Mango goats-milk kefir lassi

Kefir is an incredibly simple and delicious tangy probiotic drink said to have more strains of favourable gut bacteria then yoghurt. Fantastic for your gut health, if you tolerate dairy and fermented foods otherwise look into other probiotic drinks such as water kefir or kombucha or avoid altogether!

Hemp seeds are a great source of polyunsaturated fats including Omega 3, 6 and 9s, as well as being a good source of protein. Bee pollen is a highly nutritious source of vitamins, minerals, antioxidants and antibiotics. Raw cacao is high in magnesium, potassium, iron and copper.

Here’s what you need

1 cup homemade goats or other dairy-milk kefir-(see below)

Half a mango or other fruit of choice (banana and raspberries work really well too- ideally choose more locally grown fruit!)

Sprinkle of bee pollen

Sprinkle of hulled hemp seeds or other superfoods of choice (cacao nibs work well)

Method

Kefir is extremely easy to make.

You need to get a starter from someone i.e milk kefir grains.

Place in a glass kilner jar and add about 1/2 litre of milk (I use goat’s milk as I find it easier to digest).

Close the the jar and leave for 3- 4 days until it starts to look a bit bubbly and smell more acidic. Will depend on how warm it is.

Strain with a plastic strainer using a wooden spoon into a non- metallic container (i.e another jar).

Store in the fridge. (Usually lasts for up to 2 weeks).

Place the grains in a clean container and start again or leave in the fridge with a small amount of milk to rest.

Blend some of your kefir with the fruit of your choice.

Sprinkle with desired toppings

Enjoy!