Orange Vanilla Frozen Kefir

It’s funny how that happens…I took one bite and all of a sudden, I’m 7 years old again, sitting on the back porch with my younger siblings sipping on Orange Julius smoothies. The heat was beating down on us, deflecting off the concrete slab into our flushed faces. Even the breeze was hot, like it often is here in Oklahoma, but we weren’t bothered by it. We had icy orange drinks to cool us off after a long, dusty (and imaginary) wagon trail ride. (I don’t think we ever played with our swing set the way normal kids did. We took the swing seats off, used the swing chains for reins, and had an imaginary draft horse team that took us all over the Wild West.)

I remember having Orange Julius a lot as a child. The combination of milk, orange juice concentrate, and vanilla is unforgettable, but for some reason the recipe faded into the background along with our trusty Belgian horse team, Rusty and Rowdy.

I brought it back by accident, with a tangy twist and in the form of frozen yogurt. The taste is unmistakably “Orange Julius” and SO refreshing as the temperatures push the high 90’s and 100’s.

IMG_0069The milk kefir can be substituted for plain yogurt, better yet, Greek yogurt and, if you’re feeling wild, you can drizzle chocolate sauce on top. It’s amazing!

Frozen Milk Kefir with Orange and Vanilla

  • 3 1/2 c. milk kefir
  • 1/8 c. honey or 1/4 c.  sugar (We like it super tangy, so if you want sweeter go with 1/4 c. honey or 1/2 c. sugar, or more to your taste. To be quite honest here, I prefer it made with sugar. :))
  • 1 T. vanilla
  • juice of 2 oranges

I pour all the ingredients into a jar and just shake it up. You can leave it in the frig until ready to churn. Pour into a 4 qt. ice cream maker and churn until it reaches frozen yogurt consistency. We enjoy eating ours like this, but you can put it in a container and freeze it for harder ice cream.

IMG_0074

This would also make great Popsicles. I think I’m going to try that next.

IMG_0086

Nourishing Soured Dough Banana Bread

A couple weekends ago I attended a seminar by Sally Fallon Morell the president of the Weston A. Price Foundation and author of Nourishing Traditions.

For those who haven’t heard, Weston A Price was a dentist who traveled the world researching the primitive diets of people who didn’t have modern processed foods available to them and then, those of the same descent, who did. He found all the primitive diets had something in common – they were high in saturated fats like seal fat, cream, and fish oils and fermented foods like sauerkraut, fish sauce, sourdough breads, and laco-fermented pickles. These people were strong and healthy and had beautiful teeth without decay and cavities. When modern foods were introduced to them their health declined and there was a marked difference in the next generation – crowded teeth, cavities and degenerative diseases.

Price died in 1948, but his research and valuable findings in dentistry and nourishing traditions have been passed on to people like Sally Fallon and others who are passionate about eating to be healthy. Sally’s book, Nourishing Traditions, is an extensive volume that encompasses the when, why, and how of soaking, fermenting, sprouting and souring of grains, meats, milk, legumes and seeds. The book is loaded with recipes, health information, and interesting histories about food.

url

We’ve owned a copy of Nourishing Traditions for several years now and over the years I’ve experimented with different techniques using her recipes. To give an honest review, I’d have to say I don’t agree with everything Sally teaches, but for those interested in getting back to the old paths of eating nourishing food – and making foods easier to digest, I would recommend this book for your library without hesitation.

Sourdough bread is one of these foods our family has thoroughly embraced. Soaked grain pancakes or waffles or sourdough pancakes are never turned down either. Water kefir is a constant in the pantry (Usually lime ginger these days. Check out my water kefir post for recent flavor and tip updates!) and I usually have milk kefir, some kind of yogurt or raw milk product and occasionally, sauerkraut and kombucha on hand. I think we might, just might,  be getting enough healthy probiotics into our systems. :)

So, for the last two weeks I’ve had all the information from the seminar crazily racing around in my brain. What better way to process it than to bake some banana bread? Not any kind of banana bread though. It had to be moist and flavorful and…why not soak the wheat?

So I did.

I took pictures of the second to last piece. See, it was another one of those wasn’t-going-to-blog-about-it-but-too-good-not-too things. At least I got a picture before it was all gone! I’m glad it’s gone, too. I definitely don’t need this stuff laying around looking all innocent and healthy and delicious.

IMG_9718

That’s it…You know you want just one more bite!

Here’s what you need for 1 loaf…oh wait! Who are we kidding? Why make one when making two is just as easy?

  • 1 c. milk kefir or buttermilk
  • 2 c. whole wheat flour

Combine together in a glass bowl, cover and let sit overnight.

In the morning, or whenever you get around to it, pre-heat the oven to 350 degrees and cream…

  • 1 c. rapadura, coconut palm sugar, or sucanut
  • 1 c. butter
  • 1/4 c. honey

Add…

  • 4 eggs
  • 2 c. mashed banana (about 4 medium)
  • 1 t. orange extract
  • 1 t. almond extract

Beat well, then add your soured wheat mixture.

Combine…

  • 1 c. chopped pecans (optional)
  • 2 t. baking soda
  • 1 t. salt

and mix into banana mixture.

Butter the bottoms of  2 loaf pans. Pour the batter evenly between the two. Bake for 50-60 minutes. Let cool before trying to remove from pan. We didn’t and it was not right.

Well, the crumbles were good.

IMG_9701

If you’re a REAL Sally Fallon follower, slather each piece with 3 Tablespoons of delicious raw butter and eat it in a bowl with a spoon! ;)