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Looking for a way to boost the beneficial bacteria in your gut for better digestion, elimination, and immunity? Look no further thanto the humble kefir (pronounced kuh-Fear.) Kefir is readily available in most supermarkets these days, but it’s also very easy to make yourself. My favorite is Coconut Milk Kefir. It goes beautifully into smoothies, creamy salad dressings, or just on its own. And it only take 2 ingredients and 12-18 hours of culturing (sitting on the counter.)

Start with a quart of 100% coconut milk (no sweetners, additives or thickeners.) I use AROY-D Original 100% coconut milk, but any brand will do. I pour the coconut milk into a clean quart mason jar and stir in one packet of Kefir Starter. I use Cultures for Health Powdered Kefir Starter. Both are available on Amazon. Just stir in the starter and cover the jar with a coffee filter secured with a rubber band. Allow to sit on your counter in 72-74 degree temp for optimal culturing.

When done, put on a lid and store in the fridge for up to 2-3 weeks.

Although any fruit works great with kefir as the smoothie base, my favorite is Kale Yeah smoothie:

Smoothie Ingredients:

  • 1 cup coconut milk kefir
  • ½ avocado
  • Handful of kale
  • ½ teaspoon of Stamets 7 mushroom powder (optional)
  • Small amount of raw honey (optional)

Directions:

Blend in a high speed blender until desired consistency. Enjoy!