Strawberry-Beet Kvass #drink #smoothie #sangria #cocktail #recipes

This lovely Strawberry-Beet Kvass is very simple to make and FULL of probiotics! Kvass is one of my preferred matures for such a significant number of reasons: Beets are high in minerals, B nutrients and vitality yielding sugars. These characteristics are amplified through maturation. The aging makes this a rehydrating drink, brimming with electrolytes and helpful sodium, (which I talk increasingly about right now we NEED sodium in our diets]). Strawberries improve the entire thing, making this refreshment fruity and increasingly adored by children and progressively famous with everybody!

Furthermore, Strawberry-Beet Kvass is pretty and keeping in mind that dazzling in spring and summer, can be made all year. Get a bricklayer container and only one beet — and we'll begin! (Appropriate and alluring for Paleo, GAPS, and AIP slims down!)

Ginger is a discretionary fixing right now Kvass formula. I do adore the fiery, rich flavor it adds to natural beets. It additionally goes delightfully with strawberries, in spite of the fact that it is unobtrusive right now, excessively zesty.

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Ingredients :

• 4 cups water filtered
• 8 ounces strawberries fresh or frozen when fresh are not available
• 1 medium-large beet 1 ½-2 cups, chopped into about 1” cubes (or larger), not grated or diced
• 2-4 Tablespoons fresh ginger root chopped (optional)
• 1 Tablespoon probiotic liquid whey or sauerkraut juice for AIP (not one that tastes of garlic or other strong flavors)
• 1/2 teaspoon sea salt
• 1/8 teaspoon stevia (not for AIP) , or less, to taste, depending on brand; or use maple syrup (not GAPS), if preferred and for AIP (2 Tablespoons, or to taste); use honey for GAPS

Instructions :

1. Place the beet pieces into a one-quart mason jar. Add the optional ginger.
2. Add the whey or kraut juice.
3. Fill the jar to within one inch of the neck with filtered water. Add the sea salt and stir well, to dissolve.
4. Cover, screwing the lid on loosely to allow gasses to escape. Or use airlock lids to ensure success (and prevent kahm yeast [see notes below in post]; see link below in Recipe Notes). Keep at room temperature and out of direct sunlight for two days in warm weather, or up to 8 days or longer in colder weather. (You may also use a warming mat or yogurt maker to maintain a steady warm temperature.)
5. After the kvass has deepened in color, has a pleasantly sour flavor, and shows signs of bubbles near the surface, or active effervescence, strain all but ¼ cup from the mason jar into a blender.
6. Add strawberries and optional stevia/maple syrup or honey. Blend 30 seconds.
7. You can serve the kvass now, but preferably continue a slow, gentle fermentation in the fridge. Transfer Strawberry Beet Kvass into a 4-cup mason jar and a 2-cup mason jar. Chill and store kvass in fridge, allowing it to continue to ferment, for up to 7 days. Serve.
8. If you'd like to make another batch of kvass, the same beets can do one more round (with the reserved 1/4 cup kvass): Simply add water to the fill line again. Add 1/4 teaspoon sea salt. Stir to dissolve.
9. Again, keep the mixture at room temperature for 2-8 days minimum. After the second batch, the beets are now “exhausted” and can be composted; but ¼ cup of the strained kvass may again be used for another batch in place of whey.

Source : bit.ly/2WilwEP

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