The following recipes are lovingly provided by Angela Anderson,

President and CEO of The Hippo Kitchen in Houston.

Beet Kavas

  • 2 lbs beets
  • 1/2 lb lemons, oranges or both, halved and squeezed
  • 3 inch piece of ginger, thickly sliced
  • 1 heaping tablespoon sea salt
  • 2 tablespoons honey
  • 1 gallon filtered water

Scrub beets and remove any damaged portions, tops and tails.  Slice the beets to be about 1/8-inch thick.  Place beets in a large container.

Cut your citrus into wedges, squeeze into the container and add the rinds as well.  Add salt and filtered water to fill the container.  Stir well and cover with cheesecloth. Keep at room temperature for 1-2 weeks before transferring to refrigerator.  Stir daily and taste.  If surface mold forms, it is harmless, just scoop it out with a ladle.  When kvass is nice and tangy, transfer to refrigerator.

*Note:  You can customize your kvass however you like! Here are some fun things to throw in the mix:  galangal root, lemon grass (be sure to smash it up first with the back of a knife), meyer lemons or tangerines.

This slightly bubbly, fermented drink is refreshing, therapeutic and beautiful when served with some ice and sliced citrus or muddled berries.  According to Nourishing Traditions, the go-to cookbook for traditional, whole-food based recipes, “One 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.”

Preserved Lemons

  • 3 meyer or regular organic lemon
  • Water
  • Lemon juice
  • Sea salt

Cut the lemons into rounds, and slice each round in half.

Pack the sliced lemons into the jar, layering with sprinkles of the salt.  Fill the jar, leaving about an inch of space below the rim.

Add 1/2 cup of lemon juice and fill the rest of the jar up with filtered water, leaving one inch of headspace.  Cover the jar tightly with a clean lid.

Leave the jar out at room temperature for four weeks, keeping them away from drafts and direct sunlight.  Once the lemons are bubbly and fragrant, taste them to determine if they are at your desired level of fermentation; if not, ferment them as long as you like before placing them into cold storage.

Preserved lemon is the secret ingredient to building beautiful, complex flavor into seemingly simple dishes. Use in place of lemon juice or zest. Add to grain salads.  Whisk into salad dressings and sauces.  Chop and add into pesto, tapenade, salsa, hummus, even guacamole.  For a quick sauce: minced preserves, butter and wine. Fish and preserved lemons are best friends forever.  Lamb too.

Miso Citrus Dressing

  • 1 cup chopped carrots
  • 1 cup pineapple
  • 1 teaspoon minced preserved lemon
  • 1 shallot
  • 1 tablespoon turmeric
  • 1 inch piece fresh ginger, peeled and chopped
  • 3 tablespoons white miso paste
  • 2 tablespoons raw apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ½ cup ice cold filtered water

Puree all ingredients together in a blender, adding water as necessary to achieve desired consistency.

Preserved lemons, miso and raw apple cider vinegar give this creamy dressing a powerful, 3-in-1 probiotic punch.  Be sure to use raw apple cider vinegar, as the health benefits are dramatically reduced when pasteurized.