Made with Lifeway Issue 2 | Fall 2015

ISSUE 02 | FALL 2015

MADELIFEWAY

with

F A L L 2 0 1 5 | M A D E W I T H L I F E W A Y2

JULIE’S FAMOUS SYRNIKIHer take on the traditional Russian farmer cheese pancakes.

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M A D E W I T H L I F E W A Y | F A L L 2 0 1 5 3

julie smolyansky became the youngest female CEO of a publicly held firm when she took over Lifeway Foods at age 27.

Since that time, Julie has bolstered the company’s growth trajectory with innovative product development and marketing strategies, boosting annual revenues to over $130 million by 2015 and expanded distribution of Lifeway products internationally.

She was recently named to Fortune Business ‘40 under 40’, Fortune’s 55 most influential women on Twitter, Fast Company’s Most Creative People In Business 1000 and serves as a member of the United Nations Foundation Global Entrepreneurs Council. She lives in Chicago and is the mother of two girls.

ISSUE 02

LIFEWAY FOODS MISSIONAbout our commitment to naturally healthy and delicious products.

TASTE AMERICA SPOTLIGHTOur partnership with the James Beard Foundation as a national sponsor of the third annual Taste America®: Local Flavor from Coast To Coast national epicurean tour.

FLAVORS OF FALLExplore the ways kefir can be incorporated in warm and savory fall recipes.

KEFIR FOR KIDSLifeway’s ProBugs pack all the good bugs for healthy bellies.

LIFEWAY KEFIR COUPONSStock up on Lifeway Kefir withcoupons for drinkable, frozen andProBugs for kids products.

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ALONE we can do so little;

together we can do so much.

-Helen Keller

To Jason - Thank you for many years of love and support.


AT LIFEWAY FOODS,WE ARE ON A MISSION.

A mission that started in 1986 when we first began producing Lifeway Kefir.

Like all good missions, ours is simply expressed: We’re here to provide the best in probiotic and nutritious foods. We’re here to improve the health of our customers. And we’re here to leave the world a better place than we found it.

On a lighter note, we’re also here to change the meaning of the word delicious, and to have a little fun along the way.

You with us? Good. Very good.

LIFEWAY KEFIRIS THE ULTIMATE SECRET INGREDIENT THAT EVERY CHEF NEEDS IN HIS OR HER KITCHEN. IT’S A TART AND TANGY CULTURED MILK BEVERAGE WITH A CREAMY CONSISTENCY AND A HINT OF EFFERVESCENCE. OUR PLAIN, UNSWEETENED KEFIR OPTIONS CAN FILL A WIDE VARIETY OF CULINARY ROLES, BOTH SWEET AND SAVORY. OUR FLAVORED VARIETIES ARE PERFECT IN PANCAKES, SMOOTHIES, DESSERTS AND

SO MUCH MORE.

COOKING WITH LIFEWAY KEFIR DURING THIRD ANNUAL TASTE AMERICA®: “LOCAL FLAVOR FROM COAST TO COAST”

We’ve partnered with the James Beard Foundation as a national sponsor of the third annual Taste America®: “Local Flavor from Coast To Coast” national epicurean tour. As part of the program’s 2015 itinerary, a line-up of world-class chefs will demo custom recipes using Lifeway Kefir products at local Sur La Table® locations in select Taste America cities.

“Our partnership with the James Beard Foundation is an incredible opportunity to introduce our kefir to a new audience and to demonstrate its versatility as a hot new ingredient,” said Julie Smolyansky, Lifeway’s President and CEO. “Working with innovative chefs who are at the forefront of their industry will allow us to prove that kefir is much more than a drink and allow them to bring a new flavor profile to menus across the country.”

Spanning six weekends between September 18 and November 7, 2015, the program will kick off in Miami and visit a total of ten dynamic culinary cities across the country throughout the fall. Each stop will feature a special Friday night benefit dinner crafted in collaboration with a Taste America All-Star and a Local Star chef, during which guests will enjoy a palette cleanser of Lifeway Frozen Kefir products.

The Taste America agenda will continue the next day with free, in-store consumer events at a local Sur La Table location. The lineup of public programming will include “cooking with kefir” demonstrations in select markets (Boston, Chicago, Miami, and San Francisco) led by celebrated chefs from the area. Lifeway representatives will also be sampling kefir products before and after the cooking demonstrations in all 10 Taste America cities.

“Taste America was created with the goal of bringing together top innovators in our food world to educate and entertain Americans about local flavors from coast to coast, “ said Susan Ungaro, president of the James Beard Foundation. “As many people might not be familiar with kefir, we are delighted to have Lifeway Foods on board as a national sponsor providing our guests with a deeper understanding of the product, its rich history, health benefits and the delicious ways it can be used. We can’t wait to see what recipes the chefs come up with!”

“Working with innovative chefs who

are at the forefront of their industry will

allow us to prove that kefir is much more

than a drink and allow them to bring a new

flavor profile to menus across the country.”


CINDY HUTSON ORTANIQUE ON THE

MILE, CORAL GABLES

Chef Hutson is an award-winning, self-taught chef and cookbook author who specializes in Caribbean-influenced cuisine. Cindy was also “Chef of the Year” by Chef Magazine in 2011 & “Chef of the Year” by Eaters in 2012.

ALON SHAYADOMENICA,

NEW ORLEANS

New Orleans Magazine honored him as “Chef of the Year” in 2012. Gayot featured the Domenica as one of its hottest restaurants for 2014, and the restaurant’s dishes have recently been included in prestigious epicurean publications such as Bon Appetit, Food & Wine and on Food52.

TANYA BAKERTHE BOARDING

HOUSE, CHICAGO

A graduate of Le Cordon Bleu in Chicago, Chef Baker joined The Boarding House’s opening team after serving as line cook and chef de cuisine in restaurants throughout the city. She was appointed executive chef in 2014 and named a finalist in the Rising Star Chef category of the James Beard Awards this year.

ROCKY MASELLI A16,

SAN FRANCISCO

As executive chef, Rocky Maselli oversees the kitchens at both A16 in San Francisco and in Oakland’s Rockridge neighborhood, offering guests a different taste of Southern Italy on each side of the bay. He is involved in the culinary industry and is a member of Slow Food and Chefs Collaborative.

the chefs behind the kefir creations

RESERVATIONS FOR THE FREE COOKING

DEMOS WILL BEGIN TWO WEEKS PRIOR TO

EACH EVENT. FOR MORE INFORMATION,

PLEASE VISIT JBFTASTEAMERICA.ORG.



recipe by rocky maselli

in a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot.

While the pasta is cooking, warm olive oil in a skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes.

Add chanterelle mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.

Transfer the mushroom mixture into the pot with the pasta. Add the parsley and season with salt and pepper. Top with Farmer Cheese and serve.

FARRO WITH MUSHROOMS AND KEFIR

ingredients

2½C

1 C

1

4 T

1

1

2 T

4 T

+

+

Lifeway Whole Milk Kefir, Plain

Lifeway Farmer Cheese

pound farro pasta

olive oil, plus morefor garnish

large shallot, sliced

pound chanterelles, trimmed and thinly sliced (shitaki or oyster mushroom can be subtituted)

fresh thyme, chopped

chopped Italian parsley

coarse salt

ground pepper


½ C

1 C

+

2 T

2 T

1 T

1 T

24

+

+

4

8

¾ C

¼ C

½ C

¼ C

1 T

¾ C

3 T

¼ t

¾ C

1¾C

¼ C

8

1

2 T

3 T

2

4

2½C

+

+

+

Lifeway Lowfat Plain Kefir

extra-virgin olive oil

juice of 3 lemons

lemon zest

chopped garlic

chopped fresh rosemary leaves (about 4 sprigs)

fresh thyme leaves (about 5 sprigs)

ounces boneless, skinless chicken breasts, cleaned of fat, cut into large cubes

kosher salt and fresh ground black pepper, to taste

bamboo skewers soaked in water

ounces Lifeway Lowfat Plain Kefir

cloves roasted garlic

cup of roasted shallots

prepared Dijon mustard

orange marmalade

lemon juice

lemon zest

honey

kosher salt

freshly ground black pepper

apple cider vinegar

blended olive oil

sugar (optional)

(½-inch) slices fresh pineapple

vanilla bean, insides scraped out, reserved

sugar

white vinegar

handfuls kale, washed and dried

handfuls baby arugula, washed and dried

chunked heirloom tomatoes

lemon kefir dijon dressing

chicken kebabs

extra-virgin olive oil, to taste

chicken kebabs

lemon kefir dijon dressingingredients

GRILLED PINEAPPLE & KALE SALADwith lemon kefir marinated chicken skewers

recipe by cindy hutson


make the kebabs

Whisk all of the ingredients together in a large bowl. Add the chicken cubes and marinate for at least two hours.

After the chicken is finished marinating, skewer it onto bamboo skewers and grill or broil until cooked, 3-4 minutes per side.

make the dressing

Add all ingredients into the pitcher of a high-powered blender. Blend on high until smooth.

make the salad

To grill the pineapple,place a grill pan over high heat. When hot, brush with olive oil and add pineapple. Char on both sides then remove from heat. When cool enough to handle, chop into cubes.

Toss pineapple cubes with sugar and scraped vanilla bean in a bow. Set aside.

To prepare kale for raw eating, remove the thick center stem by tearing off leaves. Pour a tablespoon of olive oil in the palm of hands with a little Kosher salt. Take kale leaves in your hands a few at a time and rub or massage the kale for a few minutes, until it becomes bright green in color.

To assemble, place kale, mixed baby greens and arugula in a bowl, toss with tomatoes and desired amount of dressing. Divide among 4 salad plates and top with grilled pineapple and two chicken skewers.



recipe by tanya baker

2

10

10

32

2 T

2 C

4

1 C

4

3

1

1 T

+

1

5

3 T

4 T

8

8

+

+

yellow onions, chopped

garlic cloves, smashed

sprigs thyme

bay leaves

black peppercorn

white wine

quarts chicken stock


bulbs green kohlrabi, peeled and julienne

honey crisp apples, julienne

small red onion, shaved

honey

kosher salt and black pepper, to taste

slab boneless, skinless pork belly

ounces kosher salt

black peppercorn, toasted and coarse ground

juniper berries, toasted and coarse ground

cloves garlic, chopped

sprigs rosemary, chopped

braising liquid

kohlrabi slaw

braising liquid

kohlrabi slaw

ingredients

BRAISED PORK BELLY AND KOHLRABI SLAWwith kefir dressing

prepare the pork belly

Mix salt, peppercorn, juniper berries, garlic and rosemary into a rub. Generously rub the pork belly on both sides with the mixture. Set on parchment or plastic lined sheet tray and let sit overnight. Before cooking, completely rinse the cure off of the belly.

make the braising liquid

Bring all ingredients to a boil. Place rinsed pork belly in a large roasting pan. Pour liquid over belly, cover with foil and place in the oven. Cook at 325°F for two hours. Once cooked, remove foil and let the belly cool in the liquid. After the belly has cooled, pull out of liquid and onto a parchment lined sheet tray. Chill for at least one hour before portioning.

make the kohlrabi slaw

Combine all ingredients in a large mixing bowl. Chill until ready to serve.


recipe by alon shaya

8 T

½ C

2

½ C

½ C

½ t

½ t

3

1 C

¼ C

2 T

2 T

1

¼ t

unsalted butter, at room temperature

granulated sugar

eggs

all-purpose flour

almond flour

vanilla extract

almond extract

fresh peaches, thinly sliced


mascarpone cheese

honey

heavy cream

drop orange blossom water

vanilla extract

almond cream

cheese topping

2½C

½ C

1 t

1/8 t

14 T

1

1

1 t

1 t

+

+

all-purpose flour

granulated sugar

baking powder

salt

unsalted butter, at room temperature

egg

egg yolk

vanilla

spiced rum

almond cream

cheese topping

ingredients

LIFEWAY FARMER CHEESE CROSTATE


make the crostate crust

Using a hand mixer or stand mixer, blend the butter and sugar until light and fluffy. In a separate bowl, whisk the egg, egg yolk, vanilla and rum. With the mixer running on low, slowly stream the egg mixture into the butter and sugar mixture.

Combine the remaining dry ingredients and add to the mixture on low speed until fully incorporated. Wrap and refrigerate the dough for at least two hours.

Once the dough has rested, spray a 10-inch shallow, fluted tart pan with non-stick spray. Roll the dough out to 1/8 of an inch thick and line the tart pan with the dough. Cut off any excess dough and refrigerate for 10-15 minutes.

Line the prepared tart with parchment or plastic wrap and fill with any kind of raw beans. Bake the dough at 330°F until lightly browned around the edges (approximately 10 minutes). Remove the beans and bake the crust for an additional 5-10 minutes until the bottom of the tart is just cooked through. Let the crust cool completely before filling with Almond Cream.

make the almond cream

Using a hand mixer or stand mixer, cream butter until smooth. Incorporating the ingredients one at a time, add sugar, eggs, vanilla extract, and almond extract.

In a separate bowl, sift the all-purpose flour and the almond flour. Slowing add to the dry ingredients to the wet mixture until only just combined.

Spread cream over prepared tart, top with the sliced peaches. Bake at 330°F for 15-20 minutes until golden brown.

make the cheese topping

Combine the Lifeway Farmer Cheese and mascarpone cheese in a mixer on medium speed until smooth. Slowly add in the remaining ingredients and blend until thick and smooth.

Once each tart of cool, top them with an equal amount of the Lifeway Farmer Cheese topping.


PUMPKIN HUMMUS

combine all ingredients into a food processor and pulse/blend until creamy.

garnish with thyme sprigs and serve with warm pita bread, crudités or chips.

4 tbsp

1 cup

2½ cups

2 tbsp

2 tbsp

2 tsp

1 tsp

½ tsp

+

+

+

Lifeway Low Fat Kefir, Plain

pumpkin puree

cooked chickpeas(if canned, rinse, drain)

tahini

fresh lemon juice

pumpkin pie spice

ground cumin

garlic powder

pinch of paprika

pinch of salt and pepper

fresh sprigs of thyme, to garnish

ingredients

directions


flavors of fall


FALL SPICY BUTTERNUT SQUASH SOUP

add squash purée, kefir, olive oil and spices into a blender and blend on high until creamy and completely mixed.

pour mixture into a sauce pan and heat on medium-high heat until desired temperature is reached.

serve in soup bowls and garnish with additional spices or kefir.

1 cup

2 cups

2 tsp

1 tbsp

½ tbsp

+

+


cooked butternut squash or butternut squash purée

olive oil

curry spice (heat to preference)

dried sweetened cranberries

salt, to taste

basil, extra spices, pepitas and olive oil for garnish

FLAVORS o f FALL

ingredients directions


2 cups

¼ tbsp

+

+

Lifeway Perfect12 Kefir,Apple Pear Cobbler

white chia seeds

ginger snaps, crushed to crumbs

sliced apple for garnish

FLAVORS o f FALL

APPLE PEAR PUDDING SHOOTERS


in a jar with a lid, add chia seeds and kefir. Secure the lid and shake the jar well.

place the jar in the refrigerator overnight, or for at least 12 hours.

spoon dollops of pudding into individual cups and top with crushed ginger snaps and sliced apple.


ENJOY WITH A GLASS OFLifeway Protein Kefir - with 20g ofprotein per serving. Coupon on page

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KEFIR PARFAIT WITH NUTS AND FRESH FRUIT

the sieve and allow to strain covered in a fridge over night. In the morning, scoop the now creamy kefir out of the sieve and store in an airtight container in the fridge. You should have about 2 1/2 cups of strained kefir.

to prepare the parfaits, add the chopped pears into a medium bowl and coat with lemon juice. Add the cinnamon, sugar and nutmeg. Toss to coat.

in the jars you intend to serve, layer roughly 1/4 cup of kefir, followed by 1/8 of the pear mixture and one to two tablespoons of chopped nuts. Repeat the layers a second time, for a total of two rounds. Top with additional strained kefir, if desired, and a dash of cinnamon, nutmeg and sugar.

the night before you intend to make your parfaits (or at least 12 hours), line a fine mesh sieve with cheese cloth or a thin layer of coffee filters. Pour the kefir into

1 qt

4

1 tbsp

½ tbsp

1 tsp

1 tbsp

1 cup

+

Lifeway Low Fat Kefir, Plain(or flavor of choice), strained

ripe pears

cinnamon

nutmeg

sugar

fresh lemon juice

mixed nuts and seeds,lightly salted

pinch of salt

ingredients

directions


FLAVORS o f FALL

CHICKEN SALAD APPLE BITES

in a large bowl, add kefir (starting with 1/3 cup), shallot, garlic, and a pinch of salt and pepper each.

stir well to combine. Add chopped cashews, cranberries, celery and chicken. Stir well, adding additional kefir, if needed.

chill for 30 minutes and serve on a bed of lettuce or sliced apples.

½ cup

2 cups

¼ cup

1 tbsp

½ tbsp

¼ tsp

¼ cup

+


cooked chicken breasts, shredded

chopped celery

shallot, minced

dried sweetened cranberries

garlic powder

roasted chopped cashews

salt and pepper, to taste



FLAVORS o f FALL

FARMER CHEESE STUFFED FIGS

roughly chop the pistachios by hand or food processor. Transfer to a plate.

slice figs in half, making sure the bottom is still connected.

spoon honey onto a new plate. Dip figs into the honey, then the plate of chopped pistachios. Place the figs onto a serving platter.

spoon a tablespoon of Farmer Cheese into each fig. Drizzle the tops with honey, pistachios, and chopped mint.

1 cup

16

½ cup

8 tbsp

+


figs

chopped pistachios

honey

fresh mint, chopped


KEFIR FOR KIDSWe spend a lot of time talking about the incredibly health benefits kefir provides adults, but did you know it’s also great for kids? A healthy digestive system is crucial for childhood development – physical, mental and emotional. But with all of the artificial “foods” available today, mixed marketing messaged, TV and general confusion, it can be hard to find snacks that both parent and child can agree on. That’s why we developed a special line of organic, whole milk kefir products just for kids called ProBugs.


PROBIOTICSKids need probiotics just as much as adults do to maintain healthy tummies, but getting them to eat many cultured foods (such as kimchi, sauerkraut or miso) can be a challenge. Giving your child a ProBugs pouch is an easy way to add healthy, cultured foods to their diet in the form of a treat.

FATHealthy fats are essential to proper cognitive development, digestion and overall health. Lifeway ProBugs kefir is make with organic whole milk that hasn’t been treated with hormones, pesticides or antibiotics. It’s natural, healthy fat.

CALCIUMOne serving of Lifeway ProBugs Kefir contains 10-15 percent of the daily recommended value of calcium for a child. Calcium is important for building strong bones (we know how accident-prone children can be…) and assists in weight management.

PROTEINProtein is essential for a body to rebuild, maintain and replace body tissue – muscles, organs and, you guessed it, your immune system. As children grow rapidly, it’s important to consistently supply them with complete proteins. One serving of ProBugs Blasts contains five grams of protein!

BONUS: PROBIOTICS MAY HELP INFANTILE COLICAccording to the Journal of Pediatrics, feeding the probiotic culture l. reuteri (found in Lifeway Kefir) to infants with colic significantly improved the colic symptoms.

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ProBugs and Frozen ProBugs are Lifeway’s 99 percent lactose-free, gluten-free and artifical hormone-free kefir drinks designed specifically for small tummies and tiny taste buds.

Made with organic whole milk kefir, they’re high in healthy fat, protein, calcium, vitamin D and contain 10 live and active bacteria cultures per cup.

Designed just for kids with exciting characters, delicious flavors and small hand-friendly pouches, they’re perfect for an afternoon snack, in lunch boxes, on long car rides, and more!

FAVORITESseasonal

Cranberry Crème Brûlée, Eggnog & Pumpkin Spice Low Fat Kefir

LOW IN FAT & CALORIES • NATURALLY GLUTEN FREE • 99% LACTOSE FREE • 12 LIVE & ACTIVE PROBIOTICS

Lifeway’s limited edition flavors may taste like indulgent desserts, but these creamy cultured milk smoothies provide all of the health benefits you expect from Lifeway Kefir, without guilt! Like all good things, these special treats are only available for a limited time, so grab them while they’re in season.


SAVE $1.00On Any ONE (1) Lifeway® ProbioticFROZEN KEFIR Bar 6-Pack or Single Pint

FREEAny ONE (1) Lifeway® Probiotic

DRINKABLE LOW FAT KEFIR 32oz. Bottle

FREEAny ONE (1) Lifeway® Probiotic

DRINKABLE LOW FAT KEFIR 32oz. Bottle

SAVE $1.00On any TWO (2) Lifeway® ProBugs™

4-PACKS Excludes All Pouch Singles

SAVE $1.00On any TWO (2) Lifeway® Probiotic

DRINKABLE LOW FAT KEFIR 32oz. Bottles

SHAREWITH A

FRIEND!

SAVE $1.00On Any ONE (1) Lifeway® Probiotic

DRINKABLE PROTEIN KEFIR 16oz. Bottles

FREE Any ONE (1) Lifeway® ProbioticDRINKABLE LOW FAT KEFIR 32oz. Bottle

SAVE $1.00 On Any TWO (2) Lifeway® ProBugs™4-PACKS Excludes All Pouch Singles

SAVE $1.00 On Any TWO (2) Lifeway® Probiotic DRINKABLE LOW FAT KEFIR 32oz. Bottles

FREE Any ONE (1) Lifeway® ProbioticDRINKABLE LOW FAT KEFIR 32oz. Bottle

SAVE $1.00 On Any ONE (1) Lifeway® ProbioticFROZEN KEFIR Bar 6-Pack or Single Pint

RETAILER: LIMIT ONE COUPON PER PURCHASE. Lifeway Foods will reimburse you the face value of this coupon plus 8 cents handling in accordance with our redemption policy (copy available upon request). Consumer must pay any sales tax. Send all redeemed coupons to Lifeway Foods, Mandlik & Rhodes, PO Box 490, Dept # 1381, Tecate, CA 91980. Failure to produce invoices on request providing purchase of stock covering coupons may void all coupons submitted. Void if copied, reproduced, altered, transferred, sold or exchanged. Cash value: 1/100¢. © 2015 Lifeway Foods, All Rights Reserved.






Manufacturer’s Coupon Expires 12/31/16






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Created on 5-15-15 at 8:58:09by

SYMBOLOGY, INC.Maple Grove, Minnesota, 55369

763-315-8080

NOTICE: This DigiCode™ file is considered original artwork. It must be inspected and approvedby the purchaser. Use of this file confirms acceptance. Any modification of this file through scalingor distortion is prohibited. See back of the Symbology invoice for Limitation of Warranty.

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763-315-8080


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0017077-092059

SAVE $1.00 On Any ONE (1) Lifeway® ProbioticDRINKABLE PROTEIN KEFIR 16oz. Bottle

DigiCode™ Data FileACCOUNT : 87272 MANDLIK RHODES INFORMATION SYSTEMS, INC.ORDERED BY : KATIE SIMKULETP.O. NUMBER : LWF 91394INVOICE NO. : 1490145( EPS via EMAIL )



763-315-8080


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0017077-091394

DigiCode™ Data FileACCOUNT : 87272 MANDLIK RHODES INFORMATION SYSTEMS, INC.ORDERED BY : LIZZIE LABUDAP.O. NUMBER : LWF92059INVOICE NO. : 1495334( EPS via EMAIL )



763-315-8080


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0017077-092059



ingredients

berry sauce

1 lb

2

1 tbsp

¼ tsp

2 tsp

5 tbsp

+

¼ tsp

+

+

1 cup

1 tbsp

2 tsp

Lifeway White Cheese

large eggs

sugar, optional

salt

vanilla extract

flour

extra flour for dusting

baking powder

cooking spray

berry sauce

berries of your choice

lemon juice + grated zest

sugar, to taste

to make syrnikiIn a large mixing bowl, crumble/break up white cheese with a fork. Add in eggs, sugar, salt and vanilla. Mix well. Add baking soda and flour, mixing until just combined. Batter should be thick. Refrigerate batter for about an hour to thicken more, if desired.

When you’re ready to cook your syrniki, heat a skillet on medium-high and spray with cooking spray. Sprinkle some flour on your working surface and on your hands. Spoon about 1/4 cup of the pancake batter at a time into your hands and form into thick patties roughly two inches in diameter. Add to the hot skillet and cook as you would a pancake (until golden brown on both sides, flipping halfway through cooking).

to make berry sauceIn a small pot, heat the berries until warm and juices begin to escape. Stir in lemon juice, zest and sugar. Cook, stirring frequently, until bubbly and desired thickness is achieved. Cool slightly before serving with syrniki.

Serve with berry sauce or toppings of your choosing. Sour cream, nuts and honey are traditionally used.

JULIE’S SYRNIKIWITH BERRY SAUCE

Enjoy with a glass of Lifeway Kefir, orange juice or coffee.

REASONS TO DRINK9

LifewayKefir.com

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Made with Lifeway Issue 2 | Fall 2015