summer kitchen

I'm spending a bit more time in the kitchen these days. There are lots of of vegetables to be dealt with and that's inspiring. Yesterday, I made beet kvass. Which involves first making cream cheese. I'm the only one who will drink it and it's not very good, but it's very good for you. I have a shot in the morning and one at night, for it's lacto-fermented, probiotic and digestive benefits. There are lots of things that I eat solely for their health benefits. I appreciate the super nutrition, but don't adore the taste. Do other people do this? I have a friend who doesn't like water and will not drink it. This puzzles me.

Anyway, here is a recipe for beet kvass.... a musty tasting wallop of good health....take it or leave it. How's that for a sales pitch? I will say that it's beautiful to look at and my children are drawn to it like moths to a porch light. I always say it's kool-aid, or some such nonsense, and they toss it back and curse me.

Beet Kvass

By Sally Fallon

This drink is valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One glass morning and night is an excelent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.

• 3 medium or 2 large organic beetroot, peeled an chopped up coarsely.
• 1/4 cup whey made fresh from raw milk, leave raw milkon the bench it will turn to cheeseand whey within a few days (if fresh whey is not available just add another tablespoon of sea salt)
• 1 tablespoon sea salt
• filtered water

Place beetroot, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at rooom temperature for 2 days before transferring to refrigerator.

When most of liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

I get my whey for this recipe from whole milk, plain, organic yoghurt. Simply strain the yoghurt overnight through cheese clothe (I used a coffee filter because that was on hand) into a jar or glass bowl. The leftover yoghurt will now be yummy cream cheese and you can use the whey however you like.

After I made the cream cheese, I thought that it would be lovely to have lox, with tomatoes out of the garden, and lots of capers on 'everything bagels'. This is a Max favorite. So, I am also curing salmon, as I write. So easy, my friends. And much cheaper than buying it. Go here for the recipe.

P.S. I can never throw out those beautiful beet greens. They go in the blender with frozen bananas, peaches, blueberries, and lots of water. We ALL love it.