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Beet Kvass aka fermented beet juice

I was originally introduced to beet kvass years ago when I acquired my first copy of Sally Fallon’s cookbook, Nourishing Traditions, and felt like I won a prize from my ancestors, moving into the next level of life. I don’t know how many times I’ve bought the book since, because it is one that I love to give away!

Beet kvass is one of many ways to make kvass. Traditional to Russia and the Ukraine, kvass is traditionally made from a mash obtained from rye bread or rye flour and malt soaked in hot water. I’ve tried the bread kvass a few times and my body just loves the beet version most.

This is a perfect spring tonic, offering a lacto-fermented beverage that is full of probiotic goodness. It’s earthy, salty, sour, and sweet all in one!

Kitchen utensils

  • Cutting board and knife

  • Bowl or plate to place under jar during fermentation

  • Clean and sanitized 1-quart jar with canning lid or plastic lid

  • Strainer

Ingredients:

  • 3-4 medium size beets, rinsed.

  • 2 teaspoons sea salt

  • filtered or spring water

Directions:

  1. Rinse the beets to wash off any debris. Trim the tops and tails and leave the skins on.

  2. Cut the beets into 1/2-inch cubes. Avoid finely chopping or grating the beets, which can lead to very rapid fermentation and alcohol production.

  3. Place the beets in a very clean jar.

  4. Add salt to the jar.

  5. Cover the beets with filtered or spring water, leaving at least 1-inch of headspace at the top of the jar.

  6. Cover the jar tightly.

  7. Let the jar stand at room temperature. You may see bubbles inside the jar and brine may seep out of the lid. You can always put a plate under the jar to catch any overflow. Beet juice does indeed stain (and creates a beautiful plant dye!)

  8. Open the jar once a day to taste the liquid and release gases produced during fermentation.

  9. When it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. You may drink it right away, but it's often best after a few days. As a fermented beverage, this kvass will last for quite some time, at least a month or longer.

That’s it. Drink it on its own with a small shot glass, enjoy as a super-healthy probiotic shot, or add it to soup or a dressing!

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Easy Nourishing Meatloaf

Delicious, quick, and easy to make meatloaf recipe!

I celebrate making meatloaf knowing that my body is being deeply nourished. I literally stand in awe at how beautiful the ingredients are nestled together, knowing it will nourish my family. And my kids LOVE it. After trying many versions, I began crafting my own recipe, incorporating offal and more culinary herbs and my recipe shifts a bit every time depending on how I’m feeling. But what stays the same: it's beautifully nourishing and fresh ingredients, tucked nicely in a brick loaf. Below you will find my current rendition of homemade meatloaf. It is quick, easy, and makes two loaves — perfect for leftovers or sharing a loaf with your neighbor.

Meatloaf recipe

  • makes two bread pan loaves, one loaf serves 4-6, depending on hunger levels.

  • Preheat oven to 350 degrees F. 

Equipment:

  • Large bowl

  • Two bread pans

  • Parchment paper (recommended)

  • Spoon, fork, spatula

  • Food processor only if adding offal (heart, liver)

  • Meat Thermometer

Tips:

– Hand stir and do not overmix. It can result in a tough meatloaf.

– Fully line the loaf pan with parchment paper for easier removal of meatloaf. 

– Rest meatloaf for 5 minutes before slicing.

Ingredients:

  • 2 lbs ground beef

  • ¼-½ lb heart/liver, chop in food processor (optional)

  • 2 eggs

  • 1 bunch green onions, chopped

  • 1 whole carrot, shredded

  • 2 stalks celery, chopped

  • ½ bunch fresh cilantro, chopped

  • ½ bunch fresh parsley, chopped

  • 1.5 cups bread crumbs (optional: soak in a bit of milk or cream to soften)

  • 1-2 tbsp of balsamic vinegar

  • Squirt of ketchup

Ground spices, dried or fresh minced, 1 tsp of each:

  • Thyme

  • Rosemary

  • Cinnamon

  • Sage

  • Celery seed

A dash of cayenne powder

Other spices I’ve included for different flavor profiles that work well in meatloaf:

  • Coriander

  • Fennel

  • Cumin

  • Turmeric

  • Seven spice blend

  • powdered mushroom blend

Directions:

  1. Add all ingredients to a big bowl. Mix with clean or gloved hands until all ingredients are combined. Do not over mix. (loaf will get rubbery)

  2. Spoon into two bread pans. Gently press into pans. Do not overfill.  

  3. Place in oven and bake for 60 mins, or until internal temperature registers 160°F.

  4. Remove from oven, let rest for 5 minutes.

  5. Serve, and enjoy!


Basic Glaze, optional:

Combine 1-2 Tbsp of ketchup, 1-2 Tbsp of Apple Cider Vinegar or balsamic vinegar with some sea salt and pepper. Mix and brush glaze onto loaves just out of the oven.




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