It was my birthday last week: 31 years old. Eek. Where’d the time go?
To be honest, I think that I just pulled an emotional hamstring thinking about my declining body elasticity. Actually, I am probably in better physical shape than when I was a teenager and in my early-twenties, but my joints are starting to rebel. I am starting to get to the point that I can no longer bypass the pre- and post- exercise stretching that I used to readily scoff at. What a shame. A few more of these birthdays, and I’ll be that guy at the back of the gym, all decked out in my matching velour warm-up suit, mumbling about how wonderful my cats are, and taking a stretching class as my main source of physical activity.
On a more positive note, and juxtaposed with my rapidly aging body, my fabulous younger brother gifted me something totally awesome for my birthday.
I now have the means to make my own, homemade kefir every day for the rest of my life, to my heart’s content. How’s that for a forget-that-your-body-is-getting-incredibly-old-and-decrepit birthday present?
I love it.
And this weekend, I was on a kefir-making, and kefir-utilizing, mission.
Evidence #1: Banana kefir muffins.
Banana kefir Muffins
3 large bananas, mashed (I have often used 2 mashed bananas and one grated apple)
1/2 cup kefir or yogurt
2 Tbsp extra virgin olive oil (or other healthy oil)
1/2 cup sugar
1 tsp pure vanilla extract
1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1. Preheat your oven to 375 degrees and line a standard, 12-muffin, muffin pan with paper liners (or lightly grease)
2. In a large bowl, whisk together the mashed banana (or combination of mashed banana and grated apple), kefir (or yogurt), oil, sugar, egg, and vanilla.
3. In a medium sized bowl, combine the dry ingredients.
4. Add the dry ingredients to the wet, stirring only until just combined. Don’t over mix.
5. Divide the batter into the muffin pan.
6. Bake for 20 minutes, or until a toothpick comes out clean.