Tuesday, March 2, 2010

Raw Beet Salad

My husband doesn't care for beets; they simply don't appeal to him. On the other hand, I happen to L-O-V-E beets boiled, steamed, pickled or glazed. But, until now they have always been cooked. Eating beets raw maximizes the benefit you get from all the live nutrients - vitamins A, B1, B2, B6 and C.


2 large beets (pH of 5.5 - alkaline forming)
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
¼ small onion, finely minced
I clove garlic, finely minced (or garlic powder to taste)


  1. In a food processor, pulse the beets to the consistency of thick apple sauce.
  2. Add remaining ingredients and blend well.
  3. You can either serve the beets right away or marinate for a couple hours or overnight before serving for added flavor.
Try experimenting by making this raw beet salad with one beet and one other root vegetable such as turnip, rutabaga, carrot or parsnip. Try grating or cutting the vegetable(s) into very small bite-size chucks. For variety, add freshly chopped cilantro, parsley or one of your favorite garden herbs. Serve on a bed of greens, topped with crumbled feta cheese or blue cheese.

America, Land of Plenty - Home of the Fat

Our food has been subsidized, cornified, processed... and the abundance is making one in three Americans and one quarter of our children fat, fat fat! Whose at fault?

More about the cornification of our food by Organic Lifestyle Magazine:
"High fructose corn syrup is made by treating corn (typically genetically modified corn) with a variety of enzymes (many of which are also genetically modified) to first extract the sugar glucose and then convert some of it into fructose (fructose is sweeter than glucose). The end result is approximately 55% fructose and 45% glucose." Read the full article.