Kefir

cucumber (about 460 grams) • kefir (100 ml) • extra virgin olive oil (50 ml) • mixed fresh herbs: mint, dill, parsley, basil (about 50 grams) • garlic cloves • apple cider vinegar • salt (or to taste) • Black pepper to taste • smoked salmon (about 150 grams)

rolled oats (50 g) • almonds (40 g) • banana • almond butter (40 g) • kefir (500 g) • gelatin • erythritol or xylitol (60-65 g) • frozen raspberries (100 g)

cucumbers (about 2.2 lbs or 1 kg) • –1 1/4 cups goat kefir (200–300 grams) • extra virgin olive oil, hojiblanca variety if available (50 grams) • fresh basil leaves (10 grams) • Fresh dill, to taste • Freshly squeezed lemon juice, to taste (from 1/2 lemon) • garlic clove • Salt • Optional: 1 tablespoon honey • Cucumber • Fresh mint, dill, and/or basil • drizzle of extra virgin olive oil

cooked beets (you can use half, to taste) • large cucumber • Roma tomatoes • garlic clove • plain yogurt (I used kefir) • balsamic vinegar • Salt and pepper to taste • Juice of half a lemon (or lime) • Cilantro • mint leaves • olive oil • prosciutto (for ham salt) •

eggs • panela (about 200 grams) • granulated sugar (about 50 grams) • kefir yogurt (about 125 ml) • sunflower oil (about 100 ml) • baking powder • all-purpose flour (about 250 grams) • orange • Blueberries, to taste • powdered sugar (about 150 grams) • vanilla extract

medium cucumber • small avocado • small garlic clove • cold-pressed olive oil (plus a few drops for garnish) • mint leaves • kefir • Himalayan salt • shelled pistachios