When I first head about a drink made out of soaked beets, I just couldn’t wrap my taste buds around the whole concept. When offered a glass, I literally puckered-up like I was about to sip poison, but I was pleasantly surprised! It tasted earthy, a bit salty, a hint of sour, yet a titch of sweetness and a light effervescence that I wasn’t expecting. I liked it!
The history of beet kvass is that the Ukrainians and Russians have been drinking it for over a thousand years–czars and peasants alike. An electrolyte drink, this lactose-fermented beverage could be called the traditional, real-food version of Gatorade since it provides great hydrating balance.
“How’s your cruciferous vegetable intake?” asked the doctor never.
When concerned with anti-aging strategies, fighting off cancer, and reducing inflammation, cruciferous vegetables should be on your plate.
In general, cruciferous veggies are jam-packed with dietary benefits. They are low in calories, and high in fiber, calcium, iron, vitamins A and C, and beneficial enzymes.
Crucifers contain important disease-fighting phytochemicals that may help lower your risk of cancers. In lab studies, the phytochemicals found in cruciferous vegetables – sulforaphane, indole 3-carbinol and crambene – stimulates enzymes in the body that detoxify carcinogens before they can damage cells.
I planted my beets in February this year and I received a bumper crop! Unfortunately, they began to bolt last week so I knew it was time to harvest them. What to do with a sink full of beets? Ferment them!
Fermentation? Like beer? Well, yes, but . . . You know that yogurt you enjoy? That’s fermented milk. Not only does it taste good, but it has probiotics – good bacteria – which benefit your digestion. Did you realize that every civilization throughout time has had their history of fermented foods and beverages? They had to utilize fermentation for lack of refrigeration. Today, many of us eat versions of these ferments such as aged cheeses, sauerkraut, kimchi, miso, wine and cider which all began as naturally fermented foods.
Happy first day of summer! Here in the Pacific Northwest, we joke that summer doesn’t actually start until after the 4th of July. The last couple of years our weather has been so cold in the spring that tomatoes didn’t grow very well or produce much at all. Squash? Never a problem, is it?
This year we’ve had bouts of warmer than usual weather…followed by periods of chilly, wet days when we wish our tomatoes were getting more heat. I have my fingers crossed that this will be a great year for my heirloom varieties and I’ll be harvesting plenty of tomatoes to can, dry, freeze, and, of course, eat off the vine by August.
With the activities of summer swinging into high gear, before we know it we’re going to have oodles of tomatoes and tons of zucchini squash. You can’t give all your squash away so I think we should plan ahead.
There is nothing tastier to brighten up a meal in the dead of winter than a refreshing orange. Citrus is in abundance in supermarkets right now, but have you tried a blood orange? Grown since the 18th century in China and the Southern Mediterranean regions, blood oranges are now primarily grown in Italy, Texas and California.
Along with the usual citrus notes, a blood orange has an almost raspberry flavor though it is less acidic than most oranges. The anthocyanins – some of the strongest antioxidants available – give this fruit its crimson blood-colored flesh. Other than its antioxidant activity, anthocyanins have been shown to be anti-inflammatory, anti-microbial, reduce the risk of cancer, and reduce the risk of heart disease.
Piled in front of the acorn and butternut squash, the distinctive dark-green longitudinal stripes of this winter squash’s creamy yellow body is what initially attracted me at the farmer’s market. Cooking that first beautiful delicata several years ago, I’ve been hooked ever since! I’m not sure if I had my eyes closed to them before, but they are in most US grocery produce departments all fall, winter and, if they last, into the spring. Why not pick one up next time and try one of the recipes below?
Many of you may moan here thinking if the delicata is akin to the butternut squash, then you won’t bother. That awkward peeling of that behemoth is not for you! Let’s then refer to this heirloom squash as the delicate cousin of the butternut. After halving and scooping the seeds, the delicata has a similar taste to a butternut, is as easy to prepare as an acorn squash, but better than either of those because the skin is also sweetly edible!
Have you noticed how gorgeous the grapefruits in your market are this year? Why not get a few Ruby Reds or Rios on your next visit for a refreshing, tangy pick-me-up full of many micronutrients including vitamin A and C, calcium, potassium, phosphorus, magnesium, iron, manganese, folate and many B-vitamins. Some of the health benefits attributed to grapefruit include treating colds, fever and pneumonia, weight loss, boosting the liver, breaking up gallstones, lowering cholesterol, lessening joint pain, and promoting better digestion and immunity.
I have bad memories of the lunch ladies in grade school “making” us eat our warm, mushy canned beets. But now as a Nutritional Therapist, I realize there is so much more to beets! In the last year, I’ve come to appreciate beets in many forms – raw and shredded in a salad, pickled on a sandwich, roasted and eaten cold, as a fermented beverage called kvass, and sauteed beet greens and garlic with my eggs for breakfast. (Honestly, sooo delicious!)
I grew beets in my garden this year – traditional red beets, golden beets, and white Chiogga beets, which, when sliced, look like a bulls-eye. I harvested a whole sink full of beets the other day so I’ve been looking for more inspiration for how to use them in my diet. I’ve shared additional recipes with you at the end of this post.