Chia milk kefir with honey

chia seeds

I’m still a fan of water kefir, but after introducing clean meats and some dairy back into my diet, I started to appreciate milk kefir more. If you don’t know about kefir, in short, it introduces “good bacteria” into your gut stream which is important for a strong immune system among other things.

Maybe you want to replace “standard” sour cream with home made or farm bought milk kefir, resulting in a double health benefit in one transaction, but for me, I add this stuff into foods that I might not have felt comfortable adding sour cream. So rather than slough this stuff on a heaping of my older sisters amazing, albeit sadly missed, perogies, I have started experimenting with it in chia gel.

Chia seeds have many health benefits and a ridiculous amount of healthy fats even when compared to salmon. The gel is formed when soaking chia seeds in water. This “soaking” is done to remove any anti-nutrients. These anti-nutrients are found in nuts, seeds, and beans. One of these so-called anti-nutrients will bind with minerals from the same meal and pull them straight through, i.e. no mineral gains from that particular meal which could lead to deficiencies, which we don’t want to encourage when looking to achieve higher states of health right?

Now, I eat chia gel often. I buy a bag of organic chia, dump it into a mason jar, add water, put the lid on and store it in the fridge and scoop as needed. It offers sustained energy and the much needed healthy fat as I pointed out. I add it to smoothies and I combine it to other foods to make a “cereal” of sorts. Today I am enjoying a bowlful of chia gel with some local milk kefir and local honey. It’s tasty and I feel good about my food choice. So far there hasn’t been any issues for me combining these foods.

I currently use honey as a sweetener to replace the unhealthy sugar choices. Other “sugar alternatives” for me include dry fruit (raisins, shredded coconut), raw agave syrup and coconut sugar. I also feed coconut sugar to my kefir grains when making the kefir beverages. Honey, from what I understand is slightly alkaline, and for an explanation of why alkalinity is important in the diet do a Google search for “acidic +cancer” without the quotes. It might look like an ugly picture but it doesn’t have to. There are plenty of alkaline forming foods that are tasty and nutritious, plus, acidic foods are encouraged in many a health regime so I imagine if not going overboard, your high alkaline diet will keep them in check.

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Michelle Bosmier

Raw Michelle is a natural health blogger and researcher, sharing her passions with others, using the Internet as her medium. She discusses topics in a straight forward way in hopes to help people from all walks of life achieve optimal health and well-being. Subscribe

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