Gajar kanji is an Indian drink, usually prepared for the festival of Holi, made by fermenting vegetables. Traditionally made with black or purple carrots native to Northern India, Kanji has a deep jewel tone, displaying its nutrient density. In this recipe, beets add the signature hue to the orange carrots of American soil, and ground mustard seeds add a pungent, medicinal kick. The seeds are believed to cool the body in the summer and warm it in the winter.
2-3 carrots (washed and sliced)
1 beet (cleaned and diced)
½ teaspoon dried mustard powder
¼ teaspoon cayenne
¼ teaspoon ground black pepper
2 teaspoons salt
1 cup boiling water (plus additional water to cover)
Per Serving: Calories: 38; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 2415mg; Potassium: 254mg; Carbohydrate: 8g; Fiber: 2g; Sugar: 4g; Protein: 1g
Nutrition Bonus: Vit A: 255%
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Appreciate your free recipe – I will be doing it this morning with chokos tumeric and ginger & will add I beetroot to it too…Do you know about GUT SHOT in a bottle that you add to your ferments – tsp per bottle?
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