Cold Golden Beet Soup

06/04/2012 Leave a comment

Yumm yumm yumm! On a hot day this soup is perfect to fill you up or serve as a perfect appetizer. Golden beets are as packed with vitamins and goodness as red or other varietals.

We love this soup and hope that you will too, here are the simple ingredients and preparation. I like this dish on the simple side, the red beet can take a bit more spice and modification. …red beet soup coming soon!

Please note:  ALWAYS BUY ORGANIC BEETS NON-ORGANIC ABSORB PESTICIDES AND TOXINS

Ingredients for a 4 people serving:

  1. 6 –  2 – 2/5 inch yellow/golden beets (boil and peel)
  2. save water from boiling (about 2 cups)
  3. pinch of Himalayan Pink Sea Salt
  4. pinch of fresh cracked rainbow pepper corn
  5. 1 1/5 cup of fresh heavy organic cream

Take a high rimmed sauce pan and add all ingredients, with a hand blender very cautiously and carefully begin to blend all ingredients until all is well mixed and blended smoothly. Pour into your serving dishes and refrigerate for an hour and serve.

We will be posting a red beet soup – differently prepared in the upcoming weeks. Watch for it.

Enjoy – Jo and Henry

Filed under Entree, Hors D'Oeuvre, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , ,

Beet and Turkish Goat Cheese with Guava Dressing

06/13/2011 Leave a comment

This latest creation is simply delightful and fabulous. We shared one large beet between us in this salad.

Here is the fantastic line up of ingredients:

  • 1 large “organic” beet, boiled and peeled
  • 2 – 3 fresh guava fruit
  • 1 fresh red chili pepper
  • 1 pinch of Himalayan Pink sea salt
  • 1 pinch of fresh black cracked pepper
  • 1/2 small pear
  • 2 tsps extra virgin olive oil
  • a few cilantro leaves
  • 4 thick smaller slices of goat cheese, we used a Turkish style
Slice the boiled beet in half and then equally cut slices and arrange with tip out on a pretty plate. The idea is to give it a Kaleidoscope or flowery look. Place one of the cheese squares into the center of the four beet slices. Drizzle with a little olive oil, sprinkle with salt, and add a few slices of chili pepper.  Place shaved pear over the cheese and sprinkle with fresh cilantro leaves.
Blend guava fruit we used our little bullet, but you can also use a small Ninja, to pulp the fruit. Add a tiny amount of water, and a small amount of lime juice. Blend well, then pour pulp into a fine strainer, push through with a spoon so to make sure that you get all the lovely fruit. Drizzle over your salad, and finish it off with some fresh cracked pepper.
We’d love to hear your feedback, we absolutely loved this salad. 

 

 

Filed under Paleo, Perfect Health Diet, Primal, Recipe, Salads Tagged with , , , , , , , , , , , , , , ,

Raw Kale Salad

01/12/2011 5 Comments

We love Kale cooked or raw. Kale is incredibly nutritious and healthy.

Here is what you will need for our ultra fresh and refreshing Raw Kale Salad:

This recipe will make enough for many salads, we like ours with very light dressing, so it even lasts longer.

  • 1 – 2 bunches of fresh Kale, thoroughly washed and dried, stems cut off
  • 2 – 3 golden (chilled beets) optional
  • 1 cup of “fine” extra virgin olive oil, use some really good stuff if your purse permits
  • 1 1/2 lemon juice, get a nice big and juicy one
  • 2 – 3 dried chili peppers, whole
  • 3 large cloves of fresh garlic, super finely minced
  • some sea salt and black pepper to taste

Mix all the salad dressing ingredients together in a bowl and fill into an emulsifier and salad dressing mixer and mix well to pour over Kale.

Chop Kale into 1/8 to 1/4 strips and cut one more time in half. Place into your favorite salad bowl and gently pour salad dressing over the dark green yummy leaves.

We served ours with some boiled and peeled organic golden beets.  We love our beets, make sure to buy organic!

Filed under Condiment, Paleo, Primal, Recipe, Salads, Side Dish Tagged with , , , , , ,

Beets, Beets, Beets

09/01/2010 4 Comments

A selection of Beta vulgaris, known as beet ro...

Image via Wikipedia

We love beets, white with red swirly ones (candy-cane), yellow ones, dark red ones…we love them all. They not only taste amazing, but they are super nutritious too.

Beets are high in folic acid (great for pregnant women), potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color.).


Now the beets we are talking about so far are the beet roots, the portion that grows below the ground. However, leafy beet greens are also very nutritious and can be used for juicing, or cooking as you would any other green. In fact the beet tops are more nutritious than the roots. The greens contain significantly more iron, vitamin A, potassium and calcium than the roots. But for today’s post, we’ll only show you the boiled and peeled ones – our favorite way of eating them.

Here’s how we make them:

Cut off stems and boil covered in water for 30 – 40 minutes depending on the size of the beets, or until they are fairly soft when poked with a metal kabob stick. I put on my gloves, and rub off the skin so that my hands don’t get discolored. Slice them, sprinkle them with sea salt and add a tiny bit of butter, and perhaps some fresh cracked pepper.

***

Ok, here’s some more about beet nutrition. Beet juice is rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, C and bioflavonoids. Some holistic practitioners believe that beet juice combined with other juices like carrot and cucumber are excellent for cleansing the kidneys and gallbladder and for restoring health to these organs. Additionally, beet, being a fibrous root, is excellent for aiding in and eliminating constipation. The fiber adds bulk to the diet and therefore helps to improve peristalsis activity in the large intestine.

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Filed under Food Wisdom, Paleo, Primal, Side Dish Tagged with , , , , , ,

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