Dressings and dips
Kefir Green Goddess Dressing
A handful of basil and parsley turns kefir green in the blender. This is a pourable herb dressing for salad or cooked vegetables; dry the leaves first so their rinse water does not dilute it.
Make it
Method
- Roughly chop the larger flavor ingredients so they move freely in the blender or food processor.
- Add the kefir and the remaining flavor ingredients. Blend until the color and texture are even, scraping down the sides once if needed.
- Refrigerate for 15 minutes, then taste. Add salt or a few drops of citrus only if the finished sauce needs it.
- Transfer to a clean covered container and refrigerate until serving.
Keep the herbs in charge
Use tender parsley stems but discard tough basil stalks. Blend briefly, scrape down and stop once the herbs are fine. For a crunchy meal with a similar green dressing, try crispy rice salad.
Store the finished sauce
Cover and refrigerate at 4°C or below. Use within two days, or sooner if an ingredient requires it. Stir before serving.
A thicker dip or a pouring sauce
For a thicker dip, use strained milk kefir. For a pourable sauce, use plain drinkable milk kefir.
When the blender stops moving
If the blades cannot move, stop and scrape the bowl before adding liquid. Add kefir one spoonful at a time so the sauce does not become watery.