Text 37200, 112 rader
Skriven 2013-05-24 07:34:03 av Dave Drum (1:18/200.0)
  Kommentar till text 37161 av Ruth Haffly (1:396/45.28)
Ärende: Potassium
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We're pushing the leafly green veggies, thanks to the farmer's market.
 RH> Had spinach for supper last night, baby bok choy tonight. We're also
 RH> drinking kefir made with organic 2% milk, don't know how much potassium
 RH> is in that tho. All that and bananas, should give us a fair amount of
 RH> potassium every day.

Potassium in the super yoghurt guzzle is zippidee doo-dah.
 
Constituents of kefir:
Micro-organisms: lactic acid bacteria, yeasts
Fermentation Products: carbon dioxide, ethanol (alcohol)
Nutrients: protein from milk, polysaccharide
Vitamins or pro-vitamins: vitamin A, vitamin B1, vitamin B2,
                          vitamin B6, vitamin D, folic acid,
            			  nicotinic acid
Minerals: calcium, iron, iodine
Water
--

No mention of potassium in any of the references I could find on a quick
search. The listing above is taken from the "CODEX Standard for Fermented Milks
#243-2003" from the World Health Organisation.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon-Kefir Blueberry Pie
 Categories: Pies, Fruits, Citrus, Pastry, Desserts
      Yield: 6 servings

MMMMM--------------------------PASTRY-------------------------------
  1 1/2 c  All purpose flour
      4 oz Unsalted butter; chilled, in
           - small cubes
      4 tb Ice cold water; as needed

MMMMM-----------------------LEMON FILLING---------------------------
      4 oz Unsalted butter
    3/4 c  Sugar
      1 ts Lemon zest
    1/3 c  All purpose flour
    1/2 c  Fresh squeezed lemon juice
      1 c  Organic Whole Milk Kefir
      1 ts Vanilla extract
      3 lg Eggs

MMMMM----------------BLUEBERRY COMPOTE TOPPING----------------------
      4 c  Fresh blueberries; divided
      2 tb Water
    1/4 c  Sugar
      1 tb Honey

  Preheat the oven to 350øF/175øC.

  Pie Crust: Combine flour and butter in a food processor.
  Pulse 7 to 8 times, until mixture resembles coarse meal.
  Add the cold water, one tablespoon at a time, pulsing
  after each addition. If dough seems too dry, add
  additional cold water by the tablespoon. Remove pie dough
  from food processor and mold into a circular disk. Cover
  and let refrigerate for at least 25 minutes.
 
  Roll out dough on a floured surface and transfer to 9" pie
  pan. Trim any crust overhang, fold under and crimp the
  edges. Prick the bottom and sides with a fork. Place a
  large piece of aluminum foil on top of dough and fill with
  dry beans or use pie weights. Par-bake in the preheated
  oven for 15 minutes. Remove the aluminum foil and beans or
  pie weights. Add the lemon filling (prepared in next
  step).

  Lemon Filling: While the crust is par-baking, prepare the
  filling.

  In a large saucepan over medium-low heat, whisk the
  butter, sugar and lemon zest until the butter is fully
  melted. Add the flour and continuing whisking until
  incorporated. Remove from heat and whisk in the lemon
  juice, Kefir, vanilla extract and eggs. Continue whisking
  the mixture until all ingredients are incorporated.
  
  Pour the lemon filling into the bottom of the par-baked
  pie shell and return to the oven. Bake for 40-45 minutes
  or until filling has set. Remove from oven and refrigerate
  for 30 minutes. Add the blueberry compote, (prepared in
  next step) and return to refrigerator for 3 more hours
  before serving.

  Blueberry Compote: While the pie is baking, prepare the
  compote.

  Combine 3 cups blueberries, water, sugar and honey in a
  medium sauce pan. Stir coat the blueberries, then cook
  over medium-high heat for 10 -12 minutes, stirring
  occasionally. Remove from heat, and stir in the remaining
  1 cup of blueberries. Set aside until ready to top on the
  lemon pie. 
 
  Recipe from Adrienne Blumthal

  Makes one 9" deep dish pie.

  From: http://lifeway.net

  Uncle Dirty Dave's Archives

MMMMM

... "Am I going to die, doctor?"  "Trust me, it's the last thing you'll do."
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)