Kefir Water Smoothie

If you are into healthy food, then you should seriously consider making some of your own kefir water. If you're not into healthy food, you really should get into the habit of eating some of that healthy stuff.

I'm not a big fan of the taste of kefir water. Just like I'm not a big fan of the taste of kombucha or coconut water or most herbal teas. As much as I'm not keen on the taste, I am keen on the health benefits that these various drinks provide. So for that reason I brew our own kefir water. I took a long hiatus from it this winter, and we were sick most of the winter. Recently I began brewing new batches. We drink a kefir water smoothie every day now, and, oh, we're on the upswing of health now. Coincidence? I think not.

 To Make the kefir water you first need to acquire some water kefir grains. Ask someone you know who has some to give you some of theirs (because these things multiple each time you make a new batch of water) or you can buy them here. I bought mine here.

With acquired grains:

1. dissolve 4 Tablespoons of sugar into 4 cups of water.
2. Add 4 Tablespoons of kefir grains.
3. Cover with a cloth and let sit on your counter for 2-3 days to ferment.
4. Next strain the liquid into a new jar (saving the grains to make a new batch)

To make the smoothie:

1. place 1 frozen banana (cut up), 1 handful of frozen blueberries, yogurt (if desired) and as much kefir water as needed to mix to desired consistency. *I usually use about 1 cup of the kefir water with frozen items, a little less with fresh fruit*.
2. Blend all the items until smooth.
3. Pour into cups and ENJOY!

Veggie Pasta

The other day I made a light veggie pasta dish. It was delicious and filling and healthy and delicious. It was a compilation of random things I had in the house, but you never would have guessed that it was thrown together as a last minute meal.

Veggie Pasta
1 box brown rice pasta (or whatever pasta you use)
1 yellow bell pepper, diced
1 red bell pepper, diced
1 zucchini, quartered and sliced
1 pint cherry tomatoes quartered (or halved if you prefer)
1/4 cup chopped cilantro
2 Tablespoons organic canola oil (or olive oil if you have that)
salt

1. Cook the pasta according to the directions on the pasta box.
2. When the pasta is almost done, heat the oil (over medium-high heat) in a pan and saute the zucchini until tender (2-4 minutes depending on how soft you prefer the vegetable). ***IF YOU PREFER YOUR PEPPERS COOKED AND NOT RAW, SAUTE THEM WITH THE ZUCCHINI***
3. Drain the pasta.
4. Toss the cherry tomatoes in with the zucchini, stir to coat with oil.
5. Place the pasta, peppers and cilantro in a deep bowl.
6. Add the zucchini and tomatoes (be sure to get as much oil from the pan into the bowl as possible). Add more oil if needed to evenly coat the food.
7. Sprinkle with salt, stir it all together.
8. Serve and enjoy!

Homemade Dinner Rolls

Since I am moving to eating less processed foods (read not bought in a box with a long ingredients list) I have begun to make a lot of my own things. Today I made dinner rolls from scratch. I must say that they were so soft and warm and delicious! They would have been awesome with a sugar glaze on top, or some cinnamon butter to spread on them...next time:)

Fresh from the oven

I didn't realize that the recipe made 36 rolls, but we went through half of them just at dinner. I guess you can half the recipe, or make them and then freeze half.

Homemade Dinner Rolls
3 1/2 tsp active dry yeast
1/8 tsp sugar
1/2 cup water (105-115 F)
2 large eggs
1 cup lukewarm milk (90 F)
1/4 cup sugar
1/2 cup melted unsalted butter
1 tsp salt
5 cups unbleached all purpose flour

1. Place the water in a small bowl and sprinkle the yeast and 1/8 tsp sugar over the water. Allow to sit until foamy (10 minutes or so).
2. In a large mixing bowl lightly beat the eggs. Add in the milk, 1/4 cup sugar, butter, salt and 1 cup flour. Beat until creamy.
3. Add in the yeast mixture and another 1 cup of flour. Continue to beat.
4. Add in flour 1/2 cup at a time until it forms a ball.
5. Take the dough and knead it on a floured surface, sprinkling with more flour as needed, until it is soft and doesn't stick to your hands.
6. Place in an oiled bowl, cover and let rise until doubled in bulk (about 1 1/2 hours).
7. Divide the dough in half and roll each half into an 18 inch rope.
8. Cut each into 18 1-inch pieces, roll each piece into a ball and place in an oiled baking dish barely toughing.
9. Cover and let rise again for 45 minutes.
10. Preheat the oven to 375 F.
11. Bake the rolls for 18-23 minutes, until golden on top.