Thursday, July 30, 2015


I might have a beet obsession. It's not enough that I always have an endless supply of my mother's lacto-fermented beets steeping in its scarlet juice. I blend, chop, + macerate beets into infinite combinations. Always on a fermentation kick, I have taken my obsession onto higher healing planes by fermenting it into a dreamy raw vegan cream. This is the ultimate liver + toxin detoxifier, ridding our bodies of accumulated substances + energies that clog our skin, organs, + our hearts. Here's to bodies that work synergistically in a clean space fueled with love as red as beets . . .

B E A U T Y   B I T E S : C H I L L E D   A V O C A D O   S O U P  +  C U L T  U R E D   B E E T  C R E AM
vegan | raw | paleo 

Please source these organic + local if possible as some of these ingredients contain the highest amount of pesticides when grown conventionally

c h i l l e d   a v o c a d o   s o u p
1 organic cucumber  
3 cups of romaine lettuce
1 avocado
1 lime, juiced
A pinch of quantum salt or pink salt
A bunch of cilantro / around a quarter cup | can swap for fresh mint 
1 clove of garlic / fermented black garlic if available for increased benefits
1/4 teaspoon chlorella | optional

c u l t u r e d   b e e t   c r e a m
A handful of raw brazil nuts
High quality probiotic | capsule or powder
A pinch of quantum salt or pink salt
Half a steamed or raw beet, pureed

D I R E C T I O N S | The cultured beet cream involves more work, so prepare it first. Soak the handful of brazil nuts overnight with a dash of salt to activate them. In the morning, drain them of their water, swish them in pure water, then blend them dry. It should result in a creamy consistency. Pour this into a glass bowl with half a teaspoon or one capsule of 15-20 billion of probiotics. Cover with a cheesecloth and leave it out in room temperature, away from direct light for around 24-48 hours depending on the temperature of your home. Once tangy, blend with another pinch of quantum salt and half a small, steamed or raw puréed beet. You can add some lemon juice or raw apple cider vinegar to the cream for a tangier or ore liquid consistency!

The soup is simply chopping up the ingredients and plopping them in for a little dance in the blender. Blend + pour! Drizzle with the cultured beet cream + top with fresh herbs to serve!