You read it first here: The next chapter in my health explorations is the microbiome. Yep, I’m all about healing the gut right now. I’ll touch on this in more detail shortly; meantime I’m just working on recipes that get my gut gunning with gas (or without it, as preferred case may be). Kvass is one such ammunition in my holster.
My Beet and Turmeric Kvass tonic, recipe below
A traditional Ukrainian drink, beet kvass is fermented with Lactobacillus bacteria and is a pink probiotic powerhouse punch with a slightly rustic, earthy flavour. As my gutsiest guru Sally Fallon says:
“One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver and is a good treatment for kidney stones and other ailments.”
She also says that beet kvass is widely used in cancer therapy in Europe and in the treatment of chronic fatigue, chemical sensitivities, allergies and digestive problems.
I’ve added turmeric, because I recently read that turmeric needs to be fermented for the full benefits of this little root to be experienced. If you can’t find turmeric, simply make it with straight beetroot.
Beetroot and Turmeric Kvass
- 2 large beetroots, scrubbed and coarsely chopped
- 10 cm turmeric scrubbed or peeled (depending on how rough and gritty the skin is), chopped