The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World

By: Julie Smolyansky
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Over 100 globally-inspired sweet and savory recipes made with one of the most probiotic-rich and nutrient-dense superfoods on the planet

Derived from the Turkish word “keif” meaning “feeling good,” kefir is a tart, tangy cultured milk, low in sugar and lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back two thousand years to the Caucasus Mountains of Europe, it is also one of the healthiest natural foods available—scientifically shown to help boost immunity, improve gut health, build bone density, fight allergies, and aid the body’s natural detoxification.   

In 1986, ten years after they emigrated from Kiev, Michael and Ludmila Smolyansky introduced kefir to America.

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