I’ve been using quite a bit of kefir in my kitchen lately so you might be wondering, what is kefir? About a year ago I spotted some flavored kefir near the yogurt in the grocery store cold case and I wondered the same thing. After reading the back of the product I realized just how good for you this product is.
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. Kefir has a tart flavor similar to a plain yogurt but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions with anti aging and immune system boosting properties. Because Kefir also offers an abundance of calcium, magnesium and tryptophan (like in turkey) which are important minerals for a healthy nervous system, kefir can have a particularly profound calming effect on the nerves. And a little fun fact, Kefir actually means “feel good” in Turkish.
How I use kefir:
- substitution for buttermilk in baking
- liquid addition to fruit smoothies (fruit, ice, agave, kefir)
- mayo substitute for chicken or tuna salad
- replacement for milk in cereal or granola
- cream in baked pasta
- cream for salad dressing
Here are some recipes that I’ve used Kefir in recently: