Water Kefir with a Provencal Melon Twist (and a melon-kefir smoothie recipe)

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

Always seeking new flavors for my cultured food habit, the Provencal region in France is full of inspiration. This hot, sun-drenched countryside produces many fruits and vegetables that are delivered daily to the markets that are held several mornings each week. Strolling the aesthetically pleasing displays, I came upon the famous Melon de Cavaillon.

Over five centuries of existence, the melon has garnered many admirers from royalty to writers. These melons are in their prime during July and August and are the primary melons sold in Europe. They are full of sweetness and flavor, and I have never tasted such an amazing melon.

The melon inspired me to flavor my Water Kefir.

Water Kefir is a great probiotic beverage to add to your diet and I suggest infusing small pieces for 24-48 hours sealed and at room temperature and then removing them before consuming. You might also think about adding cucumber or mint to the melon infusion. Be creative and mix and match your own flavor offerings.

Another idea is to use the melon in a refreshing smoothie:

Melon Kefir Smoothie

Ingredients:

3/4 cup seedless melon chunks

1/2 cup milk or water kefir, yogurt, buttermilk, or a combination

3 tablespoons orange juice

Instructions

Use blender to puree melon until smooth. Add kefir, yogurt, or buttermilk. Process until blended completely. Makes one serving.

One more option is to try Melon in Coconut Water Kefir Popsicles for a refreshing treat for you kids.

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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