Health · Photography · Recipes · Travel

La Balanza

How to keep our physical maintenance simple? This is something I’m always trying to distill. And in a way, the answer is really clear. Oxygen. Deep breathing. Water. Plenty of it. Movement. Fresh, whole food. But then, it’s not so simple, as it involves, so often, our clouded minds. Yeah, underneath the ease of deep breathing and hydration comes discipline and commitment. Diet and exercise are simple, we know what’s right. Alas, what we know. What be believe. What we do…

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Photo by Christophe Vani

Although I have grown a lot in the past couple years toward loving and appreciating who I am, I still slag behind in my personal “physical maintenance.” I love churros more I guess, than I love myself.

A lot of times, people have to get really sick to embed the lesson of real, habituated, loving self care. I hope I do not need to go this far. I’m improving, all the time, ‘cuz already, I got pretty sick, more than half ass kickin’. And it changed me.

This week, I was inspired to make Beet Kvass. It seemed simple, economical and full of benefits. My kinda medicine.

Beet Kvass, a lacto-fermented beverage, from Russia and the Ukraine, is thought to be more hydrating than water. Drinking 4-5 ounces, morning and night, is said to clean the blood, liver and kidneys, aid digestion, improve regularity and provide the body with potassium, magnesium, calcium, iron, phosphorus, vitamins A and C, folate and folic acid. And of course, it is rich in pro-biotics and beneficial enzymes.

Kvass can be made only with beets, sea salt and water. Traditionally it is made with whey but this is not necessary if one increases the salt.

I chose no-whey and to add red onion and ginger, as I had read about it’s taste of earth funk. I figured the onion and ginger would lift that up. It did. It brought great balance. It was totally delish. (FYI I like salt and sauerkraut.)

Beet Kvass

One Half Gallon

Use a glass jar, which may be covered loosely or sealed.
If choosing to close tight, be sure to allow gas out on occassion.

3-4 Medium Beets, option to peel, 2″ chunks ~ Do not shred~
Half Large Red Onion, 2″ chop
Two Inch Ginger Finger, sliced
1 1/2 Tbs. Sea Salt
Spring, Well, or Filtered Water

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Much depends on the heat of your home. Here in the tropics, well, the process goes fast, I may need more salt than you. Play around with it.

After two days, Sally Fallon of “Nourishing Traditions” says to put it in the fridge. Then once the liquid has been drunk make a soup out of it, or do a weaker second batch, reserving 1/2 c. liquid to start. I made soup!

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There are a million people talking about this on the web, like here at Wild Fermentations.

I really like the stuff and it is super easy to make. I need to clean my blood, and hydrate. So… simple, for now…if I stay with the beets and heat. Stay with self care.

I had to go on anti-bios this week. Long denied ear infection. This drink will help me clean my filters and replenish my gut. Nice I had some pre-conscience, intuitive pre-sight, going on with the beets.

Three months now living tropical. Finally, the heat has taken a back seat, windows down, doors closed at night. I even wore socks inside the house, tho’ that had more to do with being lazy to every- everyday sweep and mop the silt and sand from slick tile floors. Felt good. Socks. Not sweeping.

Soon, I’ll have a churro. “Seven” and I always split one. We’ve agreed we don’t need the cinnamon-sugar roll. It’s the sweet dough, crispy-ridged outside, chewey-goo inside texture-vault that makes it so damn good. The boy is pushin’ for his own. Maybe…with a Beet Kvass chaser. Heh. Heh. Heh.

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I’ll share this one with you!
Photo by Aperi Oculus on Flicker

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