Once again, a recipe for these sweltering days…
I’ll eventually get info on kefiring up in the “Food Basics” section of this blog–meanwhile, for anyone who’s interested, there are many good websites about making kefir (see my blogroll), acquiring kefir grains, etc. You can use a commercial kefir (make sure it’s organic) or plain, whole-fat live-cultured yoghurt too, but these have nowhere near the probiotic content of real kefir, plus are much higher in lactose, which definitely causes sugar/insulin spikes.
If made with real kefir, these “cube/pops” will be about 3 grams of carbs each. They are great for summer breakfasts, to accompany eggs or meat, or good for dessert or just a mid-day snack.
1 and 1/2 cups home-made kefir
1 to 1 and 1/2 cups frozen strawberries
1 or 2 scoops KAL stevia (or to taste, if using a different brand)
1 heaping T raw almond butter
1/2 tsp cinnamon (optional)
Blend all ingredients in a blender until smooth, then pour into popsicle molds (or just ice cube trays) and freeze.
My daughter (and her non-diabetic friends) love these. I often will include supplements like Vitamin C, Quercetin, spirulina, even fermented cod liver oil, with these, since at 6 yrs old she can’t quite swallow a big Vit C capsule.
For extra good omega-3 fats I blend a couple of raw egg yolks into the mix. However, I don’t recommend doing this unless you have access to fresh, local, free-range, organic chicken eggs from a place you know and trust. We know the chickens whose eggs we eat. Even in a city, you can often get fresh organic eggs direct from a farmer at a farmer’s market.