the sweet side of life this holiday season and stick with KeVita & GoMacro instead!




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Turmeric Ginger Tahini Salad Dressing Tue, 18 Nov 2014 00:27:33 +0000 Continue reading ]]> Trade in your basic balsamic for this delicious & detoxifying Turmeric Ginger Tahini Salad Dressing! The combination of these enchanting spices provides a depth of flavor that is near impossible to achieve with the spices that are used in traditional “American” dressings.

Recipe by Chakra Earthsong

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In other words a little bit of this good stuff goes a long way!




½  raw or roasted Tahini

1  KeVita Turmeric Ginger Tonic

½ bunch cilantro

1-2 cloves of fresh garlic or ¼ tsp. garlic granules or powder

¼ tsp. sea salt

¼ tsp. black pepper



Both turmeric & tahini are well known in eastern medicine for their anti-inflammatory properties. Many of you are already aware of the benefits that both probiotics and apple cider vinegar can provide to the digestive system.


To make:

Place all of the ingredients, except for the Cilantro in blender container, run until creamy and smooth. Adjust sea salt and pepper to taste. Add ½ bunch of Cilantro and blend again briefly.

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Drizzle it over a field of fresh greens, pour it in a bowl for an excellent dip, or add a small amount over fish for a most excellent dish!


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Live Kulture Tue, 04 Nov 2014 19:13:33 +0000 Continue reading ]]> KeVita culture meets New York nightlife!


We were thrilled to host our first “Live Kulture” event in New York City on 10/22/14, where every element – from the art to the food to the music to the drink –was (literally) full of life. Even the centerpieces were alive, as hurricane centerpieces featuring the living non-dairy kefir crystals that comprise the base of our proprietary probiotic culture.


Famed artist, Alexa Meade, showcased a painted model set against a vibrant backdrop inspired by the sense of vitality. The upper right hand corner of the exhibit included our signature heart, which can be found lovingly embossed on bottom of every bottle. Guests in attendance were able to interact with the exhibit and be part of the art.


One of the hottest names in the New York music scene, up-and-comer, Aly Spaltro of Lady Lamb the Beekeeper, captivated our guests with her set of original songs.


Our favorite renowned vegan chef, Jay Astafa, prepared a delicious “living” menu of foods with live cultures, including mini kimchi beet burgers with sriracha mayo; mini hearts of palm tacos with lima crème, and mushroom “scallop” crudo with smoked celeriac, green apple, black truffle vinaigrette; and cashew milk mozzarella pops served on wheatgrass, amongst other delectable living dishes.


All KeVita VIP’s were also guided-with custom tasting flutes – through a sampling of KeVita Sparkling Probiotic Drinks and our brand new line of KeVita Master Brew Kombuchas. Our signature Hibiscus Ginger Fizz Cocktail was also served


We hope to share our unique culture with you soon. Because life is for living and KeVita is for sipping! And we believe that when you feel good you can better enjoy the finer things in life, like original music, inspired art and great food.


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