Kefir Kommunity

Looking Back On a Hot Summer at Lifeway

LifeWayKefir LifeWayKefir — Mon, 06 Sep 2010 18:59:00 GMT

We hope everyone had a lovely, relaxing Labor Day weekend. Though we’re sad to see the summer come to an end, as we look back on the past few months, we’re pleasantly surprised to see how much excitement has taken way here at Lifeway. Check it out:

We debuted two fabulous new products -- BioKefir Shots and Helios Goat Milk Kefir.

Soothe Sunburned Skin With Kefir

LifeWayKefir LifeWayKefir — Thu, 15 Jul 2010 16:06:00 GMT

So. You went out and got yourself a sunburn. You’re probably in pain right now, so we won’t add insult to injury by chastising you on the health risks of lying out. (OK, we will: A person's risk for melanoma--the most serious form ofskin cancer--doubles if he or she has had five or more sunburns.)

Let's Get Juicy: It’s National Blueberry Month!

LifeWayKefir LifeWayKefir — Thu, 08 Jul 2010 17:55:00 GMT

Most people associate July with fireworks, corn on the cob, watermelon and the hot summer sun. But did you know July is also National Blueberry Month?

Summery Lemon Kefir Ice Cream

LifeWayKefir LifeWayKefir — Wed, 16 Jun 2010 17:11:00 GMT

It’s summertime and the living is easy. Kick back in the sun and relax with this zippy lemon kefir ice cream. We’ve provided instructions for use with and without an ice cream maker.

Chilled Beet Soup with Kefir and Chives

LifeWayKefir LifeWayKefir — Tue, 18 May 2010 18:01:00 GMT

If you stop and really think about it, quite a few delicious foods come in pink:

Watermelon

Cotton candy

Birthday cake

Cosmopolitans

Juicy pink grapefruit

Strawberry kefir

It’s National Salad Month!

LifeWayKefir LifeWayKefir — Wed, 12 May 2010 16:15:00 GMT

So much to do, so much to eat. May is National Asparagus Month, National Barbecue Month, National Chocolate Custard Month, National Egg Month, National Gazpacho Aficionado Month…today is actually National Nutty Fudge Day (do kids get school off for that?)

Ole! Feisty Cinco de Mayo Recipe

LifeWayKefir LifeWayKefir — Wed, 05 May 2010 16:58:00 GMT

Grab your sombrero – it’s Cinco de Mayo! To help you celebrate, we’ve got a tasty recipe for Mexican fajita kebabs, courtesy of about.com.

Ingredients:

· 3/4 cup olive oil

· 1/2 cup balsamic vinegar

· 1/4 cup fresh lime juice

· 3/4 tsp ground cumin

· 1-1/2 tsp dried oregano, crushed

· 4 cloves garlic, pressed or finely minced

· 1/4 cup fresh cilantro, roughly chopped

· 1 serrano chile pepper, sliced into thin rings (optional)

· 1 red bell pepper (sweet capsicum), cut into 2-inch chunks

· 1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks

· 1 medium sweet onion, cut into 2-inch chunks

· 2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks

· Tortillas, fresh salsa, guacamole, and sour cream for condiments

· Additional fresh cilantro for garnish

Preparation:

In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro.

Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade. Seal bag and toss to coat all pieces. Reopen the bag, squeeze out all the air, re-seal, and refrigerate at least 8 hours or overnight.

Soak wooden bamboo skewers in cold water for 1 hour prior to assembling kebabs.

Preheat grill or broiler.

To assemble kebabs, thread two skewers through the beef and vegetables, beginning with the beef and alternating with the vegetables. (Double skewers make the kebabs easier to turn.) You should be able to get about 5 beef chunks per pair of skewers. Reserve marinade for basting.

Grill kebabs over medium heat, basting and turning to cook all sides, until the beef is medium-rare, about 15 minutes.

Serve fajita kebabs over cooked rice with an accompaniment of warm tortillas, salsa, sour cream and creamy kefir guacamole (recipe to follow). Garnish with cilantro sprigs.

Yield: 8 servings

Creamy Kefir Guacamole

Created by Shanna Ohmes

Ingredients:

   • 4 large avocados
   • 1/2 cup kefir
   • 1 tomato, chopped
   • 1/4 cup onion, minced
   • 1 clove garlic, minced
   • 1 tablespoon cilantro, chopped
   • 1 teaspoon sea salt
   • 1 teaspoon chili powder

Preparation:

1. Peel and pit the avocados. Mash the avocados in a bowl.
2. Stir in the kefir.
3. Next, stir in the onion, garlic and cilantro. Start with small amounts of sea salt and chili powder to your taste. Then stir in the tomato.
4. Serve with raw veggies, low-fat pita chips or low-fat tortilla chips.

Yummy Summer Recipe: Cold Beet Soup with Kefir, Cucumbers, Dill and Egg

LifeWayKefir LifeWayKefir — Sat, 17 Apr 2010 23:43:00 GMT

Now that the sun is finally starting to break through the clouds here in Chicago, we cannot wait to start dining al fresco and enjoying summer’s bounty of ripe fruits and veggies. (PS You know you’ve been living in the Windy City too long when you wear shorts and a tank top on the first April day the thermometer hits 55 degrees!) Here’s a perfect, borscht-esque recipe to kick off your outdoor summer eating plans: Cold beet soup with kefir, cucumbers, dill and egg.

Lifeway Kefir Smoothie on the CBS Early Show

LifeWayKefir LifeWayKefir — Wed, 14 Apr 2010 15:44:00 GMT

Beloved food critic and chef Katie Lee whipped up a delicious kefir and fruit smoothie this morning on the CBS Early Show. Here's the video of her kefir creation:

Don’t Passover Our Yummy Trifle Recipe

LifeWayKefir LifeWayKefir — Mon, 29 Mar 2010 04:39:00 GMT

Happy Passover to all of our Jewish customers! We know how challenging it can be to adhere to the dietary restrictions during this week-long holiday: Nothing leavened. No bread. No pasta. Nothing that rises or ferments. It’s like a religiously-affiliated Atkins Diet.

Have no fear, though: We’ve got a delish recipe for Passover...