I have been feeling a bit run down lately and needed an energy boost. Molasses and beets are loaded with blood building minerals and I always feel better when I consume them (especially together). Beets are also a great liver detoxer so that helps with an energy boost as well. I once read somewhere that beets and molasses together are an old folk medicine cure from Russia for menstrual problems/irregularities. You are suppose to eat a large amount of the two just before and during your period.

I try to eat pumpkin seeds often also because they are loaded with zinc and really how many other foods can you say that about? Not very many!-oysters/seafood, liver, red meat etc. Zinc is an essential vitamin that is probably seriously lacking in most peoples diets. It is needed for protein/hormone synthesis (which includes insulin and thyroid production), reproductive development and immune function. Supplements can’t be relied on to provide most nutrients because their absorption is not guaranteed. Vitamins have several cofactors and other vitamins that humans don’t even know about yet that are needed for their complete absorption. I would trust mother nature before a chemist in a lab! Too many grains/beans can lead to deficiency in zinc because the phytates bind to zinc and prevent its absorption. I have also done a research project on ADHD and several studies had showed zinc as one of the lacking minerals in the subjects( along with magnesium, iron, and low protein diets.)

Molasses roasted veggies

Saute on medium heat with olive oil:

2 carrots sliced/chopped

1/2 small onion chopped

1 garlic clove minced

1/2 beet chopped

1 zucchini sliced

1/4 cup raw pumpkin seeds

2 teaspoons molasses

sea salt to taste

I know it doesn’t look like much, but it gave me a salad!

With a handful of store bought organic arugula, here is the rest of my salad made up of the baby cabbage leaves, beet greens, viola greens and kumato tomatoes.

Arugla, baby cabbage, beet greens, violas, and kumato tomatoes. With date/mustard/ ginger dressing.

The dressing for this was pretty easy:

Appliances: Magic bullet

Date/Mustard/Ginger Dressing

4 Soaked Dates till soft

3 tbsp Flax Seed Oil

1 Big Pinch Grated Ginger

1 Clove Garlic

3 tbsp Apple Cider Vinegar

Splash of Soy Sauce

Mix in Magic Bullet pour on salad.

half a skinned and cored pineapple

one english cuke (unpeeled) or 1-2 regular cukes, peeled

one beet, peeled (skin can be bitter–but if I’m in a hurry, skin stays on

THAT’S IT! 

If I do this juice 3 days in a row, I literally don’t need makeup. I swear! 

The only downside of posting this juice first is that it’s very sweet and parsley and spinach may be a hard sell after this one!

Blood Deficiency:

In a blood deficiency case the object is to build and nourish blood.  I used legumes such as adzuki beans and lentils which are not only high in protein but build blood.  Making a legume soup also is warm which the blood has a great affinity for.  I chose also to used such spices as ginger, turmeric, sugar and cinnamon for their warming and nourishing properties.  Warming properties are also very good for the spleen which is our main blood building organ.

I chose to use massaged kale and rice to top the dish in order to combine the sweet property of rice which the spleen also loves, and the rich chlorophyll packed kale for major blood building.  The ingredients such as legumes and kale are also very good for kidney energy which also plays a factor in generating bone marrow and contributing to blood.  So in some ways we tonify spleen and kidney with this dish to nourish blood.  Not to leave out our dear liver, these are also fabulous for it too!  One more thing, I chose to add some black wild rice, wheat berries and Gou Qi Zi, they all build blood are nourishing.

Lentil Adzuki Soup

2 tablespoons olive oil

2 cups leeks, thinly sliced

1 cup red onion, chopped

1/2 teaspoon turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 cups tomatoes, chopped

1 clove of garlic, minced

1 teaspoon sugar

1/4 cup green lentils, cleaned and rinsed

2 tablespoons apple cider vinegar or balsamic

5 cups vegetable stock

1 15 ounce can of adzuki beans, rinsed and drained

handful Gou Qi Zi

salt and freshly  ground pepper to taste

Garnish this dish with a scoop of cooked rice and massaged kale

1. Heat the olive oil in a dutch oven or a stock pot with a heavy lid on a medium flame. Add the leeks and onion to the oil and cook for 5 minutes until they have softened.

2. Reduce the flame and add the turmeric, cinnamon, and ginger. Stir continuously for 1 minute.

3. Fold in the tomatoes, garlic, sugar, and lentils and cook for another 5 minutes. Stir this frequently to prevent the spices and garlic from burning.

4. Add the vinegar and stock to the pan, increase the flame and bring it to a boil. Once the contents of the pan begin to boil, reduce the flame, cover with the lid and allow the soup to simmer for 35-45 minutes until the lentils are completely cooked.

5. Stir in the aduki beans and season the soup with salt and pepper. Bring the soup again to a boil by increasing the heat and then reduce to a gentle simmer, cover with the lid and cook further for another 10 minutes. In last 10 minutes, toss in handful of Gou Qi Zi.

6. Garnish dish with cooked rice and massaged kale

Rice–cook white, black wild rice and wheat berries together for 25 min.

Massaged Kale!!!–2 Tbs olive oil, 1 Tbs Bragg’s amino acids, ½ lime (juice), pinch of salt. Combine dressing to your taste.  Toss chopped kale in dressing and massage for 3 minutes, leave overnight in refrigerator.  If you like you can massage it longer and use right away.

TCM Diagnosis:  Blood Deficiency

In the “Western world”, Blood Deficiency, aka “Xue Xu”, correlates with anemia, but you don’t have to have a low blood count to have symptoms of blood deficiency.  It’s usually caused by Spleen Qi deficiency (“Spleen is the mother of blood“) which reduces its ability to “T-n-T” (i.e. transform food into blood & energy, & transport it to the rest of the body). When blood becomes deficient, however, both the Heart & the Liver are affected as well (sing with me now: “Liver stores blood; Heart governs blood“). Various factors cause blood deficiency, including inappropriate diet/lifestyle, overwork (taxes the Spleen), holding in emotions, excess drinking/drug use (weakens Liver’s ability to store blood), menstrual disorders, post-partum blood loss, or genetic imbalances. There’s a wide range of symptoms since Xue Xu affects almost all systems in the body.  Symptoms may include:  palpitations, forgetfulness, poor memory, insomnia, shortness of breath, dizziness, fatigue, excessive dreaming, constipation, pale complexion, pale and dry, cracked lips, dry mouth, headache with lightheadedness, floaters, anxiety, numbness or tingling in limbs, dry skin/hair/nails, irregular/light menses; Tongue: pale; Pulse: thin or choppy.  Chinese herbs used to treat symptoms of blood deficiency do so bynourishing and/or tonifying blood.  Some of these include:  Dang Gui: (Chinese Angelica root); Bai Shao (White Peony root); Long Yan Rou (Longan); Hong Zao/Da Zao (red/black dates); and Gou Qi Zi  (Chinese Wolfberry).

Foods Used For Blood Deficiency:
Most of the iron in our diet comes from meat sources such as beef, liver (yes, liver!), oysters, chicken, eggs, etc., but yes – you can also nourish blood with a non-meat diet that’s rich in iron. These are just some of the foods that are believed to help blood deficiency: asparagus, grapes, potatoes, royal jelly, yams, berries (raspberries, blackberries, etc), squash, carrots, kale, spinach, beets, even grains!  On the other hand, you need to avoid foods (in excess) that are cold, raw, damp or greasy (they damage the Spleen), as well as alcohol or drugs.    Foods that nourish & tonify blood (such as beef, lamb, carrots, etc.) are considered ‘warming’ so they go very well during the late autumn & winter seasons – hence why we gravitate so  much more towards stews and casseroles  around the winter holidays.  These warm, acrid & sweet flavors build up our Qi & Blood  – if you’re feeling chilled to the bone, how about a nice bowl of hot marrow broth?  Any of the warming methods (e.g. grilling, roasting, baking or simmering) work well as a way of preparing blood building dishes.  And, in between your acupuncture treatments, you can apply acupressure to the same points we would needle to stimulate “Blee & Chud” (aka Qi & Blood) boosting effects: UB 17, UB 20, LVR 8 & SP 6.

References:
Macciocia, Giovanni.  Foundations  of Chinese Medicine
Kaptchuk TJ. The Web That Has No Weaver: Understanding Chinese Medicine.
Paul Pitchford.  Healing With Whole Foods: Asian Traditions and Modern Nutrition
Jilin, Liu & Peck, Gordon. Chinese Dietary Therapy.
Ody, Penelope.   The Chinese Herbal Cookbook: Healing Foods from East and West.

For those of you who are thinking “ewww beets,” bear with me and try this recipe. You can always pick them off later. I wholeheartedly believe though that after trying this you may think twice about these root vegetables you’ve chosen to hate since you were a child. Not to mention, this recipe is a beautiful way to bring these ingredients together for a fresh new salad to accompany your weeknight dinners.

For starters it’s that time of year to start sourcing fresh ingredients from your farmers markets. I try to make it a habit to find new ingredients each and every time I’m at one. Sometimes it’s just a new variety of a vegetable or fruit, an heirloom if you will. Other times it’s something I’ve only come across in books and leads me to do more research (once I verify of course that the farmers will have it next time). The bottom line is to have fun and broaden your horizons by talking with local farmers and sourcing your stuff locally. Produce that is at the peak of its freshness can provide so much more vital nutrients and can provide such a different experience to one’s palate- hence the beets in a salad.

Gooseberries aka Ground Cherries found at the local farmers market. Resembling a tomatillo or a cousin of a tomato, these sweet little morsels go great into salads or in sweet desserts.

I opted to make a Gooseberry Tart with my new found ingredients from the local farmers market.

Over this past week I’ve been staying with my friend Shauna and her husband Gabe. Neither one of them really liked beets, they both remembered the canned variety- which I’m convinced everyone should shun. I found some fresh varieties at the market and the ideas started to churn.

Locally grown organic beets at one of the many Austin farmers markets.

With beets, I found that the greens are just as delicious at the root itself, yet in this case I wanted to bring out their sweetness and use their beautiful colors in contrast to a salad. You can pretty much cook beets in a way that you would a potato or carrot. You can roast them, boil them, fry them, etc. However for a non beet lover, I chose to simply cut off the greens, wash the root and throw them in an oven. When they’re done you simply let them cool and peel with your hands. You can also boil them, but if you do that and you have a variety of beet with stripes, the colors will bleed and you’ll loose those beautiful striations. I prefer baking, especially for this recipe.

Beets ready for roasting.

Sliced roasted beets- see the pretty stripes!

The salad then comes together with the nutty creaminess of the pistachio, peppery arugula and some wonderful pecorino cheese. You get textures and many notes of flavor to balance the salad out. Simple but elegant enough for entertaining, or just to liven up the weeknight. From my kitchen to yours.

Arugula Beet Salad

3 medium sized whole Beets, any variety
1/2 cup of Pistachios
4 cups (10 oz) of baby Arugula
1/2 cup of shaved Pecorino
1/8 cup of Balsamic Vinegar (good quality)
1/8 cup of Extra Virgin Olive Oil (good quality)
1 Garlic clove, minced
Salt and Pepper

Preheat an oven to 350 degrees.

Using a sharp knife, remove greens from the Beets leaving about a 1/4 inch of the stems. Scrub thoroughly. Place a piece of foil directly on oven racks and place Beets on top. Cook for 30-45 minutes or until they give slightly when you press on them. Cool completely.

Once the Beets are cool, rub your thumb gently on the skin, it should come off easily. Remove all skin and trim as needed. Slice Beets into around 1/8 inch thick slices. Set aside.

In a skillet (without oil), heat the Pistachios on low heat for 5-10 minutes. Flip every few minutes to bring out the flavor of the nut without burning them. Allow to cool completely.

Either divvy up your Arugula into four plates, or set leaves into one large serving bowl. Place the Beets onto of the Arugula, next add the Pistachios and finally the Pecorino. Set aside or refrigerate until ready to serve.

In a small bowl combine the remaining ingredients and whisk till incorporated to form your vinaigrette. Add more Salt and Pepper as needed.

When ready to serve allow guests to dress their salads with your homemade vinaigrette. It’s now ready for pictures and consumption. Enjoy!

Beet Arugula Salad accompanying a dinner of Mushroom Risotto.

Key soup ingredients!

Cauliflower Parsnip Leek Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium leek, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only)
• 1 cup peeled, coarsely chopped parsnips (about 2 medium parsnips)
• 2 cups coarsely chopped cauliflower florets (about 1/2 a small head)
• 1 teaspoon kosher salt
• 2 1/3 cups water (more if soup is not to desired consistency
• 1/4 cup canned light coconut *if not refrigerated shake well before opening  (if you don’t like coconut opt out and add more water)

For the soup:

1. Heat olive oil in a medium saucepan over medium heat. Once hot, add leek and season well with salt and freshly ground white pepper. Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.
2. Add parsnips and stir to coat in oil. Cook until parsnips are softened but not completely tender, about 4 minutes. (Do not let the vegetables color.)
3. Add cauliflower, stir, and cook for about 1 minute. Add salt and water. Bring to a simmer, reduce heat to medium low, and cook until vegetables are completely tender, about 8 to 9 minutes.
4. Remove from heat and allow soup to cool slightly, about 10 minutes. Process in a blender until completely smooth. Return soup to the saucepan and place over medium-low heat. Taste and adjust seasoning as necessary.

Cauliflower Parsnip Soup with Beet Chips!

*Try not to brown any of the veggies.  This helps keep the soup white.

Beet Chips

• 1 medium red beet
• 1 cup peanut or canola oil, for frying

For the beet crisps:

1. Trim top off beet and peel it, leaving a 1-inch-wide layer of skin near the top so that you don’t dye your hand while slicing. Using a mandoline or vegetable peeler, make very thin slices of beet—about 8 whole slices or 1/3 cup.
2. Fill a small saucepan with 1/2 inch oil. Heat over medium heat to 375°F. Line a plate with paper towels and set aside.
3. Add several beet slices and fry, shaking the pan a little, until beets crisp up, about 30 to 45 seconds. Remove beets from oil with a slotted spoon and place on the paper-towel-lined plate. Sprinkle with salt. Repeat with remaining beet slices.
4. Serve soup topped with beet chips.

Beets! nom nom nom

I love working in a kitchen, but after many long hours with no more than three days off in a row for the last six months, I was in desperate need of a vacation. When my friend and cooking-school roommate, Annabelle, invited me to come with her to visit her family in Brazil, I had to make it happen. I bought my plane ticket about a month in advance, scurried to get all my documents together for a visa, and then I off I went! I spent a week in Brazil, from which I returned last Sunday.

The way to the beach

We spent a couple days in São Paulo and a day in Rio de Janeiro, both fascinating cities, but I also had the pleasure of spending most of my trip at a quiet beach in Ubatuba, surrounded by tropical green foliage, orchid and hibiscus flowers, clear blue waters, brightly colored birds—it was just the way I’ve always imagined paradise. I basked in the sun, read a book, slept, swam, and indulged in plenty of fresh tropical fruits, including half a papaya for breakfast each morning. It was easily the best week off I’ve had in a long time.

But even though we were off from work, we still cooked. There was a rather unsuccessful attempt at a hummingbird cake that turned into a delicious-but-oddly-textured sort of fridge cake—we were excited to incorporate tropical fruits, but we had no scales or cups to measure things with in the Ubatuba kitchen. We were much more successful in making a beetroot pasta, which we served to our hosts for dinner one night.

Fruits on sale at the market

The idea for beetroot pasta came from our trip to a market in São Paulo, where we came across a stand with all sorts of vegetable flours. Annabelle bought a small plastic bag of beetroot flour, which, with its twist tie and Portuguese writing, looked far too sketchy to bring through US Customs. I convinced her we should probably use it before leaving the country. At first she was skeptical of using a mix of regular and beetroot flour to get a properly beetroot-y pasta, but as I started to knead the pasta, it took on a deep purple hue and threatened to stain my hands—that’s when we knew that we were on the right track.

The pasta has a subtly sweet, beet-y flavor to it; this pairs well with the savory and salty mix of mushrooms, garlic, parmesan, and thyme. We used a mix of enokitake and shitake mushrooms for our pasta, but surely any mix of meaty mushrooms will do the trick.

Beetroot Tagliatelle with Sautéed Mushrooms, Garlic, Parmesan and Thyme

Beetroot Pasta: Photo courtesy of Annabelle

I’d like to note that we had no scales or cups to use when making the pasta, so I eyeballed the measurements. Since eyeballing the number of cups is not a foolproof measurement, I have used Marcella Hazen’s recommended flour-to-egg ratio to write this recipe. Just be careful, as always, when adding the last egg—you may want to add the yolk first and then the white so that the dough doesn’t get too sticky.

Serves 4

Ingredients:

For the pasta:

2 cups all-purpose or “00” flour
½ cup beetroot flour
3 eggs
½ teaspoon extra virgin olive oil
a pinch of salt

For the mushroom mixture:

½ lb mushrooms, roughly chopped
3 garlic cloves, minced
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
½ cup parmesan cheese, grated, plus more for serving
salt and pepper to taste

To make the pasta:

1. Whisk the all-purpose and beetroot flours together in a small bowl; pour the flour mixture onto a flat work-surface, forming a steep mound with a well in the center. Add the eggs, olive oil, and a pinch of salt into the well. Use a fork to carefully beat the eggs and oil in the middle of the well. Use your hands to incorporate the flour from the sides of the mound into the well.

2. Once the dough begins to come together, knead it until it is completely cohesive. Place the dough on a clean, lightly floured surface. Continue kneading until the dough begins to feel silky and is fairly elastic, about another 5 minutes. Wrap the dough in plastic and refrigerate for at least 30 minutes.

3. If using a pasta press: Roll the dough into sheets through the tightest setting, then use the press attachment to cut the dough into noodle strips. If rolling by hand: Roll the dough until nearly paper-thin, then use a knife to cut into ¼-inch wide strips.

To cook and serve:

1. For the pasta, fill a four-quart or larger pot with well-salted water. Bring to a boil.

2. Melt the butter and olive oil in a medium sauté pan; add the garlic and cook 1-2 minutes, or until fragrant and lightly golden. Add the mushrooms and thyme. Cook until mushrooms are tender. Taste; add salt and pepper as needed.

3. Add the pasta to the boiling water; cook for 2-3 minutes, until the pasta floats to the surface. Drain.

4. Toss the pasta with the mushrooms and the cheese.

Bacon and beets. Together, they create alliteration. They go together, and in some cases, one leads to the next. In this case, I was on a trip to the Public Market to pick up my Special One’s Bacon-of-the-Month subscription (a special vanilla-infused, bourbon sort), and I made a stop at a farmer’s stand. “Do you have any beets?” I said. “We have one really sad beet. It’d be good for juicing though.” “Perfect,” I said. Then she gave me a giant beet for free! Bacon and a beet.

While we’re on an alliteration kick… beets are beautiful and bold and beneficial for your body, so bottom’s up!

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Makes 2 Quarts
6 lbs organic carrots
1 really large beet, peeled
1 large chunk of fresh ginger, peeled

Mr. Man so enjoyed the fruity drink from last night that he requested another one prior to leaving for work.  I was so excited that he willingly asked for juice.

Mr. Man’s Breakfast:

• 1 papaya
• 1/4 pineapple
• 1 cup coconut milk

He LOVED it!  I think what I may do next time is slowly add in a couple spinach leaves and parsley.  Spinach doesn’t change the flavor and will slowly introduce him to the vegetables. I would be happy if he even juiced once per day; he really needs the juice that clears the arteries and relieves stress.

Today I went for the colon cleanse detoxification.  I have reached the point where I prefer to juice over food….  Not sure if that is a good thing or bad thing yet.  I read an article about an 88 year old man who what strictly juiced for two years straight: no solids.

Mario is leaving the holidays up to me.  He is indifferent if I cook or eat out.  I really love the simplicity of the Famous Dave’s Thanksgiving Brunch just because it is rather inexpensive (the whole family can dine for less than a cost of a turkey), able to relax the whole day prior to returning to work the following day.  I do not have the luxury of a four day weekend. 

So, I am thinking I can probably just eat light on Thanksgiving and juice as much as I desire.

My meals today consisted of a colon detox.  It is very important to cleanse the colon first so that toxins may leave the body.

• 2 Apples
• 6 Carrots
• 4 Kale
• 1 Lemon (peeled)
• 2 Small beets
• 2 cups distilled water

Let’s get this party started!

You would think the lemon would have made the drink tart, but it didn’t.  I can definitely taste the Kale, hint of the lemon and beet.  The apple appears to have made it less bitter.  Keep in mind, the use of a full beet gives it a unique taste.  At least it didn’t taste like dirt this time. 

Wondered how long it would take for the cleansing to start working.  May have to stay close to the house. 

Sony Blue-Ray DBD Player

Related articles

• So Much More Spinach Smoothie (athleteagain.wordpress.com)
• Coconut Milk Benefits (coconutoilpost.wordpress.com)
• Cooler Cleanse Juice For A Day Review and Giveaway (familyfocusblog.com)

But to every visit there must be goodbyes and it’s safe to say I suck at them. Yesterday I sought comfort in the arms of chocolate cookies, mini twirl bites, strawberry cheesecake ice cream and hugs on the sofa…nobody wants to see photos of what that looked liked. So today I turn to savory food to bring me relief in only the way a warm bowl of hot food can. It takes the form of bright fresh parsley, earthly lentils and roast beets all brought together with the creamy tangy softness of goats cheese.

Let’s get our humble ingredients together. Fresh parsley. Smashed garlic. Green lentils. Beetroots. Bay. Lemon. Soft goats cheese.

We wash and dry our beets and chop into smaller chunks. Smaller chunks equals quicker cooking which means the sooner we feel better – food logic. To make our beets sticky and sweet we roast them in a mix of oil, balsamic vinegar and smashed garlic. A sprinkling of salt and pepper are thrown in for good measure too.

Whilst the beets roast and the lentils simmer we can get to the good bit. Fresh crumbly goats cheese, bright parsley and the zing of lemon. Pure flavor.

Finally toss the warm lentils and beets with the parsley, goats cheese, lemon juice, olive oil and balsamic vinegar. Dig in, enjoy and sit back.

Adapted from the following book by Hugh Fearnley-Whittingstall

Ingredients

200g green/puy lentils

400ml vegetable stock, I used fresh (recipe to come soon) but a stock cube would work just fine

1 bay leaf

3 cloves of garlic, smashed

3 beetroots, cubed (if you don’t like beetroots then try butternut squash roasted with a hint chili flakes)

Half a bunch of fresh parsley, chopped

120g soft goats cheese (feta cheese would also work well here), crumbles

Juice of a lemon

1 tablespoon of extra virgin olive oil plus extra for dressing the lentils

2 tablespoons of balsamic vinegar plus extra for dressing the lentils

Freshly cracked salt and pepper

Steps

1. Pre-heat oven to 200c (390F).
2. Gently wash and dry the beets. Cut into small cubes and place in a roasting tin. Dress the beets with the extra virgin olive oil, balsamic vinegar, the two cloves of smashed garlic plus a general grind of salt and pepper. Cover with tin foil and place in the oven. Cook for 45 minutes to an hour. Stir half way through. Once you can pierce them with a knife easily they’re done.
3. Put the lentils in a pan and cover with cold water. Bring to a boil and drain immediately. Put the lentils back in the pan with the vegetable stock, bay leaf and remaining clove of garlic. Gently simmer for 20-25 minutes. If you wish to add salt (depending on your stock) add towards the very end.
4. Whilst the beets are roasting and the lentils are cooking prepare the rest of the ingredients. Finely chop the parsley and break up the goats cheese into small pieces.
5. Once the beets and lentils are cooked combined these in a bowl along with the parsley and goats cheese. Dress with the juice of the lemon, extra virgin olive oil, balsamic vinegar and season to taste.

Serves 4-6 as a side dish

Ingredients

• 2 cups cooked quinoa
• 1 1/2 cup juice pulp (I used ABC)
• 1/2 cup cottage cheese (or substitute)
• 1/2 small onion, copped
• 1/2 tspn garlic salt (I will likely try a clove of chopped garlic next time)
• 1/4 tspn crushed red peppers (optional)
• Italian seasonings to taste (rosemary, oregano, basil, etc — I used 1/2 tsp each)
• 3/4 cup cheddar cheese
• 1 tomato, chopped

Directions

1. Pre-heat oven to 350 F. Grease muffin tin very well (these stick a bit!)
2. Place juice pulp, cottage cheese, onion and spices into food processor. Blend until sooth.
3. Remove and place in a bowl. Add quinoa, cheese and tomato. Mix until combined.
4. Spoon ingredients into muffin tin and pat down.
5. Bake for 40-45 minutes until golden brown.
6. Let cool for 10 minutes.
7. Gently remove bites by taking a small spatula or butter knife around the edges to release from tin.

Notes

These bites add great flavor and cheesy goodness to any meal and reheat perfectly. One night last week, my roommate brought home some barbequed beef ribs and the bites were a great accompaniment. I think these would go great with a full barbeque! I’m also curious if it could support more diced veggies like the tomato. I’d probably try bell peppers. I don’t see why it wouldn’t work.

Adapted from Damy Health Quinoa Taco Bites

Yield ~ 12 oz

Ingredients

• 2 apples
• 1/2 beet, root only
• 5 carrots

Directions

1. Wash fruits and veg
2. Juice

Notes


This juice is a classic for a reason: it is seriously delicious. You can’t go wrong with this one. 

]]> http://feedthemanimals.com/2013/04/28/paleo-beet-cabbage-slaw/ Sun, 28 Apr 2013 20:25:04 +0000 FeedTheManimals http://feedthemanimals.com/2013/04/28/paleo-beet-cabbage-slaw/ http://vrod623.wordpress.com/2013/04/28/beets-yes-please/ Sun, 28 Apr 2013 18:39:08 +0000 vrod623 http://vrod623.wordpress.com/2013/04/28/beets-yes-please/

The husband and I just discovered the world of Juicing.  Who knew that you could juice so many wonderful things and get so many nutritional value out of each one in their raw state of form.   We picked up a hamilton beach juicer from walmart.   Many good reviews stated that it was just below the infamous breville brand so we thought, F it! lets do it! and we did!

10 oranges, 6 carrots, half a beet and a handful of collard greens later, we had half a gallon of juice! and let me tell you, the juice was suprisingly not bad at all! For someone who has never eaten a beet in her life, it was quite delightful! The husband and I start going to the gym tomorrow and due to some issues with mother nature ( my period, which thankfully has packed up and left today ) I was unable to go last week.  Early morning workouts, combined with our juicing and cutting out the white carbs, with most certainly yield the results I have been dreaming about for years.  It’s great when you have someone who is about doing the same things for health reasons.  And of course as a woman I have to work twice as harder than my husband to lose weight, lets face it, he farts and loses 2 pounds

Im feeling hopeful this time, Im feeling good about it.  I got all the tools that I need to succeed and to not let myself down this time and with summer fast approaching and a very nice vacation in october to hawaii ( more of that later!) I feel the next 6 months will be the best and the hardest 6 months of my life.  And as much as I don’t want to, I will stop looking for those lonely bags of jelly beans that may have been left behind from easter.

26.2

C24/7 Natura-ceuticals components:

12 Whole Fruit Juice Blend
12 Whole Vegetable Juice Blend

12 Mushrooms

Health Benefits:

 

• Promotes longevity
• Lowers cholesterol level
• Protects against heart disease and complications
• Helps prevent cancer of any origin
• Controls high-blood pressure
• Controls blood sugar
• Enhances and balances metabolism
• Prevents degenerative diseases like arthritis
• Enhances, nourishes, strengthens and balances the immune system
• Increases the production of inherent glutathione in our bodies
• Rejuvenates the skin
• Regenerates liver cells
• Promotes healthy blood circulation
• Detoxifies the body
• Reduces fatigue, depression and anxiety
• Enhances sexual vitality

100 Uses of C24/7:

1. Bronchial Asthma
2. Acute & Chronic Diarrhea
3. Atopic Dermatitis
4. Anemia
5. Rheumatoid Arthritis
6. Cancer & Tumor formation
7. Atrophic Vaginitis
8. Colitis
9. Bronchitis
10. Liver Cirrhosis
11. Beriberi
12. Bone fracture
13. Burns
14. Conjunctivitis
15. Dyspepsia
16. Cyst
17. Endometriosis
18. Cervical Ulcer
19. Gastro-esophageal reflux disease (GERD)
20. Tumor
21. Colon prolapsed & Bowel pockets
22. Constipation
23. Deaf of old age
24. Diabetes mellitus (type 2)
25. Ecopora
26. Diabetes – insulin dependent (type 1)
27. Skin Ulcer
28. Entiritis – swelling of intestines
29. Epilepsy
30. Goiter
31. Halitosis
32. Memory gap
33. Macular Degeneration
34. Osteoporosis
35. Debilitating disease
36. Cholelithiasis gallstones
37. Glaucoma
38. Gingivitis
39. Gout
40. Hypertension
41. Osteoarthritis
42. Pancreatitis
43. Pharyngitis
44. Benign Prostatic Hypertrophy
45. Cataract
46. Immunodeficiency
47. Scurvy
48. Parasitism
49. Kidney Disease
50. Nephrolithiasis
51. Laryngitis
52. Leucorrhea
53. Myoma
54. Hepatitis
55. Tendonitis
56. Mental Tiredness
57. Muscle & Nerve Pain
58. Muscular Dystrophy
59. Paralysis
60. Neuralgea
61. Thrombosis
62. Sinusitis
63. Toxins
64. Ulcerative Colitis
65. Respiratory Infection
66. Piles – external swelling
67. Piles – after operation
68. Urethritis
69. Prolapse of the stomach
70. Psoriasis
71. Rheumatic Heart Fever
72. Pre-Menopausal Syndrome
73. Vertigo
74. Shortness of breath in children
75. Vaginitis
76. Skin Rash
77. Spinal Disease
78. Neuro-Mascular Disorder
79. Hyperlipidemia
80. Hypercholesterolemia
81. Stroke
82. Edema
83. Thyroid problem
84. Tinnitus
85. Tonsillitis
86. Brain Tumor
87. Toxic Blood
88. Acidosis
89. Low Sperm Count
90. Tricomonas vaginalis
91. Rectal tumor
92. Underweight & Malnutrition
93. Heart Disease & complications
94. Varicose veins
95. Allergic rhinitis
96. Weakness of lower leg
97. Migraine
98. Dysmenorrhea
99. Amenorrhea
100. Insomnia
     

 

Nutrients are better absorbed into the blood stream because of its Vegetarian V-Caps disintegrate up to 5x faster than other leading brands.

 

 

A powerful complex of natural Alkaline ingredients designed to enhance the Alkalinity of this formulation and also to protect and neutralize possible acid damage when it reaches the stomach. Thus preserving the purity and potency of this breakthrough NATURA-CEUTICALS.

 

 

Embodies the Science & Technology of the Combined Complimentary and Synergistic Effects of nature’s most powerful elements and Phyto-Chemical nutrients. It has been proven over the years that many antioxidants are better taken with other antioxidants providing a more enhanced effects as compared to taking them alone.

 

See Video About C24/7 Below:

 

Product Demo About C24/7 Below:

 

ABOUT NATURE’S WAY

America’s leader in herbal medicine.
If you’ve heard of Nature’s Way, or better yet, used our products, it’s not surprising. We have been America’s leader in herbal medicine for over 40 years. As the pre-eminent provider of health and healing through the power of nature, our commitment to quality reflects our commitment to you. In fact, it’s woven into the very story of our founding.

A family crisis and an herbal renaissance.
Nature’s Way originated from a circumstance we can all understand—a family’s desperate need to overcome a personal health crisis. Back in the late 1960s, Tom Murdock, the founder of what is now Nature’s Way, needed a solution to help his gravely ill wife. After trying conventional medicine without success, Tom and his wife turned to the traditional Native American knowledge of “medicinal plants” growing in the Arizona desert. As a result, she recovered and lived an additional 25 years.

Tom Murdock’s pioneering spirit did more than save a life—it led to the renaissance of herbal medicine in America. As word spread about his wife’s recovery, Tom set out to find other healthy treasures growing in the Arizona desert. By 1969, Tom and his family had eight new herbal remedies to share with others and thus began the legacy of Nature’s Way. 

While it may seem hard to believe now, for many years herbal knowledge was a lost art in a country fueled by conventional, and often invasive, medical approaches. The founding of Nature’s Way reopened a door that had long been closed. Motivated by a passion to spread the power of natural healing, Tom and his family moved back home to the beautiful mountain valleys of Utah and almost single-handedly spurred the growth of what could be called the “Silicon Valley of Herbal Supplements.”

An industry pioneer in many ways.
When you’ve been pioneering natural health for over 40 years, you develop an impressive list of “firsts” among major dietary supplement companies. Many of these innovations initiated by Nature’s Way have shaped how America thinks about natural medicine. Here are just a few:

• We have a state-of-the-art, pharmaceutically licensed, industry-recognized GMP manufacturing facility, and invested in it well before it became more common to do so.
• We were the first major supplement company to be certified as an organic food processor, an important distinction as we focus on being caretakers of our resources, as well as natural medicine providers.
• We were the first to bring clinically proven, European phytomedicines to the U.S. market that had long been recognized as effective, but were new to many in this country.
• We fund major third-party organizations to responsibly disseminate trustworthy health information and ensure quality in the field at large.
• We believe that health freedoms aren’t something to take for granted. As such, we champion and fund legislative efforts to guard our health.

It’s more than a business. We believe in giving back. 
Nature’s Way is grateful for our business success and we express it through a tradition of giving back. A few examples include:

• Founding donor groups to protect the world’s rainforests, where the world’s next great herbal medicines may be discovered.
• Donating vitamins to the poor in developing nations, where daily nutrients are in short supply.
• Supporting self-reliance programs for the homeless to address physical needs and the dignity of each individual.
• Contributing to research to find a cure for breast cancer and other diseases.

After all, innovation, seeking the best in nature, and bringing “the world’s best” to the marketplace is our goal. Like our founder Tom Murdock, we’re still pioneering. There are many discoveries yet to be made in this amazing world. They may happen in a rainforest, a savannah, or like they did over 40 years ago, in a desert. When they are discovered, we’ll bring them to you.

That’s why you can Trust the Leaf.
Our company logo—the green leaf seen on our product packaging and on this web site—features a motto: “Trust the Leaf.” We mean it. We take it seriously. We strive to produce the very best and have worked hard to build trusting relationships with our retailers and with you. We know that millions of people rely on Nature’s Way products to enhance their health. We consider it a legacy of our history and a pledge to the future. That’s why you can turn to us again and again and “Trust the Leaf.”

 

CONTACT INFORMATION ARE LISTED BELOW:

+639984150172

+639306965328

+639166645597

4086680

email me at: don_kupz27@yahoo.com

add me on facebook: https://www.facebook.com/donkupzie

 

This smoothie will blow you away with its sweet taste, its so good that I gave some to my neighbor, who’s taken me on as her nutritionist, and swears she hates tofu, liked the sample I gave to her, although she said it was “different” (she’s not used to vegetable smoothies at all).  Her husband, however, said it was, “REALLY good!”   For those of you who are no beginner to the world of vegetable smoothies, you will only taste sweet pink goodness. Add half a cup of protein-probiotic goodness that is tofu, and you’ll be reaching for that second serving before you can stop yourself!

Pink Berry Tofu Smoothie

makes 2 servings

• 2 cups oat milk
• 1/2 cup silken tofu
• 1 red beet, peeled
• 5 kale leaves
• 1/2 cup broccoli, with about 4 inches of the stem
• 10 strawberries
• a handful of blueberries (about 1/3 cup)
• 2 dates
• 1 red apple, cored

blend all in a high speed blender (I use a vitamix) until its smooth.   I put the liquid, tofu, and beet and blended it up first, then added the rest of the ingredients so that it wouldn’t take too long to and get hot.

I love beets in smoothies.  Foods in the beet family (chard, spinach, and quinoa) have a number of properties that are not seen anywhere else. Raw beets are full of phytonutrients called belatinin.  The same phytonutrient is also in chard and rhubarb, but beets have it to the extreme.   That’s why the dye everything red!  Its a wonderful vegetable to add to your detox program because of this.  It’s also anti-inflamatory, and an awesome antioxidant.  After consuming raw beets your urine may turn pink, which can be caused by an iron deficiency.  (this happened to me the first time I started eating beets more often, I completely freaked out that I had internal bleeding lol)    From the Worlds Healthiest Foods website:

An estimated 10-15% of all U.S. adults experience beeturia (a reddening of the urine) after consumption of beets in everyday amounts. While this phenomenon is not considered harmful in and of itself, it may be a possible indicator of the need for healthcare guidance in one particular set of circumstances involving problems with iron metabolism. Individuals with iron deficiency, iron excess, or specific problems with iron metabolism are much more likely to experience beeturia than individuals with healthy iron metabolism. For this reason, if you experience beeturia and have any reason to suspect iron-related problems, we recommend a healthcare consult to follow up on possible issues related to iron status.

As it so happens, my doctor has put me on iron supplements in the past because I am in fact, a bit iron deficient.  However, since that first time of having raw beets, it hasn’t happened.

Later today I’m cooking up a vegan, gluten-free pizza, so make sure you come back to my blog, because its going to be awesome!

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49

Related articles

• Recipes: Why Red Beets Should Be A Part Of Your Life (newzaholic.com)
• Just Beet It (aroundtheworldin365.wordpress.com)
• The 7 Best Benefits Of Beets (blackdoctor.org)

Yield ~ 20 oz

Ingredients

• 1 cup cantaloupe 
• 1/2 beet, root only
• 2 handfuls spinach
• 1/2 cucumber
• 3 carrots
• 1 slice pineapple
• 1 apple

Directions

1. Wash fruit and veg.
2. Juice!

Notes


I wanted a healthy mix of fruit and veg for this juice because I know that I’ll be savory muffins tonight! 

]]> http://coolkumquat.wordpress.com/2013/04/25/beet-hummus/ Thu, 25 Apr 2013 22:00:25 +0000 coolkumquat http://coolkumquat.wordpress.com/2013/04/25/beet-hummus/ I had a bunch of beets that were beginning to go soft, so i decided to boil them.
They looked boring all plain, so I mashed them and followed a recipe I found on Key Ingredient to make them more appetizing.
Here’s what I put in:

Ingredients:
3 medium-sized beets

2 tbsp tahini

4 tbsp lemon juice

1 garlic clove, crushed

1 tbsp ground cumin

Salt and pepper, to taste

Now, all you need to do is blend everything together and you’re done!
They taste great on cucumber or lettuce leaves as a snack

Because I wanted to see just how messy I could get my baby on her first full day of eating solids.

I roasted a beet and a few cloves of garlic, then blended them up with a can of cannellini beans and some lemon juice. Margot and I ate the hummus with carrot sticks.

I think this was her favorite meal today.