Beet Kvass

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.

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Call in the Cauliflower!

“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.

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Beets with Garlic and Fennel

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.

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