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How-to Make Beet Kvass // A Cleansing Medicinal Tonic
How-to Make Beet Kvass // A Cleansing Medicinal Tonic
Part of my journey towards healing my body has been transitioning myself from the standard approach to food consumption that we have all grown up with, eating whatever is served to you or whatever was around and seems right or easy – to instead being able to fully tap into my innate sense of knowing what my body truly needs in the moment and nourishing it in a much more mindful way. Most effective has been the practice slowing down and quieting my mind enough to access this intuition, not just while preparing and actually eating my food, but also harnessing this skill away from meal time – in my yoga and meditation practices. It is in these moments that I truly give myself the space the fully listen to my body and trust that deep down I know what is right.
While this may to you, sound like the beginnings of a meditation series rather than a recipe tutorial, your instincts are not actually far off. For me, this ability to tap into my intuition first came by way of my yoga practice, then it was further developed in my meditation practice and now I find myself opening the fridge and not rummaging through for what I am craving and what sounds good, but rather quieting the chatter of my mind enough to really access the place where my body can communicate to me what it needs. I think in this busy and hectic world we have lost touch with this incredible primal ability to be so in tune with our body and it’s needs and I fear that we are missing out on the opportunity to truly nourish ourselves in a far more effective and meaningful way. Both in the food we eat, but also in the life that we choose to lead.
Recently I was at a new moon sound healing journey, hosted by my friend Brook. As I always do, every few weeks, I showed up for myself. To give myself the much needed time and space for self care, but to also honor my healing path, my guides, and most importantly to set an intention. In my most recent journey, a few weeks back, as we lie there drinking in the healing vibes of the beautiful sound, I found myself receiving messages about what I needed more of, what I should be following and the places that my energy would be best spent. It was powerful, moving and truthfully, it was a little scary (maybe scarier is actually typing it up and sharing it with the world, though).
While much of the messages pertained to my work with others and the new paths I am exploring in my work and as a healer, I also heard, very clearly, certain personal needs that I should explore. To receive very clear messages while meditating isn’t something new to me, but to be told what to do very loudly and very specifically in this manner, this was a first. Without boring you with of the details I will just share the part of that journey that inspired this post. The word beet and images of beets continuously appeared throughout the session. While so much was zipping past me, so many ideas, so many words and images, suddenly rising above the rest, very loudly and clearly I heard: “You need more beets” “Try a beet tonic”. I instantly was reminded of Beet Kvass, something I have tried before, but never actually made for myself.
What is Beet Kvass
Beet Kvass is a healing and cleansing medicinal tonic. A traditional probiotic drink, popular in Eastern Europe, Ukraine and Russia, it is the result of fermentation by friendly Lactobacillus bacteria, which gives it a briny, tangy flavor. Beet kvass has a very interesting flavor combination, that is certainly an acquired taste. A little more intense than the kombucha or sauerkraut we’ve all come to know, it’s earthy, salty, sour, a little sweet and it has that elusive umami flavor – sometimes it’s even a little fizzy.
Benefits of Beet Kvass:
- Rich in Probiotics
- Dense in Valuable Nutrients
- Excellent Liver Cleanser
- Beneficial Blood Tonic that Balances the pH of the Blood
- Reduces the Risk of Cancer from it’s Various Antioxidant and Anti-inflammatory Properties
Created through lacto-fermentation, this nutrient-dense stimulating tonic is loaded with friendly probiotic bacteria and beneficial enzymes, great for intestinal health, aiding in digestion and elimination, it’s an excellent liver cleanser and along with the healthy probiotics, beet’s high levels of vitamin C make this tonic an excellent boost for the immune system. It’s also more hydrating than water, containing a collection of minerals necessary to electrolyte balance in the body. Beets also contain phytonutrients called betalains that are found in the pigment of beets and are what causes your hands to stain. These betalains help create red blood cells, making beet kvass an excellent blood tonic for alkalizing the blood. Beet kvass and beets also help to naturally cleanse the gallbladder, improve bile flow, remove plenty of toxins and promote regularity!
Beet kvass can be drank as a tonic, straight up, it can be used in place of vinegar in cooking or in salad dressings, it’s also a great addition to soup and you can even use it in cocktail, the way you would a vinegar shrub.
From Sally Fallon in Nourishing Traditions (page 610):
This drink is valuable for it’s medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aid digestion, alkalizes the blood, cleanses the liver and is good treatment for kidney stones and other ailments.
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Fall Detox Buddha Bowl with Garlic Turmeric Cashew Cream – Gluten-free + Vegan
Woo hoo, we did it! It’s day 5 of the 5-Day Fall Cleanse! I am super excited to be sharing this yummy bowl of fall goodness for the final day of this challenge. I am not exactly sure why they call these delicious meals “Buddha Bowls”, but it is something I have seen quite often at restaurants, since moving out here to Southern California. They are always a little different at each place, but the gist of it is this – usually some type of grain at the bottom, brown rice, quinoa or millet (but you can certainly go without) and a great big pile of veggies on top. I’ve seen them with steamed or roasted veggies and raw, as well. Most have avocado and a drizzle of some sort of yummy sauce, over it all. I think what I love about Buddha Bowls is the fact that it’s just a great way to make a hodge podge mess of veggies into a meal and still give it a fancy refined name. A Buddha Bowl, sounds so much nicer than “a fridge cleaning pile of veggies”. It really is a great way to use up those greens before they go bad.
We got our huge CSA box delivered this week – that’s right our CSA boxes are now being delivered right to our home once a week, how amazing is Southern California? – and I decided even before it came, that I was going to be able to make all kinds of goodness for my 5-Day Cleanse. For whatever reason, I had been dreaming of creating my own Buddha Bowl before my box even arrived this week, so I couldn’t wait to see what was in there waiting for me to work with. I also had half of a butternut squash leftover from my Fall Detox Soup and I just adore the taste of roasted butternut squash, it’s so sweet and delicious. The perfect additional to a fall Buddha bowl, if you ask me. Any other squash would work too, pumpkin, kobocha or even just a sweet potato.
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Spiced Apple Smoothie – Gluten-free & Vegan
Good morning! We are onto day 4 of the 5-Day Fall Cleanse. I am feeling great today! How are you feeling? When Sherrie and I talked about creating this short and simple cleanse, we wanted to be mindful of and gentle on our bodies to soothe our digestive system, instead of disrupting it and upsetting it. We wanted to create a simple plan that would continue to connect us with our food, but while slowly purging the toxins that like to hide out in all the little cracks and crevices. We weren’t looking to shock our systems with anything drastic like a juice-only cleanse, we simply wanted to get back to eating intuitively, to check in with our bodies, to return that conscious awareness back to what our bodies truly need right now, to reset any bad habits and get ready for the seasonal changes that lie ahead.
Cleansing and detoxifying can be quite challenging and difficult depending on your mental state at the time. It can not only bring on physical symptoms of the cleansing, but often times it can bring emotional imbalances to the surfaces, as well. I have cleansed in the past when I wasn’t quite ready for the full extent of it all and it wasn’t pretty. I simply felt deprived or left out the entire time, even angry at myself for choosing to do something so limiting and challenging to my own self. It is with so much gratitude this time, that I can honestly say the experience this time has been peaceful, to say the least. I honestly was worried that I would experience some amount of side effects/detoxing symptoms with how I had been eating leading up to this cleanse, but with how good I am feeling throughout this process, I think I can thank my general everyday clean diet for that. I possibly don’t give myself enough credit. With eating a clean diet, at least 95% of the time, it is easy for me to focus on the 5% when I am not at my best and beat myself up for it. I can tend to do that sort of thing, I am hard on myself. This cleanse has been a gentle reminder that I have been quite good to my body and that I want to continue to be as good or better to it. There truly is no greater reward than feeling good!
On the evening on day 2, I did experience some minor sweet cravings and Sherrie made the suggestion of stuffing a few dates with coconut oil, so I did just that and added some shredded unsweetened coconut on top. It felt like I was cheating. It was so delicious and rich. The next morning, I was looking for something a bit more substantial than a juice so I made this simple smoothie for breakfast. It really set the tone for my amazing day yesterday and it was perfect given the beautiful Autumn day that it was here in Southern California.
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Spring Cleanse – Broccoli and Chickpea Curry – Gluten-free + Vegan
Good morning guys!! Today is day 4 of my 7-Day Cleanse. Yesterday, day 3, was a lot easier than day 2. No more headaches, but I definitely felt pretty tired. I had that delicious creamy green smoothie for breakfast and for lunch I heated up some of the leftover vegetable soup that I had made the night previously for dinner (see my Facebook page for a photo and description of the soup). I decided a curry for dinner sounded perfect. I need you to know that I fought off every single desire to serve this over brown rice, like I was craving. I wanted to keep the first 3-4 days of my cleanse totally grain free, since I am absolutely a carboholic!! Always have been. Honestly, I didn’t miss the rice one bit. Seriously.
This curry is full of flavor and has a very satisfying crunch and texture to it, and it is insanely simple and quick to make. There is so much going on with the different flavors and the creamy curry sauce is so delicious. And look at all of those beautiful colors! What a feast for your eyes and your tummy! I ended up sprinkling some shredded unsweetened coconut on top after I took photos, along with the fresh cilantro and garlic chives and it was amazing. Mark even liked this dish and it is hard to get him to eat anything that even slightly resembles Indian food (after last year’s food poisoning incident at an Indian restaurant in Austin).
FYI – if you prefer to make your own curry spice blend, definitely go for it. I have a premixed blend that I bought at an Asian market and I really love it, so it makes this dish that much easier.
How are you feeling today on Day 4 if you are following along? What have you been eating? Hope you have all been following along on my Facebook page, where I have been sharing what I am eating for each meal.
[print_this]Broccoli and Chickpea Curry – Gluten-free + Vegan
serves 2- 1/2 – 1 tablespoon olive oil (ghee or coconut oil would be great here too)
- 1 small organic onion, diced
- 1/2 large (or 1 small) organic red bell pepper
- 1-inch nub of ginger, peeled and grated
- 1 clove garlic, minced
- 1-2 tablespoon yellow curry powder (I prefer a lot and a lot of heat, so I use 2 TBS +)
- salt to taste
- 1 head organic broccoli, cut into florets
- 1 medium organic tomato, diced
- 1 cup organic chickpeas cooked, you can use canned (BPA free) or if you soak dried beans over night and cook them, those would be even better
- 2 tablespoons (up to 1/4 cup) full-fat organic coconut milk (you can certainly use more, I was just looking to go light)
- 1 lime
- bunch of cilantro
- Green onions or garlic chives
- shredded unsweetened coconut
In a large pan, heat oil. Add onion and bell pepper. Sautee for a couple of minutes until the onion is slightly translucent and both are beginning to get tender, add the ginger and garlic, stir around and cook for about a minute, until fragrant. Add the curry powder and salt to taste. Give everything a good stir to get it all covered in the spices.
Add in the broccoli, sautée/stir fry until tender to your liking. Add in the tomatoes, chickpeas and coconut milk, stir around and let it all simmer for a 5-10 minutes. Just before serving, squeeze in the juice from half the lime and a bunch of cilantro, stir around and taste. Adjust seasonings to your preference.
Serve as is (which is how I ate it) or over brown rice, topped with some fresh cilantro, green onions, a lime wedge and some shredded coconut if you wish (forgot to put it on for the picture, but it sure is good).
* I know it is repetitive on the “organic”, I truly believe it is always good to choose organic, but it is especially important to consume organic produce when cleansing!
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Spring Cleanse – Curry Quinoa Crunch – Gluten-free + Vegan
It seems kinda odd for the first recipe I am sharing on this cleanse to be a snack, but with today being day 1 of my 7-day spring cleanse, I decided last night to come up with a healthy and cleansing savory snack that would give me the crunchy satisfaction that I often times crave throughout the day. This way I would be sure to stick with the plan and no get derailed by something crunchy and naughty in a moment of weakness. Sure there will be plenty of veggies, but since I will be eating most of them steamed, sautéed or roasted – I knew I would still be craving some of that crunch that I adore. 9 times out of 10, I find myself craving savory and crispy over anything sweet you could ever put in front of me! It doesn’t even have to be salty for me, there is just something so satisfying to me about a crunchy snack.
After I made that Maple Cinnamon Crunch Quinoa Granola a while back, it gave me the idea to tweak the recipe a tad and make something savory for this cleanse. Since I am allowing myself some select grains, sparingly, and quinoa is on that list, I thought it would be perfect. Plus – curry powder which is already one of my favorites, is loaded with so many great spices to aid in digestion, detoxification and cleansing, like cumin, turmeric, fenugreek, pepper, etc.
From Kulreet Chaudhary, M.D. regarding The Secrets of Ayurveda “Ayurveda recognizes 6 tastes—sweet, sour, salty, bitter, pungent and astringent. The American diet often has plenty of the first 3 – sweet, sour and salty – but is often missing the last three (which as you might recall are quite beneficial to a spring cleanse.) Because curry satisfies all 6 tastes, it helps you eat less at each meal.Each of the ingredients provides its own unique contribution to health and all the spices together are a powerful combination that counteracts disease and aging. Cumin and coriander in particular help with digestion. Conditions like irritable bowel syndrome, bloating, gas and abdominal cramps can be remedied with regular use of these two spices. The real ―superstar of curry powder is turmeric. It is a potent antioxidant, antiseptic and anti-inflammatory that has been studied in relation to several conditions including cancer, wound healing, arthritis and Alzheimer’s disease. You can use turmeric in curry powder or get it in tablet form to increase your consumption.”
Feel free to add any of your favorite nuts to this and as mentioned below, using more than a drizzle of sweetener would certainly make for a more clustery type snack, which is what I had intended, but I wanted to use little to no sweetener so I went very conservative.
I have been posting my meals and anything related to the cleanse on my Facebook page so far, and when I have a recipe to share, I will be posting it on here, so please stay tuned for more recipes and tips throughout the week.
[print_this]Curry Quinoa Crunch – Gluten-free + Vegan
- 3/4 cup uncooked organic quinoa, rinsed (I used tri-color)
- 1 tablespoon olive oil or coconut oil
- a scant drizzle of honey or maple syrup
- 1-2 teaspoons curry powder (salt free)
- a dash of salt
- a pinch or two of cayenne, if you like a little extra spice.
- Optional: unsweetened organic shredded coconut or coconut chips
Preheat the oven to 375º F. Line a cookie sheet with parchment paper.
Make sure the quinoa is plenty dry after rinsing (I wish I had let mine drain a bit longer). Toss the quinoa with oil, curry powder and a drizzle of honey. The more honey you use, the more it will cluster, but since I am on a cleanse I wanted to limit the amount. Add a dash of salt. If you’d like you can add coconut and you can add it before you put this in the oven or after. I didn’t think of it until after so that is when it got added.
Toss the ingredients together very well and spread into a thin even layer on the parchment paper lined cookie tray.
Bake for 15-20 minutes until the quinoa begins browning. Remove from the oven and let fully cool. Break into pieces or clusters (again it will cluster more than what mine did, with more sweetener).
This is great on it’s own by the handful or it would be really nice on top of salads or steamed/sautéed veggies, etc.
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