Kvass and CoCoFir Pasta

When the kids were little, I used to make them a pasta they loved. At the time I used vodka and called it Vodka Pasta. This is another version of it. Feel free to use vodka…I think most of it cooks away on a low simmer. I found that using Kvass is just as flavorable and increases the functional benefits of the dish.

Bring to boil a large pot of water. Cook 1 box of penne pasta to al dente with a touch of olive oil added to the pasta. Drain and set aside.

Sauté the following, seasoning with himalayan pink salt and crush black pepper

• 3 T olive oil

• 1 finely chopped yellow onion

• 4 crushed garlic cloves

Simmer til fragrant and then add

• 1(6-ounce) can tomato paste

• ¼ c golden or classical Kvass

• ½ tsp red-pepper flakes

Add

• 1 bunch kale, ribs removed, leaves torn or coarsely chopped

Sauté another 5 minutes til leaves are wilted

Add

• 2 c garbanzo or white beans cannellini beans

• Your cooked pasta

• ¼ c CoCoFir

If you keep the temperature of your simmer below 115 degrees, the live cultures in the Kvass and CoCoFir will survive, and you’ll be adding some great probiotic microorganisms to your gut. With the kale and onion, combined with your CoCoFir and Kvass, your microbes will be making short chain fatty acids, strengthening the lining of your gut. Happy tastebuds, happy gut!