2 large or 3 small beets peeled and cubed
1/4 cup of whey
2 tsp of salt
1/2 gallon ball jar or other glass container with lid
Place the cubed beets in the jar add the whey and salt then fill to the top with filtered or spring water. Cover with the lid and let sit on the counter for 2-3 days depending on how hot it is in your home. In the summer months I only let it sit for 48 hours. Place in the refrigerator. Stir before serving. Drink on an empty stomach.
I made the beet kvass with oat whey. I extracted the whey from oat kefir that I made. I placed about a cup of kefir into a coffee filter and hung it on the sides of a glass to strain out the whey. This yields about 1/4 cup of whey.
Lilac Butter Cookies
21/2 cups of flour (I used a gluten free blend that I make )
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1/4 cup of agave or 1/2 cup of sugar (brown not packed)
2 tsp vanilla extract
2 cups of lilac blossoms
Cream butter, add the egg, vanilla, agave, and fold in the lilacs. Mix the dry ingredients together in another bowl then add to the wet butter mix. Bake at 325 for 11 minutes. Typically, 8 minutes is the magic number for a soft cookie but this is a wet batter and needs a little more time to cook, take them out when the edges are slightly brown.