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Fermented Beet Salad

Category: Salads/Dressings

Difficulty: Medium

Prep Time: -  

Cook Time: -  

Servings: -


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Ingredients:

5 lbs red beets, shredded in food processor
Tons of dill
Juice of 4-5 lemons
2 cloves garlic
Caraway seeds to taste
About ¼ cup raw apple cider vinegar
Few cabbage leaves
Pure water
1 green apple
Few stalks of celery
1 culture starter from Body Ecology or from Caldwell’s Starter Culture http://www.caldwellbiofermentation.com/

Equipment:
Tiny glass
Humongous mixing bowl
Sterile quart-sized mason jars

Method:

  1. Empty room temp starter culture into 4 oz warmish water and set aside
  2. Shred your beets and add to mixing bowl
  3. Finely chop half of your dill and add that to mixing bowl
  4. Blend 1 green apple, about 4 cups water, handful of beets, celery, garlic and lemon juice and the remainder of dill in Vitamix or really good blender.
  5. Add water/culture starter mix to your blender.
  6. Pour liquid mixture over beets and mix well.
  7. Stuff your outrageously clean mason jars with these cultured vegetables leaving about 1.5 inches at top.
  8. Roll up some cabbage leaves and place atop each jar before sealing…. This helps prevent explosion.
  9. Seal tightly and run under hot water and wipe clean.
  10. I always do a blessing or intention on my veggies…. you can do this now if you choose.
  11. Ferment for 5-10 days at room temp.
The longer you ferment… the more sour they become.

Enjoy!

This is a very cleansing food, so begin trying them in small amounts. You can use this mix as a dip for blue corn chips, raw chips, a topping for any salad or wrap, mixed with a nut or seed cheese for extra zing. Or you can even sprout some quinoa and/ or sesame seeds, blend them together and make dehydrated crackers with it.



This recipe has been circulating for some time now! I can’t really take credit for this one! (Originally published on Health in High Heels). Beets is wonderful tonic for the liver, works as a purifier for the blood.

Why Eat Fermented Food:
1. It’s full of probiotics (the bacteria that grows is good bacteria we need). Our body tends to assimilate nutrients better, the more “alive” the food is; the fermentation process brings the food to life through liberating and reproducing its own bacteria.
2. It’s “cooked” by its own enzymes. Unlike cooked veg that can lose some of their nutrients when heated, the veg are still raw, but unlike off-the-grocers-shelf raw, fermented veg have already had some of the breaking-down/digesting done by their own enzymes, meaning less of our own digestive enzymes are needed. It’s why yogurt is easier to digest than milk and why tempeh is easier than tofu.) The older we get, the more the enzyme levels drop, which is why older people often have digestive problems, so to the extent you can “bring your own”, this makes things easier on the body.
3. It’s got more Vitamin Bs (due to the bacteria) than the raw food alone.
4. It stimulates stomach acid which helps digestion – which is why its ideal to consume fermented foods at the beginning of a meal.
5. It’ll last forever in the fridge, due to antimicrobial substances that the bacteria produces.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!