Translated from Turkic, the word “kefir” is translated as a liquid that makes you feel good. Of course, it was not by chance that this name was given to this fermented milk product. This is truly a very healthy and tasty drink that saturates the body with useful substances.
On the eve of spring vitamin deficiency, adding fresh herbs will help you “kill a whole bunch of birds with one stone” at once - you will be enriched with useful vitamins and microelements contained in kefir and fresh herbs, quickly and painlessly lose a few kilograms and improve the condition of your skin, hair and nails. Green kefir has a positive effect on metabolic processes, promotes gentle cleansing of the body and gives a good feeling of satiety.
Which kefir is better to choose?
The best option for a diet is a product with a fat content of 0.5% (dietary option) to 2.5% (classic kefir).
The calorie content of kefir is shown in the table:
| View | Calorie content (kcal per 100 g) |
| Low fat | 31,56 |
| Classic (2.5%) | 53 |
| Bold (above 3.2%) | 59 |
It is better not to abuse a drink with a high percentage of fat during a diet.
Contraindications
Mono-diets expose the body to stress, so this type of fight against excess weight must be taken very seriously and responsibly. There are a number of contraindications for which it is prohibited to use kefir with cucumber and herbs for weight loss:
- Diseases of the kidneys, liver, genitourinary system, as diagnosed by the attending physician.
- Period of pregnancy, breastfeeding.
- The presence of diseases of the gastrointestinal tract (gastritis, ulcers, colitis).
- It is not recommended to use kefir with cucumber and herbs for weight loss during menstruation, because the body will be subject to additional stress.
Kefir at night for weight loss: recipes
With apple
1st option:
- kefir - 200 ml;
- apple - 180 g (1 pc.).
Eat an apple and drink a low-fat drink. It is best to choose 1.5%.
Option 2:
- green apple;
- kefir - 500 ml.
Peel the apple, remove seeds and peel, and grind in a blender. Add kefir there, beat again and drink the resulting mixture.
With garlic
- kefir - 200 ml;
- 1 clove of garlic.
Blend kefir and garlic in a blender until smooth.
With bran
- kefir - 200 ml;
- any bran - 1 tsp.
Pour the bran into the fermented milk product and leave the mixture for 15-30 minutes. As soon as the bran swells, you can start drinking the cocktail.
Cinnamon
- kefir - 200 ml;
- cinnamon powder - 1 tsp.
Pour cinnamon into kefir and stir.
With lemon
- kefir - 400 ml;
- lemon - 1 pc.
Pour boiling water over the lemon and peel, cut the citrus into slices, and grind in a blender. Pour the mixture with kefir and leave the mixture for 30 minutes.
To achieve greater results, you can add ginger, turmeric or 1 pinch of cinnamon.
With honey
- kefir - 200 ml;
- honey - 1 tsp.
Mix kefir with honey and drink at night.
Over the next 24 hours, the intestines will work like clockwork. Fats will be converted into the necessary energy, and complex carbohydrates will be quickly digested.
With pepper
- kefir - 200 ml;
- a pinch of pepper (red or black).
Stir and drink.
With soda
- kefir - 200 ml;
- ½ tsp. soda
Mix the ingredients. If desired, add cinnamon, which will speed up the weight loss process.
With prunes
- kefir - 200 ml;
- prunes - 8 pcs.
Drink kefir, then eat prunes. Due to this combination, you can lose up to 2 kg per day due to the laxative effect.
With oatmeal
- kefir - 200 ml;
- rolled oats - 3 tbsp. l.
Stir and leave for a few minutes. Grind with a blender.
With olive oil
- kefir - 200 ml;
- oil - 1 tsp.
Heat the fermented milk product, add butter to it, stir. This cocktail will help cleanse the body.
With banana
- kefir - 200 ml;
- ½ banana.
Grind the liquid in a blender with chopped banana until smooth.
Despite the fact that banana is high in calories, drinking it at night is not contraindicated.
Advantages and disadvantages
The fermented milk and vegetable diet for weight loss, like any other diet, has its advantages/disadvantages. Positive sides:
- weight loss in a short time;
- cleansing and healing the body;
- good plumb (from 1.5 to 10 kg);
- affordable products that strengthen the immune and intestinal systems, remove waste and toxins;
- moderate feeling of hunger.
People with health problems should be careful about any diet, especially such a severe one. Disadvantages of specific nutrition for weight loss:
- presence of contraindications;
- not a long-term result;
- limited list of products;
- fatigue, weakness, decreased performance;
- Some of the useful substances come out with waste;
- the appearance of diarrhea.
Azerbaijani cuisine: dovga – green soup with kefir
In one part of the country it is drunk from glasses, in another it is traditionally eaten from plates and bowls. Some people like to drink this soup cold, while others prefer it hot.
Each region of Azerbaijan is famous for its skill in preparing certain national dishes. In Lankaran, they ingeniously stuff chicken or fish with nuts and bake them in a ceramic tandoor oven. In Absheron they make very tasty chebureki-kutab and dushbara, similar to Russian dumplings. Baku residents enjoy preparing viper - it is also somewhat reminiscent of dumplings, but the minced meat in the dough is not put raw, but pre-fried along with onions.
One of the best dishes of Azerbaijani cuisine is Dovga soup. Each region has its own twists in preparing this dish. In Nakhchivan they put small meatballs in dovga. Shamakhi people mainly put kavyar and dag keshnish. In one part of the country it is drunk from glasses, in another it is traditionally eaten from plates and bowls. Some people like to drink this soup cold, while others prefer it hot.
Dovga was traditionally served at Azerbaijani weddings and other similar ceremonies.
Reviews
I recommend the cucumber-kefir diet to everyone. This diet helps in emergency situations (women will understand me). I stick to a low-calorie diet for 2-3 days, this is enough to lose 1-3 kilos. You just need to strictly adhere to the rules of the diet, otherwise you can worsen your health condition.
Irina Stepanovna, 46 years old
Personally, kefir with cucumber and herbs is not particularly suitable for weight loss. If you manage to lose three kilograms, then after a while more will come back. The only main advantage of such nutrition is the effective cleansing of the body from toxins and other harmful substances.
Recipe Kefir with herbs. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Kefir with herbs”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 37.6 kcal | 1684 kcal | 2.2% | 5.9% | 4479 g |
| Squirrels | 2.2 g | 76 g | 2.9% | 7.7% | 3455 g |
| Fats | 1 g | 56 g | 1.8% | 4.8% | 5600 g |
| Carbohydrates | 4.8 g | 219 g | 2.2% | 5.9% | 4563 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 21.3% | 1250 g |
| Water | 88.6 g | 2273 g | 3.9% | 10.4% | 2565 g |
| Ash | 1.511 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 449.2 mcg | 900 mcg | 49.9% | 132.7% | 200 g |
| Retinol | 0.004 mg | ~ | |||
| beta carotene | 2.669 mg | 5 mg | 53.4% | 142% | 187 g |
| Vitamin B1, thiamine | 0.027 mg | 1.5 mg | 1.8% | 4.8% | 5556 g |
| Vitamin B2, riboflavin | 0.116 mg | 1.8 mg | 6.4% | 17% | 1552 g |
| Vitamin B4, choline | 16.96 mg | 500 mg | 3.4% | 9% | 2948 g |
| Vitamin B5, pantothenic | 0.226 mg | 5 mg | 4.5% | 12% | 2212 g |
| Vitamin B6, pyridoxine | 0.13 mg | 2 mg | 6.5% | 17.3% | 1538 g |
| Vitamin B9, folates | 19.733 mcg | 400 mcg | 4.9% | 13% | 2027 |
| Vitamin B12, cobalamin | 0.089 mcg | 3 mcg | 3% | 8% | 3371 g |
| Vitamin C, ascorbic acid | 54.6 mg | 90 mg | 60.7% | 161.4% | 165 g |
| Vitamin D, calciferol | 0.011 mcg | 10 mcg | 0.1% | 0.3% | 90909 g |
| Vitamin E, alpha tocopherol, TE | 1.104 mg | 15 mg | 7.4% | 19.7% | 1359 g |
| Vitamin H, biotin | 1.258 mcg | 50 mcg | 2.5% | 6.6% | 3975 g |
| Vitamin K, phylloquinone | 83.5 mcg | 120 mcg | 69.6% | 185.1% | 144 g |
| Vitamin RR, NE | 0.9667 mg | 20 mg | 4.8% | 12.8% | 2069 g |
| Niacin | 0.389 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 267.67 mg | 2500 mg | 10.7% | 28.5% | 934 g |
| Calcium, Ca | 159.11 mg | 1000 mg | 15.9% | 42.3% | 628 g |
| Silicon, Si | 2.378 mg | 30 mg | 7.9% | 21% | 1262 g |
| Magnesium, Mg | 40.22 mg | 400 mg | 10.1% | 26.9% | 995 g |
| Sodium, Na | 33.56 mg | 1300 mg | 2.6% | 6.9% | 3874 g |
| Sera, S | 29.82 mg | 1000 mg | 3% | 8% | 3353 g |
| Phosphorus, P | 71.1 mg | 800 mg | 8.9% | 23.7% | 1125 g |
| Chlorine, Cl | 65.82 mg | 2300 mg | 2.9% | 7.7% | 3494 g |
| Microelements | |||||
| Aluminium, Al | 207.5 mcg | ~ | |||
| Bor, B | 75.7 mcg | ~ | |||
| Vanadium, V | 7.64 mcg | ~ | |||
| Iron, Fe | 1.067 mg | 18 mg | 5.9% | 15.7% | 1687 g |
| Yod, I | 3.52 mcg | 150 mcg | 2.3% | 6.1% | 4261 g |
| Cobalt, Co | 4.067 mcg | 10 mcg | 40.7% | 108.2% | 246 g |
| Lithium, Li | 2.889 mcg | ~ | |||
| Manganese, Mn | 0.6298 mg | 2 mg | 31.5% | 83.8% | 318 g |
| Copper, Cu | 97.78 mcg | 1000 mcg | 9.8% | 26.1% | 1023 g |
| Molybdenum, Mo | 8.578 mcg | 70 mcg | 12.3% | 32.7% | 816 g |
| Nickel, Ni | 3.3 mcg | ~ | |||
| Tin, Sn | 2.89 mcg | ~ | |||
| Rubidium, Rb | 155.4 mcg | ~ | |||
| Selenium, Se | 1.811 mcg | 55 mcg | 3.3% | 8.8% | 3037 g |
| Strontium, Sr | 47.67 mcg | ~ | |||
| Fluorine, F | 35.69 mcg | 4000 mcg | 0.9% | 2.4% | 11208 g |
| Chromium, Cr | 10.8 mcg | 50 mcg | 21.6% | 57.4% | 463 g |
| Zinc, Zn | 0.5933 mg | 12 mg | 4.9% | 13% | 2023 |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.078 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.7 g | max 100 g | |||
| Galactose | 0.002 g | ~ | |||
| Lactose | 0.8 g | ~ | |||
| Essential amino acids | 0.262 g | ~ | |||
| Arginine* | 0.023 g | ~ | |||
| Valin | 0.03 g | ~ | |||
| Histidine* | 0.017 g | ~ | |||
| Isoleucine | 0.036 g | ~ | |||
| Leucine | 0.062 g | ~ | |||
| Lysine | 0.053 g | ~ | |||
| Methionine | 0.016 g | ~ | |||
| Methionine + Cysteine | 0.02 g | ~ | |||
| Threonine | 0.024 g | ~ | |||
| Tryptophan | 0.01 g | ~ | |||
| Phenylalanine | 0.031 g | ~ | |||
| Phenylalanine+Tyrosine | 0.067 g | ~ | |||
| Nonessential amino acids | 0.375 g | ~ | |||
| Alanin | 0.024 g | ~ | |||
| Aspartic acid | 0.048 g | ~ | |||
| Glycine | 0.01 g | ~ | |||
| Glutamic acid | 0.112 g | ~ | |||
| Proline | 0.06 g | ~ | |||
| Serin | 0.041 g | ~ | |||
| Tyrosine | 0.034 g | ~ | |||
| Cysteine | 0.004 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 2 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.5 g | max 18.7 g | |||
| 4:0 Oil | 0.022 g | ~ | |||
| 6:0 Kapronovaya | 0.016 g | ~ | |||
| 8:0 Caprylic | 0.009 g | ~ | |||
| 10:0 Kaprinovaya | 0.018 g | ~ | |||
| 12:0 Lauric | 0.02 g | ~ | |||
| 14:0 Miristinovaya | 0.1 g | ~ | |||
| 15:0 Pentadecane | 0.007 g | ~ | |||
| 16:0 Palmitinaya | 0.124 g | ~ | |||
| 17:0 Margarine | 0.004 g | ~ | |||
| 18:0 Stearic | 0.069 g | ~ | |||
| 20:0 Arakhinovaya | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 0.216 g | min 16.8 g | 1.3% | 3.5% | |
| 14:1 Myristoleic | 0.009 g | ~ | |||
| 16:1 Palmitoleic | 0.018 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.153 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.002 g | ~ | |||
| Polyunsaturated fatty acids | 0.033 g | from 11.2 to 20.6 g | 0.3% | 0.8% | |
| 18:2 Linolevaya | 0.004 g | ~ | |||
| 18:3 Linolenic | 0.007 g | ~ | |||
| 20:4 Arachidonic | 0.018 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 5.6% |
The energy value of Kefir with herbs is 37.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
DOVGA RECIPE
Azerbaijani national cuisine surprises with its diversity.
The hot climate also leaves its mark on it. In the suffocating heat, heavy food is poorly accepted by the body, which is why cold fermented milk soup Dovga has long been popular in Azerbaijan. It can rightfully be considered the pearl of local cuisine. Dovga is prepared differently in many regions and families. Each housewife complements the classic recipe at her own discretion, but the basic components always remain the same.
Another undoubted advantage of the dish is its ease and speed of preparation. Even if you come home from work and are very tired, spend just 20 minutes in the kitchen and you will have an amazing dish ready, refreshing and strengthening. Azerbaijanis prepare a lot of dovga at once, pour it into jars and store it in the refrigerator. Some drink it from a glass, others eat it from a plate. Another plus of dovga is that this soup can also be consumed hot, it will warm you up in the cold winter.
Ingredients
— Fermented milk drink (kefir, matsoni, yogurt) — 1 liter. Traditionally, dovga is prepared from katyk, which is very popular in Azerbaijan. It’s very good if you have the opportunity to purchase natural village katyk.
Before cooking, it must be strained through cheesecloth folded in four layers.
— One large chicken egg.
- 4 tablespoons round rice.
- 5 tablespoons of boiled beans or chickpeas.
- Half a glass of boiled cold water.
- A tablespoon of flour.
— Greens: 50 g each of cilantro and green onions, 25 g each of dill and sorrel, 10 g each of mint and basil, approximately 20 g of parsley. In Azerbaijan, one specific local herb called kavar is put into dovga.
Its other name is jusai. Externally, the grass resembles green onions with flat leaves. It has an interesting taste - reminiscent of onions, garlic and sorrel. If you manage to get such a component, consider that you have prepared a completely authentic dish.
Cooking method
— Prepare a saucepan, break an egg into it, add flour, rice (be sure to rinse it first) and 1 tablespoon of matsoni. Mix all ingredients thoroughly.
— Add matsoni to the resulting mass in small portions, remembering to stir constantly. The result should be a creamy puree.
- Continuing to stir, pour in cold boiled water.
- Now put the pan on the fire, increase the heat and quickly bring to a boil. At the same time, be sure to stir the mixture with a wooden spoon so that the fermented milk product does not curdle.
