Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!
Paleo Gingered Beets
Most people feel kind of “meh” about beets and I used to be one of those people. Enter Paleo Gingered Beets. They have revolution-ized beets for myself and other beet-skeptics. Once you make the recipe, let me know how you feel.
- 2 packages Love Beets
- 4 cloves garlic minced
- 1 in. piece fresh ginger grated
- 2 tbsp fresh mint, chiffonade
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp coconut aminos soy sauce alternative
- sea salt to taste
- fresh ground pepper to taste
If you do not have Love Beets, you can certainly use fresh beets. Just boil until a knife easily pierces and peel.
In a small bowl combine coconut aminos, olive oil, vinegar, garlic, ginger, mint, sea salt, and pepper. Whisk to combine. Set aside.
In a medium bowl (with a lid), add the beets and then stir to combine all the ingredients. Allow the flavors to enhance by letting it sit in fridge for at least an hour. Enjoy!
Well it’s hard to find folks out there that are not fans of garlic, although they do exist. I, however, am not one of them. There’s a garlic meme that I’ve seen floating out there and just I had to include it for this post. It is me to a T. While garlic is not new to most any of us, there are always new and inventive ways to include this superfood in your diet. I include it in tomato sauces, in my bone broth, in stuffed peppers, Asian StyleTurkey Lettuce Wraps, and in the fresh gingered beets recipe that my husband loves (it can be found here: Flavors of Health Cookbook), and in many, many more recipes. Jennifer Tyler Lee suggests roasting garlic because the flavor profile is more tolerable for kids. She also suggests making garlic mushroom toasts. (Again, I would opt for a gluten-free or paleo “bread” option instead of whole wheat toast. See this post for more on why.)
- Member of the lily family.
- Because garlic has not be breed to be sweeter, larger, or milder tasting, it contains most of its “wild” nutrients.
- All varieties of garlic are quite similar nutritionally.
- Allicin is the active health ingredient in garlic and is a combination of alliin, the protein fragment, and alliinase, the heat-sensitive enzyme. When raw garlic is either cut, pressed, or chewed, these two ingredients are combined. It was discovered that by cooking the garlic immediately after slicing, the heat-sensitive enzyme is destroyed and no allicin is created. Allicin is the active ingredient in garlic that is revered for fighting cancer and protecting the heart. In order to get the most nutrition out of garlic, it is important that you cut/mince/slice/chop the garlic and then let it sit for TEN MINUTES before exposing it to heat.
- A garlic press is the best tool for combining the alliin and alliinase. Jo Robinson says, “press, then rest”.
- Many grocery stores carry garlic grown in China; check where your garlic is coming from. This is frustrating for someone that grocery shops in the same county as Gilroy, the garlic capital of the world. I am a locavore, after all.
- There are two garlic varieties: softneck and hardneck. Hardneck garlic has a hollow stub that protrudes from the top. Softneck garlic appears to have a stem, but it is simply the papery skin that has been twisted.
- Store garlic in the fridge (not the crisper drawer) for the longest shelf life. Until it is cut it will not leave the fridge with bad odors.
- It is native to the Mediterranean, Syria, and China.
- Excellent source of vitamins B6 and C, manganese, and selenium and a good source of phosphorous, calcium, potassium, iron, and copper.
- Has been demonstrated to protect against atherosclerosis, heart disease, elevated cholesterol levels, elevated blood pressure.
- Historically has been used to to fight infections because of its antimicrobial activity.
- Can help protect against colon cancer.
The 52 New Foods Challenge by Jennifer Tyler Lee, Superfoods by Tonia Reinhard, Eating on the Wild Side, by Jo Robinson, and Encyclopedia of Healing Foods by Micheal Murray, Joseph Pizzorno, and Lara Pizzorno.
Green onions probably aren’t anything new for many of us, but they are an essential ingredient in all types of cuisine. I don’t mind onions raw, I love them cooked, and I ADORE them caramelized. I realize that not everyone feels this way about onions, especially children. Jennifer Tyler Lee suggests including them in omelets or even making savory green onion pancakes. I like the idea of using them to make savory pancakes, but choosing a grain free flour for the pancakes, rather than whole wheat flour. (You probably know my stance on wheat, but if not, check out this post.)
- Onions are members of the allium family, like garlic and leeks.
- Smaller onions have less water and a greater concentration of phytonutrients.
- The sweeter the onion, the less phytonutrient activity.
- The Western Yellow variety of onion has the most antioxidants
- The papery skin layer of the onion has the most concentration of bionutrients. And while we don’t eat that part of the onion, it should be saved and added to homemade broth.
- Onions are a rich source of the antioxidant quercetin. This phytonutrient is vital to support digestion and gut issues.
- The antioxidant values in onions have been shown to prevent cancer
- Onions have also been shown to fight against cardiovascular disease and osteoporosis.
- Good source of vitamins C and B6, potassium, and manganese.
- Onions have been also been shown to support the respiratory system and fight coughs and congestion.
- The sulfur in onions (and all alliums) is great for liver detoxification.
- A good source of prebiotic fiber (this feeds your gut bacteria and helps to keep the colony thriving).
From: The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson.
Photo Credit: Luv Kreativ Photography https://www.instagram.com/luvkreativ/?hl=en
July is here! I love July because it truly symbolizes summer for me. Although, this July I do have to work for a couple of weeks, generally, for teachers, July is the only month of year where there is actually no school. The other reason I love July is because all the wonderful fruit and vegetable options available in July.
Figs are top of my list of exciting fruits this month! And everyone loves when tomato season is here! I’m looking forward to caprese salads this summer – it brings me back to Italy! Yum! What are you looking forward to this July?
Hugs & Health <3,
Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji.
Now we have herbs like basil in season. And…….. Blueberries!!!!! I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry and
nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”: Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.
Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!
Hugs & Health <3,
May is the first sign of summer produce. It makes me extremely h
appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.
What are you most excited for?
Hugs & Health <3,
April is here and that means that STRAWBERRY season
is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October. Here is a list of what is in season in April (in Northern California).
What are you looking forward to in April?
Hugs & Health <3,