Have you tried fermented beets lately? Easy to make, subtly sweet, and even easier to eat to give your gut a boost at each meal, this fermented beets recipe is one of my favorites. I've added ginger and orange this time for some extra flavor.
Body Ecology Fermented Beets Recipe
- 6 medium beets, trimmed, peeled, and sliced in ⅛-inch rounds
- 1-inch knob ginger, peeled and cut into matchsticks
- Peel of 1 medium orange
It's another kitchen staple that is Body Ecology-friendly: Our classic mayonnaise recipe.
In blender -- add water so it is 2/3 full.
Make a batch to enjoy all week: The Body Ecology Diet salad dressing.
- 1 tablespoon raw honey
- 1 package cultured vegetable Starter Culture
- 4-5 droppers of Body Ecology’s Liquid Ancient Earth Minerals
- Spices: ground cinnamon (or cinnamon sticks), mustard seeds, allspice, cloves, black peppercorns, etc.
- Toss beets, ginger, orange zest, and spices together in a mixing bowl.
- Layer this mixture into one quart mason jars. If using cinnamon sticks, put pieces into jars; then fill with brine. Everything must be below the water, and if necessary, weigh down with cabbage, kale, or collard leaves.
- Allow to ferment 7-10 days. Refrigerate, and enjoy daily.
Who says you can't have sweets? Our healthy chocolate chip cookies are divine.
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