Don't Miss a Beet

This summer, we encourage you to try an earthy purple brew, otherwise known as beet juice. We can't promise that a glass of beet juice a day will keep the doctor at bay, but we can say the benefits it provides your body will help you sustain a good state of health.

The avid beet fan won't need convincing that beets are a great source of nutrition; others may need to be persuaded to try this rooty vegetable that sparks childhood memories of a dinner plate that tasted, well, a bit too earthy. Best yet, canned beets aren't like other vegetables that lose their flavor, they're inexpensive, and retain their nutrients for two years. Some stores carry them seal wrapped and ready to go, and of course, there's the farm stand fresh beet. And let's not forget that with beets, nothing goes to waste. The leaves can be boiled then chopped up and fried in some oil with garlic and onion with a side of lemon wedge. Read on. Read on.

Reasons your body will love beets: Beets are high in Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B and C; beta-carotene, beta-cyanine; folic acid. They help normalize the pH balance of the body and contribute to normal glucose metabolism. During pregnancy, beets are beneficial to new growth cells and replenish iron in your body. Beets act as a blood purifier, a nice cleansing wash for you liver, and they can also lower your blood pressure.

Why your brain will love beets: Beets contain betaine, which calms the mind and creates a sense of well-being, similar to svasana in yoga class. Take a breath, eat a beet, and beat the blues!

Why your partner will love beets: The ancient Romans used beets as an aphrodisiac. It's said that beets contain high amounts of boron, which is directly related to the production of human sex hormones.

Following are recipes that will convince you that you can't beat beets, they can't be beat!

Beet Juice

If you're a juicer, have we got a recipe for you! Try this health boosting cleanser from a certified Holistic Health Coach.
Ingredients:

• 1 beet, cleaned and chopped
• 2 carrots, cleaned and chopped
• 4-6 strawberries, cleaned
• About a cup or handful of grapes
• 1 apple

Juice and enjoy!

How to cook beets in the oven

I love this recipe. It's an easy, no mess, no peel way to prepare beets, and no
flavor is lost in the boiling process. There's also no worries about watching a
pot boil.
1. Oven to 400°F.

2. Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Scrub the beets thoroughly, then wrap them loosely in foil. I double foil my beets. Small beets can be wrapped together, but it's easiest to roast large beets individually.

3. Transfer the wrapped beets to a baking sheet and cook for 50-60 minutes, checking them every so often for signs of drying out or scorching on the bottom. If you see this, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.

4. Cool and Peel the Beets: Hold one of the beets in a paper towel and use the edges of the paper and rub the skin away with ease.

5. Beets can be stored whole or sliced for up to a week in the refrigerator.

Sweet Tooth? You can't beat these cookies:

• 3/4 cup beet puree (about 2 medium beets)
• 1/4 cup buttermilk
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup cocoa powder, sifted
• 2 teaspoons vanilla extract
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt              
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 (12 ounce) bag white chocolate chips

Cover a baking sheet with parchment paper and set aside. Cook the beets in boiling water until tender, approximately 15 minutes. Test a beet by poking it with a fork; if it comes out easily, the beet's done. Peel the beets while they are still warm. Roughly chop them and puree in a blender with the buttermilk, until smooth. Cool completely.

In a large mixing bowl, combine the butter with the sugars. Add the cooled beet puree, cocoa powder, vanilla, vinegar, salt and egg, and mix to blend. Add the flour and baking soda and mix as little as possible to fully incorporate them. Fold in the white chocolate chips.

Using a 1 1/4-inch ice-cream scoop or a teaspoon, form 1 1/4-inch balls of dough and place them on the parchment-covered baking sheet.  Cover with plastic wrap and refrigerate for at least 2 hours.  (This is a sticky dough, so working with your hands isn't easy.) When you are ready to bake the cookies, cover another baking sheet with parchment paper and place about 12 dough balls on each sheet; they will spread a bit. Bake at 350 for approximately 10 to 12 minutes.  Cool the cookies on a cooling rack for at least 10 minutes before serving.

Below you will find links to the above recipes; thanks to all those who shared their beet wisdom. Until next week, Namaste.
~ Ginger

Roots Yoga 220 Cambridge St. Burlington, MA 01803 781-272-YOGA
rootsyogaburlington@gmail.com

http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827#recipe

http://www.mindbodygreen.com/0-10035/the-ultimate-beet-juice-recipe.html

http://www.momtastic.com/cooking-recipes/dessert/106609-dark-velvet-beet-cookies