Beautiful Beet Kvass

Spring is the season of the liver and what a delicious way to support the liver than with a glass of beet kvass. Typically spring cleaning is a time to purge, clean and renew. Yard sales abound and houses are opened up to the fresh air and a feeling of newness and growth is in the air. Our bodies enjoy this season of cleansing too. Supporting the liver and reducing the burdens placed on it from processed foods and refined sugars is a great step to take each spring. Detox cleanses are another way to give the digestive system and break, clean out the old internal toxins and replace them with healing gut foods like bone broth and beet kvass.

Programs like The 30 clean are a great way to eliminate top allergens to the body and add in healthy nutrient-dense foods to support the body. You get accountability, support, community and loads of recipes for making nutrient-dense foods part of your lifestyle. 

Ok, back to beet kvass. According to Dr. Axe, there are many benefits of drinking beet kvass.

2 of my favorites are:

1. Great Source of Probiotics
Since kvass is considered one of the great probiotic foods, there are many benefits such as improving intestinal tract health and enhancing the immune system, which makes nutrients more available to the body. This also reduces symptoms of lactose intolerance, decreasing the prevalence of allergies.

Formerly, we had plenty of probiotics in our diet from eating fresh foods from good soil and by fermenting our foods to keep them from spoiling. But the modern ways of agriculture, refrigeration and preparing food have eliminated probiotic foods for too many American. Not enough probiotics can mean digestive disorders, skin issues, candida, autoimmune disease, and frequent colds and flu.

2. Excellent Liver Cleanser
While many think that alcohol is the only reason for liver problems, disease-causing inflammation is also caused by poor eating choices. Beets and beet greens are rich in antioxidants containing over 1300 milligrams of potassium per cup, and as such, they help fight free radical damage and improve the health of your body at a cellular level.

You can read the whole article all about kvass here.

Grab a quart sized mason jar, some organic beets from your local farmers market and start making some yummy, nutritious, nutrient dense beet kvass. 4oz. morning and evening is a great health tonic. I like mine served over ice. 

If you are local to the area-  The Piedmont farmers market on Winecoff school road every Saturday. Their produce is organic and beautiful!

Ok friends, here is the recipe below.

Shine on friends,

Chris 

Beet Kvass
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Ingredients
  1. 2-4 beets
  2. Pure water
  3. 1 inch piece of ginger root grated
  4. 1 Tablespoon salt- per half gallon
  5. 1/4 cup whey or culture from previous batch of fermented veggies or kraut
Instructions
  1. Chop the beets into medium chunks and place in half gallon jar. Add in the salt, whey and ginger. Fill half gallon jar with pure water ( not tap water ) and mix. Leave 1 inch headroom in the jar. Cover and leave on counter for 3 days.
  2. Refrigerate after the 2 days. You can leave the beets in the jar and let it get stronger, or you can strain and use the beets 1 more time for another batch.
  3. I like mine served over ice. Enjoy!
Adapted from Back to butter
Adapted from Back to butter
Nourishing Tables http://nourishingtables.com/

Beet, Ginger, Cabbage Kraut

 

My NEW favorite kraut to eat is this super food of beets, ginger and cabbage. It is full of taurine that helps your digestion and supports your liver and gallbladder. Plus all the powerful gut healing that comes with raw fermented vegetable. So healthy!  And the taste is so incredibly good that it has become a side to lunch and dinner consistently. This may quickly become one of your favorites too. Serve this on your holiday table with the pretty color from the beets and your family will get a healthy dose of cultured veggies too! 

Enjoy friends,

Chris

Beet, Ginger, Cabbage kraut
A yummy kraut packed with super food goodness
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Ingredients
  1. 1 large beet
  2. 1 2-3 inch piece of fresh ginger
  3. 1 medium head of green or red cabbage
  4. real salt
  5. 1 packet starter culture or 2 T whey
Instructions
  1. Begin by mixing your 1 1/2cups filtered water with the 1 packet of culture and 1 1/2 T. Real Salt. Let sit while you prepare your cabbage, beets and ginger.
  2. In a food processor, shred the Beet, ginger and head of green or red cabbage and place in a large bowl.
  3. Mix the veggies with hands to incorporate.
  4. Place shredded veggies into jar. Fill jar leaving 3 inches head space for the veggies to expand while fermenting.
  5. Pour water, salt and culture mixture into jar over the veggies. Fill Jar with additional filtered water if needed until the vegetable are completely covered.
  6. Put top on jar and let sit on counter to ferment. Taste after 3 days. If you like the taste, place in the refrigerator. If you would like it more sour, let sit on counter tasting each day until you have your taste preference.
  7. Store in refrigerator up to 9 months.
Nourishing Tables http://nourishingtables.com/

Tomato Cucumber salad

Cultured veggies | August 4, 2015 | By

This Quickly became a summer favorite. It is a delicious salad made with fresh summer tomatoes and cucumbers from our garden, with the added benefits of sauerkraut. It’s tangy and perfect served with sourdough bread or as a side to your breakfast, lunch or dinner. 

Probiotic summer salad
A delicious salad loaded with healthy probiotics
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 summer tomatoes
  2. 2 fresh cucumbers
  3. 1 T. Mayonaise
  4. 1/4 cup Sauerkraut
  5. salt and pepper to taste
Instructions
  1. Chop tomatoes and place in bowl. Peel cucumbers and chop and place in bowl with tomatoes.
  2. Add in mayo, sauerkraut and salt and pepper. Stir to combine. Enjoy!
Notes
  1. This is best eaten fresh and the same day!
Nourishing Tables http://nourishingtables.com/

 

TASTY APPLE KRAUT

This is my families favorite cultured food. It’s a tasty sauerkraut made with cabbage, apples and slices of fresh orange. Its quick and easy to make and the whole family can participate in making it. Add this to your breakfast, lunch or dinners and give your family healthy probiotics that help improve digestion and add healing benefits to your gut. This recipe uses a starter culture instead of Whey to ferment. I find that my veggies ferment faster and with more consistency using a starter culture. Click here to see what I use.

TASTY APPLE KRAUT
A delicious sauerkraut filled with healthy probiotics that your whole family will love.
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 heads Local Green Cabbage
  2. 4 apples
  3. 1 orange
  4. 1 packet culture or 2 T whey
  5. 3 cups filtered water
  6. 3 tablespoons Real Salt
Instructions
  1. Begin by mixing your 3 cups filtered water with the 1 packet of culture and 3 T. Real Salt. Let sit while you prepare your cabbage and apples.
  2. In a food processor, shred the 4 apples and 2 heads of green cabbage and place in a large bowl.
  3. Mix apples and cabbage together with hands to incorporate.
  4. Slice orange into 1/4 inch slices. Place along the sides of your Jar.
  5. Place shredded apples and cabbage into jar with the orange slices against the glass. The cabbage and apples will sit inside the orange slice. Fill jar leaving 3 inches head space for the veggies to expand while fermenting.
  6. Pour water, salt and culture mixture into jar over the cabbage and apples. Fill Jar with additional filtered water until the vegetable are completely covered.
  7. Put top on jar and let sit on counter to ferment. Taste after 3 days. If you like the taste, place in the refrigerator. If you would like it more sour, let sit on counter tasting each day until you have your taste preference.
  8. Store in refrigerator up to 9 months.
Notes
  1. A delicious sauerkraut filled with healthy probiotics that your whole family will love.
Adapted from cultured food for life
Adapted from cultured food for life
Nourishing Tables http://nourishingtables.com/