By Julie Stockman
As the weather in our area continues to warm, we are finding evidence of all kinds of renewed life. Bare trees have become full of fresh green leaves and showy blossoms. Daffodils and tulips have pushed their way up into the light and are beginning to show off their beauties. And signs at the edge of driveways are beginning to advertise Asparagus and Rhubarb.
I find myself thinking of renewed life too and especially this year, renewed vitality. Two close pregnancies and then two little tandem nurslings to keep up with gave me the justification I needed to reach for the not-so-good foods this winter. At times, I think I ran on coffee and sugar alone.
Now those road signs for asparagus and rhubarb are calling me back. It’s time to get back on track, my body seems to be saying. It’s time to cleanse yourself again. The world outside responds by offering just the things I might need to do that.
Here are some of my favorite Spring tonics. They are perfect for shedding the winter blahs and capturing some of the renewed life around you.
Nettle Tea
I began drinking nettle tea during my second pregnancy and consider it a multi-vitamin in a tea. Not only do nettles contain Vitamins A and C, calcium, chlorophyll, iodine, iron, magnesium, and potassium, but the tea seems to have a magical healing effect on my adrenals. I like to make a big batch in my half-gallon pitchers as soon as I start to feel run down or overwhelmed.
My process is simple: add 1/4 cup of the leaves of the stinging nettle plant (dried or fresh) to a pot containing a quart of boiling water. Add flavors that you like, such as a pinch of mint, lemongrass or cloves. Remove the boiling pot from the heat, cover, and let it steep for as little as 30 minutes or as long as 12 hours. Add honey or other sweetener if desired and dilute with another quart of ice cold water before storing in the refrigerator.
As you can see, the process is much like making any other iced tea. The big difference is in the steeping time. Often, I will make mine right before bed and leave it steeping on the stovetop overnight.
Red Clover Tea
I added red clover tea to my arsenal on the advice of my midwife last summer. We are blessed with many red clovers throughout our pastures. Red clovers are said to have Vitamins A, C, and all the Bs, choline, copper, biotin, folic acid, magnesium, manganese, selenium, and zinc. I find them to be a pick me up when I am feeling constantly fatigued – when I never feel well-rested no matter how much I am sleeping.
My process for the red clover tea is nearly identical to that of the nettle tea. I boil and steep the flowers of the red clover plant for 30 minutes minimum or up to 12 hours maximum. If you are making a batch of red clover tea with no nettles added, you might find that you don’t need to add any mint or other herbs for flavor. The red clover flowers also have a subtle sweetness on their own, making a sweetener optional.
The color of this tea is beautiful and it is a big hit at potlucks and parties.
Beet Kvass
Beet kvass is to me what kombucha is to many of my friends. I cannot tolerate kombucha well – I do poorly with almost all fungi in excess – but I make big batches of beet kvass to fill the same niche.
Beet kvass is basically just naturally fermented beet juice, but made in a way that doesn’t allow the beet juice to become alcohol upon fermentation (which would be an easy mistake since beets have such a high sugar content). I use it as a blood builder, such as right around my monthly cycle or for several weeks after giving birth, and as an immune booster. Beets are said to have a wide range of vitamin and mineral content, including Vitamins A, C and the B-complex, as well as iron, copper, calcium, phosphorous, potassium, sodium, and trace minerals.
To make beet kvass, you must first find a source of organic beets. It is absolutely essential that the beets are grown organically because genetically modified beets or beets grown on conventionally farmed soil will not have the beneficial bacteria present to ferment into kvass.
I use the beet kvass recipe straight from the Nourishing Traditions cookbook by Sally Fallon. Although I adamantly disagree with her opinions about breastfeeding, her information on soaking grains and naturally fermenting vegetables made this book a worthwhile purchase.
In her beet kvass recipe, you peel and roughly chop 3 medium-sized organic beets into one-inch squares, give or take. Divide the chopped beets into two 1-quart jars. To each jar add 1/8 cup whey and 1 1/2 teaspoons of sea salt (non-iodized). Fill the jars with filtered water, leaving one inch of space at the top of each jar. Loosely screw on the lids (it is very important to loosely screw on the lids, as the carbon dioxide created during the fermentation process needs to escape or it might bust the jar). Leave at room temperature for two days, then transfer to the refrigerator.
The whey you need for fermenting can be hard to find in the U.S. If you have a milk share or access to unpasteurized milk, you can make your own whey by letting a small jar of milk sit out until it separates into curds and whey. I have used 1/8 cup of liquid from other fermented things such as fermented sauerkraut or kimchi in place of the whey. As a last resort, you can try pouring off whey from the highest quality yogurt you can find, then increasing the sea salt to 2 teaspoons per jar.
I usually drink somewhere around 1/2 cup of the beet kvass a day when I have some on hand. My children also like it and ask for it. When the juice is all used up, I usually add the beets to the compost pile, although some people have success with reusing them for one more batch before discarding them.
All naturally fermented vegetables have a cleansing and healing effect on the body and are incredibly beneficial to enjoy on a regular basis. Sourcing the starters and learning the basic process can feel like a steep learning curve and is a deterrent for many people. A good place to ask questions and find sources for starters is your local Weston A. Price meeting. You can visit wapf.org to find a meeting in your area.
Julie Stockman lives in Farmland, Indiana where she homeschools her children with her husband, Jeff. She spends her days baking, gardening, keeping chickens, exploring the nature around them, practicing gratitude and mindfulness, and writing about it all on her blog, Heirloom Homestead.
Other Posts by Julie Stockman:
When Mama Really Does Know Best: Why I Love Tandem Nursing
Organic Food Shopping Tips
Ideas for Finding a Good Naturopath or Nutritionist in Your Area
Kim Corrigan-Oliver is a first time mom and published author. She is a certified holistic nutritionist specializing in nutrition for mom, baby and toddler. She loves good food and to cook. And, she loves to share her passion for all of the above with those interested in learning more about feeding their babies and raising healthy happy children. For more information please check out her website at Your Green Baby.
