Update: I made a new batch of Beet Kvaas today, Jan. 3, 2013, and jazzed it up. I did not have enough red beets so I used a combination of red and yellow beets. Organic does make a difference in flavor and nutrients, and beets store well, so try and get them from a local farmer and store them for the winter. This is a wonderful post from Delicious Obsessions on beet kvaas and making it differently.
I also used lots of fresh ginger, the juice of one lemon and in two of the jars I also added fresh garlic for a kick. I added the tablespoon of Real Salt and a half a cup of kefir whey. If you don’t have live kefir whey or yogurt whey you can use more salt.
Eat as much color as you can. Deep red, orange, yellow and I also think that drinking in color from your eyes is vital as well. Colors from nature such as forsythia, daffodils… mainly yellow in the spring is an indication that we need color after a winter absence. Tumeric is one of the most powerful herbs there is, and also the deepest color. Astaxanthin is made from deepest red algae and is the most powerful antioxidant and free radical disarmer there is. Here is where I order it from
Beet kvaas not only has the benefits of beets for blood cleansing… and mineral salt, but it is a powerful probiotic as well. My dh thinks it tastes like fizzy wine.
It is very easy to make. Scrub and peel fresh beets and cut into large cubes. I use half gallon mason jars and fill almost half full with the beet cubes. For a half gallon use a heaping tablespoon of good mineral salt or a good sea salt. Add a cup of fresh kefir whey, or yogurt whey so you get the benefits of the living probiotic bacteria. Fill the rest with pure filtered water. Screw the lid on tight, and place in room temperature for three days, then place in refrigerator. The longer it continues to ferment in the refrigerator the better, and the saltiness will subside and the flavor intensifies. Wait at least a week in the fridge before serving.
When you have drunk almost all of the kvaas in the jar, fill up again with pure water, one cup whey and a tablespoon of salt. Set out for three days or so and refrigerate. After the kvaas is gone this time, make a good borscht soup with the beets, sautéing onions, garlic… use a good chicken stock or beef stock and puree everything well and add milk or cream. Yum and such a pretty pink.
This is a wonderful way to preserve lots of beets for the winter as well, when they are fresh, cheap and plentiful in late summer and fall. I make about 6 or 8 half gallon jars at a time, and the kvaas only gets better with age.
I just got this email from the company I bought the Astaxanthin from and here is the code for the 10% discount.
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