Date:   11/4/2010 1:47:03 PM ( 15 y ago)
Hits:   1,978
URL:   https://www.curezone.org/forums/fm.asp?i=1718320

Possible I guess, that you are having a reaction to the Kefir. Last week I found some Lactose free Kefir in a local health food store. I tried it mostly out of curiosity and it was just as tasty so I'll prolly keep buying it. You might look for some or the coconut milk based ones I mentioned

The Chocolate was the one I use to buy all the time then for change sake I tried the Vanilla Chai which was the only flav I had never tried in my latest super smoothie mix. It was very tasty so that's the one I've been using lately for varieties sake. The drawback is that I don't like the V Chai if I try to do it with just water.

Here is a deelishus hearty winter dark miso soup:

EDIT: It's been  long tme since I've made the corn squash miso soup so I could be a little foggy. I'm pretty use it also calls for chopped onions and also sliced Shitake mushrooms.

Peel and seed a butternut squash and cut it into little cubes.
Cook it in water till soft.
Use a big fork or one of them mash potato tools and mash up the squash real good.
It's easiest if you pour the water into nother bowl and once the squash is mashed up add it back in.
Get a few ears of corn and with a big knife cut the kernels away from the husk.
Add the corn and also add Wakame (soaked and rinsed)
Put everythng back on the stove and cook till the Wakame and corn are cooked to taste.
At this point add Miso. As general rule 1 tsp per cup of liquid.
The way to add Miso and get it to spread nicely and quickly is to scoop some of the liquid into a bowl.
Put your Miso in there and with the back of a spoon mash up the miso  till it dissolves.
Add that back in and at low heat without boiling let the flavors mix with the miso for at least 20 mins+/-.

This soup is the sweetest best tasting soup I've ever had. I haven't made it in years and it's begining
to get cold in my neck of the woods.  I think I'll make a batch.

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