Thursday, April 15, 2010
Lemon Balm Kefir Dressing and Review
Isn't she lovely?! Our thriving lemon balm plant is flourishing in our backyard and comes back every year after planting it two years ago...these roots have a strong foundation that are here to stay! Lemon Balm is used for nervous agitation, sleeping problems, functional gastrointestinal complaints, menstrual cramps and urinary spasms. It is thought that the volatile oils in lemon balm contain chemicals that relax muscles, particularly in the bladder, stomach, and uterus, thereby relieving cramps, gas, and nausea.
I collected some of my generous plant's crisp and very fragrant leaves, brought them inside and made a refreshing spring salad dressing made with our probiotic kefir! I made this delicious and nutritious kefir from the magnificently organic kefir grains I sell in my etsy shop:
Lemon Balm Kefir Dressing
1 cup kefir
4 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh lemon balm
1 finely chopped garlic clove
1 teaspoon raw, local honey
1 teaspoon apple cider vinegar
1 teaspoon mustard powder
1/8 teaspoon sea salt, or to taste
Combine all ingredients. Cover and chill for half an hour until all the flavors have blended. Serve over green salad of your choice!
I poured this wonderful dressing over a bed of spring salad greens, sun-dried tomatoes, pecans, dried currants, and feta cheese...mmm, scrumptious!
Lori purchased some of my kefir grains last week and here are her sweet comments:
"Thanks! Grains arrived as planned and were very well packaged. I made my first batch of kefir and kefir soft cheese. Yum."