I’ve been staying with as much local farm stuff as I can and more importantly now staying away from Homogenized milk all together. The fats and items I eat are saturated and the milk is whole but I continue to lose. More and more I am convinced it is my bodies inability to process preservatives that keep me super sized. Well that and portion size. The other thing I notice that is hard to miss is mood. The frustration factor is way down so as I leave the rural and enter the world where I work the ability to deal with people is more constant.
In the 3 months I tried to not stay local and organic but still manage food and portion size weight loss and mood were not possible.
I am down another 35 pounds now and looking for ways to feel satisfied but still stay simple.
I am going to continue to beat the drum on that foul nasty Beet Kvass.
Beet Kvass –Click for site
• 3 medium or 2 large organic beetroot, peeled an chopped up coarsely.
• 1/4 cup whey made fresh from raw milk, leave raw milk on the bench it will turn to cheese and whey within a few days (if fresh whey is not available just add another tablespoon of sea salt)
• 1 tablespoon sea salt
• Filtered water
Place beetroot, 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.
I have amped my batches a bit and added more beets in a gallon jar. The result is a fluid that is a bit more viscous, so even fouler if you would drink it straight. I’ve been looking for something to mix it with it to cut the viscosity and the beet taste. I had been using orange juice but since I don’t make my own I find it has a ton of calories and the GI/GL is a bit higher than I would like at 46 GL and a 12 GI. it dawned on me to add fermented lemonade. If you look up lemonade you’ll find it has a higher GL/GI however I make my own and I don’t use sugar. Instead of sugar I use Agave Nectar and not very nectar much at that. The result is my morning Juice. I mix it at a ratio of 60/40 (Kvass to Juice) and then pour it over ice.
The result of all of this is I don’t feel hungry after breakfast- normally two poached eggs or one half cup oatmeal.
Fermented Lemonade –Click for site
• Juice of 4 lemons (organic is best)
• 1/4 c. Rapadura (the least refined type of sugar – your grocery or health food store has it)
• 1/4 c. whey (be sure to use homemade whey, not concentrated or powdered whey)
• 1/4 t. grated nutmeg (after our 2nd batch, we decided we like it better without this)
• 1 quart filtered water
• Optional: another 1/4 c. sugar after it’s done fermenting (it was too tart for us and this extra sugar was just what it needed)
** I dont use sugar I use Agave Nectar. I also do not use Nutmeg. Also you can not use lemon juice from the store, it has perservatives. Just squeese the 4 lemons and add filtered water. (Tap has addatives get them out for fermentation.)
Sally’s recipe in the cookbook was for double this amount and she said to place all ingredients into a 2-quart glass container, but my 2-quart glass jars were filled to 3/4 with only half of her recipe (the amounts above). Cover tightly and leave at room temperature for 2-3 days. Skim off any foam that may have risen to the top. Cover tightly and refrigerate
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