Last week, while perusing the “Feeding Babies” chapter in “Nourishing Traditions” I read that Beet Kvass was recommended for pregnant mothers. Feeling desirous to pursue every avenue of feeling my best and doing my best for my unborn baby, I decided to be brave and make up a batch. I say ‘brave’ because my “Eat Fat, Lose Fat” book says of Beet Kvass,
“This drink is essentially medicinal. You wouldn’t serve it to guests – but it has extraordinary healing powers.”
Sometimes I think I am crazy for trying all these new things with a stomach that is already in a constant state of queasiness due to pregnancy, but, hey, I’ve always enjoyed a challenge. Besides, reading about the benefits of this easy-to-make tonic is enough to convince anyone! The authors continue,
“We’ve had more positive testimonials about beet kvass than about any other beverage in our book Nourishing Traditions.
Beets are loaded with nutrients. One 4-ounce glass of beet kvass, morning and night, is an excellent blood tonic, promotes regularity, aids digestions, alkalizes the blood, cleanses the liver, and is a good treatment for kidney stones.”
They also mention the tonic to have very positive effects in treating candida. All very good reasons to give it a try.
That was last week. This week I knew I was going to post about this, and that sometime before I did I would actually have to drink some of the purpley stuff in order to give a full review. I put it off as long as I could, and finally got it out and took a swig minutes before typing up this post. And I’m still alive to tell! Actually, it wasn’t that bad. Not half as unpleasant as the Cod Liver Oil I talked myself into swallowing yesterday. In fact, it’s rather bland – a bit beety, a little salty, but altogether tolerable. I could do a 1/4 day and night, no problem. And it’s truly a lovely color…
If any of you out there want to try this, I’m thinking the biggest hurdle may be getting you hands on some whey. If you’re local, feel free to stop by (the batch in the picture above is finished now and I have a full quart of whey in the fridge!) and I’ll give you what you need. If you’re farther away, and don’t already make your own whey or have a source for raw milk, you do have another option – the yellowish liquid that separates from yogurt is also whey. You can strain a pint of plain yogurt through fine cheesecloth and the resulting liquid is whey and can be used wherever your recipe calls for it.
And, for those of you asking for my sauerkraut recipe…it’s still in progress. My first batch did not turn out quite right. I will be sure to tell you all about it when I do get it straight!