Both of our girls have had issues with food since they were very small. We’ve been gluten free for almost 4 years and our youngest also has pretty major issues with dairy. This last year we decided to increase our probiotics to see if that would improve some of the digestion issues. Our whole family took probiotic supplements for a month. Our girls actually really liked these chewable probiotic tablets by Metagenics http://www.metagenics.com/mp/products/ultraflora-childrens.
We also made our own sauerkraut and I started keeping live kefir. I have managed to keep my kefir alive for over a year now and we have smoothies for breakfast 2 or 3 times a week. My youngest, who gets really sick from even small amounts of dairy, is not bothered by the kefir smoothies at all. Can’t explain why that is exactly but I think the addition of kefir into her diet has really helped her to be able to eat a normal diet without as many issues.
I keep my kefir grains in a mason jar on the counter and this is what they look like when they’ve done their job. Not a great pic but they stay at the top when done and the bottom of the jar gets watery.
All I do is scoop them out of the jar and put the kefir grains into a new jar to start the process over again. Depending on how warm it is in my kitchen it usually takes 24 to 36 hours for 2 Tbsp of kefir grains to ferment 2 cups of milk or half and half.
I either use organic whole milk or organic half and half. I’ve found that using half and half makes a really thick yogurt texture.
I put the kefir minus the actual grains into the blender and add the following to it:
-Approximately 2 cups kefir “yogurt”
-2 or 3 Tbsp coconut oil
-1/4 Cup orange juice
-1 Cup berries or other fruit
-1 banana or avocado
In the summer when I have fresh spinach from the garden I’ll add a cup or so of that too
If there is any left after breakfast I pour it into popsicle molds in the freezer and have a great healthy alternative to ice-cream for an afternoon snack.