I have been making smoothies since I started making milk kefir, about a year ago, when a good friend was kind enough to share her milk kefir grains with me. My milk kefir grains and I have kind of a symbiotic relationship, I nourish them and they nourish me and my family. While my girls will not drink kefir plain, they will have two glasses of this kefir smoothie, and ask for more. Lately I have been adding Heavenly Honey Farm local Meadowfoam honey to our smoothies, but feel free to add maple syrup, or agave, or just fruit juice.
I attended a fermentation festival this past Saturday, in downtown McMinnville, hosted by Yamhill Valley Heritage Project. It was a free series of workshops on fermented foods, being held at different restaurants, that proved to be very interesting, informational and delicious. The day began with a pickling workshop, followed by kombucha, cider, milk and water kefir workshops. The day came to a close with a fermented vegetable workshop, at Ruby Cakes. I learned so much about fermentation, and have to say, I am hooked on fermented foods, and beneficial organisms. There was a book that friends and presenters recommended throughout the day, called Wild Fermentation. I can already tell that it is going to be a wonderful resource for me, as I continue on my fermented foods journey.
This recipe is adapted from River Cottage Banana Oat Thickie. My girls and I drink this delicious, creamy, nutritious drink at breakfast and lunch, but really love it as a special treat at snack time. What is your favorite way to make a smoothie?
|Raspberry Kefir Oat Smoothie|
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