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,
- 2-4 beets
- Pure water
- 1 inch piece of ginger root grated
- 1 Tablespoon salt- per half gallon
- 1/4 cup whey or culture from previous batch of fermented veggies or kraut
- 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.
- 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.
- I like mine served over ice. Enjoy!
Tomorrow our family starts the 30 clean family challenge. We will be eliminating gluten, dairy, soy and sugar for 21 days. So today I am experimenting with what to make for breakfast tomorrow. These are a winner!
For those of you that are following a clean eating program that focuses on real food that is dairy free and grain free, these are a delicious option. They fit into a Keto diet and even a whole 30 program and they really hit the spot when you are feeling like you need something similar to a bready carb. Who would have thought you could eat pancakes? Well these are low carb and filled with healthy fats too!
You can serve them with sliced strawberries or even top with some heavy whipping cream if you are on the Ketosis diet (and can do dairy- Or use coconut cream that has whipped.) Serve them for breakfast, a snack or even “breakfast for dinner.”
I’ll be making theses again and again. They taste even better than the ones made with flour. Give them a try. They may be one of your new favorites too.
- ¾ cup almond or any nut butter
- 4 large eggs
- 1/4 cup unsweetened shredded coconut
- 1/2- 3/4 C. Ground Flax meal
- ⅓ cup coconut cream
- 1 tsp cinnamon
- 2 tbsp ghee or coconut oil for greasing
- Optional: Fresh sliced organic strawberries
- Dump everything in a bowl. I used my hand blender to mix it all up.
- Cook on a cast iron skillet that has been greased with coconut oil or ghee to keep it dairy free. If you can eat diary- go ahead and use butter! 😉
Gabe is my 10 year old who loves to cook. Anything we try in the kitchen he likes to have hand in. Today we decided to try sourdough bagels. It’s a first for both of us and honestly I don’t know why I waited so long to try them. They were SO EASY! Yes, there is an extra step of boiling them for a minute- but given that it only takes a minute and then you pop them in the oven for 15 minutes- It’s not a big deal.
You will want to use your sourdough starter that has been fed and is active. I used a combination of flours. 1/2 Organic white unbleached flour and 1/2 freshly ground Prairie Gold wheat. This recipe made 18 bagels. Hopefully they will last a few days but with 4 kids, I’m thinking I’ll be making another batch in a few days. They are that good!
- 1 c. active sourdough starter
- 3 cups Organic Unbleached Flour
- 3 cups Whole Wheat Prairie Gold Flour
- 1 1/4 cup filtered water
- 1 T coconut oil
- 1 T celtic salt
- 1 T baking soda
- Mix your starter, water, coconut oil, salt and flours in your kichenaid mixer with the dough hook. It will make a fairly firm dough. Transfer to a greased bowl and cover with a kitchen towel. Put in the oven with the oven light on. the oven is not on- just the light. Let the dough rise for 4 hours.
- After 4 hours- place the dough on the counter and press into a rectangle. Cut the dough into 18 equal pieces. Taking once piece at a time- push your thumb thorough the center and then shape the dough into a bagel shape. Place on parchment paper after it is shaped.
- When all 18 bagels have been shaped- let rise for 1 hour.
- Preheat oven to 450 degrees. In a large pot or large skillet- fill 1/2 way with water and the 1 T baking soda.
- Place as many bagels as will fit without having them on top of each other. Cook 1 minute flipping 1/2 way. Remove from water and place on a greased stoneware pan.
- Using an egg wash- rub egg on top of bagels and sprinkle with toppings of choice. We used sesame seeds for some and himalayan salt for others.
- Cook in a 450 degree oven for 13-15 minutes.
Happy Valentine’s Day friends-
I love chocolate- and chocolate chip cookies are one of my all time fav’s. But they can be loaded with refined white sugar, bleached white flour, and if you buy them pre-made, loaded with hydrogenated oils. UGH! They may taste good going down, but the sugar crash that follows is not so pretty. In my quest to find healthy, delicious, kid pleasing and family pleasing dishes- I have come up with this one that is a HIT! On all fronts- Kids, hubby and of course me! It has even been the star of a recent retreat as the favorite dessert item that beat out Whole Foods chocolate chip cookies in the taste test. YAY! So why the name Almond Lumpies- When my kids were little I made these and they named them almond lumpies when they found out they were made with almond flour. the way we scooped them out onto the pan- make them look like little lumps. So there you have it- Almond Lumpies- the name stuck!
It is loaded with REAL food items. No chemicals, additives, preservatives and a good balance of healthy fats, protein and sweetened with raw honey. Because it is made with almond flour it is gluten free- and the almonds, eggs and coconut oil help balance out the sugar from the honey to keep blood sugar levels from spiking. So enjoy your chocolate today. I am!
- 5 cups Almond meal- I buy mine from Trader Joe's
- 1 t. Pink Himalayan salt
- 1 t. Baking soda
- 1/2 cup Coconut oil
- 1/4 cup Organic or raw milk butter
- 4 large eggs
- 1/2 cup organic shredded unsweetened coconut
- 1/3 cup raw soaked pecans- Soaked overnight then dehydrated- (I have a batch ready in my pantry for baking )
- 1/2 cup raw honey
- 1 cup Dark chocolate chips
- Combine all dry ingredients plus pecans in a large bowl. Stir to combine.
- In a small sauce pan, heat coconut oil and butter on low heat until melted.
- add raw honey to oil mixture and stir.
- Add honey and oil mixture to the dry ingredients and stir to combine.
- whisk eggs in another bowl.
- Add eggs to large bowl and stir to combine.
- Add chocolate chips and stir.
- Scoop out cookies by the tablespoonful and place on stoneware pan. If using another type of pan- use parchment paper on pan first and place cookie dough on the paper.
- Bake in a 350 degree oven for 15 minutes.
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!
- 1 large beet
- 1 2-3 inch piece of fresh ginger
- 1 medium head of green or red cabbage
- real salt
- 1 packet starter culture or 2 T whey
- 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.
- In a food processor, shred the Beet, ginger and head of green or red cabbage and place in a large bowl.
- Mix the veggies with hands to incorporate.
- Place shredded veggies into jar. Fill jar leaving 3 inches head space for the veggies to expand while fermenting.
- 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.
- 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.
- Store in refrigerator up to 9 months.