Citrus Dream ParfaitThe weather is warming up and it is time to put a spring in our step with a healthy and light breakfast parfait! Green Valley Organics, one of “Mom’s” favorite brands, has a wonderful recipe for Citrus Dream Parfait. Dig in!

Citrus Dream Yogurt Parfait


1 (6 oz.) cup Green Valley Organics Honey Lactose Free Yogurt
2 Tbs. vanilla protein powder
1/2 cup assorted citrus segments: tangerine, orange, blood orange
1 Tbs. goji berries


Mix yogurt and protein powder together. Alternate layers of yogurt and citrus fruit. Top with goji berries. Enjoy!

Makes one serving.

*Recipe and image courtesy of Green Valley Organics.*

For quick morning fuel during the holiday season, serve these muffins with your favorite salsa.

On-The-Go Muffins with Chiles and Corn


12 large eggs
1/2 cup Green Valley Organics Kefir
1/4 teaspoon salt and ground black pepper
1 cup corn (fresh or frozen) coarsely chopped
1 can (4.5 ounces) mild green chiles
1/4 cup each: chopped fresh cilantro and thinly sliced scallions



Adjust oven rack to middle position and heat oven to 375º. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray. Assemble your ingredients.

Beat eggs with kefir, salt and several grinds of pepper. Stir in corn, chiles, cilantro and scallions, reserving some of each for the tops. Add Kefir, salt, pepper to eggs. Add corn, onions, chiles, cilantro to eggs.

Pour egg mixture into muffin cups to 2/3 full.Pour egg mixture into muffin tins.

Bake until golden brown and puffy, 18 to 20 minutes. Turn onto a wire rack. Serve. (Can be refrigerated for several days; microwave to warm.)

Makes 1 dozen.

*Recipe and image created for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at She is AARP’s official food expert and a contributing columnist for Runner’s World magazine. She is former Executive Editor of Cook’s Illustrated magazine and the author of seven cookbooks.*

This ultra-creamy sour cream mixed with capers and zesty lemon adds the perfect touch to these savory appetizer bites. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm.

Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature.

Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

Blini Batter


1 tsp. active dry yeast
1/2 tsp. sugar
2 Tbs. warm water (110°F to 115°F)
1 cup warm soy, rice or dairy milk (110°F to 115°F)
1 1/4 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. salt
1/2 cup Redwood Hill Farm Plain Kefir
2 Tbs. melted butter or Earth Balance Buttery Spread, plus 1/4 cup for cooking
2 large eggs, separated

Lemon Caper Sour Cream


1 (12-oz) container Green Valley Organics Sour Cream
1 clove garlic, pressed or finely minced (1 tsp.)
3 Tbs. fresh lemon juice
2 Tbs. fresh lemon zest
2 Tbs. chopped fresh dill, plus more for garnish
2 Tbs. finely chopped red onion
1/4 cup capers, chopped, plus more for garnish
Salt and fresh cracked black pepper, to taste
1/2 lb. thinly sliced smoked salmon, cut into 36 bite-size pieces


1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7
minutes, until frothy.
2. Sift flours and salt into a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm
Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm
place and allow to rise for one hour.
3. Beat egg whites until soft peaks form. Fold into batter, cover with plastic wrap and allow to rise 30
minutes longer. The batter should be bubbly.
4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and
capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate
until ready to use.
5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon
of melted buttery spread and swirl the pan to coat evenly.
6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about 1
to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.
7. Place cooked blini on a parchment-lined baking sheet and keep warm in a 200°F oven until ready
to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.

Makes about 36 heart-shaped blini (3 per serving)

Chef’s Make-Ahead Tip:

To freeze blini, place parchment paper between each blini, wrap in plastic wrap and foil. To reheat, arrange blini on a parchment-lined baking sheet and warm in a 300°F oven for 10 to 12 minutes.


*Recipe and image courtesy of Green Valley Organics.*

Rich, chocolaty and decidedly decadent, this no-fail sour cream chocolate cake is oh-so-moist and lactose free (thanks to silky sour cream) and begs for a fork when topped with sweet-n-tangy cherry vanilla yogurt sauce.

Going gluten free? Simply substitute your favorite gluten-free all-purpose baking mix and one teaspoon xanthan gum for the all-purpose flour.

Sour Cream Chocolate Cake with Cherry Vanilla Yogurt Sauce


1 3/4 cup unbleached all-purpose flour
1 2/3 cup sugar
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2/3 cup butter or non-hydrogenated butter alternative (like Earth Balance), softened
2 cups Green Valley Organics Sour Cream
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 cup semisweet chocolate chips (optional)

Chocolate Frosting Glaze

3 Tbs. butter or non-hydrogenated butter alternative (like Earth Balance)
2 Tbs. cocoa powder
3 Tbs. lactose free milk or soymilk
1 cup confectioners/powdered sugar
1 tsp. almond extract
Cherry Vanilla Yogurt Sauce
2 (6 oz.) containers Vanilla or Wildflower Honey Redwood Hill Farm Yogurt
1 vanilla bean, scraped
1 cup chopped dark cherries (frozen and thawed is fine)
1/2 tsp. almond extract


1. Preheat oven to 350°F. Grease and flour bundt pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
3. In a separate bowl, combine butter, sour cream and eggs, beating with a hand or stand mixer until smooth.
4. Mix wet and dry ingredients together, and beat with a hand or stand mixer for 3 minutes.
Pour batter into prepared pan and bake 50 to 55 minutes, until a wooden skewer inserted into the cake comes out clean. Cool before removing from pan.
5. While cake cools, melt butter in a small saucepan over medium heat. Stir in cocoa and milk until smooth. Remove from heat, add confectioners sugar and almond extract and beat
using a stand or hand mixer until silky smooth. Drizzle over top of cooled cake. Allow to set before serving.

To make the Cherry Vanilla Yogurt Sauce, whisk together yogurt, vanilla bean paste, cherries and almond extract. Refrigerate until needed.

Makes one bundt cake or 8 heart-shaped cakes (using 1/2-cup batter for each cake)

Chef’s Tip: How to Scrape a Vanilla Bean

Slice the vanilla bean horizontally down the middle. Using a paring knife, scrape out the vanilla bean seeds from inside the sliced pods. Instead of discarding the used vanilla bean pods, tuck them into a cup or two of granulated sugar in a covered container. Allow to sit for a week or so and enjoy vanilla-scented sugar in coffee, hot chocolate, baked goods, sprinkled over sugar cookies, and more.


*Recipe and image courtesy of Green Valley Organics.*

The holidays can be a treacherous time for those of us with rebellious intestines. If you’re hosting a holiday brunch or lunch for a crowd, how about including a festive dish that EVERYONE can enjoy? Here’s a delicious solution to your Holiday brunch dilemmas: gluten-free, lactose-Free Blintzes, from Tamara Duker Freuman, MS, RD, CDN

Recipe adapted from Living Without Magazine

Gluten-Free, Lactose-Free Holiday Brunch Blintzes


For the crepes (yields about 8):

Vegetable oil, for greasing pan
3 extra-large eggs, lightly beaten, room temperature
2 Tbs. unsalted butter, melted and cooled
1 cup gluten-free all- purpose flour blend* of choice, more if needed
½ tsp. xanthan gum** (use only if all-purpose flour blend does not contain xanthan or guar gum)
1½ cups lactose-free milk of choice, room temperature; more if needed


1 cup Green Valley Organics Lactose-Free Sour Cream
1 cup Lactaid cottage cheese
1 Tbs. sugar (or to taste)
1 tsp. ground cinnamon

*Note: Be sure to use GF All Purpose Flour Blends. DO NOT use GF All Purpose Baking Mixes. The “baking mixes “contain chemical leavening agents like baking soda or baking powder and are NOT suitable for this recipe. Also, read the ingredients of your All Purpose Flour blend. If it contains xanthan gum or guar gum, you can omit the xanthan gum called for in the recipe.


1.Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grapeseed or canola oil, and set aside.

2.In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth and thin batter.

3.Heat prepared skillet over medium heat. Using a large ladle or spoon, place a generous ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4.Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. The pancake will flip easily when ready. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5.Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition. You do not need to re-oil the skillet in between pancakes.

6.In a medium-size bowl, mix filling ingredients until well combined. You will likely have some extra, which you can use as a topping. Alternatively, save it for breakfast tomorrow and use it as a spread for toasted gluten-free Cinnamon Raisin bread.

7.Preheat oven to 400°F.

8.To assemble blintzes, place one pancake flat on a plate. Place 2 Tbs. filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes. Fear not if the filling seems a bit too liquid; just wrap it carefully and place open seam down on the baking pan. It will all firm up during baking, and will turn out better than you could have imagined.

9.Place rolled blintzes in preheated oven and bake for 10 minutes at 400°F. (Alternatively, you can sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process. I baked them.)

10.Let blintzes sit for a few minutes before plating and serving to allow filling to set. Serve warm or at room temperature, plain or garnished with extra filling, lactose-free sour cream, or fruit compote.

Yields about 8 blintzes.

More Festive Filling & Crepe Ideas

Create your own holiday tradition by adding festive flavors to this Holiday Blintz recipe:

• Pump-kin Up The Volume: Add ½ tsp. freshly grated nutmeg to the crepe batter and make the filling with 1 cup Green Valley Organics Sour Cream, 2/3 cup organic pumpkin puree, 3 Tbs. sugar or maple syrup (or 1 stevia packet), 1 tsp. vanilla extract and 1 tsp. pumpkin pie spice for a special family brunch on Thanksgiving Weekend.

• Gingerbread Crepes: Add 3 Tbs. molasses, 3 Tbs. sugar, 1 tsp. cinnamon, ½ tsp. ginger and ¼ tsp. clove to the crepe batter for a gingerbread version.

• Cranberry Orange Crepes: Add one 6-oz cup of Redwood Hill Farm Cranberry Orange Goat Yogurt to blintz filling; top crepes with leftover cranberry sauce or relish with an orange zest garnish.

PER SERVING (1 blintz with filling): 229 CAL; 9G PROT; 14G TOTAL FAT (8G SAT. FAT); 17G CARB; 112MG CHOL; 158MG SOD; 2G FIBER; 3G SUGARS

*Recipe and image courtesy of Green Valley Organics.*

‘Tis the season for heavy, multi-course meals; too many fatty and sweet desserts; and one too many cocktails spent toasting the holidays. It’s a lot for a tummy to handle all at once, and for the digestively sensitive, it can produce a state of virtually perpetual bloating from November through January. Most attempts to remedy the side effects of too much cheer come after the fact, and may be too little, too late. Beat the belly bloat this holiday season, and choose to “go goat” instead! Redwood Hill Farm and Green Valley Organics make the only kefirs with Flourish – a custom blend of 10 live active probiotic cultures for optimal digestive tract and immune system health. Swap plain kefir for cream, buttermilk, evaporated or condensed milk in just about any holiday recipe to shave off unwanted calories, fat, lactose and cholesterol in everything from eggnog to mashed potatoes, holiday quick breads and so much more. “Mom’s” favorite use of Redwood Hill Farm Plain Kefir is to make moist, delicious banana bread!

Here are 4 reasons to “go goat” from RD Tamara Duker Freuman:

1.Goat’s milk is naturally lower in lactose than cow’s milk, making it easier to digest for people who are mildly lactose intolerant. In addition to its lower lactose content, goat’s milk is also widely regarded as being more easily digested than cow’s milk for other reasons. Scientists are still trying to figure out why this seems to be the case; some research points to a possible role of anti-inflammatory carbohydrates called oligosaccharides that are present in goat’s milk dairy, or to differences in the protein and fat structures.

2.Goat’s milk contains more of the amino acid tryptophan than cow’s milk, making it a great bedtime snack. Tryptophan is the precursor for serotonin, the neurotransmitter produced by our brain that trigger feelings of calm and sleepiness. Instead of a glass of warm cow’s milk before bed, why not try out a glass of Redwood Hill Farm goat milk kefir?

3.Goat’s milk dairy is as good of a source of calcium—if not better—than cow’s milk dairy. Not only is dietary calcium important to protect bone mineral density as we age, but it seems to have a preventive effect against colon cancer.

4.Unlike other calcium rich foods, goat’s milk actually seems to enhance iron absorption! This may make goat’s milk dairy a good swap for cow’s milk dairy among people who suffer from chronically low iron levels or anemia.

This smoothie tastes like pumpkin pie in a glass — without the guilt of buttery pastry and whipped cream. Its cinnamon goodness is just that: a boost that’s anti-inflammatory and getting kudos for lessening the effects of carbohydrates on blood sugar levels. Kefir adds just the right amount of creamy indulgence with the benefit of belly-friendly bacteria for easy digestibility.

Pumpkin Pie In The Sky Smoothie


1/2 cup Green Valley Organics or Redwood Hill Farm Plain Kefir
1/2 cup unsweetened apple juice or cider
1/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
1/2 medium fresh or frozen banana or 2 pitted dates
1/4 cup pumpkin seeds
2 Tbs. sweetener of choice (we like maple syrup)
1/2 to 1 tsp. ground cinnamon (to taste)
1/2 tsp. pure vanilla extract
1/2 tsp. pumpkin pie spice (optional)
1/2 cup ice cubes (adjust to reach desired consistency)


Place all ingredients in blender and blend until smooth.

Top It Off: Add a couple of tablespoons of cinnamon granola (and a bit of candied ginger) to the top, grab a spoon, close your eyes and you’ll swear you’re enjoying Thanksgiving pumpkin pie.

Redwood Hill Farm and Green Valley Organics are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to and

*Recipe and image courtesy of Green Valley Organics.*

Has your get up and go, got up and gone? Juice up your day with nourishing greens, bursting with energy to spare. We added a kiss of apple and a handful of strawberries for sweetness and recommend including a frozen banana for an extra creamy texture. Our Redwood Hill Farm Plain Kefir or Green Valley Organics Plain Kefir pack a punch of protein. Make enough to share as family and friends will be green with envy of your renewed vim and vigor.

Go-Go Greens Smoothie


1 cup (about 1 handful) leafy greens (chard, spinach or kale with ribs removed)
1/2 cup Green Valley Organics or Redwood Hill Farm Plain Kefir
1/2 cup fresh or frozen strawberries (about 5 whole berries)
1/2 cup unsweetened apple juice or cider
1/2 medium frozen banana
1/2 cup ice cubes (adjust to reach desired consistency)


Place all ingredients in blender and blend until smooth.

Bigger Boost: Add a tablespoon of chia seeds for a boost of fiber, omega 3s, and calcium. Add a scoop of lactose-free whey protein isolate powder for added protein.

Redwood Hill Farm and Green Valley Organics are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to and

*Recipe and image courtesy of Green Valley Organics.*

Need a little brain boost? Don’t get blue; enjoy a healthy helping of blueberries, known for their phytochemical prowess and antioxidants, both thought to improve cognitive function. Combine with walnuts for their essential fatty acids and our easy-to-digest Redwood Hill Farm Plain Goat Milk Kefir or lactose free Green Valley Organics Plain Kefir for a thoughtful drink that will have you pondering (and answering) the meaning of life in no time.

Brainy Blueberry Smoothie


1/2 cup Green Valley Organics or Redwood Hill Farm Plain Kefir
1/2 cup fresh or frozen blueberries
1/2 cup unsweetened blueberry, pomegranate, or orange juice
1/2 medium fresh or frozen banana
2 Tbs. walnuts (about 6 halves)
1/2 cup ice cubes, adjust to reach desired consistency


Place all ingredients in blender and blend until smooth.

Bigger Boost: Add a teaspoon of lecithin per serving, a natural source of choline required by the body to support nervous system health, brain function, and heart and liver health.

Redwood Hill Farm and Green Valley Organics are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to and

*Recipe courtesy of Green Valley Organics.*

Completely lick-able and oh-so likeable, these cool and creamy frozen pops are made with our new peach yogurt. These easy to make yogurt pops are as smooth and creamy as ice cream, but because they’re made with our real dairy, lactose free yogurt and packed with tummy soothing probiotics there’s no tummy trouble. And these pops have a good “pop” of protein (4g) with only 84 calories per serving.

Peaches-n-Cream Dream Pops


3 (6 oz.) Green Valley Organics Peach Yogurts

2/3 cup Green Valley Organics Plain Kefir

3 Tbs. honey or agave nectar

1 tsp. vanilla or almond extract

1 1/2 cups chopped fresh or frozen peaches


1.Put yogurt, kefir, honey, and vanilla in a blender, and pulse until smooth.
2.Pour some of the yogurt mixture into each of the molds, about 2-inches.
3.Divide the chopped peaches evenly between the molds, and top off each mold with the rest of the yogurt mixture.
4.Using a chopstick or wooden skewer, poke the peaches in and around the yogurt mixture, swirling as you move the stick up, down, and around in the mold.
5.Tap mold gently to release any air bubbles.
6.If using a conventional mold, place the top on the pops and insert sticks. Freeze until solid, about 3 to 4 hours. If using cups, glasses or unconventional molds, freeze until pops just begin to set, then insert the sticks, and freeze until solid.

Makes 10, 3 oz. pops.

*Recipe and image courtesy of Green Valley Organics.*