*notcot in food+drink , 12:53

Tonix Packaging- 03.20.09

Tonix.jpg OMG. Packaging based shopping fail! I grabbed this bottle of Tonix: Coconut Water Kefir at Whole Foods the other day when i got the Fox Barrel Cider that was so cute (and delicious!)… and i just opened it… and for starters, don’t shake it… there should be a warning… i didn’t expect it to be carbonated… and it kind of spewed all over… I thought it would be more coconut watery? Which i love!!! But the smell… ugh… kinda foul… and the taste… not so nice and refreshing…

ANYHOW! The packaging was nicely done ~ though it was a little weird that it reminded me of Philosophy bath/skin products… the nice simple glass bottle with plastic screw cap, and nice hand written text and illustrations kept it so clean! So take a peek at the packaging close up on the next page…

p.s.
i am currently educating myself on Kefir ~ i admit i probably should have done that before experimenting and going in unexpected! In a nutshell: “Kefir (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms. While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie.” Maybe i should make it a smoothie?

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5 Notes

Jesse, you mentioned getting a good “mother” & adding more coconut milk to keep it going. Do you mean just a bottle of this stuff, using it down to almost the end, then adding more milk and you can keep repeating the cycle? Won’t it go bad at some point? (or maybe it already is - I suppose it can’t get worse - or can it?)

----- Petra 08.04.09 21:02

Nice.
Where does one find glasswear like this? I’d love to find a bottle-manufacturing source.

----- Tim 25.03.09 10:53

Kefir isn’t for everyone. And I can’t imagine that coconut makes it much better. Even with such a strong taste as coconut, I think it’d be difficult to fully mask the kefir.

----- thatkidthere 20.03.09 18:48

If you can get a hold of Nancy’s Kefir you should give it a try. My parents used to buy it for a treat when I was a child and I have yet to find another kefir that tastes as good.

http://www.nancysyogurt.com/nancys_products/kefir.php

----- Emily 20.03.09 17:11

I don’t know the reasoning, being just introduced to it myself, but there is supposed to be a benefit to drinking non-dairy kefir… I think it tastes awful though and drink the yogurt based ones. It’s very easy to make the coconut milk one - just get a good “mother” and add more coconut milk as you get low. Let it ferment a couple of days and bang, you’ve got a full bottle of the stuff.

----- Jesse Hamilton 20.03.09 14:25

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