Here's a little background on this probiotic delight. I think you'll find that it be your new go-to gut-loving drink. They're super easy to make, and once you have the hang it, you can experiment with a flavor of the season. 

Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread. The bread-based Kvass tastes a bit like a sweet, non-alcoholic beer. From my research, Kvass only has up to 1% alcohol content (usually less). My first experience of this bubbly beverage was a somewhat traditional Beet Kvass. Since then, I've experimented with gluten-free recipes like the sweet and rooty Orange, Ginger, and Carrot Kvass. Now that peaches are in season, it's time for a different brew. 

Humans have made strong brews with natural ingredients to combat illness for generations. The actual term "fire cider" is widely attributed to herbalist Rosemary Gladstar. Rosemary has been touting the health benefits of fire cider for more than 30 years. In her 1999 book, Rosemary Gladstar's Herbs for the Home Medicine Chest, she recommends making a batch of fire cider as soon as cold and flu season hits. 

I really enjoy the cool quickness of a green smoothie during the summer months. There's nothing like gobbling down those enzymes and phytonutrients that you can only get fresh from the vine.