Almost every morning my breakfast is a delicious, nutritious kefir smoothie. No other breakfast is as satisfying; I just feel better when I have my smoothie. The smoothie I like best is made with raw goat milk kefir, cocoa powder, and banana. Here’s my recipe:
1 cup raw goat milk kefir
1 small ripe organic banana (or half of a large one)
1 tablespoon raw organic cocoa powder
1 tablespoon organic flaxseeds (optional)
1 tablespoon coconut oil
2 egg yolks, from pastured chickens
Stevia to taste
Measure kefir into a beaker [I prefer to use a heavy-duty borosilicate glass beaker rather than the plastic beaker that came with my hand blender.] Add–in any order–banana, flaxseed, coconut oil, cocoa powder, egg yolks, and stevia. Using a hand blender, blend until well combined and the flaxseeds are broken up. [Note: if seed pieces in your smoothie bother you, just omit the flaxseeds. I love the chewy bits of seed in my smoothies, but not everyone likes to chew on their smoothie.]
The smoothie could be made in a regular blender, but I like the ease of cleaning up using the hand blender and beaker. I also usually just sip my smoothie out of the beaker–saves one more cleanup.
Instead of the banana and cocoa powder, add 1/4 cup fresh or frozen organic blueberries and a dash of organic cinnamon. This is probably my second favorite. Instead of blueberries, I sometimes use mixed berries. We can get local blueberries in season, but I buy the other fruits fresh or frozen, organic, of course.
I make my own kefir and have used cow milk kefir to make the smoothie; however, although cow milk kefir is good, I really prefer the extra zing of the goat milk kefir. But for drinking plain, I like fresh raw cow milk better than goat milk.
kefir: local raw goat milk from Anala Goat Company
cocoa powder: Sunfood
coconut oil: Tropical Traditions Gold Label
flaxseed: Bob’s Red Mill Organic
Egg yolks: my favorite local farmer’s rainbow eggs–beautiful!