Hide Login Username: Password: Forgot Password?
We want your opinion! Share your knowledge and experiences with us by answering daily questions about the Eat-Clean Diet lifestyle. It's quick. It's easy. It's fun!
All you need is a membership to our community to participate. Register here to join the discussion!
October 9, 2010
RSS • Share this conversation:
1. Be nice to others. Do not post threatening, harassing, defamatory, libelous or copyrighted material.
2. Keep it under 200 words. Comments should be short and relevant to the particular question or discussion topic.
3. This conversation is monitored. All posts are subject to review and can be deleted by the moderators for any reason. Any posts containing commercial solicitations of products or services will be removed. In an effort to protect our Community from fraud, we must also prohibit solicitations for charities.
4. Post at your own risk. Robert Kennedy Publishing will not accept responsibility for any information posted in the comments.
Please help us keep www.EatCleanDiet.com an enjoyable experience for all Community Members. If you observe material or behavior that may violate one of these rules or the EatCleanDiet.com Terms of Use, please report it to us by clicking on the “Report as Offensive” link at the bottom of the post.
Sorry, this discussion is closed!
Hide
jperry1000 Burlington, MAUnited States
Saturday October 9, 2010 | 10:31 PM
I bought kefir grains online about 3 weeks ago and have fallen in love with the homemade version. It is an acquired taste, and unlike the mild & creamy store bought version. A batch is ready every 14-16 hours, and then I let it ferment for another 24 in the fridge. The longer it sits, the more thin and effervescent it becomes. It sounds weird, but now I'm addicted. I drink it straight, or I take the curds and strain them for kefir cheese. It hasn't really made it's way into my cooking, but I would like to look up uses for the whey from the kefir cheese.
this comment | 1 person this comment | Report as offensive
llp5003 Doylestown, PAUnited States
Saturday October 9, 2010 | 9:39 PM
I use the plain lowfat kefir on everything! It is especially nice in the fall months to pour a little bit on top of warm soups or chili to add a cool, creamy flavor. It is also good in protein shakes!
this comment | 0 people this comment | Report as offensive
burnsgally Chesapeake, VAUnited States
Saturday October 9, 2010 | 3:25 PM
I can not find whole wheat pastry flour and sucanat any where. I have tired several whole food marker and health food market. Harris Teeter, Trader Joe's, Nature's Market. I guess I will purchase it at Amazon, but I would rather buy it locally. I live in Chesapeake/Virginia Beach, VA
this comment | 2 people this comment | Report as offensive
cindilou Glenwood, WVUnited States
Saturday October 9, 2010 | 11:24 AM
I use it instead of milk on my oatmeal. Doesn't take much to give the oatmeal a little kick.
platimer San Diego, CAUnited States
Saturday October 9, 2010 | 10:59 AM
I saw someone say they use as a dressing on salad -- I would think you could add ranch spices to make an eat clean ranch dressing! I can't wait to try it.
Susanne7 Spring, TXUnited States
Saturday October 9, 2010 | 9:50 AM
I drink it straight. It soothes my stomach. Or at least I think it's doing something good for it!
stella81 Richmond Hill, ONCanada
Saturday October 9, 2010 | 9:47 AM
I use it as a base for a Russian cold summer soup called Akroshka