Kefir comes from the Turkish word “keyif,” which means “good feeling.” It is a tangy, yogurt-like beverage that contains a wide variety of probiotic bacteria.
Today probiotics are often referred to as “good bacteria” and are increasingly being linked to health benefits, including improving gastrointestinal health, helping conditions like psoriasis and chronic fatigue syndrome, and even potentially playing a role in obesity and mental health. The microbes in our intestine also provide us with a barrier to infection, provide metabolic fuel, and contribute to normal immune development.
Pineapples are naturally occurring sources of bromelain, an enzyme that could help with arthritis pain (and is what gives pineapple its ability to break down protein, making it a great meat tenderizer). The pineapple also contributes vitamin C to the kefir base. Each serving delivers 120 percent of our daily requirement of vitamin C (74 milligrams).
Serves 2 (1 cup each)
- 1 cup cubed fresh pineapple
- 1/2 cup light coconut milk
- 1/2 cup plain kefir (homemade or store-bought)
- 2 teaspoons chia seeds
Combine all of the ingredients in a blender and blend until smooth. Divide between two glasses and serve, or store in the refrigerator for up to three or four days.
Each serving provides 255 calories, 8 grams fat, 5 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 50 milligrams sodium, 44 grams carbohydrates, 6 grams fiber, 36 grams sugar, 5 grams protein, 30 percent vitamin A, 15 percent calcium, 120 percent vitamin C, 4 percent iron
Molly Morgan, RD, CDN, DSSD, is the author of several books and founder of Creative Nutrition Solutions. She is a board-certified sports specialist dietitian and president-elect of the New York State Dietetic Association. This recipe comes from her book “Drink Your Way to Gut Health.” Find out more: CreativeNutritionSolutions.com