I found this new live culture kefir quark in Waitrose yesterday. Johanna Budwig promoted live fermented foods for the Budwig Diet. Kefir is milk fermented with a special broad spectrum culture. The bugs in this culture are good bacteria which promote a healthier gut biome so are believed to benefit the digestion, immune system and the health of the whole body.
High protein, low fat
This has a lovely fresh flavour, a super texture, very low fat (virtually fat-free) and 12% protein which makes it ideal for the Budwig Diet. The downside is it is only in little tubs with a plastic spoon and is quite pricey but if you want a live culturedquark and don’t want to make it yourself this is a good option. Hopefully in the future it will become available in larger tubs.
The Budwig diet is often called the Flax Oil Cottage Cheese FOCC diet because the cornerstone of the diet is thoroughly blended flax seed (linseed) oil and cottage cheese which is turned into a muesli with fruit, ground flax, nuts and honey added.
In her recipe for this muesli Johanna Budwig gave the recipe for quark to be used. It is a simple European cottage cheese, made in the home; it is much smoother and nicer for the Budwig muesli than British cottage cheese. In many parts of Europe traditional home made quark used to have live cultures which makes it a healthier option. This Kefir quark made a lovely Budwig Muesli blended with Flax Farm cold-pressed linseed (flaxseed) oil.I made the Budwig muesli just the same way as normal.
Budwig Muesli Recipe
I blended the tub of kefir quark thoroughly with 45 ml cold-pressed linseed (flax seed) oil, added a few drops vanilla extract, sweetened with stevia extract and added 2 heaped dessert spoons freshly ground linseed, a small tangerine , half a banana , a teaspoon of raw honey and topped with strawberries and walnuts; yum! See more Budwig recipes
There are so many variations on the theme of quark-linseed cream that it is impossible to do more that tickle your taste-buds, whet your appetite and get your imagination going! Once you have the basic idea, you’ll soon be incorporating the quark-linseed cream into your everyday diet and delighting the faddiest of friends with your delicious desserts and dressings!
Serve the quark-linseed oil cream with traditional muesli or just with any fresh whole, chopped, pureed fruit. This can be traditional apples or pears, berries, or more exotic fruits like papaya, pineapple or kiwi.
Some fruits like blackcurrants, gooseberries and rhubarb are best lightly cooked. Prunes and figs can be raw or soaked and cooked.
You can flavour the full- blended the Quark-Linseed Oil Cream by gently stirring in:
A mashed banana
A squeeze of lemon juice and/or grated lemon zest
Ground cinnamon and/or ground dried ginger in pinch or more to taste, goes well with apple, prunes, figs.
Grated fresh ginger – it tastes beautifully gingery and lemony and goes well with fruit compote, blackcurrant or raspberry goes very well with it.
Vanilla extract – about ½ teaspoon (not synthetic essence), a little extra skimmed milk and use in place of cream or custard; it is particularly good with baked or stewed apples or rhubarb. If you add the ground linseed into the cooked fruit you have a healthy alternative to fruit crumble that is totally Budwig compliant.
These are recommended by Dr Johanna Budwig but aren’t easy to find in the UK: Seabuckthorn juice, Rosehip pulp
Any fruit juice. i.e grape, pineapple, cherry, berries, orange,
Cocoa or cacao (raw ground chocolate beans) powder, just add to taste for a chocolate pudding. Good with strawberries, raspberries, figs and prunes.
Finely chopped or ground nuts
"Let food be thy medicine and medicine be thy food" – Hippocrates