Kefir (proununced ke-fear) is a new-ish product found in the supermarket chiller cabinet near yogurt and other dairy products. It has been tucked in with butter and yogurt at most health food stores for years and actually dates to 1885 in Russia, way before refrigeration.
Adding kefir grains to milk is what produces kefir. The grains are composed of lactic acid bacteria, yeast and polysaccharides. The grains culture the milk, infusing it with healthy organisms or probiotics. The result is a tangy, slightly effervescent drink similar to yogurt. Kefir “grains” have nothing to do with grain, and typically look like small pieces of cauliflower and vary in size from a grain of rice to an almond.
Kefir has many benefits over and above drinking a glass of the white stuff (and eating yogurt):
I’ve been making kefir ever since a fellow nutritionist passed me some of her extra grains. As with kombucha, every time I make it, my grains replicate and grow. I’m quite proud of my largest grain and how it has grown!
Most store-bought kefir yields the same benefits as above, but may ferment for shorter periods of time, leaving it slightly less potent in the good guys. Even if you are lactose intolerant, trying store-bought may still have similar effects as drinking milk. I ferment mine for 24 hours and then use it in my smoothies. My daughters aren’t up for drinking a glass, but I know people that do. I need to find new ways to give it to them.
2 cups fresh milk (I use full fat)
1 tbsp kefir grains or 1 package kefir powder*
Put milk in a large mouth glass jar. If cold let sit until it reaches room temperature (or put in a saucepan with simmering water as with yogurt).
Add grains or powder, stir well and cover with a cloth. Leave in a warm area for about 24 hours, stirring every six hours or so. Taste occasionally over the 24 hours and strain when the taste is to your liking.
Pour kefir through a strainer into another jar to gather the grains before storing in the fridge for up to a week. Rinse the grains gently and store in a jar with 1/2 cup milk or water.
What have you used kefir for?
*available at health food stores.
While I don’t usually recommend drinking alcohol when you’re sick, this hot toddy recipe takes a wee dram of whisky to another level. As Dr. B explained in Episode 10 of EAT THIS with Lianne, the effect of his hot toddy recipe is that it’s a vasodilator and that helps those aches and pains that you’re feeling if you’re sick.
The pain in your body, the soreness in your throat, achey back or legs, maybe even your knees is from inflammation. Inflammation happens because your immune system is doing what it knows how when its invaded by a virus, bacteria or is injured, it creates inflammation.
After years of working with very frustrated parents of varying degrees of picky eaters, I’ve been doing a deep dive into how to best help you. A group of parents shared their take on how their child is picky and it ranges in issues. The most common thing that I hear from parents is that they’re done with the struggle of fighting to get their kids something healthy and nutritious to eat – that they love! Some people still search recipe books (like my mine - Sprout Right Family Food), and now with the internet, they’re also spending hours searching online for different recipes to make their picky eaters try something a bit more nutritious than chicken fingers and French fries.
Halloween can be a parent’s worst nightmare. Just picture those sugar-infused little bodies that ultimately crash at the end of a late night in the form of one doozy of a tantrum. Now that’s a scary Halloween.
How are you going to deal with your little gremlin this October 31st? Here’s a plan for parents to survive Halloween and avoid the extreme sugar highs and lows.