• Sara-Eleanor Yarbrough

Easy Fruit Kvass

​​SMLXL

​​SMLXL

​​SMLXL

Probiotics are huge right now! Whether someone is looking to detox and rebuild their gut or just get into the routine of daily gut maintenance practices, everyone is looking to do some work.

You may have seen from some of my recent posts involving probiotics and gut bacteria that probiotic capsules may not be beneficial, even damaging, to those with pre-existing conditions. This is due to many factors which we can cover at a later time. For now, contemplate the difference in potential energy and alive-ness of a ground powder in a cellulose capsule versus a living fermentation. A medium that has allowed beneficial bacteria to thrive is full of living, dancing energy.

Ever explored kirlian photography? Then you’re familiar with the shocking difference in energy of raw vs cooked foods. I don’t personally believe raw food is appropriate 100% of the time for everyone, but I do believe it’s very important to incorporate them as a regular part of your diet.

On that note, raw fermented foods are even more beneficial, and crucial to the body’s well being. Sauerkraut, kimchi, and other fermented foods (that are unpasteurized! I have recipes + product connections if you need them) have living probiotic bacteria. When you eat these foods or consume the juice, you feed the beneficial bacteria in your gut with nourishing enzymes that set a foundation for digestion, absorption of nutrients, hormonal health, mental health, and ease of living as the body can more easily bring itself into balance with these defenses. It also greatly boosts your immune system and provides mental clarity.

Kvass is traditional made is Russia from beets, whey, and rye. When I was a raw foods instructor, we had a great recipe for making a plant based Fruit Kvass. A little known trick for homemade fermented foods and using produce that’s on its last leg, you want to use ripe fruit and fresh herbs for this recipe.

Just chop an amount of fruit appropriate for your container (maybe halfway full prior to adding water), add herbs, honey, and distilled water, and shake it up! Leave it at room temperature for 48+ hours and taste it during the process to experience each level of fermentation and see how the flavors change. When the fruit looks “cooked,” it’s done! Stick it in the fridge and drink a little bit every day.

You want to use raw honey if possible, because the beneficial bacteria in raw honey acts as a great starter to support the fermentation process. I have seen someone do this with agave before, but it’s not guaranteed as it doesn’t have that bacteria in it!

I just took some leftover fruits from making Onyx’s food today. I cut my fruit up a bit, but you don’t even have to core or peel any organic produce you want to stick in here!

We’ve got (all organic) 2 strawberries, 1/2 green apple, 1 lime, 1” knob ginger, fresh turmeric, cilantro, spearmint, and oregano in here.

I’ll post the final result when it’s done!

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