Easy-to-make Health Tonic

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.


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