Grab Some Beets, Now!

Beets

I want to preface this post with some realism.

I had a raw beet and kale juice, that I made at home with my juicer yesterday. IT CLEANED ME OUT!

I am still feeling the remnants of the beet and kale juice, but the reason I went all beet and kale cray is because of all the benefits of beets.

They’re magical! I love beets in a salad, on their own, ANY way possible. Now, if you don’t like the taste of beets, they can have a dirt like taste, then juice them! When you juice a beet, it’s not that “dirty” tasting. I promise.

Here is why you NEED beets in your life:

Fit Fact #1: It increases endurance athletes’ oxygen uptake and efficiency. This is why so many elite athletes drink it. There are very few LEGAL things that increase oxygen uptake.

We all do some sort of work out here at FitTipDaily, so more oxygen is always a plus. More oxygen means more endurance during work outs, which makes you seem more physically fit which in turn makes you more physically fit because you’re able to go longer and harder during your work outs! Whoop whoop!

Fit Fact #2: Beets clean your liver!

When we overeat(on cheat days only of course!) or eat processed or fried foods(only on cheat days, again), and anytime we are exposed to environmental pollutants or stress, the liver becomes overworked and overloaded. When the liver is taxed, it can’t process toxins and fat in an efficient way. So when you consume beets they stimulate and improve overall liver function.

Now, maybe you all don’t want to juice or eat beets, so I have a little recipe where you can make Beet Kvass.

It’s a fermentation process that pulls the nutrients from beets and you can use the liquid of Beet Kvass in salad dressings, soups, or wherever you would use vinegar or where a slightly sour taste is preferable.

Here’s what you do:

Ingredients:
• 3 medium or 2 large organic beets, peeled and chopped up coarsely
• 1/4 cup whey* (To make this recipe dairy/casein free, omit it and just use 4 teaspoons of salt instead of 2)
• 1 Tablespoon sea salt (I usually use 1-2 tsp.)
• filtered water

Preparation:
Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another two days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Do not grate the beets. When grated, beets exude too much liquid resulting in too rapid of fermentation that favors the production of alcohol rather than lactic acid.

Beet up,
Bianca

Comments

  1. Bonnie says

    I have a fabulous juicer that gets used in on again off again phases. But when it’s on again I too love some beet juice. I would like to offer some caution though. My one and only juicing book is The Juiceman’s Power of Juicing by Jay Kordich. Written in 1993, it is a wealth of knowledge. Jay has lots of good things to say about beet juice but warns ‘Beet juice is potent stuff. Never drink it solo. Always dilute it with a milder juice such as apple, carrot or cucumber. The juice of half a small beet is all that should be mixed with the juice of four apples. Pure beet juice – from the bulb or greens – may temporarily paralyze your vocal chords, cause you to break out in hives, increase your heart rate, and give you alternating chills and fever.’

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