I really love tangy foods. The special summer treat that always reminds me of hot summers at theme parks, is the ever refreshing “Lemon Chill.”
Now well into adulthood, my Real-Foods-Nutrition-Obsessed Brain thinks of this sweet and tangy treat and shudders (shivers) at the thought of those worthless, empty, and possibly poisonous calories. A quick internet search dug up the ingredients and nutritional “values” of my nostalgic inspiration. I was pleasantly surprised to discover ACTUAL lemons are an ingredient… but it is also loaded with tons of sugar, corn syrup and chemicals.
I am very enthusiastic about chia puddings AND fermented foods, so today’s creation is INSPIRED by the Lemon Chill of my Childhood Dreams, though a FAR CRY from the real thing.
However, I find it to be hugely satisfying for a tangy and restorative treat to fuel me through yard work in the hot sun, a softball game, sunbathing, dog walking, etc etc etc.
With the probiotic powerhouse combo of kefir AND fermented lemons , this dish is fantastic for the guts, AND the waistline!
*my nutritional calculations are more estimate-y than usual as I haven’t found consistent online sources for the ferment-y magic that happens to kefir and fermented lemons.