My first batch: First, let’s drink to fantastic colors. And then good health.
As a lover of deep, vibrant colors, the second I saw a picture of beet kvass I knew it was my destiny to brew a batch of the red-violet tonic. Fortunately, that turned out to be an easy destiny: All you do is chop up some beets, throw them in a jar, add salt and water, and let them sit for a few days.
The recipe I used came from The Nourishing Gourmet, which has tons of other info about the drink. To quote Nourishing Gourmet, which quotes Sally Fallon’s Nourishing Traditions:
This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.”
Most importantly, the kvass is indeed drinkable–no ickiness to report at all.
My favorite New Yorker covers are always the lovely, sentimental ones that remind you there’s more to life than just politics.
Read the story behind the cover over here on the New Yorker‘s website.
Sumptuous topography: cacao powder, chia seeds, honey, and coconut milk.
It was through this wonderful (and maybe even healthy?) Spunky Coconut milkshake that I discovered I’m a big fan of cacao powder.
Not only does it taste fantastic in iced milkshakes, but cacao powder also gives you natural, steady energy. Suffice to say, it’s become a staple in my summer diet.
Btw, The Spunky Coconut is an absolute treasure trove of gluten-free, sugar-free recipes that still taste indulgent–you must visit this site!
In Old San Juan, Puerto Rico, even the abandoned houses are picturesque.
You can see more photos of San Juan over here.
I already really loved Magic in the Moonlight, so this interview is icing on the cake.