Juicing with watermelon

This summer,  I’ve had a blast making juices with watermelon as the main ingredient. Seedless watermelons are so easy to work with, abundant, and inexpensive. You start with the sweetness of the watermelon and add layers of flavor — sour, hot, herbal, fragrant, smoked, savory, and/or salty elements — to that yumminess.

Screen Shot 2017-07-01 at 2.57.45 PM.pngAlthough I make a lot of juices that are all veggies (green) or veggies plus one fruit (usually brown!), for some reason it seemed important to keep this juice red in color, so I didn’t add kale, spinach, or parsley, which I’m sure would have made the juice more nutritious, if less pretty to look at.

I had fun combining watermelon with other flavors. I don’t measure, so measurements aren’t included. Make watermelon the most abundant ingredient, because it’s where most of the juice comes from. After that, use your tastebuds and common sense! Continue reading

Beet kvass: The easiest, quickest, cheapest fermented drink you can make

I just made beet kvass for the first time, and I want to share how easy it is! I found it full of umami flavor – earthy, salty, and tangy.

Everyone is learning how good fermented foods are — a way to get probiotics into your belly without expensive supplements that may or may not actually get those probiotics to just the right place in your digestive tract to be effective.

Beet kvass is something you can easily make at home that is ready to consume in as little as two days! And…it’s a time-tested traditional food known to have profound health-giving qualities.

beet kvass, The Well

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