Need to add some color? Try golden beet salad! Make this dish early in the week and enjoy it 3-4 days.
Steam or boil beets at least 1 bunch of beets (I slice mine before steaming/boiling into halves or large chunks) When they cool you can slip the skin off by pressing your fingers against the skin. The only draw back to beets is that they can be very messy. Work quickly – if they are thoroughly cooked, the skins will slip off easily. Cut into bite size pieces.
1 bunch of beets (prepped as instructed above)
Slice or finely chop red 1/4 onion
In a bowl add 1/4 cup organic lemon juice,
¼ cup or less extra virgin organic olive oil
2 pressed cloves of garlic
1 tsp of sea salt
Mix well and pour over beets. chill. Serve cold.
My friend Christine gave me this recipe and she uses red wine vinegar instead of lemon juice and she also adds feta cheese at the very end.
Borscht – from my friend, Kim C.There are a million different versions of borscht on the internet, but this is how I made mine.
I put two potatoes, beet tops, one chopped onion, a few carrots, one bulb celeriac root, 1tsp vinegar, and 3 Bok Choy in with a roast in a crock pot on low. Let cook for 10 hours. Then throw out beet tops. Bake 3 beets in oven until fork tender and peel. After everything is cooked and cooled down a bit, put the beef broth, potatoes, celeriac root, peeled beets, carrots, into blender a little at a time until everything is smooth. Serve with a dollop of sour cream and a sprinkle of dill. Salt and pepper to taste. Put a tsp of lime or lemon juice if you would like.
Friends, if you don’t make your own healthy popcorn, you have NO IDEA what you are missing! No “off” flavors from packaged popcorn mixes. No chemicals and no need for a microwave! Healthy popcorn to live for! (really!!!)
Go by feel, but the way we make healthy popcorn is with yummy coconut oil.
Just put enough in the pan (5 quart soup pan/stock pot works great) to make sure the bottom is covered with oil – 1/2 cup corn kernels and 1- 2 generous TBL of coconut oil. Heat on the stove (with the lid on the pan). When you begin to hear the kernels popping, gently shake the pan to keep any popped corn from burning. When the kernel popping slows down, you know you have popped most of the corn.
Dump the contents of your hot pan into a large bowl – add in sea salt and nutritional yeast (super yummy stuff)! Nutritional yeast is the secret ingredient. Try some and let us know what you think!
Need a little lovely cake that won’t make you feel guilty? This one rocks and is made without flour or oil. All you need are fresh medjool dates and a few other simple ingredients. Add some creative flair and you have something beautiful in less than 30 minutes!
This date log has only 3 ingredients – chopped cashews, mashed dates, and organic shredded coconut. You can roll it into a log or shape it into any shape you like. Hearts at Valentines and candy canes for Christmas. If it is for someone special, you could shape it with their first initial. Use your imagination and share your ideas please!
1 -2 lbs organic medjool dates (go organic here as dates are HIGHLY sprayed)
1/2 cup – 1 cup chopped cashews
1 cup of shredded organic coconut
Slice open dates and remove seeds. Mash by hand or use a food processor or blender. You will need to add a little water and mash in small amounts if you use a machine. If you mash by hand just imagine working into a dough, much like play dough.
Put the mashed dates into a bowl or on a cutting board and add in the chopped cashews. Mix in coconut if you wish. Finally, shape, sprinkle with shredded coconut, chill and enjoy!
Dark chocolate chips are a good addition or carob chips.
This little gem reminded me of the peanut butter cookies my mom made when I was little. Back in the day, we used Crisco! (I know!) Today, we use real butter and enjoy the best of ingredients. You might try coconut oil sometime as a nutritious twist! Peanut butter bars are simple and delicious!
1/2 cup organic peanut butter
1/2 cup organic butter
1 1/2 cup Sucanat (I reduce this to 1 1/4 cup)
2 pastured eggs
1 cup freshly milled hard white wheat or pastry wheat flour or gluten free flour
1 1/2 tsp.baking powder aluminum free
1/2 tsp. sea salt (use less if your butter has salt)
Melt butter and peanut butter together. Add the remaining ingredients and stir until well blended.
Press into a greased 9″x13″pan. Bake in preheated 350 degree oven for 25-30 minutes.
Cool and cut into squares.
1/2 cup of cocoa may be added for an extra rich brownie.