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Food

BEET KVASS RECIPE

By March 13, 2017 February 5th, 2019 No Comments
Hi Family!!
Happy Monday!
So, anyone who knows me, knows that I am a HUGE (more like CRAZY) advocate for Probiotics! And, as you may have figured out, I love to place emphasis on Nature’s Medicine before those 💊💊💊.
If you need a little refresher course on what probiotics are:
On grounds of estimation, research proves that our intestines inhabit more than 500 types of bacteria. Some of these are good, some are bad. Ultimately, you want to be able to achieve a healthy balance so that the good bacteria are the winning ladies (and gentlemen). When the GOOD prevails over evil – which is always a happy ending – you have better digestion, the maximum absorption of nutrients from food, a stronger immune system, beautiful, beautiful skin(!), high energy levels (goodbye to chronic fatigue syndromes). The benefits are endless!
Now there are several factors that lead to a bacterial imbalance in our bodies: Stress, illness, poor diet, antibiotics! And Lord knows how much money the world spends on the above mentioned.
The missing link in preventing diabetes, acne, high cholesterol, obesity, heart diseases, what is known as depression, etc., is the good bacteria nobody talks to us about!
In comes Probiotics! Remember, they are simply put: good bacteria.
There are different ways to encourage the growth of good bacteria which ultimately fight the bad ones.
Avoid refined sugars, processed foods and keep starches to the minimum: Bad bacteria is known to thrive on sugar. They love sugar like a ‘fat kid loves cake’. Good bacteria are also imbalanced by the abundance of vegetable oils, lots of starchy and processed foods. You, therefore, want to be able to avoid refined sugars, high fructose corn syrup and all their kids and grandkids (BYE BYE soda and ‘juice drinks’!). As much as you can, you want to make sure starches like corn, potatoes, white rice etc. aren’t the staple of your ‘healthy diet’. P.S Pay attention to the process of sprouting if you eat a lot of starchy foodsAvoid trans-fats: I’m tempted to say that this goes without saying. If there is anything you want to know about trans-fats, it’s this: They are bad for you. End of story. Trans-fats hide in different kinds of foods, even those labeled “NO trans-fat” and that’s why I always recommend going deeper than the label.
How do I get Probiotics into my diet?
FERMENTED AND CULTURED FOODS! : Beet Kvass, Kefir(Water and Milk), Kombucha, sour cream, & yogurt (all made via natural fermentation with good bacteria- NOT SUGAR, PRESERVATIVE-PACKED store-bought ones, please), pickled anythings, fermented vegetables. These foods play a vital role in repopulating the gut with good bacteria. IFermented cod liver oil: The Omega-3s and vitamins A & D which are found in fermented cod liver oil help reduce inflammation and supply the gut with what it needs to heal.Probiotic Supplements: I’m a firm believer in the power of the food. God made food and gave us food and so I am #TeamFoodFirst. However, in situations where the above mentioned aren’t available for whatever reason, supplements are also a good way to grow good bacteria.
I hope that was a good refresher course! Now, with ALL that said…
There’s a lot of buzz around the (relatively) famous probiotic beverages like Kombucha, Milk Kefir and Water Kefir. But… “what if I don’t have access to the SCOBY”? or simply can’t afford one right now? Right? As I mention in my bio, I am born and raised Ghanaian, and so I know very well that we do not have all these ‘exotic’ foods readily available. Therefore, I am constantly working to find substitutes and affordable options that everyone can enjoy – regardless of where you live.
INTRODUCE BEET KVASS!
Beet Kvass is an EQUALLY HEALTHY, ABSOLUTELY EASY-ON-THE-POCKET probiotic beverage which originates from Eastern Europe.
“Folk medicine values beets and beet kvass for their liver cleansing properties, and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems.”
I love this virtual community we have going here so much, and I am very passionate about empowering individuals and families to take proactive part in their health! I believe it’s important to free your mind of the stress and discomfort that comes with illnesses, and a general unhealthy lifestyle. A healthful diet IS VERY MUCH ACHIEVABLE!
I know this for a fact because I am a Ghanaian native, wasn’t raised on a fully healthy diet (although my mother was, is, and forever will be #teamHomemade – and I am increasingly appreciative of that!). I wasn’t raised with a broccoli in my hand. At some point during our childhood, salads we a MUST for breakfast, and we hated it! Meal time was not optional and you ate what was given to you.
A lot of people THINK beets taste too earthy, but guess what? “It’s what you THINK you know, that just ain’t so”. So, let’s not hold ourselves back because of our thoughts. Beets ARE an acquired taste; I’ll tell you that much! But I can also tell you that I have grown to love Beet Kvass so much! My taste buds have come to HONESTLY LOVE everything about its ‘earthy’, salty, flavor! Give it a week, or two; I promise.
Plus, I am very sure you would MAKE yourself drink the most bitter medicine if you had to cure yourself of something … so NO EXCUSES 🙂
Here you go, family!
Beet Kvass Recipe
2 Medium-Large beets
1 tbsp sea salt
Filtered water
Instructions:
1. Thoroughly wash your beets. (You don’t have to peel them)
2. Roughly chop the beets into cubes (doesn’t have to be perfect)
3. Place in a quart size jar
4. Add the sea salt
5. Fill the jar with water, leaving only about an inch of space between water level and lid.
6. Cover with a tight lid and leave to ferment for at least 2 weeks. (The longer it ferments, the less pronounced its salty taste)
7. Burp your jar once a day by opening it.
8. (You may encounter a white film forming at the top of your beverage. Totally fine! Just scoop it off and continue the fermenting process. Also, be sure not to keep it in a very hot place, as it can disrupt your fermentation process. )
9. After 2 weeks, move it to your fridge and refrigerate for about a week before drinking. It sure does taste reeeaaally good after spending some time in the fridge.
10. During that ‘second fermentation’ process in the fridge, you can flavor with fruits :))
There you have it, ladies and gentlemen! Let’s get #probioticStrong!
In Love and Health,
Nana.

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