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Nourishing Traditions recipe corrections - Page 2

post #21 of 52
Does anyone have an adjusted beet kvass recipe? The one in the book was realy awful. I would like to try it again.
post #22 of 52
subbing. I'm interested in the beet kvass recipe too.
post #23 of 52
In general, I've found that the desserts I've tried are waayyyy too sweet. So is the cultured smoothie recipe. I tried making the coconut mousse pie and the lemon mousse, and was really turned off by how sweet they were. They both call for 1/2 cup of honey. I'd cut the honey at least in half for the lemon, and by a third for the coconut. In the smoothie, she calls for 3-4 Tbs of honey or maple syrup. One Tbs was sufficient for me. When baking the breads, I cook at a lower temp, and for much shorter times than the recipe calls for. The first time I made bananna bread, it burnt to a crisp in 25 mins, when it was supposed to cook for an hour and a half! I bake on 300, and check every 20 mins.
post #24 of 52
Quote:
Originally Posted by vegmom
Does anyone have an adjusted beet kvass recipe? The one in the book was realy awful. I would like to try it again.
I can buy organic beet root juice at the natural food store. I ferment that with whey for three days or so, then put in the refrigerator for a week or two. Maybe not as nutritious as the kvass, but it gets a little fizzy after several days in the refrigerator, and tastes pretty good (which is saying something, because I hate beets!). My first try with the NT recipe was a total disaster too, so this is my compromise -- I would think it has many of the same nutrients.

Ann
post #25 of 52
I just add less salt with the beet kvass, ferment about 1 day longer than called for sometimes, or stick it in the fridge for a few days longer. It's turned out more like pickled beet juice that way instead of salty. And be sure to use good salt!
post #26 of 52
I made the baked beans like she said and they did not turn out at all. The beans were very hard and there wasn't enough sauce. Next time, I cooked the beans in the crockpot first and doubled the amount of sauce (or I halved the amt of beans, I can't remember which). I baked them on ~300 for a few hours, adding water if they looked like they were drying out.
post #27 of 52
My beet kvass turns out great everytime. I use coarse salt though.
post #28 of 52
This was posted on the Yahoo Native Nutrition group --

Quote:
the former WAPF chapter in S.F. gave a basic NT cooking class in which
she adapted Sally Fallon's recipe for beet kvass - it was *delicious*!! She
does not peel the beets but scrubs them very well then cuts off the top part and root, coarsely chops them and puts in a 2 qt container. She then puts in 1 1/2 TSP sea salt, 1/4 c whey, filtered water to an inch or two below the top of the jar and leaves in cupboard to 4 (yes, four) days. It comes out quite sweet - no need to sweeten.
I've done the same and cover it with a tight lid. I never get any mold on it
and it is just slightly fizzy. She occasionally get some of the 'mold' on hers
and says that as you strain the beets it stays with the beets. To her the
growth is a sign that it is done.
Also, she never does a second fermentation with the beets but I do and leave it for 4-5 days and although weaker than the original brew is still good.
It is good in the fridge for quite some time, I am now drinking some that I
put in the fridge 4/25.
post #29 of 52
Thread Starter 
Quote:
Originally Posted by stevielynn21
In my opinion there is a bit too much salt in all the fermented veggie recipes, as well as in the beet kvass, but this is also dependent on how long you let it sit. I think everything gets less salty with age... I just can't seem to let anything go for more than a week cuz I'm too excited to try it!
Have you found another amount that works well? I'm nervous to mess with what acts as the preservative.....
post #30 of 52
Thread Starter 
Quote:
Originally Posted by krankedyann
To solve the non-crisp ferment issue, leave out the whey. Whey kills the crispness.

I run several NT lists where these topics come up fequently, as well as a website.
How does this affect the fermentation? I though the lactobacilli were the whole point?
post #31 of 52
Quote:
Originally Posted by Shanna4000
How does this affect the fermentation? I though the lactobacilli were the whole point?
It takes a little longer to ferment, that's all. There's naturally occurring good critters in the produce, and the salt helps stave off the bud guys from getting a jump before the good guys can take hold. Whey isn't the only source of the good bacteria, its just gives them a head-start. This is why you sometimes see people recommend that you not wash your cabbage before fermenting it.
post #32 of 52
Thread Starter 
Quote:
Originally Posted by MommaMoo
In general, I've found that the desserts I've tried are waayyyy too sweet. So is the cultured smoothie recipe. I tried making the coconut mousse pie and the lemon mousse, and was really turned off by how sweet they were. They both call for 1/2 cup of honey. I'd cut the honey at least in half for the lemon, and by a third for the coconut. In the smoothie, she calls for 3-4 Tbs of honey or maple syrup. One Tbs was sufficient for me. When baking the breads, I cook at a lower temp, and for much shorter times than the recipe calls for. The first time I made bananna bread, it burnt to a crisp in 25 mins, when it was supposed to cook for an hour and a half! I bake on 300, and check every 20 mins.
The coconut mousse pie calls for Rapadura - could that explain the discrepency, or do you think that a 1/2 c. of rapadura is just as sweet as 1/2 c of honey?
post #33 of 52
Thread Starter 
Quote:
Originally Posted by PrettyBird
The beans were very hard
You know, I have this same problem with just about every bean recipe that I try from anywhere, including Whole Foods. I don't trust not cooking them ahead of time anymore....
post #34 of 52
Thread Starter 
Quote:
Originally Posted by artisticat
My beet kvass turns out great everytime. I use coarse salt though.
You use the specified Tablespoon, or with the modified teaspoon?
post #35 of 52
Thread Starter 
Quote:
Originally Posted by krankedyann
It takes a little longer to ferment, that's all. There's naturally occurring good critters in the produce, and the salt helps stave off the bud guys from getting a jump before the good guys can take hold. Whey isn't the only source of the good bacteria, its just gives them a head-start. This is why you sometimes see people recommend that you not wash your cabbage before fermenting it.
If you're leaving out the whey, do you substitute instead the salt she recommends, or just plain leave it out? There's already salt in each receipe aside from substituting salt for whey....
Thanks so much for your help!
post #36 of 52
Shanna for the beet kvass I use one Tablespoon of coarse Celtic sea salt and 3 medium/large organic beets. I ferment 2-3 days and usualll leave in fridge for a couple days until the last batch is gone. I also think it is a required taste. The first time I started drinking it I thought it was gross and couldn't stomach it. Now however I crave it and could drink way more than 8 ounces at a time. Love to put it in my soups for a slight sour taste too.
post #37 of 52
:
post #38 of 52
Yes, I have made the ginger carrots and they are a bit salty ususally I serve them with something I made using sour creme (creme fraiche). It seems to help. I usually serve the carrots with lentils corriander topped with sour creme.
Do you all make your own whey. I buy mine from a co-op.
Have any of you tried the beverages? I haven't yet...feeling too quesy lately to do anything new.
I have made the stuffed grapes leaves...they turned out nice and of course the broth. I have made the sauerkraut that pretty good.
post #39 of 52
Shanna, in my NT book, there isn't any Rapadura in the coconut mousse pie. I believe that honey is sweeter than Rapadura, though. I don't know if the recipe would work without the honey.
post #40 of 52
Quote:
Originally Posted by Josette Marie
I usually serve the carrots with lentils corriander topped with sour creme.
Share the recipe? Please?

Quote:
Originally Posted by Josette Marie
Do you all make your own whey. I buy mine from a co-op.
I make mine from kefir or yogurt all the time. I let the kefir go a little too long then filter it. Then I use the kefir or yogut cheese as a dip for veggies for me and the kids.

Quote:
Originally Posted by Josette Marie
Have any of you tried the beverages? I haven't yet...feeling too quesy lately to do anything new.
I've done the beet kvass and kombucha and all of the dairy, and the ginger ale. I've been happy with them all. The ginger ale is a help to me when queasy.
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