Monday, September 1, 2014

Beet Kvass


I recently had my first ever taste of Beet Kvass. It's a traditional eastern European drink that contains probiotics and enzymes. It is said to purify the blood, boost energy and improve liver function. It is also good for kidney stones. I had a case of those a couple of years ago when I was pregnant (oh yeah I totally thought I was in labor) and definitely will do anything to ward off an attack of those things again. But mainly I am always looking for new ways to load my family up with good happy gut bacteria. (read why here). Slightly fizzy with a mild beet flavor, I am a fan of the taste, too. 

Ingredients:
2 large beets, peeled and chopped
4 tablespoons whey or sauerkraut juice
2 teaspoons celtic sea salt
water

Get yourself a big jar and fill it with your peeled and chopped beets. Then toss in the whey or sauerkraut juice. Now I am not talking about whey as in that protein powder, I am talking about that watery substance on the top of yogurt. It is probiotic goodness and your starter to get your kvass teaming with beneficial bacteria. (Learn how to make whey here). You can also use sauerkraut juice to get this going. Next fill the jar with water, cover, and put out of direct sunlight for about 48 hours.


Then strain out the beets (I didn't want to waste them so I steamed and ate them) and pour back into jar or transfer to a pretty bottle. Store your kvass in the fridge and drink often. I have a little with my breakfast in the morning and a swig in the afternoon.

Enjoy. 

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