When grains are not on the menu, breakfasts can require you to think out of the box!
(Haha, get it? "out of the (cereal) box"?!)
My middle son, Benji, has been tested on and off sensitive to eggs. Not a full blown allergy, but sensitive. If you persist in giving/eating a food that you are sensitive to, there is a really good chance that a big, nasty allergy will develop. So...we really don't do scrambled eggs, omelets, etc.
Cereal, oatmeal, toast, french toast, scrambled eggs, pancakes, waffles and omelets are all a no-no for us right now. So what's for breakfast??
Kefir is basically fermented/cultured milk. At our house, we use raw milk from grass fed cows to make a variety of cultured dairy products. Why raw? Dairy products that are pasteurized (that you find in the grocery store) are from grain fed, CAFO cows, and are only a source of calories and allergies!
(more on this here, here, and here-don't forget; if you are doing research make sure you find similar information in three or more places!)
Raw, grass fed milk is a natural immune builder! It is rich in the vitamin B's, is a great source of probiotics for intestinal health, and has tons of enzymes (which fight inflammation). All of this is destroyed completely when the milk is pasteurized.
(more on this here, here and here!)
OK, so back to Kefir!
Kefir is a powerful probiotic beverage. It is made by placing kefir "grains" (not really grain, it just looks like grain!) in milk and letting it stand on your counter for up to 48 hours. It looks kind of like runny yogurt when it's finished.
It can be strained, also, to make kefir cheese (similar consistency to cream cheese).
I make a 1/2 gallon of kefir at a time, and we use 2-3 C each morning in our smoothies.
Since we've been drinking kefir daily and using kombucha (more on that in a later post!), we've hardly been sick at all! In fact, I can't remember the last time I was sick since my flu back in October of last year. Proper intestinal flora (friendly bacteria) is of utmost importance to a healthy immune system. In fact, I would almost say that it's the single most valuable area of your body that you can work on being super healthy.
So, here's my recipe...sort of! I'm not really a by the books recipe kind of gal, I just cook with a little of this and a pinch of that. I'll attempt to quantify what I use!
Daily Breakfast Smoothies
2-3 C fresh homemade kefir
1-2 C frozen fruit
raw honey to taste
Blend, drink immediately!
That's the basic recipe that I always add or subtract from. I've been known to throw an avocado in (which makes it super creamy and satisfying), some raw egg yolks, aloe vera juice, kombucha, vanilla, a pinch of salt, some raw spinach, cinnamon, or whey. Not necessarily all at once!!
I will say that kefir is an acquired taste. It's a bit sour, similar to plain yogurt. At first, we had to do the "I'm sorry you don't like this, honey. It's good for your body and you need to be obedient to Mom and Dad and drink it" speech. After a while, maybe a week or so, the kids actually were asking for smoothies and my pickiest child was begging me to add avocado!
Don't give up when you are trying to introduce new, whole foods to your kids! Keep trying...sometimes it's just the "newness" that freaks them out!