Kefir Smoothie Easy Recipe

Smoothies can turn a pile of fruits or vegetables into a healthy, tasty drink. They are nutritious, taste great, and can be fixed in 10 minutes flat! They are the perfect substitute for breakfast if you don't really feel hungry in the mornings, but don't want to leave your house on an empty stomach either. Eating 4 different fruits for breakfast is a task, but put them in a blender and a thick, tangy breakfast smoothie is just so much easier to handle. In here, you will learn how to make a kefir smoothie.

What is Kefir?

Kefir means "well being" in Turkish! It is made by fermenting friendly and beneficial bacteria in milk. Kefir is really easy to make at home too, and you have the option of experimenting with the method a little, to suit your taste. Just buy cultured Kefir grains (you can usually find these in the supermarket), and ferment them in milk for a day or two, while keeping it in a cool place. Once fermented, strain the mixture and your home-made Kefir is ready. You can try different types of milk to make slight variations in the taste. Kefir also has some medicinal value. It has been in use in Russia for a long time for treating ailments.

Kefir is an easy to digest, enzyme rich, cultured dairy food. Its a little like yoghurt - thicker than milk, but not as much as yoghurt. It has great nutritional value since it is rich in proteins, essential minerals, calcium and the B vitamins, and really easy to digest. It provides excellent nourishment and restores the body balance after a treatment of antibiotics. Even people who are intolerant to lactose find it easy to digest kefir if taken on an empty stomach in the morning. It has a slightly tangy or sour taste and is available in a few flavors if you don't like the plain type. Typically, non fat kefir packs in 88 kcal, 8-10 grams of carbohydrates, 3-5 grams of fat, and 10-11 grams of proteins among other things.

How to Make a Kefir Smoothie?
Things you will need

• 1 Cup Kefir (Plain or Flavored - whichever way you prefer it.)
• Stevia, raw honey, or some other sweetener (optional)
• 1 or 2 frozen bananas
• Frozen fruits of your choice (strawberries, blackberries, blueberries, papaya, passion fruit, kiwis, pineapples, etc)
• 1/2 cup coconut cream (optional)

Preparation time: 10 mins.

How to prepare
This is the easiest part - a simple two step process which won't take more than 5 to 10 mins.

• Skin/peel the fruits you are using and put all the ingredients in the blender.
• Turn on the blender and go from low to high gradually till the pulp is without lumps.

You can add a little water while blending, to get the right consistency. Your delicious smoothie is ready! Sit it in the freezer for 15 mins if you want it really cold.

Optional Ingredients that You can Try

• 1 Scoop Protein Powder (flavored or unflavored)
• 1 tsp chia seeds
• 1 or 2 egg yolk, no whites if you like the taste of eggs
• Lecithin to help digestion
• Maple syrup
• Vanilla extract, nutmeg, cinnamon and other flavoring

Other Recipes with Kefir

• Kefir Lattes
• Kefir filled Pancakes
• Kefir Nog
• Kefir Cakes, Cookies and Pies
• Kefir Bread

Why Kefir?

Kefir contains lots of friendly bacteria which help in maintaining the inner balance of your body. It has vitamins B, and K, essential minerals, amino acids, etc., and so it helps to keep your body replenished with many necessary nutrients. It also has plenty of phosphorous, which helps in maintaining the growth and energy levels in our cells by using the carbohydrates, proteins and fats in our body.

Kefir also has the distinct quality of soothing your nervous system which makes it a perfect part of your diet if you are suffering from fatigue, depression or sleep disorders. Kefir reduces flatulence, helps in relieving intestinal disorders and helps in improving the body's immunity to diseases. It is known to help people with cancer and AIDS as well.

Beef Stroganoff Quick and Easy Recipe

Beef Stroganoff or Beef Stroganov is a classic Russian dish, now very popular all around the world, which comes in with considerable variation to its original recipe. Traditionally, this dish was prepared by adding onions, mustard sauce and tomato paste. However, over a period of time, the recipe was such a hit, that most of the countries brought in several variations to the original dish by adding mushroom, garlic cloves, sour cream sauce and what not. The authentic dish is simple to make however, to get that real taste you have to wait longer until it cooks properly. If you're impatient and can't wait until you taste this yummy thing, then you have to look for some quick and easy ways to make beef stroganoff. Well... to make your work easy I have some simple ways for this mouth watering beef recipe. Scroll down...

Quick and Easy Ways to Make Beef Stroganoff Explained

Crockpot Beef Stroganoff (4 Hours)
Ingredients

• Beef stew meat, cut into bite sized pieces
• Fresh mushrooms, sliced
• 1 onion chopped
• Cream of mushroom
• Salt and pepper
• 1 cup of milk
• Cheese cream sauce
• Egg noodles, pasta or rice (your choice)

Procedure
This is not only a quick way of making beef stroganoff but also the most hassle free and easiest way to cook this amazing dish. All you have to do is empty the ingredients in a crockpot and forget about it till dinner time. To get started, in the crockpot combine the stew meat, sliced mushrooms, chopped onions, cream of mushroom, cup of milk, salt and pepper (to taste). Cover the crockpot with its lid and let it cook until the meat is tender and soft, which will take about 4 hours. In the mean while, bring a pot of water to boil, cook the egg noodles or pasta for about 10 minutes in it. Drain and serve in with beef stroganoff. Pour some cheese cream sauce over the hot dish, to add to the awesome taste!

Sauce Pot Beef Stroganoff (25 Minutes)

Ingredients

• Beef stew meat
• 2 onions chopped
• 5 cloves of garlic crushed
• Tomato sauce
• Sliced mushrooms
• ½ cup of sour cream sauce
• 2 tablespoons of olive oil
• Oregano
• Salt to taste
• Egg noodles, pasta or rice (your choice)

Procedure
Heat olive oil in a sauté pan, add beef stew pieces, chopped onions, crushed garlic, cook until soft and tender. Now, to the mixture add a pinch of salt and oregano. When the meat is almost done, add tomato sauce, sour cream sauce and sliced mushrooms to the mixture and cook for 5 minutes. Now, on the other flame cook pasta or noodles until done and drain. Serve with hot beef stroganoff. You can garnish it with cheese cream or a dollop of sour cream. Enjoy!

Microwave Beef Stroganoff (20 Minutes)

Ingredients

• Beef stew meat
• 1 onion, thinly sliced
• 5 cloves of garlic, minced
• 2 tablespoon butter
• Fresh mushrooms, sliced
• 1 tablespoon tomato sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sour cream
• Egg noodles, pasta or rice (your choice)

Procedure
In a large microwave safe casserole add bite sized cut beef stew meat, sliced onions and garlic. Microwave on high for about 5 minutes until the beef is cooked properly. In a large mixing bowl add a little butter, tomato sauce, Worcestershire sauce and sour cream, stir well. Now, add this mixture of sauces to the beef mixture and stir. Make sure you have mixed everything well. Cover the microwave safe bowl and microwave for another 5-6 minutes, until it is thoroughly heated. Once you are done, let it stand for a few minutes and then serve hot along with egg noodles, pasta or rice. Making beef stroganoff in the microwave is the easiest and quickest way of getting this yummy dish ready!

You can also prepare this dish with wine, sweet corn or heavy whipping cream. Other than serving beef stroganoff with pasta or egg noodles, there are creative ways you can serve this fantastic dish. You can use it as a topping on pizzas, toasts or baked potatoes. Bon Appetite!

Juicy Ice Berries

This healthy dessert is colourful and refreshing. Juicy berries are high in Vitamin C and anti-oxidants. If the berries are too tart, you can add a little bit more sugar to balance the taste.

Ingredients :
• 1 cup raspberries
• 1 cup strawberries, chopped
• 2 tablespoon sugar
• ½ cup water

Garnishing :
• raspberries, blackberries and gooseberries

Directions :
1. Blend raspberries and strawberries until smooth.
2. In a pot over low heat, dissolve sugar in water.
3. Pour the sugar syrup into the blended berries then pour mixture into a shallow plastic container. Place the container in the freezer.
4. After 3 to 4 hours, use a fork to break the ice.
5. Freeze again for another 2 to 3 hours and scrape the ice with a fork.
6. Repeat step 5 once more.
7. The mixture should be kept frozen until it's ready to serve. Garnish with fruits and lime zest before serving.

To 4 servings

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Salmon Minestrone Soup

Minestrone is a hearty and thick Italian-style soup containing vegetable and pasta. This recipe includes salmon which is an excellent source of Omega-3 fatty acids and protein. Carrots (loaded with Vitamin A) and zucchini (rich in antioxidants and potassium) add a lovely crunch.

Ingredients :
• 2 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• ½ zucchini, diced
• 1 cup sweet corn
• 1 cup canned chopped tomatoes
• 2 cups chicken stock
• 200 gr salmon, sliced
• 1 cup cooked pasta
• 1 sprig thyme
• Salt and pepper to taste
• Fresh parsley or thyme for garnishing

Directions :
1. Heat oil in a pan over medium heat and brown onion and garlic for 2 minutes.
2. Add carrot and zucchini, sauté for about 2 minutes.
3. Add corn, tomatoes, chicken stock, and simmer for 5 more minutes.
4. Add salmon slices and continue simmering for another 5 minutes or until cooked. Add pasta and mix well.
5. Season with thyme, salt and pepper.
6. Remove from heat, garnish with parsley or thyme and serve.

To 3-4 servings

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Mushroom Frittata

This fluffy frittata is speckled with mushrooms, tomatoes and ham. Egg are an important source of protein for kids. High in vitamin C and lycopene (anti-oxidant), tomatoes also add a vibrant colour.

Ingredients :
• 4 eggs
• 2 cherry tomatoes, diced
• 6 button mushrooms, diced
• 1 slice smoked ham, diced
• 2 tablespoon shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon butter

Garnishing :
• Chives

Directions :
1. In a large bowl, lightly beat the eggs.
2. Add cherry tomatoes, mushrooms, ham, cheese and season with salt and pepper.
3. Heat butter in a small pan (use one that is oven-proof). Pour the egg mixture into the pan, and cook over medium heat until the sides are slightly firm.
4. Use a fork to draw the egg from the sides to the centre so that large curds form.
5. Lower heat and continue cooking for another 3 to 4 minutes.
6. Transfer pan to a pre-heated oven at 180°C and cook for another 5 minutes or until the top is golden brown.
7. Slice the frittata into squares or use a cutter to cut it into fancy shapes.
8. Garnish with chives and serve.

To 3-4 servings

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Chicken Fried with Cornflakes

Savory crispy cornflakes make it more tasty fried chicken. Not stopping there, so fragrant and tempting smells while fried. Serve to your dinner.

Ingredients :
• 4 pieces chicken thighs bottom, slices
• 1 clove garlic, grated
• ½ tsp pepper powder
• 1 teaspoon salt
• Oil for frying

Layers :
• 2 tbsp plain flour
• 1 egg white, beaten until frothy
• 40 gr cornflakes, crushed a bit smoother

Directions :
1. Marinate chicken thighs with garlic, pepper and salt until blended.
2. Cover with flour.
3. Dip in egg whites until blended.
4. Roll into the cornflakes until blended.
5. Let stand until slightly dry.
6. Fry in hot oil and lots of it to dry.
7. Remove and drain.

For 4 pieces

Tofu Salad with Sweet Bean Dressing

Soft savory tofu plus crispy shrimp dumplings. This dish can be a tempting lunch. Served with a sweet bean dressing, spicy flavor of this delicious cuisine will make it more tasty.

Ingredients :
• 2 pieces of tofu
• Oil for frying

Shrimp dumpling :
• 100 gr small peeled shrimp
• 100 gr wheat flour
• 150 ml water
• 2 tablespoons finely sliced scallions
• 1 clove garlic, grated
• ½ teaspoon pepper powder
• 1 teaspoon salt

Dressing, mix well :
• 100 ml water
• 3 tablespoons soy sauce
Puree :
• 50 gr fried peanuts
• 1 clove garlic
• 4 pieces of red chili sauce
• 1 teaspoon sugar
• 1 teaspoon salt

Garnish :
• 150 gr cabbage leaves, thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons fried shallots

Directions :
1. Cut out tofu, fried half-dried, drain.
2. Sauce : Dissolve pureed with water and soy sauce until blended. Set aside.
3. Shrimp dumpling : Toss shrimp with other ingredients until blended.
4. Fried spoonful by spoonful until cooked and dried into two sides. Drain.
5. Arrange the fried tofu and shrimp dumplings on a serving plate.
6. Give garnishes.
7. Pour the sauce. Serve immediately.

To 6 servings

Chicken Milk Gravy

Ingredients :
• 1 chicken, cut to 10 pieces
• 1,000 cc milk
• 1 red pepper, diced
• 1 head broccoli, cut into florets
• 2 leeks, sliced about 3 cm
• to taste Oil for frying

Spices :
• 5 cloves garlic, puree
• ½ onion, chopped
• Salt, pepper, nutmeg, sugar to taste

Directions :
1. Stir fry until fragrant spices. Set chicken. Cook until it changes color.
2. Add milk. Cook until boiling. Set red pepper, broccoli, and scallions. Cook briefly.
3. Ready to serve.

To 8 servings

Avocado Ice with Lychee

Ingredients :
• 2 tablespoons strawberry syrup
• ½ avocado fruit, scrape with a spoon
• 5 fruit lychees
• Ice cubes to taste

Directions :
1. Arrange in a glass of syrup, ice cubes, lychee, avocado. Give water to taste.
2. Serve.

For 1 glass

Spicy Beef Stew

Ingredients :
• 500 grams of tenderloin, cut into pieces
• 2 bay leaves
• 2 stalks lemongrass, crushed
• 5 cloves item
• ½ tsp nutmeg powder
• 1 tsp pepper powder
• 1 teaspoon salt
• Fried Onions to taste
• 3 tablespoons cooking oil
• 1 liter of water
• 100 cc of soy sauce

Spices, blended :
• 10 red onions
• 5 grains pecan
• 2 segment finger of ginger
• 5 pieces red chili
• 1 tomato

Directions :
1. Heat oil. Saute the spice paste until fragrant. Add meat, bay leaves, lemongrass, clove, nutmeg, pepper, salt. Pour soy sauce and water. Cook until tender and cooked.
2. Sprinkle fried onions on top. Serve.

For 10 servings

Kabau Dried Beef Rendang

Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time–not to mention patience and dedication–alone is probably a main obstacle for most people. If you must know, it took almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it.

Kabau Dried Beef Rendang
Ingredients :
• 1 ½ pound boneless beef short ribs (cut into cubes)
• 5 tablespoons cooking oil
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)
• 6 kaffir lime leaves (very finely sliced)
• 6 tablespoons kerisik (toasted coconut)
• 1 tablespoon sugar/palm sugar or to taste
• Salt to taste

Spice paste :
• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies (soaked in warm water and seeded)

Directions :
1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 ½ hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Sea Bass with Ginger Ponzu Sauce

Pick up some fresh sea bass fillets, marinated them with some sake, mirin, soy sauce for 30 minutes, and then pan seared them lightly on both sides before baking them.
Ingredients :
• ½ pound sea bass (2 fillets)
• 4 tablespoons sake
• ½ teaspoon mirin
• 1 tablespoon soy sauce

Ginger Ponzu Sauce :
• 5 tablespoons Kikoman Ponzu sauce
• ½ inch fresh ginger (grated)

Directions :
1. Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
2. Preheat oven to 400°F.
3. Pan-sear both sides of the seabass until the surface turns light brown.
4. Transfer the fish fillets to the oven and bake for 10-15 minutes.
5. Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.

For 2 servings

Baked Scallops with Spicy Sauce

However, the consolation of the day is this perfectly baked scallops (the golden brown mayonnaise topping is strutting its stuff) with enoki mushrooms in creamy spicy sauce. If you’ve been to any Chinese/Japanese seafood buffet restaurants, I am sure you have tried the variation of this dish. Or, if you are a gourmand that frequents the likes of Matsuhisa, Nobu (and their outposts), Koi or other Japanese restaurants in Southern California, you know this is one of the must-try dishes at those eateries.

Ingredients :
• 6 sea scallops
• 1 pack of enoki mushrooms
• 6 tablespoons of creamy spicy sauce

Spicy Sauce :
• 6 tablespoons of mayonnaise
• ½ teaspoon of lime juice
• ½ teaspoon of sugar
• 1 teaspoon of chili garlic sauce (passed through sieve)

Mix the ingredients in the spicy sauce and blend well.

Directions :
1. Preheat the oven to 475°F.
2. Clean the scallops and cut each scallops into 4 pieces of equal size (slice horizontally).
3. Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
4. Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes.
5. Remove the scallops from the oven and top with creamy spicy sauce.
6. Put the scallops back into the oven and baked until the surface turns golden brown.
7. Sprinkle some paprika powder on top of each serving and serve hot.

For 4 servings

Char Siu (Char Siew)

Char siu (char siew) is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, I think char siu (char siew) would be it.

Ingredients :
• 1 lb pork butt (cut into 4 pieces)
• 3 clove garlic (finely chopped)
• 1 ½ tablespoons cooking oil

Char Siu Sauce :
• 1 ½ tablespoons maltose
• 1 ½ tablespoons honey
• 1 ½ tablespoons hoisin sauce
• 1 ½ tablespoons soy sauce
• 1 tablespoon Chinese rose wine (玫瑰露酒)
• 3 dashes white pepper powder
• 3 drops red coloring (optional)
• ½ teaspoon five-spice powder
• ½ teaspoon sesame oil

Directions :
1. Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky. (It will yield ½ cup char siu sauce.) Transfer out and let cool.
2. Marinate the pork butt pieces with 2/3 of the char siu sauce and the chopped garlic overnight. Add 1 ½ tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.
3. The next day, preheat the oven to 375°F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top). Brush the remaining char siu sauce while grilling until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.

Notes :
You don’t have to roast the pork in the oven if you use an outdoor grill. As I used the stove top to char the char siu, I roasted the char siu in the oven so they were cooked. It’s impossible to cook the char siu by using the stove top alone. You can roast the char siu thoroughly for 25-30 minutes in the oven. It’s best to use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.