The following information on Kefir was found here.

Kefir (pronounced kef-EER) is an ancient cultured, enzyme rich beverage made from animal milks that contains the friendly probiotic bacteria found in yogurt as well as beneficial yeasts that help to improve the health on intestinal flora. Think of it as drinkable yogurt. It has a tangier taste than yogurt and a thinner consistency. You can drink it plain, season it with spices, or used to make salad dressings, uncooked soups, or fruit smoothies.

But I don’t consume dairy..Enter coconut milk. Coconut has been making headlines over the last few years. Coconut products contains monolaurin, a fatty acid found in human mother’s milk, which has proven antiviral, antibacterial, and fungal properties that support natural immunity. It has a creamy taste and texture that’s similar to cream (with half the fat and calories) or milk (when diluted). It tastes on the flavor of what you mix it with, making it ideal for both sweet and savory recipes.

Benefits of coconut milk kefir:

It’s formulated with 10 active & live cultures
It’s soy free & dairy free
It’s a good source of calcium and magnesium
It’s rich in medium chain fatty acids

Coconut Milk Kefir Smoothie

1 cup coconut milk kefir (I used vanilla)

1 small/medium frozen banana, sliced

3/4 cup-ish frozen mixed berries

I also tossed in a few cubes of canteloupe

Combine all ingredients and blend until smooth.

Tags: vegan

This entry was posted on Tuesday, March 9th, 2010 at 12:15 pm and is filed under making magic in the kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.