We are so excited about this post from our friend, and guest blogger Lauren Ottwell!
Easy Pumpkin Spice Kefir (THM S or FP)
THM S or FP
1 quart kefir (double fermented*)
1/4 cup pumpkin puree
1/2 tsp. pumpkin pie spice
3-4 doonks stevia, to taste
2 doonks maple extract
Combine all ingredients in blender. Enjoy whole milk kefir as an S or fat-free milk kefir as a FP.
If you ferment your own kefir and you’re in the mood for something that tastes a bit naughtier, make Pumpkin Cheesecake Kefir Fluff by first draining off the whey from your double fermented whole milk kefir, so only the thick “kefir cheese” remains. Add 8 ounces of cream cheese to the above ingredients. Blend, adjust stevia and spice flavor to taste, and pour into fancy little serving bowls. This is a great way to get your indulgent dessert fix without the fuss of making a cheesecake, PLUS you get the probiotics your body needs as you head into the cold months and the holiday season.
*How to double ferment homemade kefir: After your milk and kefir grains have stood on the counter 12-24 hours and you have strained the resulting kefir, simply pour the kefir (without the grains) in a clean jar, screw on a tight-fitting lid, and leave it on the counter for another 12-24 hours. The whey and kefir will usually separate; thick kefir cheese is a great substitute for cottage cheese in no-bake recipes (heat kills good and bad bacteria indiscriminately), or you can use both the whey and kefir in smoothies.
How to double ferment store-bought plain kefir: Just leave it out on the counter overnight with a tight-fitting lid. It probably won’t get as beautifully thick as the homemade kind, but it will still provide your gut with good flora that your body needs.
Lauren Ottwell is a newlywed who lives just around the corner from Laura; she received the Trim Healthy Mama cookbooks as a wedding gift, and her husband has lost 30 pounds in their first 5 months of marriage! (Yes, she feeds him more than bread and water.)