“Superfoods are exactly that – they are foods that are most nutrient-rich, full of the best anti-oxidants, vitamins and minerals, proteins and healthy fats”
KEFIR / pron: (kuh – feer) or (kee – fur)
Kefir is a fermented and unique living food, containing enzymes and multiple stains of live bacteria.
It is slightly sour and tangy in taste and can be eaten as a yogurt, drunk as a milk or used in your smoothies.
I love to add kefir to my smoothies, it reminds me of when i was younger and used to drink “yogi sips”; except Kefir is full of friendly micro-organisms that help balance our gut and microbiome and known to soothe our digestive system. It has also been called the “champagne of diary” – as it’s rich in antioxidants, anti bodies and metabolites.
Kefir is also a wonderful probiotic with digestive powers, its high in phosphorus, calcium, vitamin K, biotin and folic acid – nutrients that are essential to our health and well-being and beneficial for healthy bones.
How does Kefir work:
Milk kefir is cultured from a symbiotic colony of bacteria called Kefir Grains that vaguely resembles cottage cheese. During the fermentation process the milk sugars and carbohydrates are broken down by the good bacteria, this is why the milk becomes sour and tangy.
The transformation of milk into kefir makes it much easier to digest and absorb the rich nutrient contents.
If you haven’t tried it yet, try our Gut Healthy Smoothie or add Kefir to your next favourite smoothie.
Image credit: Sam Houghton