Myra's Kitchen Blog  

What I’ve been cooking this week: Breakfast
Wednesday, August 7, 2013

I’ll be teaching a workshop on traditional foods in March at the Natural Gourmet, which will include bone broths and lots of stuff to do with them, as well as lacto-ferments.

I’ve been making loads of lacto-ferments lately, with ruby kraut and beet kvass being among my favorite. Here’s one of my go-to breakfasts that includes those two ferments as well as my favorite coconut muffins. These coconut muffins have a healthy amount of tumeric added to them, which serves to give them a vibrant yellow color as well as an anti-inflammatory boost.  I split the muffins open, add a dollop of coconut oil and a slab of smoked salmon, and accompany  it with the homemade ruby kraut (cabbage, caraway, carrots) and the beet kvass (beets that have fermented with whey, garlic, and ginger.) This is a light, energizing, vibrantly-colored breakfast. (All that deep pink!)

To make beet kvass, all you have to do is chop up a beet,  grate some ginger, and chop up a clove or two of garlic if desired and add it to a 2-quart jar. Add 1 cup whey (the liquid left when you drain yogurt over a cheesecloth-lined strainer), 1 tablespoon of a very good salt such as celtic, and fill the rest up with water. Leave a one-inch space at the top of the jar, seal the jar tightly, and ferment for 2 to 5 days on the counter. Transfer it to the refrigerator and leave for a couple of weeks. Then strain the liquid if you like and drink a few ounces a day. It will give you a great boost!

Coconut muffin with smoked salmon, ruby kraut, and beet kvass.

Coconut muffin with smoked salmon, ruby kraut, and beet kvass.

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Photo: Tess Steinkolk

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