Glorious Milk Kefir

It’s time I wrote about milk kefir. Here you see them, these are a few of my grains, come out of their jar for this occassion. Milk kefir is made by using these rubbery little grain-like cultures. You put them in milk to ferment and they are not actually a grain, but a SCOBY (symbiotic colony of bacteria and yeast).
It has a sour taste that one can easily get use to and come to love. I now drink it plain with joy. It’s easy to start incorporating milk kefir into your diet with a spoon of it here and there into a soup, meal or snack. You can add it to
Anything as long as it is not too hot. I do use it in baking which murders the probiotics but makes the baking easier to digest.
Milk kefir can have up to 60 different types of beneficial bacteria (probiotics). That’s amazing when you consider that expensive supplements are around 10, yogurt is 5 or less, most often 2 or 1. There’s a lot of bang for your buck with milk kefir especially if your making it at home.
Donna Schwenk of Cultured Food Life is absolutely in love with milk kefir and enjoying and spreading its magic. She has many resources for milk kefir including recipes.
I love a glass of kefir as a boost to energy and mood. My children love it in smoothies and it appears to help with promoting deep sleep.
If you are not convinced yet of kefir’s power with my humble ramblings, check out these links:
Cultures for Health
Dr. Mercola on milk kefir

Amazing Kefir Malts, Sorry Wendy.


Chocolate Kefir Malts. I may have died and gone to probiotic heaven. These are nutrient dense and to die for. I’ve found that the trick to eliminating bad foods is to keep adding in amazingly
Great tasting healthy foods. The junk will become unnecessary, boring and obsolete with recipes like these in your home:

1 can coconut milk
1 can kefir or yogurt (I filled the can from Coconut milk to measure)
1/2 cup maple syrup or less ( I used
Some stevia too. You could use raw honey)
3 TBSP cocoa
Dash of sea salt
2 tsp vanilla
2 heaping spoons arrowroot (optional I assume)
4 pastured chicken egg yolks

Blend all ingredients.
Put in ice cream maker until it is desired consistency, about 10 minutes.
You could put it in a bowl or baggie in the freezer if you don’t have an ice cream maker. Freeze it, stir it, blend it. Eat it.
We topped this with our homemade BC blueberry spread half way through eating. Mmm…




Easy Kefir Cheese


Kefir cheese is great in dips, soups, sauces. Salads, desserts and much more. Many people strain the kefir and I use to but this is much easier and there’s no cheese bag or strainer to clean.

Here’s how I make it:

I strain out my kefir grains and re-feed them with fresh milk.
Leave the strained kefir on counter and wait until it separates as shown above.
Scoop out “cheese”.

Use in anything. Anything!

Creamy Fruit Salad (Super Probiotic)

This is so satisfying. Rich, deep, sweet and good for me. Maybe it’s good for you too? It resembles Ambrosia salad but without the headache. I think it would be amazing topped with some Homemade marshmallows from The Nourishing Gourmet..
This is so easy and so delicious, it’s scary. O.o

Creamy Fruit Salad:

-2 cups kefir or yogurt (I used coconut milk kefir, it’s the best for this)
-3 tbsp chia seeds (or 2 TBSP gelatin?let soften in liquid five minutes before adding fruit)
-4 cups fruit (not being a good locavore, I used grapes, saskatoons, blueberries, apples, kiwi, mandarin oranges and pineapple)
-Sweetener if desired ( I used 8 drops stevia, you could use 1/4 cup or less of
Honey or maple syrup)
-1tsp vanilla
-1/2 cup coconut flakes (I actually didn’t add these because I didn’t have any, but I will next time!)

I am all about recipes that basically just require mixing. So, mix it all up. Set in fridge an hour or so. Eat!

* I got the idea for this from Thank Your Body. Thank you Thank Your Body *