I have no problems declaring my true hate for beets...seriously, how can something this good taste so bad??? There is only one way that I can tolerate them and that is pickled, just like my Mom makes them. Pickled so that the taste of dirt is completely covered by the large amounts of sugar, apple cider vinegar, and coves.

I really do want to like them...really. Beets are so good for us!

I really want to be on board with a food that can help to:
lower blood pressure
prevent cancer
detox our bodies
fight inflammation

A few years back when I first started making changes to our diet and I was trying new things from Nourishing Traditions I discovered beet kvass. I did a little research on it and I really thought this would be a great addition to our diets. That week I went to the farmers market and bought beets, I went home and prepared my first batch. Then I tasted it...then I spit it out. If you do not like beets then beet kvass just might be the worst tasting beverage on the planet.

Ever since I have shrugged off any health benefits that kvass might offer because I shouldn't have to suffer so much for health. Yet, it bothers me...I enjoy liver, I made beef heart jerky, I like pickled fish...surely I can find a way to enjoy beet kvass.

I have seen a few recipes that included citrus in the recipes to help cover the flavor so I thought I would take a stab at creating a beverage that I could tolerate. One of the best things that I did was to use my ginger bug to culture it instead of using the whey as Sally Fallon suggests in Nourishing Traditions. I would describe the beverage I made as "tolerable"...Do I want to drink a lot of it? NO!!! Can I get a little down each day to benefit my health? Yes. I shared some this evening with some ladies that attended a talk I did on fermenting and those who like beets did enjoy the drink. They laughed and said that I had set the bar pretty low since I introduced the beverage as "tasting like dirt." Just trying to keep it real!

Beet Kvass (makes 1 quart)
1 medium sized beet, peeled and chopped
1 orange, peeled and chopped
juice from 1/2 of a lemon
1 cinnamon stick
1/4 C ginger bug (you can also use whey or another starter)
1 tsp sea salt

Put everything into a quart jar and then fill with non chlorinated water, stir and cover. Allow to sit for 2-3 days burping the jar on occasion.

This! This is what I am striving for as I share my passions for fermenting and real food! The most important thing for me is that my kids also have a passion for it. I don't think it is being selfish as these passions are a key to health.

The other day as I was chopping some cabbage my youngest 2 came in and wanted to make their own sauerkraut. They are my biggest kraut fans of all my children. They got to work squeezing their cabbage, constantly bringing their bowls to me to see if it was ready to pack in the jar.

They told me that no one else was allowed to eat their kraut since they worked so hard to make it.

So, I work part time in retail. It helps to pay the bills but I don't love it. If you knew me you would know that I really don't care about fashion. I like what is comfortable and keeps me warm. I am always watching out for another job that I feel is more suited to what I should be doing. I would love to have a job that supports natural living, sustainability, alternative health care. Occasionally jobs like this do pop up in my area but the hours do not work well for a homeschooling mom. I need evening work so that my husband is here while I work.

I desperately want a job where people get me. I want to be surrounded by people that understand why I do the things I do. Why I drink out of a mason jar to avoid plastic. Why I don't get a flu shot (or any shot for that matter). Why I care so much about where my food comes from, drink raw milk, preach about fermented foods, and why food will always be our first medicine along with oils, herbs, homeopathy...I think my list could go on forever.

Tonight I was complaining about these things to a couple that I know and something so amazing was said to me, "You are exactly where you need to be." Sometimes without knowing, we are meant to be in a position where we are the odd man out in order to teach others. I could get a job where everyone knows where I am coming from and completely agrees with me or I can stay where I am (even though I am not into clothes I do adore the people that I work with) and I can share new ideas with them! It has been fun sharing with people that I work with about fermented foods. I have heard memories of family members that used to make sauerkraut, I have been called on for a pickle recipe, I have shared my kraut with one manager and it inspired her to make her own version of sauerkraut soup, they talk about it constantly, I got a high five from another manager who saw a flier at a local store for a demonstration I was doing. It makes them think...It makes them aware. I am bringing awareness to people that I might not have had the opportunity to reach otherwise. In this sense, I feel so proud to have my job.

It is ok that most of them think I am strange. This makes them question things in their life.

It is easy to have a job where everyone agrees with you, strength comes from being the lone voice speaking up for different ideas and view points.

A few days ago I saw a post on Facebook that caught my eye, the caption read "Golden Milk." I clicked on the photo and it took me to a page with a recipe for milk with turmeric and pepper. Hmmm...it certainly had me curious. I love turmeric! I put it in many of my dishes and soups. I use it to a bright colored homemade mac and cheese. LOVE IT!! My yellow fingers are proof of this love.

Turmeric has so many amazing health benefits. It is anti-bacterial, anti-inflammatory, promotes liver health, benefits digestion, and the list goes on and on. I highly suggest reading this article, by Dr. Mercola, to fully understand its power.

Anyway, I think I have made it clear that I think turmeric is awesome but in savory dishes. I wasn't so sure about something sweet like with milk and honey. This was certainly an unexpected pairing. Curiosity got the best of me and I had to try it. First you have to make a paste from turmeric, pepper, and water. You can find the directions here from Healthy Holistic Living. While my recipe is served cold, I do suggest trying this warm version as well. It is delicious and very comforting during these cold winter days.

While I was sipping on my second cup of warm golden milk I yelled out, "'Golden Milk' Kefir!" Sadly, it is nothing new for me to shout out fermenting ideas so I don't even think my kids looked up from what
they were doing. I figured it would be taking this amazing beverage to another level by adding in a dose of probiotics as well.

"GOLDEN MILK" KEFIR
1 quart of prepared milk kefir
1 tsp of the prepared turmeric paste
1 Tbs coconut oil (I just added in a solid state and my hand blender did a great job of incorporating it, I don't have a bunch of coconut oil balls floating around)
1 Tbs raw honey

I placed all the ingredients in a bowl and blended with my hand blender, you could also place all ingredients in your food processor and blend. Chill and enjoy.