Let me ask you – what’s the best way of cleaning your body? Flushing your system of harmful toxins is a must at least once a year – it keeps the body and organs working properly and gets all the nasty stuff out. But, what’s the best way of detoxification? No, fasting won’t do – you don’t need to starve, you need to clean your system. We have a recipe for a great tonic that has been used for body detox for centuries, and you can prepare it yourself at home.
What the Heck is Beet Kvass?!
If you’ve been doing some research into natural medicine, you’ve surely come up across kvass or beet kvass. It may sound Eastern European to you and it is – it’s a traditional fermented beverage (tonic) that has a myriad of health benefits.
As the name states, the tonic is made by fermenting beets (with a little help of stale bread). Beets, for those of you who haven’t got the memo, are among the healthiest vegetables you can eat. Full of nutrients and antioxidants, beets can clean the liver, kidneys, and blood, resulting in full body detox. Additionally, they are also great for our digestion and can easily improve your regularity if you’re suffering from any problems.
Kvass is an ancient drink that originates from Russia (where else?!). It is made with stale rye bread and prepared in different ways in different regions. In Ukraine, keeping a bottle of beet kvass at home is a tradition and the beverage is commonly used in vinaigrette, borscht, and soups.
Thanks to the process of fermentation, beet kvass is full of healthy nutrients that will support your gut and help clean your body. The probiotics and enzymes in the kvass will promote better gut health and improve your body’s nutrient absorption, effectively improving your health. It’s also a great blood cleaner – drink one 4 oz. glass of beet kvass every day and you’ll feel much better soon.
Beet Kvass Recipe
Making beet kvass is very simple – it will be done in a few minutes. Of course, you’ll need to let the tonic ferment for a few days to build up the probiotics and enzymes.
Here’s the recipe:
- 4 beets
- 1 tablespoon Himalayan salt
- Water (purified)
- Ginger, orange or lemon
- Glass jar
Wash and peel the beets, then chop them on cubes (as tiny as possible). Boil some water and fill the jar with it, leaving at least an inch empty from the top. Add the salt and ginger, orange or lemon slices inside. Now, take a clot and cover the top with it, securing it nicely over the jar with a rubber band.
Finally, leave the jar on room temperature for 3-5 days – it will take that long for it to ferment. When you see it bubbling and it has a deep red color, your beet kvass is ready. Close the jar with a lid after removing the cloth and keep the kvass in the fridge.
You can drink about 4 oz. of beet kvass twice per day in order to keep your system clean and improve the function of your gut. Trust us – after a while, you’ll feel like a completely new person.