Give me a BEET!

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Tuesday, June 26, 2012




BEHOLD, the BEET.  It has become the mascot, for my blog and health counseling business.  The name came to me when I was in the midst of cutting a beet that had an uncanny resemblance to a heart.  I thought, "What a perfect name since my goal is to aid people in eating heart smart! I just hope no one will think that I don't know how to spell."...  Alas, the beet.  

Beets contain a powerful antioxidant, betacyanin, the pigment that gives them their color.  Many of the unique phytonutrients in beets have shown to act as anti-inflammatory compounds.  We want to eat a diet rich in anti-inflammatory foods to keep from developing any type of heart disease and diabetes. Beets also have a good amount of fiberpotassiumironfolic acid, manganese and Vitamin C.  

The beet pictured is a chioggia beet also known as the candy stripe beet and appropriately they are a bit sweeter than other varieties.  Chioggia beets begin to show up at local farmer's markets in the early summer just in time to make a beautiful salad.  It's quite psychedelic don't you think?
I made a refreshing, raw salad with my chioggia beets, a few carrots and a cilantro lime dressing.  You too can make this salad.  It will only take you 20 minutes. Give it a whirl!  It will keep you cool on a hot summer day.
RAW BEET SALAD with CILANTRO LIME DRESSING  serves 4
Ingredients:
2 grated chioggia beets (I used 1 chioggia beet & 1 red beet)
5 grated carrots
juice of 1 lime
1 tsp of fresh grated ginger
1/2 cup of chopped cilantro
1/2 tsp minced garlic
3 Tbsp olive oil
zest of 1 lime
salt and pepper to taste
sprinkle with sunflower seeds to serve (optional)
Directions:
1.  Wash and peel the beets and carrots
2.  With a box grater or food processor, grate the beets and carrots and place into a large serving bowl
3.  Into a small bowl zest and juice one lime
4.  Mince garlic and ginger, add to the bowl with the lime juice
5.  Wash cilantro and mince it fine, add to the lime juice
5.  Add 3 Tbsp of unrefined olive oil to the dressing and whisk
6.  Pour the dressing over the grated beets + carrots and toss until thoroughly covered
7.  Serve and top with sunflower seeds or sesame seeds last so they keep their crispness
ENJOY!





WELCOME TO MY BEETING HEART!

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Friday, June 8, 2012

MY BEETING HEART is a guide to a healthy heart, body and mind as well as a place to be inspired to try new foods, cook delicious meals and begin new, meditative practices.  My goal is to supply you with useful tips and scrumptious recipes that will serve you in discovering your best, happy & energetic self.  The most basic and fundamental thing that I have learned is that what we ingest everyday of our lives DOES effect our overall health, mood and wellness.  




Please leave me comments when you find a post particularly helpful and/or delicious.

WELCOME and THANK YOU for stopping by!

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