May 31st, 2009 
My Health This recipe makes a great after-school treat!
1/4 cup Frozen or chilled Unsweetened Applesauce
3/4 cup Vanilla Kefir
Blend together, and serve with a dash of cinnamon and nutmeg. If the
applesauce is very fine, this recipe can just be stirred. Serves 1
May 31st, 2009 My Health 1 cup Kefir
1/4 cup water, milk or juice
1 scoop favorite protein powder, whey or soy
Place ingredients in a shake-cup and shake vigorously. If you prefer more of a
smoothie, go ahead and blend the powder, kefir, liquid and some fresh fruit in
the blender. Creativity is the name of the game here!
May 30th, 2009 My Health This bread was inspired by ‘naan’ bread. This recipe uses Kefir as the only source of leavening.
Ingredients
1 3/4 cup unbleached all purpose flour
about 3/4 cup kefir
1 teaspoon sea salt
1 tablespoon clarified butter (ghee) or butter or virgin coconut oil
Oven at 220ºC / 425º F
The day before add enough kefir to your flour and salt in order to make a nice
kneading bread dough. Do not forget the salt! Knead until the dough is elastic
and smooth. Place in a bowl, cover with plastic wrap or a clean kitchen towel.
Leave overnight in a warm place.
Next day, when the dough is well risen and before it collapses, knock it down
and divide into little lumps. I usually made 16 little ones, but you can make
bigger ones if you like. Stretch them out by hand so that the dough is about
1/2 cm (1/4 inch) thick. Place on a well oiled sheet pan dusted with corn
meal, cover with oiled plastic wrap and leave in a warm place for about half
an hour or until risen.
Before baking, gently brush the tops with the melted fat of your choice as
this gives the bread an extra nice touch. Bake for about 5 to 8 minutes or
until they have coloured a bit. Watch out that they don’t get toasted, this
bread should be soft. Serve at once or keep wrapped in a cloth until needed.
These little flat buns don’t keep that well. However you can revive them, by
sprinkling with water and placing them in a hot oven or grill, just for a few
minutes. You can, before baking, sprinkle the buttered tops with poppy or
ground cumin seeds. Or even with some garlicky herb butter.
Delicious!
You can also used this kefir dough as a pizza base. For that just make enough
dough the day before for your usual size pizza. As a rough guide for each cup
of flour you need a third of a cup of kefir. If you haven’t got enough kefir
to spare, top it up with water.
May 30th, 2009 My Health This is not a yeast bread so it will take at the most about 45 min to make. I use kefir instead of the buttermilk.
Ingredients
2 cups corn meal
1/2 cup wheat germ
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon brown sugar (or Rapadura)
1 large beaten egg
1 tablespoon oil (Olive, Coconut, etc)
2 cups kefir (or buttermilk or yogurt)
Oven at 220ºC or 425º F
In a large bowl mix together all the dry ingredients. You can do this in advance to save time. Combine the wet ingredients in a separate bowl and add to the dry ones; if you like, it can even take a bit more beaten egg or oil thus making it more nutritious. In any case it will be fairly runny. Turn into an oiled baking dish put it on the top shelf of the preheated oven. It will take about 20 minutes and will look nicely puffed and golden. If you test it with skewer it will come dry when ready. Serve while hot and traditionally it is cut into squares.
Freshly baked corned bread is very good indeed. It goes very well with baked beans and also some roasted meats like chicken. Any left overs are delicious toasted and buttered.
You can bake this mixture directly on top of baked beans or any juicy casserole.
May 29th, 2009 My Health This is the about the quickest bread you can make as it is not leavened. It is traditionally made with buttermilk, however it works just as well with kefir.
Ingredients
2 ½ cups whole grain flour
1 cup unbleached, all purpose flour
½ cup rolled oats
½ stick butter or virgin coconut oil
1 teaspoon baking soda
1/2 teaspoon of salt
13 fluid ounces of kefir, buttermilk or yoghurt
Oven at 220ºC or 425º F
Mix all dry ingredients in a large bowl. Rub or pinch in the fat with your finger tips until it is broken into small bits and coated with flour. Slowly add the kefir or whatever you are using until a nice kneading
consistency is achieved, without actually kneading it. (Just squish it with your clean hand) If you over do it, then add more oats or flour. You must not knead this dough. (Think biscuit dough)
Quickly make two round loaves. Put them on an oiled oven tray and with the back of a long knife mark lines across. Traditionally Irish soda bread has four sections. You may wish to sub divide each section again, for easier pull apart portions. This way you can just break away the small portions thus avoiding the use of a knife. Bake in a very hot oven for 20 to 30 min until ready.
Tips: Add fresh herbs such as thyme or sage, grated cheese, onions, etc. And of course the flours can be changed around too; try a bit of barley flour for a nice flavor change.
For a sweet version add dried fruits or nuts, chocolate bits, etc
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