In Eastern medicine, ancient doctors often treated with magical drinks. One of them was freshly squeezed beetroot, apple and ginger juice. This magical drink literally raised weak, sick, exhausted people to their feet, it acted as a concentrated injection of vitamins, salts, fiber, phytochemicals.
It has been used to treat patients with gout, stomach and lung cancer, kidney, eye and pancreatic diseases. In good old Europe, instead of ginger, they put carrots in the juicer, but why not add a piece of ginger, which will make the drink spicy and slightly hot, and we can also add a piece of lime, parsley or coriander.
Many nutritional therapies against anemia, cancer, lung diseases and blood diseases include beetroot juice in various combinations. It is no coincidence that it resembles blood in color - it cleanses blood vessels and strengthens them, stimulates the production of red blood cells. This is thanks to the invaluable phytochemicals, magnesium, iron and potassium, as well as a whole bunch of vitamins in its composition.
Beetroot also contains a good amount of betanin - a bioactive substance that suppresses inflammation, strengthens immune cells and cleanses the liver, bile, regulates the work of the pancreas.
Large amounts of beetroot juice can cause colic, nausea, stomach pain because it contains a lot of fiber. That's why the "hot-tempered" character of the beet is best combined with the "balanced" character of the apple and the carrots. As with the good nature of cucumbers. Let's put it more clearly: one of the rules in medicine applies to beets, which have a concentrated power to cleanse the body: the dose makes the poison. The right dose cures. Therefore, the right doses of fresh beet juice combined with apple and carrot are a real medicine. The proportion of ingredients is in favor of carrots and apples.
With beets, you can make not only warm appetizers and salads, vegan pizzas and snacks, but also kvass. Yes, beetroot kvass. Beetroot kvass, called "nature's red blood", combines the medicinal properties of beets with natural fermentation and the resulting probiotic bacteria. They gave kvass to the soldiers who fought during the Chimera epidemic, as well as to people exhausted by disease, people with digestive problems, people with high blood pressure and blocked blood vessels, with diseased livers, cancer patients and people with severe allergies. This drink is detoxifying, energizing, delicious, and so helpful during cold and virus season!
Recipe for beetroot kvass:
Peel the beetroot (if it's from organic farming just wash it carefully) and cut it into cubes. Put it in a clean large jar - up to 3 liters, add two spoons of sea salt, and a coffee cup of whey. The sliced beets should fill a third of this jar.
You can make whey by straining through cheesecloth a bucket of yogurt in which you are sure there is Lactobacillus Bulgaricus. The liquid from the straining is a whey. Probiotic capsules can also be used if you do not consume yogurt.
Top up with spring or slightly mineral water, leaving a few fingers empty to the surface and put the lid on, but not tightly, to allow some air to enter. Put the jar in a warm place and stir with a wooden spoon twice a day. Bubbles begin to rise from the bottom, this means that the fermentation process is underway. Sometimes a deposit forms on the surface that looks like mold and must be removed.
After 7-10 days, the kvass is ready. But it always depends on the temperature and the quality of the whey as well, so you may have to wait longer. Its taste is pleasantly salty, and its color is deep red. You may have to wait even longer. Sometimes it may not work, especially if you do it with water that has chlorine in it or if there is a rotting part of the beet. Then the kvass has a rotten smell and must be thrown away.
You can enrich the recipe with orange peels or lemon grass.
