🍹Microbiome, Mocktails and Menopause – our nutrition workshop at Karma Barre in Spring Lake was shifted to Fri 5/9 at 5:30pm to minimize conflict w/the re-grand opening on 4/26😍
Our bodies needs evolve and our nutrition should evolve with it!
📉Decreasing estrogens (and progesterone) during this transition decrease microbial diversity and increase our risk of inflammation and LEAKY GUT
🌰One of the ways you can nurture your gut is with fermented foods like Kvass and do a “shot” a day! 😋
Kvass, made from beets, is crazy EASY & FAST to make. Recipe 👇
💫 I’ll be discussing this and more on May 9! See you then!
RECIPE
2-4 beets
1/4 sauerkraut juice (I like Hawthorne valley)
1 TBSP sea salt (I use grey celtic salt @selina_naturally or @redmondrealsalt )
Filtered water
INSTRUCTIONS
1-Wash the beets and peel if not organic, leave the skin if organic.
2-chop the beats into small cubes, do not grate
3- place the beats in the bottom of a half gallon glass jar
4-add the sauerkraut juice and salt. If you don’t want to use sauerkraut juice, you can double the salt. It just might take a little longer to ferment.
5-fill the jar the rest of the way with filtered water
6-cover with a towel or cheese cloth and leave it on the counter of room temperature for two days to ferment
7- transfer to the refrigerator. I drink about 2 to 3 ounces each morning at night.
Recipe credit @wellnessmama