Category Archives: Health

Beet Recipe – Beet Salad Recipe

Are you ready to try a truly unique beet recipe? Pickled beets, baked beets, and canned beets – you’ve probably tried them all. Now try our delicious and colorful beet salad recipe. This is a simple, unique and exceptionally nutritious salad.

Before we get to the beet recipe here’s a few beet nutrition facts. Beets have good amounts of iron, vitamin A, folic acid, potassium and calcium. Because beets are rich in alkaline elements like potassium, calcium and magnesium they also help to fight acidosis. Acidosis is a condition that results when too much acid is formed in the body thereby depleting alkaline reserves. Acidosis is a sign of underlying disease in one’s body.

You can fight disease by making raw vegetables like leafy greens, carrots, bell peppers, broccoli and even beets a part of the mainstay of your daily diet.

Beet Recipe for Beet Salad

Preparation time: 10 minutes
Serves 6

3– 4 cups freshly shredded beets (approximately 2 medium beets)

Vinaigrette Dressing for Beet Salad Recipe
3 tablespoons apple cider vinegar
3 tablespoons cold pressed olive oil
1 tablespoon raw honey
Dash herbemare (sea salt and herb concoction found in whole food store)
Dash freshly ground pepper

Peel the fresh beets and cut them into thick slices that will easily fit into the feeding tube of your food processor. After shredding, you should have 3 – 4 cups of shredded beet for your beet salad recipe. Place shredded beets into a large bowl.

Next, whisk the remaining ingredients together in a small bowl. Taste and adjust the flavors to your liking. The beet is quite sweet so keep that in mind when adjusting the flavors of the vinaigrette dressing. Pour the vinaigrette dressing over the beet recipe and toss gently. Put in a covered dish and refrigerate until ready to serve.

To your good health!

The Whole Food Diet Transition

What’s In Our Kitchen

Making the transition to a whole food diet or raw food lifestyle might mean you have to make some major changes. When you are in transition this is a critical time. If the transition you are making becomes to difficult, frustrating or confusing, you tend to give up more easily, to drop out of the game so to speak. Don’t let this happen.

We want to help you be successful at making the transition to a healthier lifestyle. Getting your kitchen reorganized and stocked properly will greatly aid you in your transition and reduce frustration. Below we have listed the staple foods, tools and storage containers we have equipped our kitchen with. These are things that we use every week if not every day in some cases.

First, the whole food staples we keep on hand are the following:

Pure Virgin Cold Pressed Olive Oil for salad dressings
Cold Pressed Virgin Coconut Oil for cooking (what little I do)
Bragg’s Amino Acid – cold pressed soy beans – flavor enhancer and salt substitute
Bragg’s Cold Pressed Apple Cider Vinegar
Cold Pressed Flax Seed Oil
Flax seed
Tahini (Raw not roasted)
Sea salt – unrefined
Almonds
Walnuts
Raisins
Dates
Fresh garlic
Fresh lemons
Brown Rice
Whole grain pasta
Whole grain raw cereal
Seeds for sprouting
Raw unrefined honey
Rice milk

These staples are used in a variety of common whole food/raw food recipes. So, if you outfit your pantry with the above ingredients, you will be off to a good start in making the transition to a whole food diet lifestyle.

Next, the food preparation tools we have on hand include:

Garlic Press
Food processor
Blender
Champion Juicer
Grain mill
Coffee Grinder (for grinding flax seed)
Mandoline for slicing veggies
Sprouting containers

If you acquire these tools you will be well on your way to making a commitment to a whole food lifestyle. Additionally, you will be able to whip up just about any recipe you come across. Having the right tools available when you find a recipe you want to try is as important as having the right ingredients. It will make your transition smoother and limit your frustration.

Finally, let’s talk about food storage containers. Our favorite food storage containers are glass canning jars with the wide mouth. I like the look of the small mouthed ones, but my recommendation is, stick with the large mouth containers. They are stackable and easier to pour dry ingredients into. Also, they are easier to clean because you can fit your hand inside to wash (I do dishes by hand). We use all three sizes – half pint, pint and quart. Because they are clear you can easily see what’s running low. The small ones are perfect for soaking nuts and beans. The large ones are fantastic for storing dry goods and the medium are great for storing sauces and left overs.

Another advantage to glass is you never need worry about plastic leeching into your foods. Additionally, you can see over time that the plastic storage containers become stained and pitted. This does not happen with glass, suggesting that glass is a much more stable material to use for storage. If your lids begin to rust, simply purchase new lids. If you loose a plastic lid or it gets damaged, it’s difficult to find a replacement. With canning jars, new lids are readily available. Overall, glass canning jars are in our opinion, the most economical and practical choice when you practice a whole food/raw food lifestyle.

There you have it. These are the staples we use every day that will help you transition to a whole food diet.

Beet Nutrition

Beets are delightful for their color and flavor as well as for their beet nutrition. Their juice is wonderful mixed with carrot juice and can also be used as a dye. Is there any more beautiful color than the rich fuchsia and red tones of the beet? In some countries the beet juice, betanin, is processed commercially for coloration in various products.

Marian Morash author of the Victory Garden Cookbook said this about beets, “Have you ever enjoyed the sweet pungent flavor of a baked fresh beet? Or experienced the subtle but earthy aftertaste and delicious crunch pf raw beets grated into a salad? These are two of the lesser-known ways of preparing fresh beets, which don’t enjoy the popularity they deserve.”

Most people have experienced canned or pickled beets, but few people have had fresh beet experiences. Of course nutritionally fresh raw beets will always be superior to canned or even fresh cooked beets. Speaking of beet nutrition, here are some of the facts: they 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.

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.

So not only is beet nutrition good for you, they are also delicious baked, shredded in salads, or even as their own salad. If we have peaked your interest in beets, give our beet salad recipe a try.