Beet Kvass

We all know BEETS are good for us, but there has got to be an easier and more enjoyable way of eating them.  Beet kvass is it!!  This superfood elixir can be enjoyed alone or in a smoothy, gazpacho, or with sparkling water.  

Kvass is so easy and INEXPENSIVE to make.  This recipe results in a dark and fizzy tonic with not only the many benefits of beets, but, also, the probiotic value of any naturally fermented beverage or food.

So, what makes beets so good for us? 

• Rich in antioxidants and B vitamins
• Good for circulation and producing bile
• Purify the blood
• Good for liver health
• Especially good for relieving constipation

Ingredients: 2 beets, 1 Tbl sea salt, and filtered water

You will also need a gallon-sized mason/ball jar (I used two quart-sized jars)

Chop beets into 1/2 inch pieces.  I made mine with the skin on, but you can cut it off, if you wish.

Place in jars.

Add sea salt to gallon jar (I distributed salt evenly between my two quart jars).

Fill to top (leave about an inch) with water.

Screw on tops, and leave at room temperature to ferment for 1 - 1.5 weeks.  Keep out of direct sunlight (I place a couple of dishtowels over mine).  Taste to determine if ready... liquid should not taste as sweet.

Tomato and Hemp Summer Salad

This salad is VEGAN and gluten free (duh), y'all!!!  Whoo hoo :)

1 organic, fresh, delicious, TOMATO, chopped
1/4 cup OLIVES, sliced (or more if you are addicted like me!)
1-2 ARTICHOKE hearts (I like to buy in the jarred kind)
1/2 AVOCADO, sliced
any other veggies or herbs you think would be delicious
GREENS
2 Tbls HEMP SEEDS, shelled
1 Tbl raw COCONUT SPREAD/BUTTER drizzled on top
1 Tbl OLIVE OIL drizzles

This salad has it all!  Great protein in the hemp (especially good for athletes), as well as the avocado.  MORE than enough healthy fat (my favorite part).  Not to mention, all the kick butt nutrients in the veggies :)

Go Make it Yourself!

Obviously, I would LOVE for all of you to prepare 100% of your snacks, meals, and beverages from scratch, BUT, since I live here in the real world with the rest of you, I know that this is a tall order.  I prepare about 90% of my own food/beverages from scratch.  This means soups, granola bars, bakery, fermented foods, and beverages such as kombucha, "sports drinks", etc.  To live this way requires either a live in chef OR foresight (I use the latter).

Think of your kitchen as a deli or a restaurant.  When the owner of a deli sees he or she is running low on chicken salad, soup (frozen or not), bakery, etc, then more is made.  Not just after the inventory is totally depleted, but BEFORE.  Take into account, schedules, holidays, budgets, etc when considering how much prepared food - your "inventory"- you will need in a week/month/etc.

I usually like to plan 2 or 3 recipes a week, and make them all on Saturday or Sunday.  I make waaaayyy more than I need, cook, cut into serving sizes, and freeze.  Voila!!  TV dinners that are healthy, homemade, and budget savvy.