Spring Cleansing Recipe
Beet Kvass is a fermented drink that serves as a refreshing blood cleanser and liver tonic for the spring season. This recipe is from Monica Corrado, M.A., CNC, a faculty member of MUIH’s Master of Science in Nutrition and Integrative Health program, and a chef and holistic nutrition educator who teaches “REAL Food” cooking classes throughout the United States.
- 3 medium organic beets, peeled and chopped coarsely (do not grate, as the mixture will turn to alcohol)
- 1 tablespoon sea salt
- 1/4 cup whey (from strained organic yogurt) or an additional tablespoon of salt
- Spring or filtered water
- 5 garlic cloves, smashed and peeled, (optional)
- 1-inch ginger root, peeled and minced (optional)
Place chopped beets, salt, whey, and optional garlic and ginger in 2-quart jar. Add filtered water to fill to the shoulder of the jar. Stir well and cover securely. Let stand at room temperature for 2-3 days. Transfer to refrigerator. Drink 2 ounces per day. When most of the liquid is gone, refill with water and keep at room temperature for another 2 days before placing in the refrigerator. When all the kvass is gone, compost the beets.