I have really enjoyed the new recipes I’m learning through the Nourishing Traditions cookbook!
Let me tell you, the cream cheese pastries I made with the home made cream cheese… SO YUMMY! They were a breakfast the first day, and snacks all week until I took out the last 4 last night. I highly recommend them! Find the recipe in the post mentioned in the next sentence, and on my recipe page!
I mentioned in the last post, that I would be sharing this recipe for the beet kvass. I know it may sound strange, but check it out:
Take 4 oz. morning and night for so many health benefits. To name a few, blood health, promotes regularity, aids digestion, alkalizes blood, cleanses liver, and is a good treatment for kidney stones and other ailments. You can use beet kvass as a substitute for vinegar in salad dressings and is excellent in soups!
What you do:
Take 3 medium or 2 large beets, peel and chopped coarsley, 1/4 Cup whey (see previous blog post) 1 tablespoon sea salt.
Place beets, whey and salt in 2 quart glass jar, add filtered water to fill the container. Stir well and cover securely. Keep at room temp. for 2 days before transferring to refrigerator.
Hubs and I have been drinking this since Wednesday. It has a mostly salty flavor. It’s not hard to get down, and it’s a simple and affordable way to get a little more health in your day! I will definitely keep making this.