Psyching myself up for some major New Years Revolutions.  The list is long and kefir is on it.

Sometimes I wonder why I go to all the trouble of milking Annabelle in the bitter cold, faithfully making kefir everyday, and then not drinking it.  Kefir made with raw milk literally lasts forever in the refrigerator, or to make kefir cheese out of, though it does get more sour with age.  So do I.

At least I have this to look forward to.

I’ve gotten off the high carb/high fat train I’ve been on, and am running behind as fast as these fat legs can carry me to catch the low carb/ high fat train again.  I have gathered many wonderful articles… on the benefits of a low carb / high fat diet here.  Last year I had great success being on it, losing sugar cravings and some weight, but now I want to really do more.

Being on a raw milk fast for a few weeks a couple of years ago was a huge benefit, but not a big weight loss for me, and I think it was because there is a lot of milk sugar, lactose, in raw milk.  Kefir uses up these milk sugars and is highly alkalinizing to your system, and since I’m not going to be drinking raw milk for a while I better start drinking the mother load of kefir I am making, especially now that I’m not going to be using it for biscuits, sourdough, scones…

I also tried to incorporate several other things into this smoothie which I also neglect to take on a daily basis: vitamin c, iodine, coconut oil and azomite.

This summer I gathered rose hips and preserved them in Apple Cider Vinegar.  The taste is sweet and wonderful.  I added a large spoonful of the soft rose hips and one large spoon of the rose hip ACV.

About a tablespoon or more of coconut oil, for flavor and all the benefits and also because I read an article about vitamin c being able to be absorbed more combined with a lipid.  Fascinating article, especially in light of Fukushima.  More articles like that here, if you are interested. I also added 5 drops of Lugols iodine for my thyroid and Fukushima.

Then I added a heaping teaspoon of Azomite.  Sally Fallon and Mary Enig extoll the virtues of Azomite as a Superfood, along with many others, here.  I used to put Azomite on my raised beds years ago with amazing results, and really need to give it to our livestock.  It is an amazing natural source for all the trace minerals.  You can read about it here.   I don’t remember where I got my 50 pound sack of it years ago, but will look it up later if anyone is interested.

“AZOMITE^® is a natural product mined from an ancient mineral deposit in Utah (USA) that typically contains a broad spectrum of over 70 minerals and trace elements, distinct from any mineral deposit in the world. AZOMITE® is used internationally as a feed additive and a soil re-mineralizer for plants, and is available in over thirty countries throughout the world.”

Put everything, including the kefir in a half gallon mason jar. Put the blender attachment on your stick blender and blend away. You could also make this in a regular blender.

Yes, it is tart, but surprisingly smooth and sweet because of the rose hips and coconut oil. Not all of the rose hip seeds will pulverize, so I try and chew them to break them open to get the benefits of the oil inside them.

Cheers, and here’s to all the New Years Revolutions out there. Anyone want to get on this train with me?

Update:  This morning I put everything in there except the coconut oil, because I forgot, and also just used a quart jar and filled it a bit less that 3/4 full.  I also added bee pollen, because it has been sitting in my refrigerator for years, begging me to take it.

Without the coconut oil the smoothie was blending very runny, then I remembered it and added about two tablespoons.  Then the texture was thick and creamy, as if there were a banana or something in the smoothie to give it body.

Don’t forget the coconut oil (and it will help with not being forgetful.)  🙂