Saturday, July 7, 2012
Beet Kvass recipe using a starter:
In a 2 quart jar, add 3 medium or 2 large red beets, peeled and chopped coarsely.
Optional: add some coarsely chopped carrots, onions, cabbage, kale, garlic, or ginger
Add 1/4 C. of whey plus 1/4 C. of starter OR 1/2 C. of starter (the Kvass that you have)
Add 1-2 TBSP sea salt
Fill with clean or filtered water. Stir well. Cover securely. ( I use a 1/2 gal wide mouth ball jar)
Allow it to sit at room temperature for 2 days.
Enjoy the vegetables right from the jar, or on salads. Drink 1/2 C. before lunch and dinner for optimal digestive support.
Use in place of vinegar in salad dressings, and add to soups.
Note: Do not use grated beets, as they exude too much juice and ferment too quickly, favoring alcohol production rather than lactic acid.
A traditional Ukranian beverage, it is a rich blood building probiotic valued for its medicinal and digestive support. It is an excellent blood tonic, promotes regularity, aids digestion, alkalinizes the blood, cleanses the liver and is a good treatment kidney stones and other ailments.
-excerpted from "Nourishing Traditions" The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon and Mary Enig, Ph.D. Bless them!
To our collective radiant health!