If you aren’t familiar with kefir, you really should be.  It is a probiotic filled wonder of a drink that you can drink alone, make pretty darn good smoothies with it, is great for soaking grains, is a wonderful substitute for buttermilk, and its easy to make.

Donna from Body Ecology explains kefir and its benefits as such:

“Kefir has a number of benefits. It aids in digestion and helps your body better process proteins, fats, and carbohydrates. Kefir has also been used for thousands of years to boost the immune system and even provide anti-aging benefits. In short, kefir is an age old cultured food full of:  Calcium, Enzymes, Magnesium, Amino acids, B vitamins

Both milk kefir and yogurt can colonize your intestinal tract with friendly microflora, but store-bought yogurt does not contain nearly the amount of these “good guys” as milk kefir. Kefir is much more “alive.”

Milk kefir is one of the best probiotics to include in your diet if you want to keep weight off, prevent illness, and even reduce fatigue on a daily basis! Even better, this choice in probiotic foods is easy to make at home.”

I make my kefir with raw milk, sometimes cow’s, sometimes goat’s, it just depends on which I have most of.   You can even make it with pure cream or even coconut milk.  My last half-gallon batch I made with goat’s milk.

I recently purchased an ice cream maker in hopes of making my own ice creams sweetened with xylitol or honey and using wholesome raw milk.  I recently read that my favorite ice cream brand, Haagen Daz, uses bovine growth hormone filled milk, so the alternative is to make my own, and I’ve been loving it!

After reading on Facebook that someone  had made kefir ice cream, I decided to venture out and make my own.  It was a huge hit, slightly tangy and sweet, the blackberries added the perfect touch.  My husband says is was a little seedy, so maybe next time I’ll push half of the berries through a fine mesh sieve.

Blackberry & Honey Goat Milk Kefir Ice Cream

makes 2 quarts

1 1/2 cups plain goat milk kefir (though any kefir would work)

1 cup raw honey

3 cups heavy cream

1 tablespoon pure vanilla extract

1 pint ripe organic blackberries

Wash berries, place in bowl and mash, leaving some larger chunks.  If desired, press half through a fine mesh sieve.  Drizzle with 1 tablespoon of honey, stir and let sit.  In a large bowl, mix kefir and honey until well blended.  Stir in cream, vanilla and blackberries. Freeze in your ice cream maker, after the manufacturer’s instructions.

Ropa Vieja (literally translated means “old clothes”)

adapted from a recipe found on Cook, Eat, Share

4 lb. beef chuck roast

Salt & pepper to taste

1/3 c. Extra virgin olive oil or ghee

1 c. beef stock

1 small onion peeled & sliced

2 cloves garlic, peeled & crushed

1 green bell pepper, seeded & chopped

1 16 oz. can crushed tomatoes (I used Muir Glen’s fire roasted)

1 tsp salt

4 Tablespoons chopped fresh cilantro

1/4 c. chopped spanish style pimento stuffed green olives

Rub salt & pepper into the meat. Heat a large dutch oven, add in a bit of the oil & brown the meat well on both sides. Add the beef broth. Cover & simmer 2 1/2 hours (or until very tender)  Allow the meat to cool, covered, in the pan juices.

Remove the meat from pan and shred. Pour pan juices into a large bowl and set aside.

Reheat the pan & add in remaining oil. Saute the onion and bell pepper until tender.

Add in the remaining ingredients, along with the shredded meats & juices. Cover & simmer on low heat for 15 to 20 min more.

Twice Fried Tostones

adapted from a recipe from The Dish on Food

3-4 greenish-yellow plantains

coconut oil

salt

water

Cut off the ends and cut a few slits down the length of the plantains, from end to end. Peel the plantain. I found that it kind of chunks off and I have very sore thumbs from peeling it off.  Next, slice the plantain into 1″ thick chunks. Soak the pieces in salt water for about ten minutes.

Drain the chunks and pat dry. Cook the pieces in preheated coconut oil (about 350°) for 3-5 minutes, or until golden in color and then set aside to drain. Next use the bottom of a glass to flatten the plantains. They should be about 1/4″ thick. Fry again at the same temperature until they just begin to brown. Remove from the oil to drain and salt.

At La Isla they serve Ropa Vieja with rice and black beans, sweet potato mash or salad with mango chunks.  I served mine with rice that had been cooked in beef broth with a generous dose of ground cumin, black beans, baked sweet potatoes, and of course, the tostones.  Garnish with some chopped cilantro and a squeeze of lime juice.

Gratifying

Energetic

Treasured

Cheerful

Weathered

Yoga

Full of brotherly love

Painful and beautiful