I have had a great response to my plea for kefir recipes. More are WELCOME (OK, I am begging... this is kind of a stretch). Check back and I will add them on here as they come in. If you would like to revisit the kefir directions, they are here.
Kefir is a type of yogurt made with "beads" Arleen and I both have some and will share, if you are local. (mine are from Arleen who has been a believer in kefir for a couple of years now).
Why would anyone use kefir? A couple of reasons... one) to preserve your expensive raw milk, and 2) for the wonderful properties it brings to your gut and 3) Arleen uses it to culture her regular organic milk (not raw) to incorporate the live enzymes back into the milk. This notches up the nutritional value.
Kefir is full of the stuff you need to work on your healthy gut flora. It is so important to have a large variety of lacto fermented foods in your daily diet - milks, root vegetables and vegetables. This is another one to add to the mix, and it is a good one. Kefir beads are unique things they are unable to make in a lab. They have been around for a long, long time. The Kefir story is interesting, and you should read it some time. This one is kind of cute.
Sadly, it is apparently an acquired taste... better to be acquired early in life. However, that does not mean we cannot take advantage of the health benefits without sending our taste buds to the curl up place. Here are a couple of articles which should be read... I think they are short. Remember, you should have some knowledge of why you are doing what you are doing. Don't overwhelm yourself, just set yourself the task of acquiring some knowledge.
This one has a pop up add, but if you close it, it has a nice list of benefits.
Last, but not least, while I was schlepping around the internet looking for the kefir story in a readable format, I came across this on young, green coconut kefir. Someone else will have to try it. I am at my limit for trying new kefir products :)
Now for some recipes (not for the coconut stuff - never heard of it before today):
Besides smoothies, many times after lunch, Evy & I will mix up "a little kifer drink" as we like to call it.From Jamie:
1/2 c. chilled kifer each
dash or vanilla, cinnamon, nutmeg, cloves, ginger, alspice or whatever you have.
1 tsp sweetener (Since honey is thick & does not mix well with cold things, I premix a jar of 3/4 honey to 1/4 water & shake until combined. You can then pour it & it mixes nicely.)
It's a nice dessert-ish snack after lunch.
Another way I sneak it in is:
2 c. shopped green cabbage
1/2 c. chopped cillantro
4-5 chopped canned jalapenos
1/2 c. vinigar from canned jalapenos
2 tbsp kifer
2 tbsp sour cream
salt & pepper to taste
In a blender mix:
1/2 cup kefir1 cup yogurtcinnamon, nutmeg, a pinch of salt, some vanillafrozen berriesa banana - frozen or not
Blend and drink. The spices will kill some of the taste.
Note.... Jamie has also made some kefir cheese and made a quiche out of it. She also suggested adding it to your sourdough sponge. I did and it was good. I have not had time to try the cheese yet, but look forward to a recipe hitting my inbox with pictures :)
I put my kefir together in the evening, let it sit overnight and in the morning throw it into a smoothie with whatever I have in the house... This morning it was bananas, kefir, raw milk, a few liquid supplements and a maple yogurt. I use coconut milk, all different kinds of fruit (whatever is in the fridge), yogurts- plain, vanilla, maple, mostly I use kefir in smoothies...From Jamie:
Breakfast Pie or Quiche if you skip the potato crust and just use a regular pie crust.
For the crust you'll need:3 potatoes2 tablespoons self-rising flour1 egg1/2 teaspoon onion powder1/4 to 1/2 teaspoon red and black pepper blendFor the filling you'll need:6 strips good smoked bacon, cooked crisp and chopped1/2 cup chopped onion1/2 cup sliced mushrooms1 cup grated cheese6 eggs1/2 cup kefir1 clove garlic minced1/4 teaspoon red and black pepper blendpinch of saltPreheat oven to 350
Grate the potatoes into a colander and rinse thoroughly with cold water, set aside to drain. Beat one egg well with onion powder and pepper blend. Heat a 10 inch cast iron skillet over medium high heat until pan is hot. Use whatever oil you prefer, I used olive oil. Toss grated potatoes with two tablespoons self-rising flour. Mix floured potatoes with egg mixture thoroughly and place in hot skillet making sure to cover the bottom evenly and push the potato mixture to the edges of the pan and almost two inches up the side. Lower heat to medium. Don't turn the potatoes, you're only trying to get the bottom good and browned. Shouldn't take but maybe 10 minutes tops depending on whether or not you use gas or electric stove. Once potatoes have browned remove from heat.
Blend six eggs with kefir then add remaining ingredients. Pour into potato crust in cast iron skillet and put into preheated oven for approximately 20 minutes. If it doesn't look pretty enough for you sprinkle some grated cheese over the top and run under the broiler for a couple minutes.
There you go, a meal in one pan.
More to follow......