Kefir is the new Happy


I have decided to start using the daily and weekly prompts over at the Daily Post blog to help motivate and inspire me to start posting. Here is the prompt from Monday:

Click over to your favorite blog, and pick out the 4th and 14th words (that aren’t “the” or “an”). Drop them into this phrase:

“_____ is the new _____.”

There’s your post title. Now write!

Photographers, artists, poets: show us BLANK.

While I haven’t really settled on a favorite blog, I have enjoyed perusing the posts over at the Freestyle Farm and so I thought: why not? The 4th and 14th words combined to make the intriguing but not altogether inspiring sentence “posted is the new to” and so I instead chose the 6th and 13th words to create my inspirational phrase of the day: “Kefir is the new happy.” Now this is something I can work with.

Kefir is one of the many Be Hive projects I have taken on in the past few months. As a huge fan of the cookbook Nourishing Traditions, I have been aware of the benefits of cultured dairy products for awhile now and I have wanted to test out a number of the recipes in the book. (Homemade cream cheese anyone?) Up until a month ago, however, the only recipe I had tried was the bread recipe that has you soak your flour overnight in buttermilk. The bread turned out fine but the benefits of the fermentation were not obvious. (Soaking flour in buttermilk apparently makes the gluten easier to digest. As someone without a real sensitivity to gluten, the soaking may be unnecessary.)

Trying out new things in the kitchen gives me a great deal of satisfaction, so when my friend Boris came over from the Wedgwood Co-op with a jar of homemade kefir, I was thrilled. He quickly explained how kefir grains work and wished me good luck. Since then, I’ve made three or four batches and I’ve been shocked at how simple it is. The kefir is delicious, nutritious, and satisfying. It has been so easy, in fact, that I can’t wait to try the next experiment. I want to try different types of milk (soy milk, raw cow milk, goat milk) and I would like to make flavored kefir as well. I’ll let you know how it all turns out.

So how is Kefir my new Happy? Well, making kefir is just one element of an overarching trend towards self-sufficiency at the Be Hive. We talk a lot at our house about divorcing ourselves from the unhealthy aspects of modern society. Relying less on the industrial food complex is a big part of that. While we are a long way off from seizing our food independence, each little step we can take in that direction brings a bit more happiness to our world.


One response »

  1. Pingback: Clean is the New Way | Manresa, Maine

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