Tag Archives: beets

15 minute steamed beets

30 Sep

3781937366_2945015b63 (1)Hey cauliflower, beets are in season too!

These ruby red or bright orange gems are the perfect way to satisfy your sweet tooth without breaking out those cookies.

Add them to your meal as the sweet component, and you will wonder where that sweet craving ran off to.

You are only 15 minutes away from a wonderful natural treat that will not only make your skin glow, but will also cleanse your blood, and fill you up with loads of antioxidants.

Serves 2 Prep Time: 6 minutes Total Time: 21 minutes


  • 4 beets
  • 2 C water


1. Prep: Rinse, then chop the tops and bottoms of your beets. Cut into 1 inch thick cubes or triangles. In a medium sized pot, add water, and a steamer.

2. Cook: Cover and bring water to a boil. Add your beets, cover and let steam for 15 minutes. Poke a fork or knife into the beets. If they are tender, then they are ready to eat!

Photo courtesy of Le Grande Farmers’ Market

How to pull together an elaborate salad in a flash

25 Apr
Hungry for something refreshing that will leaving you feeling energized? Try our salad recipe!
For a time saving tip, we suggest chopping up the cilantro in advance and placing it in a container in your fridge so that you can use it on all sorts of meals. Cilantro helps cleanse our body, and aids us in digestion. This lovely herb also freshens our breath and helps promote a healthy liver, and tastes fantastic in most meals!
We also suggest buying pumpkin seeds in your bulk section, and either storing them in a glass container in your fridge, or toasting them right away, as they can easily go bad if left out. Pumpkin seeds are high in zinc, which helps strengthen our cells, hair, skin and eyesight. They are a versatile seed, that tastes great in granola, trail mix, pesto, topped on fish, mixed with rice or ground up in a mortar and pestle.
  • Beets, grated
  • Carrots, grated
  • Pumpkin seeds, toasted
  • Olives, chopped
  • Cilantro, chopped
  • Salad greens
Toast your pumpkin seeds over medium heat in a pan on your stove top. Make sure to toss them frequently so they get evenly cooked. Once fragrant, lightly browned and puffed up, remove them from your pan and place in a bowl to cool down (you will hear some fun crackling noises!). Place your salad greens in a big bowl (if using heads of lettuce, rinse, dry and chop them up). Rinse your beets and carrots, then grate them over your greens. Cut up your olives. Pluck off your cilantro leaves from the stems, and chop them up as well (or use our time saving tip).
Mix together with a simple honey-mustard vinaigrette (makes 1/2 cup):
  • 1/3 cup extra-virgin olive oil, or canola oil
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Happy Valentine’s Day!

14 Feb

Wishing you love and friendship today and everyday!

Want to make your own beet prints?

Take a bunch of beets, scrub them well, cut off the ends and slice them into half-inch slices. Then, carefully, cut each slice into the shape of a heart or any other favorite shape.  Keep one or two slices out for print making, and put the rest aside to cook. Your freshly cut beet shapes are ready for printing immediately. If you make many stamps and your ink runs dry, just dip the beet stamp in a bit of water for 10 seconds, and print on!

Valentine heart beets

10 Feb

Celebrate Valentines day – by celebrating your heart! Beets are great for your heart (they are blood builders) and make everything beautiful pink and red – appropriate for the occasion. Grate them into salads, dice them and cook with your rice for pink rice, or chop them, drizzle in olive oil and top with rosemary and sea salt and roast until tender. Check out this Mama’s recipe for heart beet cookies. Have you ever made beet heart stamps? We are going to try…