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Recipe thread ~ # 3
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Julie
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Aug 17, 2013 09:51AM
Ew.
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Alias, you have our son beat. He loved Feta as a child. This from a kid who wouldn't eat the blandest of vegetables! But he loved that stuff & still does. But, seriously, Limburger? Wow, i'm impressed.Julie, you made a familiar point about lettuce. Iceberg was the only lettuce i knew growing up. Even restaurants only used it (not that we ate out much). Today i don't mind getting it in restaurants because it's such an unusual taste to me. Two of my siblings still only eat iceberg, feeling the rest is too costly.
I'm editing this after seeing the food pyramid Alias shared elsewhere. Spinach is a green i ONLY knew from a can. If it was good enough for Popeye, i guess my mom felt it was good enough for us. AND the only reason i ate it then was to see if i'd get his strength. Which i "seemed" to do. I was surprised to see that fresh spinach looked nothing like what came from the can. Now i really, really savor my spinach salads.
Madrano wrote: I'm editing this after seeing the food pyramid Alias shared elsewhere. Spinach is a green i ONLY knew from a can. If it was good enough for Popeye, i guess my mom felt it was good enough for us. AND the only reason i ate it then was to see if i'd get his strength. Which i "seemed" to do. I was surprised to see that fresh spinach looked nothing like what came from the can. Now i really, really savor my spinach salads.Growing up I don't think we ever had canned spinach. We had frozen. I doubt if I touched it though. I was a ridiculously picky eater.
However, it's whats for dinner tonight !
Fresh spinach (only type I eat now) and a baked potato. Maybe some cut up tomato. If I am really hungry, I'll also add a natural no sugar added applesauce to the meal.
I've never even seen spinach from a can. My mom never bought ANY kind of spinach when we were kids. Tonight I made Mac n cheese with kale in it. Might as well add some more nutrients to my favorite comfort food!
I usually add either peas to the mix or have it with broccoli. Love Mac & cheese !
Yeah I've done broccoli before too. Either mixed in or on the side.
Oddly, my mother never served frozen vegetables. I don't know why--cost or lack of freezer space. Almost all our vegetables were canned, even in summer, other than iceberg lettuce & tomato salads. Two or 3 times each summer, though, my folks relished in a "fresh vegetable" dinner, stuff bought at roadside stands. Yuk, we children declared. Where's the can, i'm thinking? You have to chew & chew these fresh foods! deborah, wishing she could claim she was kidding
Madrano wrote: "Yuk, we children declared. Where's the can, i'm thinking? You have to chew & chew these fresh foods! ..."Ha. Other than tomatoes and (non-green) beans, I think canned veggies are gross.
Julie wrote: Other than tomatoes and (non-green) beans, I think canned veggies are gross. ----------
I don't mind canned corn. Though I usually buy frozen or in the summer corn on the cob.
I never buy canned veggies anymore. The majority are fresh and sometimes frozen. I do like frozen mixed veggies and sugar snap peas. Oh, and peas. I never buy fresh. I don't think I've seen fresh peas in the stores.
I'm more like Julie, i buy beans & tomatoes canned. Almost all canned items i buy are for specific dishes, for instance, i buy canned corn for a corn pie with a crust made with Cheezits. Culinary collapse, i know!Alias, rarely do i see fresh peas in the store. I stopped at a roadside stand our first year here in Texas because their sign declared, "Fresh Peas". Guess what? In Texas the ONLY peas worth selling are black eyed ones. I was deflated.
Dh grows them in season but we've had to watch them carefully, lest other critters get to it. This year it was my aunt's dog--attack from an unexpected front, i must say.
Snow peas and sugar snap peas are the only fresh ones I've seen....not the kind you shell.
Speaking of frozen, I am a fan of the "Steam in the Bag" veggies.
Corn & Basil Cakes
Makes: Makes 5 servings, 2 cakes each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1/2 cup white whole-wheat flour (see Note) or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
1/2 cup chopped fresh basil
READER'S COMMENT:
"I made these with roasted corn (just grilled on the George Foreman and cut off the cob) and purple basil, with a little sour cream on the side. So good, and super easy. "
Preparation
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Tips & Notes
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Nutrition
Per serving: 180 calories; 9 g fat ( 1 g sat , 5 g mono ); 86 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 329 mg sodium; 250 mg potassium.
http://www.eatingwell.com/recipes/cor...
Alias Reader wrote: "Corn & Basil Cakes ..."This looks delicious!
To makeit vegan-- I could substitute milk with almond milk, eggs with 1 Tbsp ground flaxseed and 3 Tbsp water, use applesauce for oil.
It did look delicious. :) I would serve it with applesauce not sour creme and maybe a salad. It would make a lovely dinner. I bet these freeze well, too. Thanks for sharing how to tweak the recipe to make it vegan. I tweak recipes all the time to make them low fat or change the spices to my taste. In fact, I seldom make a recipe as it is given.
Julie, when i've seen peas in their shell for sell at the grocers, the price is dear--around $8 a pound. Rather rich, considering much of the weight is that shell!Those cakes look great. I have a zucchini cake recipe which calls for a sauce of ranch dressing, which was nice.
The corn and basil cakes look yummy. The fresh corn at the farm stands has been wonderful this summer.
Alias Reader wrote: "Corn & Basil CakesThis looks delicious. I grew up in the South and love cornbread. I've been using a recipe that calls for adding frozen corn (from the old Fit for Life book by the Diamonds). But this recipe looks like a really interesting variation on corn cakes.
Makes: Makes 5 servings, 2 cakes each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1/2 cup white whole-wheat flour (see Note) or all-purpose flour
..."
Frankie wrote:This looks delicious. I grew up in the South and love cornbread. I've been using a recipe that calls for adding frozen corn (from the old Fit for Life book ..."
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I would guess one could also play around with it and make zucchini cakes or a mix of roasted veggies. I have a friend who does that with roasted veggies. The only problem with them is I could eat a zillion of them!
That's my fear -- stuffing myself. But I'm going to try this recipe and then play around with variations.
They probably freeze well. You could heat them up for dinner with some applesauce or a nice salad. Easy dinner. :)
From Cooking Light magazine-Cooking with Quinoa: 22 Recipes
High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find 22 delicious recipes for cooking with this ancient whole grain.
http://www.cookinglight.com/food/reci...
I've made stuffed peppers with Quinoa.
5 Delicious, Healthy and Easy-to-Make Dairy-Free Smoothie RecipesSmoothies are a wonderful way to sneak nutrients into a diet, and you can make endless variations. My trick is, don’t use ice — use frozen fruit instead! In one fell swoop, you get the fruit and the ice and so much more flavor. Plus, frozen fruit often tastes better than fresh because they are picked at their ripest and sweetest, and they require no cleaning or rinsing. Bananas got too ripe? Just stick them in the freezer, the riper the better, and when you need them, run them under warm water—the peels will come right off.
Make a large smoothie batch and save the rest for later in the blender. If the mixture separates, give the blender a few turns again. If you’re thinking of offering grownup brunch drinks, simply add half a cup of vodka to the mix!
Berry Smoothies
Makes 5 cups
1 cup cranberry or pomegranate juice
1 cup silken tofu, soy or other non-dairy milk, such as almond, rice, coconut or hemp (we love So Delicious® Dairy Free)
2 cups frozen berries (strawberries, blueberries, raspberries, blackberries, alone or in any combination)
2 tablespoons honey, maple syrup, or cranberry or pomegranate concentrate (health food stores), only if you like it sweeter
Mix all ingredients in the blender a full minute at high speed until smooth and frothy.
Green Smoothie
Try your best to stick some of the fruit in the freezer for an hour before blending. No need to have all of these fruits on hand; even a combination of two in larger amounts will be delicious in this green powerhouse.
Makes 5 cups
1 cup green grapes
1 large pear or green apple, unpeeled, cut in chunks
3 ripe kiwis, peeled
1 cup chunks honeydew melon
1 cup white grape juice or natural apple cider
A few leaves fresh mint, if you have them on hand
Mix all ingredients in the blender a full minute at high speed until smooth and frothy.
Chocolate Almond Date Smoothie
Consider this a whole meal. Nutritious and fabulous! This is the only smoothie I use ice with, to chill the heated mixture.
Makes 5 cups
1/2 cup whole almonds
1 cup pitted dates, packed
1/3 cup cocoa powder
1 cup boiling water
1 cup silken tofu, soy or any other non-dairy milk (almond, rice, coconut, hemp)
A dozen ice cubes
Place the almonds, dates, cocoa, and water in the blender. Cover and let the mixture rest, unblended, 5 to 10 minutes. Add the tofu or non-dairy milk and ice and blend a full minute at high speed until thick and frothy.
Tropical Smoothie
If you decide to get a little naughtier with this smoothie, add 1/2 cup dark rum. You know how the saying goes: If you can’t go to the tropics…
Makes about 6 cups
2 cups canned unsweetened pineapple chunks, juice and all
1 cup coconut milk
3 cups cubed mango, papaya, or peaches: try your best for frozen
1 banana: try your best for frozen
Mix all ingredients in the blender a full minute at high speed until smooth and frothy.
Beet Smoothie
Here is your chance to eat your beets! Who knew they were so delicious? I did; we grew up eating them every day. In America, they are sometimes treated like a poor stepchild of the vegetable family. I think it is time to adopt them wholeheartedly. They are so good for you.
Makes 1 serving
1 small can beets, juice and all
1 cup tofu or unflavored non-dairy yogurt
Mix all ingredients in the blender a full minute at high speed until smooth and frothy.
http://life.gaiam.com/article/5-delic...
I love my smoothies. I have one everyday-- they are my dessert!My berry smoothies never need a sweetener because my frozen bananas are so ripe! They all look good, I will give them a try, not sure about the Beet one. I have never eaten a fresh beet (my mom always bought the pickled beets in a jar with tons of sweeteners.)
Recently I've thought of roasting beets. I seldom eat beats but they are supposed to be super good for you. In particular I've read they are good for ones blood pressure. I tired beet juice. That was a no go. Tasted like dirt. :( My supermarket sells them already cooked in a package. I have eaten them that way in a salad. It's fine. However, the package is expensive if I recall correctly. So I rather make them myself.
I've never eaten them from a can. I'll have to look for them in the store.
6 Health Benefits of Eating Beets
If you are an avid beet lover, this article isn’t for you (but read on anyway for validation of your beet love)! You already know that beets are an extremely nutritious food choice that just happens to be tasty and delicious – you can eat the greens too! You already know that beets are an insane source of vitamins and minerals. But did you know that beets are the second largest source of sugar, after sugar cane?
If you’re not a beet lover, read on, and you soon will be.
1. Beets are nature’s Viagra
Seriously. One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones.
2. Beets are high in many vitamins and minerals
Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens. Beets are particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.
3. Beets cleanse the body
They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Nuff said, right? Tastes good and prevents cancer? Sign me up!
Organic red beets at the farmers market
4. Beets help your mental health
Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. So if you’re already steamed about not eating beets, you can get a two-fer by diving into them right away.
5. Beets are used as a stomach acid tester
How in the world does that work? Glad you asked. If you are eating a lot of beets or beet juice, and your pee turns pink, guess what? You have low stomach acid. Pee still clear? Ratchet it up and get juicing (use the greens too)! Nutritionists use beets and beet juice to test stomach acid levels, so stay ahead of the curve by adding beets to your diet now.
6. Beets are a high source of energy
At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard.
Beets are a wonderful addition to any dietary need. With their high volume of nutrients, delicious taste, and multitude of uses, anyone can jump right into beets without missing a beat.
Bet you didn’t know:
Beets were served in space when the astronauts of Apollo 18 met up with their brethren in Soyuz 19. They served borscht.
To-do:
If you are juicing, but haven’t gotten to veggies yet, give beets a try. Use a small amount at first to supplement your already yummy fruit smoothies. Work your way up to more as you see fit.
Dr. Oz showThe Benefits of Beet Juice
Naturopathic medicine is showing wonderful benefits to help protect the heart. A new Canadian study suggests that the naturopathic approach will decrease cardiovascular risk and lower the incidence of metabolic syndrome, a condition which includes high blood sugar, high blood pressure and high cholesterol.
One tenet of naturopathic care is to work with a patient’s food intake, and one food that has impressive research and clinical use for healthy blood pressure is beetroot juice.
Benefits of Beetroot Juice
Known for decades as a liver-protective food, beets may not be the newest kid on the superfood block, but mounting research is showing why you should take another good look at this root vegetable in juiced form.
Many of our patients have mentioned that juicing beets will give them more energy for their day. Research is showing that this may be due to the ability of components in the juice to improve blood flow. Beetroot juice has been shown to help the body respond better to exercise, by balancing oxygen use and increasing stamina.
Beetroot juice is one of the richest dietary sources of antioxidants and naturally occurring nitrates. Nitrates are compounds which improve blood flow throughout the body – including the brain, heart, and muscles. These natural nitrates increase a molecule in the blood vessels called nitric oxide, which helps open up the vessels and allows more oxygen flow as well as lower blood pressure.
Beetroot juice may also be an important ally to lower blood pressure. Whether the yellow or red kind of beets, the juice provides excellent blood pressure-lowering ability. Meta-analysis (a quality study that reviewed many past studies) of 254 people between 2006 and 2012 showed clear reductions in blood pressure, with the systolic blood pressure (the number on top) showing the best reduction.
For Blood Pressure, Is It Better to Eat Beets or Drink the Juice?
In many cases, eating the whole food is the best way to get all the nutrients, fiber and healthy effect. But, in this particular case for blood pressure lowering, you are actually better off drinking the juiced beet root to get the maximum benefit. When you cook the beet or ferment a beet (like we find in a pickled beet), the amount of healthful nutrients for blood pressure benefits will decrease. By juicing, you are going to get 100% of the phytonutrients (plant chemicals) that help your blood pressure decrease.
How Much Juice Should I Take?
One to two cups of beetroot juice a day have been shown to have a significant effect for lowering blood pressure. Many doctors have been quite surprised by how little was needed to see a benefit for people with high blood pressure. You can juice the beets on your own, which is freshest and cost efficient, or you can spend about $7 for a prepared bottle at the health food store. Because beets are a potent detoxifier, some patients feel best when starting with a lower dose (like a quarter cup) and increase the amount over time.
Please note it is important to not change any prescription blood pressure medication without speaking to your prescribing doctor. Please let your doctor know you are using natural means to lower your blood pressure, which may result in requiring less medication.
Are There Any Side Effects to Drinking Beet Juice?
The dark carotenes of beet juice may give your urine and bowel movements a red color. This color change is harmless. Since beets are high in oxalates, people who tend to make oxalate kidney stones may want to avoid beet juice.
Aren’t Nitrates Unhealthy Preservatives Found in Hot Dogs and Bacon?
Cured foods like hot dogs and bacon are known to be high in nitrites, which are known cancer-causing compounds. Beets, spinach and radishes all have naturally occurring nitrates, which will convert to nitrites during digestion in your body. These naturally occurring versions are not harmful to the body and are very safe when they are eaten with the wonderful natural antioxidants that beets and radishes also provide. The more dangerous nitrites that are added to hot dogs, bacon and cured meats are really the ones to worry about and should be minimized.
Naturopathic Conclusion
Treating blood pressure encompasses working on ways to reduce stress, eating healthy food choices, exercising, and getting intake of the proper nutrients.
Beetroot juice can be an excellent addition to a natural regimen designed to help bring blood pressure under control while increasing a person’s stamina and energy.
http://www.doctoroz.com/videos/benefi...
BeetsThese grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor underneath their rugged exterior.
Why They're Healthy: Think of beets as red spinach. Just like Popeye's powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments—called betacyanins—that give beets their color have been proved to be potent cancer fighters in laboratory mice.
How to Eat Them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.
You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese.
Read more: http://www.menshealth.com/mhlists/bes...
Red Beet Vitamix Smoothie Recipe and 10 Benefits of Beetsby angela on May 23, 2013
My grandfather always used to say, “eata your beets, they are a good for your a blood. He was from Sicily and at the time, I thought maybe he just thought that because they are so red. He passed away when I was ten years old, but I have a good memory about that weekend, and we had red beets on Friday night with fish, with him sitting at the head of the table and me trying to pass mine down to him. He always told me that carrots were good for my eyes and beets for my blood.
The Red Drink! This is how the red beet drink is known in our home. A days ago we made our first red drink in the Vitamix and I’ll admit, I was a little cautious. The green smoothie has become so popular around here that I didn’t know if I could switch it up a bit. Then last week, I saw a show that highlighted the benefits of beet drinks. I got out the kale, apple, orange and a handful of strawberries to see if it would taste good. This drink was astoundingly popular. Drinking raw beets is the closest thing to a cocktail without the alcohol. It’s powerful, and no wonder, it’s not just an anti-oxidant; it’s a SUPER ANTI-OXIDANT. This is made with RAW beets. Raw beets have more anti-oxidant power than cooked beets. I knew that when I made this raw beet salad.
Ten Benefits of Beets
Beets are a super food, a super anti-oxidant that fights cancer and reduces inflammation.
Beets are good for working out. They improve blood flow, which increases endurance during a workout.
Beets purifies the blood and cleanses the liver.
Beets have been proven to lower blood pressure and reverse hypertension.
Beets help to deliver oxygen to the parts of your body that need it, even the brain.
Beets may have an aphrodisiac effect as they contain high amounts of boron, related to the production of sex hormones.
Beets are high in fiber, high in vitamin C and folic acid, and contain sodium, magnesium, calcium, iron and phosperous!
Beets contain folic acid aids in physical healing, and is good for pregnant women.
Beets are good for your mental health, as they contain betain, which aids in depression.
Beets are the sweetest vegetable, high in good carbs, low in calories and give you the right kind of energy.
I just have a regular blender. I'm going to see if my blender will blend beets for a smoothie. I'll let you know how it goes. :)Another thing I've been throwing in my green kale smoothies is Parsley. I've read parsley is supposed to be good for you. So what the heck. It's super inexepsive. I can get a bunch for $1. I put everything else in my smoothies why not some parsley.
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.
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7 Surprising Health Benefits of Parsley
Parsley is a pretty little Mediterranean herb that lends a sprinkling of color to your plate. But let’s not think of it as just a garnish—after all, parsley has been around for more than 2000 years, and boasts some time-tested benefits that you should know about.
Parsley is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system, too.
It helps flush out excess fluid from the body, thus supporting kidney function. However, the herb contains oxalates, which can cause problems for those with existing kidney and gall bladder problems.
Regular use of parsley can help control your blood pressure. The folic acid in this herb is like a tonic for your heart.
Parsley essential oil, when massaged into the scalp, may reduce hair loss.
Use parsley daily, and you’ll feel relief from joint pain. That’s because the herb has anti-inflammatory properties.
Parsley tea relaxes stiff muscles and encourages digestion.
Studies indicate that parsley—especially its essential oil—may have a role in inhibiting cancerous tumors. In fact, scientists have billed it a ‘chemoprotective’ food.
Read more: http://www.care2.com/greenliving/7-su...
Thanks for all this info. I'm going to the grocery store today, so I will see if they carry fresh beets and parsley. (I make my smoothies in my Cuisinart Food Processor.)There are two websites I like are:
http://www.healthfulpursuit.com/vegan/
Leanne Vogel is a holistic nutritionist
http://www.thekitchn.com/recipe-vegan...
the Kitchn
:) The parsley I just throw a sprig in the smoothie. It doesn't seem to change the taste at all. But as I noted I throw a ton of stuff in my smoothies. Let me know your thoughts if you try the beets.
Warning!! I got a virus in my computer and think it came from the vitamix beet link. Good thing I am at work where I have an IT person to fix it.
Julie wrote: "Warning!! I got a virus in my computer and think it came from the vitamix beet link. Good thing I am at work where I have an IT person to fix it."---------
I removed the link. However my computer is fine.
She said it was probably from an ad so maybe you just didn't get that one. It was either on that link or goodreads.
2 1/2 hours later and it's still not fixed either!
That's odd. I used the link and I've been all over GR today and I have no issues. I hope your computer if fixed soon. Do you use a virus program? If so, do you keep it updated?
I bought some beets today and will try and see of I can add them raw to my smoothie tomrrow. I think I'll also try grating some raw beets into my salad tonight. If all that fails, I'll roast them. Though I rather not put the oven on as it's very hot/humid today.
I just checked online and you can freeze beets for up to one year.
How I Freeze Beets
Kevin Lee Jacobs, A Garden for the House
1. Trim all but 1/2-inch of leaf-stems from beets; scrub beets clean under running water.
2. Set beets in a big pot, then add enough water to cover them. Bring the water to a boil over high heat. Reduce heat, cover the pot, and let the beets simmer until tender — about 20 minutes for small roots, and 45 minutes to an hour for large roots. Beets are sufficiently cooked when they can be pierced with a fork.
3. Plunge the beets in a big bowl of ice water for about 10 minutes, or until they are cool enough to handle.
4. Slice off ends of beets. Then peel them, by simply rubbing your hands against each beet.
5. According to preference, either slice or dice the beets. Do not leave them whole. Whole beets, in my experience, do not freeze well.
6. Label zip-lock-type freezer bags as to content and date. Then fill the bags with beets. I like to fill quart-size bags as single servings.
7. To avoid freezer-burn, expel air from bags with a vacuum sealer. Or, insert a straw at the end of a bag; seal up to the straw. Suck the air out, remove the straw, and then seal the tiny opening.
8. Freeze for up to one year.
I couldn't wait for the morning beet smoothie. So I tried the beets in a salad. Loved it !Here is what I did.
Bed of baby kale
Broccoli slaw
dried cranberries
thin slice red onion
I mixed the above with dressing (use whatever dressing you like)
Then I peeled the beet with a vegetable peeler. Then I put a box grater in a soup bowl. I didn't use a cutting board as the beet would would have stained it. I shred a handful of beet. Maybe a 1/2 cup. Then topped the salad with it. I did the beets last so as not to turn the whole salad red with beet juice.
I think beets will be my new favorite veggie ! I love trying new veggies and expanding my palate. :)
I wasn't sure how to store the beets and how long they kept.This is from Whfoods.org
Cut the majority of the greens and their stems from the beet roots, so they do not pull away moisture away from the root. Leave about two inches of the stem attached to prevent the roots from "bleeding." Do not wash beets before storing. Place in a plastic bag and wrap the bag tightly around the beets, squeezing out as much of the air from the bag as possible, and place in refrigerator where they will keep for up to 3 weeks.
I think I've had some beets in my fridge for more than 3 weeks now. Maybe I will try some raw on a salad. I like making beet hummus. It's basically a normal hummus recipe but you add a shredded, boiled beet to it. Bright pink and funny to eat!Regarding my computer, it's my work computer so of course they have antivirus. And I am sure it updates automatically. But she scanned the whole thing with two different programs and neither found anything. Meanwhile I have a screen that says the FBI blocked my computer connection because I was looking at porn (I wasn't) and I have to pay money to get it unblocked. It would almost be funny if it was easier to fix.
Julie wrote: But she scanned the whole thing with two different programs and neither found anything. Meanwhile I have a screen that says the FBI blocked my computer connection because I was looking at porn (I wasn't) and I have to pay money to get it unblocked. It would almost be funny if it was easier to fix.Julie, Julie, Julie....really looking at porn at work. I expected better of you :)
Sorry for your computer woes. I hope it gets fixed soon.
I am eager to hear how beets in smoothies work out. I abhor beets because i've never, ever had a dish with them that didn't taste like dirt. Maybe it's one of those taste bud things, like cilantro tasting like soap. I've been trying beets on & off my entire life and still cannot finish more than one bite...and that's usually because i'm too polite to spit them out.
Madrano wrote: "I am eager to hear how beets in smoothies work out. I abhor beets because i've never, ever had a dish with them that didn't taste like dirt. Maybe it's one of those taste bud things, like cilantro ..."I've read that people who do not like them cooked may like them raw.
I tried the beet smoothie and I really loved it. The color is beautiful. Like rubies in a glass.I grated the beet with a box grater. About a handful.
1- banana
6- green grapes
6- raspberries
2 tsp flax meal
water
It tasted great. Sweet. No real taste of beets.
Darn! I was hoping it was awful so i wouldn't have to think about trying it. Ah ha!
Madrano wrote: "Darn! I was hoping it was awful so i wouldn't have to think about trying it. Ah ha! Good news Bad news--we have no blender at the hotel!"LOL
I would be lost without my smoothies. Especially in these hot muggy days of summer. It's nice and refreshing, healthy, easy to make and clean up.
Lousy as our blender was, i miss my smoothies. It's obscene what they ask for them at fast food joints...and nothing near as nutritious as what i could make.
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Books mentioned in this topic
Our Daily Bread (other topics)Living the Good Long Life: A Practical Guide to Caring for Yourself and Others (other topics)
Eat for Health: Lose Weight, Keep It Off, Look Younger, Live Longer (other topics)
Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss (other topics)
The Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Region Under the Sun:A Vegan Cookbook (other topics)
Authors mentioned in this topic
Stella Standard (other topics)Martha Stewart (other topics)
Donna Klein (other topics)
