Nourish the
Body • Mind • Spirit

The “Beet” goes on

Did you hear about the product Soylent, being launched in the US in April? According to an article in the Toronto Star, it’s billed as a healthy meal replacement. Not a supplement, a replacement. It is made with oat flour, ascorbic acid and rice-based protein powder (no soy or lentil as the name might suggest) but the creator says that eventually all the ingredients can be synthesized so that it is totally independent from agriculture.

Oh – and it’s sweetened with an artificial sweetener and when mixed with water it’s a greyish liquid. Mmmmm doesn’t that sound yummy. I know that the inventor is looking at ways to end world hunger, for which I applaud him. But world hunger is a much more complex problem than can be solved with one product.

Politics aside, the other thing is understanding that when we isolate a component, e.g. vitamin A, from its source, e.g. a carrot, we are missing something important. If it is synthesized it may not be recognized by our body’s cells at all.

That’s why I believe we need to eat whole foods and only supplement (not replace) when absolutely necessary.

So today’s blog is dedicated to one of my favourite whole foods – the beet.

What’s not to love about the beautiful beet? It’s super easy to prepare. It’s chockfull of vitamins, minerals, and fibre as well as antioxidants, that give it the rich purple colour. And if you care about calories – there are only 75 per one cup serving.

Raise your hand if you always just compost the beet greens. After today, I hope less hands will be raised. Beet greens are high in potassium, calcium, Vitamin A. And it’s not just carrots that are good for your eyes. Beet greens have lutein and beta-carotene. Sautéed, they are actually sweet tasting. AND naturally salty – so avoid if you are on a low salt diet.

Beets are also very delicious served cold. You can grate raw beets into a salad, or slice roasted beets onto a bed of greens.

Oven roasted beets

Wash beets thoroughly but do not trim

Toss in olive oil

Add sprigs of fresh rosemary or dried basil and oregano in a covered roasting pan.

Bake at 400 degrees for 60 minutes (larger beets need more time!)

Beet greens

Wash leaves and red stems well. Roughly chop.

Heat 1 tbsp of olive oil over med high heat.

Add two cloves garlic chopped. Sauté for about 30 seconds or until fragrant. Don’t let them burn

Add in chopped leaves and stems. Stir until wilted. Add to plate with roasted beets or on their own. Any leftovers are great in a soup or as a topping on a pizza

Good Fast Food

Fast food doesn’t have to be bad for you.

I made a quick trip to my local grocery store to pick up organic arugula, grated carrot salad, curried lentils and tabbouleh which made for a good and fast lunch along with the cold roasted beets from the previous night.

I served it to friends and they liked it.

Bonus recipe which has nothing to do with beets. This is adapted from a recipe created by my friend Lianne Graham.

Creamy chocolate pudding

1 frozen banana

1 avocado (2 if small)

2 tablespoons vanilla

2 tablespoons maple syrup

1 tablespoon organic cacao powder

1 cup unsweetened almond milk

blend in blender until smooth

Enjoy with a friend – makes 2 servings