Making fermented food is exciting for me, and I am always exploring the world of fermentation as a way to preserve food, make it more digestible, and increase nutritional content. My second batch of Beet Kvass turned out much better than the first (deeper colour and more flavour) because it was left to ferment on the counter for a longer period of time - about ten days!
Beet Kvass is a lactic acid ferment, that is said to be a super tonic due to its fermented qualities thanks to the general health and purifying qualities of the beets themselves. This is an easy and inexpensive recipe to introduce you to fermentation.
Beet Kvass
2 large beets, peeled and chopped
6-8 cups filtered water
2 tsp Himalayan salt
1/4 cup whey (optional)
- Peel the beets, cut into large chunks and place the beet pieces into a half-gallon jar
- Cover with water, add Himalayan salt, (whey if using), and stir really well to dissolve the salt
- Cover tightly with lid and allow to ferment on the counter for 7 to 10 days, depending on the temperature (mine first batch took three days, but was a lighter colour)
- Leaving 1/2 cup of liquid and beets in the jar, pour the rest of the liquid into a sealable glass bottle, which is stored in the fridge. This is the Kvass which you can drink in small amounts daily (2-3 ounces).
- To make a second batch - to the beet pieces and liquid remaining in the jar, add enough fresh water to fill the jar and more salt
- Stir this new batch vigorously, seal, and culture again - this time it may take a few days longer
- Once your second batch is done, throw the beets in the compost, and start a new batch from scratch with fresh beets
- One large jar gave me 1-1/3 jars (946 ml jar size)
- To give your Kvass more depth of flavour, reduce the salty taste, and increase the healing benefits, let the Kvass age in your refrigerator (after it is done fermenting on the counter) for three weeks or more.
This cheesecake comes to us courtesy of Power House Living Foods in Nanaimo. Thank you to Toni Jeffries the owner, who generously gave her permission to share the recipe here for you to enjoy. I enjoyed a slice on my last visit and can only think of one word to describe it . . . DIVINE!
Power House Pumpkin Cheesecake
Crust:
2 cups pecans
1/2 cup Medjool dates
1/2 tsp Himalayan salt
- Blend pecans and salt in a food processor until slightly ground
- Add dates and process until combined
- Press into a 10" spring form pan and set aside
Filling:
2 cups cashews, soaked
2 cups almond mylk
2 cups fresh pumpkin, cubed
1 cup Agave
1/4 cup lemon juice, fresh
1/4 tsp Himalayan salt
1 tsp Cinnamon
1/2 tsp Nutmeg
- Combine filling ingredients in a blender until well combined
- Then slowly add the following ingredients:
1 cup Coconut oil
2 Tbsp Lecithin (I would use Sunflower lecithin instead of Soy lecithin-EZ Raw Living)
- Blend again until well combined and pour onto the top of the crust; freeze
- To serve take from freezer and place in the fridge for 4 hours to thaw
- Decorate and serve
The next time you are in Nanaimo, it is definitely worth a visit one of their two locations: North location at 6560 Metral Drive, 250-933-3733; South location at 200 Commercial Street, 250-591-7873; menu online at www.powerhouseliving.ca or look them up on Facebook.
Beet Kvass is a lactic acid ferment, that is said to be a super tonic due to its fermented qualities thanks to the general health and purifying qualities of the beets themselves. This is an easy and inexpensive recipe to introduce you to fermentation. 
Beet Kvass
