Monday, April 12, 2010
Beet That Carrot!!
I wanted to keep it as simple as possible, as I was only supposed to be consuming fresh veggies, fruits, coconut meat, and coconut water to prep for my cleanse. So there are no nuts or oils or anything in this dish; just clean, pure, beautiful veggies :)
I made a big batch of "beet that carrot," and just topped some of it on a bed of mixed greens, & finished it off with sliced crimini mushrooms & chopped avocados. (I'm pretty sure that mushrooms & avocados should get married and have babies; they are THAT good together <3.) Beet greens actually carry more nutrient-density than the beets themselves, and I lovelovelove them! Soooo if you haven't tried 'em yet, get on it! Stop composting them and/or throwing them out, & start loving them! Calcium, magnesium, folic acid, iron, & vitamins A & C are a small handful of benefits you'll reap from beet greens.
So yes, I am now on my 28 day cleanse, and you're going to see a lot more beautiful veggie recipes from me. I am very, very excited, and even though I normally eat chocolate everyday, I don't miss it at all yet. Finally, my blog won't just be all desserts anymore :P haha, enjoy!
"Beet That Carrot" Ingredients:
1 bunch of beets (about 3 beets, & all the greens)
1 tbs Original Herbamare (or use sea salt to taste)
juice from one lemon, about 2 tbs
1/3 bunch italian parsley, chopped
For Individual Servings:
1 cup mixed greens
2 crimini mushrooms, sliced
1/4 avocado, chopped
1) The beets, carrots, greens, herbamare, and lemon juice can all go into the food processor. Add the beets & carrots in chunks, though, and do it slowly to avoid overwhelming your food processor.
2) Remove "beet that carrot" mixture from processor, and scoop into a bowl. With a spatula, stir in the chopped parsley.
3) To serve, put about 2/3 cup of "beet that carrot" mixture on top of 1 cup mixed greens. Add 2 crimini mushrooms, sliced, and 1/4 of a chopped avocado.
4) Enjoy :)