Good Mood Academy

Good mood food: BEET

19 Sep
GOOD BY NATURE

HARVEST TIME

End of summer. The vegetable season is in full swing. Peas and broad beans gave way to green beans, and beetroot leaves to its beetroot underground parts. Just looking at the intense colours of their insides can make us stand in awe over one of the most ordinary Polish vegetables. That's why beetroot is the hero of the first in a series of posts, in which we encourage you to learn more about the beneficial properties of the selected vegetables and fruits. At CUCA, we believe that health and good mood can be designed, starting from... your own plate. By choosing fresh, seasonal products, you can be sure that you are positively influencing your metabolism. Discover the full wealth of natural flavors with us and have fun!

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SOURCE OF VITAMINS

DRESSED IN CARMINE COLOURS

Beetroot! Inconspicuous, and yet so wonderful. Just looking at it can make you feel better! It is also a local and affordable source of micronutrients and vitamins. Thanks to the whole range of B vitamins, beetroot helps with stress, depression and reduces nervous tension. It strengthens concentration, memory, improves sleep or regulates blood pressure. What’s more, the high content of folic acid is especially beneficial for adolescents and pregnant women.

 Above all, however, they contain anthocyanins that protect cells against cancer and ageing by neutralising free radicals. Remember: the darker the beetroot, the richer it is.

Are you wondering how to use its extraordinary power? CUCA proposes to strengthen your immunity and provide the valuable ingredients by drinking beetroot kvass shots (fermented beetroot juice) in a beautiful carmine colour and of deep refreshing taste for breakfast or lunch. It's easy to prepare at home using the recipe below!

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GOOD MOOD RECIPE

BEETROOT KVASS WITH GARLIC

ACCESSORIES: a larger jar (f.ex. of 3 litres, clean and scalded), your favourite knives and peelers by CUCA

INGREDIENTS: beetroot to fill the jar (ca. 1,5 kg), boiled water to fill the jar mix with salt in proportions: 1 teaspoon of salt per half litre of water, 2-3 cloves of garlic, 2-3 bay leaves, 2-3 allspice (depending on on vessel size)

RECIPE:

  1. Use a larger bowl to mix lukewarm water with salt in proportions: 1 teaspoon of salt per half litre of water.
  2. Peel the beets and cut into eighths. Peel the garlic. Prepare the spices. Smile.
  3. Pack the beets tightly in the jar so that they don't flow out after puuring the water. Add spices.
  4. Pour the beetroots with salt water, making sure that they do not protrude above the surface. You can always load them with a scalded stone, as you do while pickling cucumbers. Do not twist, just cover with a screw cap.
  5. Leave on the kitchen counter for up to 7 days. In the meantime, you can check the taste of it and remove the foam from the surface (always use a scalded spoon).
  6. Ready beetroot kvass is sour, slightly carbonated, with a deep scarlet colour.
  7. It should be stored in the refrigerator in order to stop fermentation. You can also use it for borscht, and the fermented beetroot parts - for an original-tasting salad.

Enjoy and may the good mood be with you!

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