Holy Red Stuff !

Wow .. next year I grow BEETS ! Did you ever wonder whats in a beet ?



Vitamin

A44.9IU1%Retinol0.0mcg Retinol Activity Equivalent2.7mcg Alpha Carotene0.0mcg Beta Carotene27.2mcg Beta Cryptoxanthin0.0mcg Lycopene0.0mcg Lutein+Zeaxanthin0.0mcg Vitamin C6.7mg11%Vitamin D~ ~Vitamin E (Alpha Tocopherol)0.1mg0%Beta Tocopherol~ Gamma Tocopherol~ Delta Tocopherol~ Vitamin K0.3mcg0%Thiamin0.0mg3%Riboflavin0.1mg3%Niacin0.5mg2%Vitamin B60.1mg5%Folate148mcg37%Food Folate148mcg Folic Acid0.0mcg Dietary Folate Equivalents148mcg Vitamin B120.0mcg0%Pantothenic Acid0.2mg2%Choline8.2mg Betaine175mg


Minerals

Amounts Per Selected Serving%DVCalcium21.8mg2%Iron1.1mg6%Magnesium31.3mg8%Phosphorus54.4mg5%Potassium442mg13%Sodium106mg4%Zinc0.5mg3%Copper0.1mg5%Manganese0.4mg22%Selenium1.0mcg1%


So that in mind it was time to make some Beet Kavass this morning.

1 Large Beet - Fresh Firm
1/8th cup whey
1/2 Tb Sea Salt
1 Quart Mason Jar

Cut Beet into one inch chunks. Place in jar. Dissolve salt into whey and add to jar. Fill jar with filtered water leaving one inch headroom. Seal the jar and place it on your counter for 24 hours to ferment. Place jar in refrigerator. 4 ounces in the morning -- 4 ounces at night. When the jar as a few ounces left fill and repeat the process. This can be done one.

I also sprouted some wheat berries and they were dehydrated again this morning so I jarred those up and put them in the freezer.. I keep them in the freezer so when I mill them the flour doesn’t get to hot.