Hello there!

How’s your day going so far? I’m counting down the days until the weekend because I’ve got a special friend coming to visit!! I’m so so pumped about it but right now I want to give YOU a reason to be excited, and that’s today’s featured recipe. I’ve been dying to share it with you for weeks.

1. Recipe of the Week. Pardon my lack of seasonality, but this one just NEEDS to be posted. A couple of weeks ago I was having my girlfriends over for our monthly get-together and I looked back in my recipe archives for a good dip to make. I found my old cilantro hummus recipe with a less-than-stellar photo and decided I could do better. It wasn’t long before I realized that I was out of olive oil (gasp) and tahini – two key ingredients. It was also cold and rainy outside and a trip to the grocery store was not going to happen. Thinking about my alternatives, I decided to swap in coconut oil. There were also some limes in my fridge that had seen better days, so I zested and juiced one and added it to the mix.

Life Changing Cilantro Lime Dip - Eat Spin Run Repeat

May I present to you, my Life Changing Cilantro Lime Dip. Seriously, it will change your life. Aside from the fact that it still contains chickpeas, it really doesn’t taste like hummus any more at all. The lime flavour strikes first, with a little hint of coconut to follow. It’s creamy, it’s refreshing, and if this doesn’t make you want to eat tons of veggies, I don’t know what will.

Life Changing Cilantro Lime Dip - Eat Spin Run Repeat

Click here for the recipe!

Life Changing Cilantro Lime Dip - Eat Spin Run Repeat

2. Organic Kefir. I’ve been talking a lot about fermented foods lately, and a few of you have mentioned that one of your favourites is kefir. I’ve never loved yogurt-like beverages, but I’m always willing to try new things once.

Liberte plain kefir

In case you’re a newbie too, kefir is a fermented dairy product that is high in calcium and healthy bacteria. Its uses range from treating GI issues and stomach ulcers to pneumonia and bronchitis. The brand I purchased, Liberte (which is made in Quebec – Canada represent!) contains over 37 billion bacteria per 100ml more than any yogurt. It contains 20 different kinds of bacteria and a single 15ml tablespoon will put 5 billion of those little guys in your tummy.

Liberte plain kefir

Liberte makes 3 different kinds of kefir – strawberry, plain, and raspberry. The only one I could find was plain, so that’s what I bought. After taking the dome lid off, it looked like the foil lid underneath was about to pop off. (Kind of like when yogurt sits in your fridge until well past its prime.) That’s not a bad thing for kefir though – the info on the foil seal reassured me that it was a result of fermentation, and totally normal.

Liberte plain kefir

As I expected, the consistency was like a super thin yogurt. I was a bit apprehensive about tasting it, because even though I love kombucha and tempeh, sauerkraut and kimchee are two other fermented foods that I just can’t acquire a taste for. Worries aside, I dipped my spoon in and took a bite (which was more like a slurp).

Liberte plain kefir

Surprisingly, it was much nicer than I thought! In fact, it reminded me of plain cottage cheese without the clumpy bits. Liberte recommends drinking it straight up, pouring it on cereal, or with fruit. I enjoyed a bit poured over some strawberries and tangerine segments, and I think this would also be perfect in a smoothie. After last week’s disappointing baby eggplants, this new thing was a great success!

So tell me…

  • Have you tried kefir before? What did you think?
  • Did you have any new experiences yesterday?