Yes, I know I failed. After finally successfully accessing my blog, I then failed to continue writing in it. I had just gotten out of the habit. Something I have set my mind to change!
In my defense though, a catastrophic event had occurred around the same time; a true 'The End Of The World As I Knew It" kind of event. I had learned that I have FOOD ALLERGIES! ...and not just a few! For someone who loves to cook, this was devastating news. I had learned that I am allergic to 16 very common foods. (These range from moderate to severe "sensitivities", not the kind that cause anaphylactic shock.) Since that fateful day, several more have been added to the list. In striving to not starve, I have had to re-invent all my favorite recipes, learn how to heal my gut microbes, learn the dos and don'ts of eating out, and basically deal with the panic of it all.
I would like to share with you a recipe for a wonderful probiotic drink that I have fallen in love with. It is a fermented beverage that is very nourishing to the gut microbes, which you need to live a healthy life! The following is my own variation, however a quick google search will reveal many others to try.
BEET and APPLE KVASS:
1/2 Cup fresh organic Beets, cut into 1"cubes
1/2 Cup fresh organic Apple (of your favorite variety), cut into 1/2" cubes
1" slice of fresh organic Ginger
1 Tblsp Sea Salt or Himalayan Salt
1/4 Cup liquid culture (juice from live sauerkraut or whey)
Filtered Water
1/2 Gallon glass jar
Place all ingredients into the jar and fill to near the top with the water, leaving 1-2" space at the top.
Cover with a towel, cheesecloth, or coffee filter, using a rubber band to secure it.
Leave on the counter at room temperature for 2 days to ferment.
Strain and transfer the liquid to another glass container to keep in the fridge.
Consume the liquid as desired. (start slowly, such as 1/4 to 1/2 Cup daily).
The beets and apple and ginger may be consumed now also, however, you may add these back to the jar along with 1/4 Cup of the strained liquid and refill the jar with fresh filtered water for a second ferment. The culture may be left on the counter for another 2 days. The second ferment will be much more mild with less probiotic activity, but still good. After the second ferment, discard the fruits and veggies and ginger (or consume, but do not reuse for culture).
Here's another variation and info found at "Nourished Kitchen": http://nourishedkitchen.com/beet-kvass-recipe/
