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!

1 comment:

  1. And to further enhance the full-monty health benefits of this eclectic beverage, sip it with loved ones and lift your glass to your blessed, abundant life!