Kvass is a Slavic fermented drink traditionally made from stale bread. This version uses beets to deliver a beautiful, purple juice which is delicious both straight up and as a dressing in your favorite salad.
One of the most important benefits of fermented foods—and especially of kombucha—is their ability to stimulate our immune system. This kombucha tonic is a great way to use kombucha that may have fermented longer and developed a vinegary taste.
Here’s a well-kept secret: kombucha is a great replacement for vinegar in most raw condiment recipes. Don’t hesitate to add it to your favorite vinaigrettes and sauces for a probiotic kick in your next salad!
This incredibly fresh smoothie relies on a classic combination (strawberries and bananas) and the slightly spicy taste of fizzy kombucha to bring you a drink that is all at once colorful, thirst-quenching and energizing.