In less than 24 hours, I sampled all three flavors of the So Delicious Coconut Milk Kefir I received yesterday:
Kefir is typically made from cow’s milk that is fermented with kefir cultures. It is similar in taste and texture to drinkable yogurt. Originating over 2000 years ago, kefir has established a long list of health benefits, such as:
- Enhancing the immune system.
- Stimulating digestion.
- Controlling the spread of harmful yeast overgrowth.
- Lowering cholesterol.
- Protecting against cancer.
Probiotics are beneficial bacteria which flourish in the body while hindering the growth of harmful microorganisms. Several strains of these bacteria, such as Lactobacillus, have a proven ability to promote gastrointestinal functions, increase immunity and help prevent the development of cancer-causing toxins in the body.
Whereas many yogurts are comprised of two or three active live cultures, So Delicious® Coconut Milk Kefir contains 10 strains of bacteria. Plus, kefir’s active yeast and bacteria provide more nutritive value than yogurt by aiding digestion and maintaining a clean and healthy colon.
Made from imported coconut milk, So Delicious® Kefir is also rich in medium chain fatty acids (MCFAs) which are recognized for their unique health benefits, such as:
- Protecting against heart disease, cancer and other degenerative diseases.
- Helping those with digestive diseases.
- Providing energy to the body instead of being stored as fat.
- Offering antiviral/antimicrobial properties that strengthen the immune system and enhance intestinal health.
Now, y’all know I love both my good bacteria and my medium chain fatty acids, and so I could not wait to try this stuff!
Yesterday, after lunch with Justine and her Little One…
I made an afternoon snack consisting of vanilla kefir + pumpkin + cinnamon + dark chocolate (90%) flakes.
This tasted great. The pumpkin and bitter chocolate paired quite nicely with the sweet vanilla kefir.
Next up was last night’s dessert:
Taking a cue from The Dainty Pig, I chopped up a banana, crumbled a few raw cacao beans on top, and then added about 1/4 cup plain coconut milk kefir to my bowl. I was always a plain yogurt girl, and this bowl brought back many happy memories.
Last, but not least was this morning’s smoothie:
The strawberry kefir was a bit too sweet for me on it’s own, but it worked well in my smoothie. Other ingredients included:
- 1 cup almond milk chia seed gel (2 TBSP chia seeds soaked in 1 cup unsweetened almond milk overnight)
- 3/4 scoop chocolate Jay Robb rice protein powder
- 2 cups spinach
- Handful of ice
Thick and totally yummy. The perfect post-yoga breakfast.
Below are the ingredients listed for each flavor of coconut milk kefir:
I prefer the original as I am not a fan of added sugar, and I think the strawberry and vanilla flavors were a bit too sweet on their own. Otherwise, I would highly recommend the coconut milk kefirs, not only for their beneficial bacteria content, but also for their great taste. The addition of vitamin B12 and calcium was an added bonus as I don’t always get enough of either from my diet alone. Thanks again Turtle Mountain for producing yet another wonderful dairy and soy free product. Be on the lookout as the coconut milk kefirs are due to hit a store near you soon.
P.S. Next up…coconut milk kefir ABU.
P.P.S. – Do not add the coconut milk kefir to your coffee. (Amy, I tried it for ya…blech!)
More HEAB Q & A to come this weekend. Stay tuned…