Salty kefir lassi with fresh herbs, lemon and chile

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I’ve never been much for exceedingly sweet breakfast, even smoothies with lots of fruit can overdo me. This summer, on urgings from my body, I’ve been making a lighter, probiotic breakfast of kefir I’ve been making at home. Sometimes I add a little fruit, plus herbs and spices, sometimes cucumbers and other veggies, tomorrow I may put cold carrot ginger soup in my kefir. And today, in the mood for something salty, light and with a kick… I made this one. Give it a whirl, your belly may thank you.

Salty kefir lassi with herbs, lemon and chile
A large handful of favorite fresh and savory garden herbs- chives, rosemary, tagetes, calendula flowers, basil, sage are good, even mint or lemon verbena! And arugala for an extra kick!

1/2 lemon juiced

2 chiltepin chiles, or other as you desire. My garden is producing chiltepins.

1/2 tsp sea salt

1.5 c plain milk kefir

Blend all the ingredients in the blender. Pour into a big mug. Sip slowly on the porch watching the garden wake up and the sun kiss all the land with warm love.

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