Issue 175: ''K'' Cuisine

Homemade Kefir
Serves 1-2

Ingredients:
1 quart grassfed raw cow’s milk
1 packet kefir starter

Directions:
Pour milk into a quart-size Mason jar. Add kefir starter. Set in a room temperature area for 12-48 hours, then transfer to refrigerator. A cupboard is an ideal place to ferment. The temperature range should be between 70 to 75 degrees. Kefir can last several months in the refrigerator and will become more sour over time.

Recipe courtesy of Jordan Rubin

Coco-Yogurt in the Raw
Serves 2-4

Ingredients:
2 cups of young Thai coconut meat
1 cup of organic, probiotic-rich Greek yogurt (whole fat)
3 Tablespoons raw honey

Directions:
Blend the ingredients together and serve. You can sprinkle some cinnamon on top.

Recipe courtesy of Extraordinary Health Team

Meatloaf
Serves 4-6

Ingredients:
1½ pounds grassfed ground chuck
1 egg, beaten
½ teaspoon Dijon mustard
½ cup ketchup
1 finely chopped onion
½ finely chopped red or green pepper
¼ to ½ cup organic whipping cream (or organic whole milk)
1½ teaspoons salt
½ cup oats
1 cup sprouted grain bread, toasted and torn up
1½ Tablespoons rapadura or sucanat

Topping:
½ cup ketchup
3 Tablespoons rapadura or sucanat
2 teaspoons stone ground mustard
½ teaspoon chili powder

Directions:
Mix the meatloaf ingredients together and bake in loaf pan for 1½ hours at 350 degrees. Mix topping ingredients together and spoon topping over loaf the last 10 minutes of baking.

Recipe courtesy of Nicki Rubin

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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