HOW TO ROAST BEETS

Yes, you can call me crazy, as there were a time where I truly disliked beets...
I lived in New Zealand over 10 years ago, and I remember that they would use beets in many of their sandwiches and burgers.  Even McDonald's over there used beets in their burgers! I thought they tasted horrible, and couldn't understand why people ate them.  I forced myself to try them a few times and somehow, one day, I really started to enjoy them. I was shocked. I do believe that taste buds can be trained to like something if you give it a few tries  And sure enough in this case it worked. Now, I can't get enough of them!

They are pretty easy to prepare, but get really messy. Make sure to wear an apron, or at least an old shirt when making a recipe that uses beets, as they can leave pretty big stains on your clothes. 
Roasting beets is quite easy, and they become so versatile. I have used them in salads, quinoa dishes, rice dishes, sandwiches, hummus, and many other recipes. But in reality, I am just as happy eating them on their own. Roasting them brings out their natural sweetness, and is delightfully delicious.

They are quite nutritious too, proving to be a great source of folate, beta carotene, iron, magnesium, dietary fiber, potassium, and vitamins A, B, and C.

They are also known to cleanse the body as they are a purifier for the blood, and are a great tonic for the liver. They have a reputation to be a good fighter against cancer, great for pregnancy, a natural aphrodisiac, and amazing energy booster. I don't think we need more reasons (although there are many more) to dig in, and eat them regularly! So put on your apron, and follow this easy recipe/technique so that you can enjoy them as soon as possible!

HOW TO ROAST BEETS

Ingredients:

3-4 beets
1 tablespoon of olive oil
Salt and pepper to taste

Preparation:

Preheat the oven to 400 F.
Trim the leaves and stems from the beets, then wash them.

Dry the beets with paper towels.
Place a large piece of heavy aluminum foil on the counter, place beets in the center, drizzle with the olive oil and season with salt and pepper.
Wrap the beets into a sealed little packet, closing the aluminum foil over them.

Roast the beets in that packet for 45- 60 minutes depending on their size. They will be tender in the center when ready (you can test with a fork pierce through in the middle to feel the tenderness).
When the beets are tender, remove them from the oven, and let them cool.
Remove the skin by rubbing the skin off with paper towels; you can use a paring knife for the roughest parts.

Cut them in quarters, cubes, large juliennes, or slice them (depending on what you plan on making)
Season with sea salt and pepper, then add to your dish.
Of course enjoying them on their own is also a great option!

OVERNIGHT OATS WITH STRAWBERRIES AND YOGURT

Oh the mornings...they can be such a great way to start the day if done right.
The trick I found to truly enjoy my mornings, is to make them as stress-free as possible. I love cooking obviously, but when I first wake up, it is not my priority. My priority is to enjoy a quick and easy meal.
Whether I am rushed in time, or too tired to cook, this oatmeal is absolutely the perfect way to start the day. Since I prepare it the night before,(and really it takes less than 5 minutes to do so), I can just grab it straight from the fridge and enjoy. It is a much better option than the standard toast or cereals.
I have made overnight oats with non-dairy milk, and many other fruits and nut variations, but this time, I decided to make a thicker, more nourishing version using yogurt. It came out great. :)
I now have a full belly that will remain satisfied for a few hours, and got to enjoy a quick and tasty breakfast. Yum!
This oatmeal is for 1 adult but you can easily double or even quadruple the recipe if you need more. If I were to make it for small kids, I would probably split it into two small jars and feed two of them with this recipe (since they generally have a much smaller appetite). You can also easily use any other berries if you have them available. Just have fun with it and enjoy!

OVERNIGHT OATS WITH STRAWBERRIES AND YOGURT

Ingredients:

1 cup of non-dairy vanilla yogurt
1/2 cup of gluten free old fashion oats
1 tablespoon of chia seeds
2 tablespoons of raw sunflower seeds
1/4 cup of large unsweetened coconut flakes
5 large strawberries, sliced

Preparation:

Mix all of the ingredients in a bowl,
Transfer to a medium size jar, cover, and keep in the refrigerator two hours to overnight.
Enjoy cold, in the morning!

LIMEADE INFUSED WITH STRAWBERRIES, CUCUMBER, AND MINT

My 6 year old nephew is visiting this week, and I was looking for alternatives to processed, store bought juices. I remember loving lemonade as a kid, so decided to make something in that range. I had quite a few limes in the house, so a limeade was going to be the choice. But since limes can be bitter, I decided to add strawberries, cucumbers, and a few mint leaves to both infuse and add flavors. The bitterness was dimmed, and it came out really good. I couldn't keep up with making batches fast enough,as even the adults were all drinking it. What we ended up doing was drinking the limeade and saving all the fruits. Then filling the jar with water to get a tasty infused water in between batches. Both were quite yummy!

LIMEADE INFUSED WITH STRAWBERRIES, CUCUMBER, AND MINT


Ingredients:

1 cup fresh squeezed lime juice
5 cups of water
1/2 cup of agave nectar
4 large strawberries, sliced
1/2 of a small cucumber, sliced
8 mint leaves

Preparation:

Place all of the ingredients in a juice jar, mix well, and let them infuse in the refrigerator for 2 hours before serving. Mix well before serving as the agave tends to go to the bottom.

Enjoy!

This will make 6 glasses of juice

APPLE CRISP

I have made this recipe for countless gatherings with friends and family, and it seems to be a favorite every time. This recipe is a healthier version of the traditional buttery and floury apple crisp. I use oatmeal to make a flour, coconut sugar and coconut oil in lieu of processed sugar and butter. You can easily double the recipe for big celebrations with over 10 attendees, but this recipe will easily feed 6. You can also make individual portions by splitting the recipe into 6 medium sized ramekins, and freeze what you do not need.
It is quite simple to make, and perfect for potlucks, holiday celebrations, and dinner parties.

APPLE CRISP

Ingredients:

For the apple mixture:

7 medium sized gala apples, peeled, seeded, cored, and chopped into 3/4 inch cubes
Zest of 1 orange
1 tablespoon of orange juice
1 tablespoon of Grand Marnier (optional)
1/4 cup of coconut sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg

For the topping:

3/4 cup of gluten free old fashion oats ground into a coarse flour in the blender
3/4 cup of gluten free old fashion oats (whole)
2/3 cup of coconut sugar
1/3 cup of coconut oil, softened
1/2 teaspoon of cinnamon
1/4 teaspoon of sea salt

Preparation:

Preheat the oven at 350 F.
In a medium size mixing bowl, combine all the ingredients from the apple mixture, and mix together.
Place in a 9 inch pie dish.
In another bowl, using your hand, mix all the ingredients from the toppings until the mixture is crumbly.
Sprinkle over the apple mixture.
Place in the oven, and bake for 50 minutes.

Bon appetit!

This will make 6 servings

QUINOA WITH ROASTED RED ONIONS, ASPARAGUS, AND SWEET POTATOES

Quinoa is so versatile and nutirious, and  truly serves as a staple in my household. 

Quinoa is naturally gluten-free, and although often referred as a grain, it is actually a seed. It is a complete protein, and is also filled with a wide range of nutrients that are important to our bodies. In fact it is so nutritious, that it gets the honor of being called a superfood!

This recipe is delicious both warm or cold, so just go with which ever way you prefer. :)

QUINOA WITH ROASTED RED ONIONS, ASPARAGUS,  AND SWEET POTATOES

Ingredients:

For the dressing:

1/2 cup of olive oil

1/4 cup of water

2 garlic cloves, chopped

2 tablespoons of red wine vinegar

1 teaspoon of dried rosemary

1/2 teaspoon of dried basil

Sea salt and pepper to taste

For the quinoa:

1/2 of a red onion, chopped into large chunks

1 bunch of asparagus, trimmed and cut into 1 inch pieces

2 celery stalks, cut into 1 inch pieces

3 sweet potatoes, skin removed, and cut into 3/4- 1 inch pieces (about 3 cups)

1 1/2 cups of dried quinoa, rinsed

2 cups of spinach

Juice from 2 lemons

1 1/2 tablespoons of capers

Sea salt and pepper to taste

Preparation:

For the dressing:

Put all the ingredients in a small jar and mix well.

For the quinoa:

Preheat the oven to 400 F.

Place all the veggies in a bowl, pour 1/2 of the dressing over them, and reserve the other 1/2 for the quinoa. Mix well to coat all the veggies.

On a baking sheet covered with parchment paper, place all the vegetables in a single layer. Roast for 35-40 minutes, until all the vegetables are tender, turning once half way through with a metal spatula.

In the meantime, in a small saucepan, combine the rinsed quinoa with 3 cups of water, and bring to boil on medium-high heat. 

Reduce and simmer for 20 minutes. Turn off the heat, cover, and let it stand for 5 minutes.

Fluff with a fork, and place into a large bowl. 

Add the roasted veggies, the spinach, the reserved second half of the dressing, the lemon juice, and the capers. 

Mix all together very well, and season with sea salt and pepper to taste. 

Bon appetit!

This will make 4 servings

AVOCADO STUFFED WITH BLACK BEAN AND MANGO SALSA

I currently have family visiting in town, so I am trying to feed them things that are delicious but also pretty fast to whip up.  I prefer to enjoy my time with them, rather than be in in the kitchen all day.

This dish came out perfect for this situation! 

We ate this for lunch, but it could work as an appetizer as well. It really had the perfect balance of sweet, sour, and spicy. It was so delicious, that I plan on making it again very soon.

I like to cook a big batch of beans at a time, and freeze what I do not need for later use. You could use canned beans if you are pressed for time, but I recommend the homemade ones all things equal. They do require more planning ,but they taste better, have a lot less sodium, plus, you don't have to worry about preservatives or BPA's from the can. 

If you decide to make a big batch, and want to freeze some of the beans, they will keep for a few months in the freezer.  You will just need to thaw the beans once you want to use them for a recipe.

AVOCADO STUFFED WITH BLACK BEAN AND MANGO SALSA

Ingredients:

6 small avocados, pitted, and cut in halves

3 tablespoons of red onions, chopped small

1 mango, pitted, skin removed, cubed

1 jalapeno, seeded, and chopped very small

1/4 cup of frozen corn (preferably organic to avoid GMO's), thawed

1 large tomato, cubed

1/4 cup of cilantro, chopped small

1 1/2 cups of cooked black beans (about 2/3 of dried beans)*

Juice from 2 limes

1/2 teaspoon of dried cumin powder

1/8 teaspoon of dried chipotle powder

Sea salt and pepper to taste

Preparation:

Place 2 avocado halves per plate, flesh side up.

In a bowl, mix together all of the ingredients to make the salsa (except the avocados).

Place the salsa equally on top of all the avocados.

Serve for a light lunch or as an appetizer.

Bon appetit!

This will make 6 servings

*To cook the black beans: Soak the beans for 6 hours and/or overnight, then rinse. 

Bring to a boil in a small saucepan with about 5 cups of water. Reduce the heat to medium-low, and let them simmer for about 90 minutes, until tender. Add water if needed during cooking. Once tender, let them cool, and drain before using.

ROASTED SPAGHETTI SQUASH WITH CREAMY RED PESTO AND MUSHROOM SAUCE

Spaghetti squash is such a great alternative to starchy, processed pasta, without compromising taste.
I am always amazed when I make it for a guest, how often they say that they have never tried it before. It can look intimidating to experiment with the first time, but I promise it is easy to make!
It is a great dish to serve when entertaining, as it gets the compliments flowing and is also at times a conversation piece. You can use any sauce on them that you would use for a pasta dish. Some of the sauce I have tried it with are: garlic and lemon olive oil, creamy alfredo sauce, chili sauce, spicy arrabiata sauce, and marinara sauce with lentil balls (as seen in this previous  recipe, http://readyhealthgo.blogspot.com/2014/01/squashtini-and-nut-balls.html).
This time I tried a sun dried tomato pesto with sauteed mushrooms, and it was delicious!
I am sure this will become a family favorite.

ROASTED SPAGHETTI SQUASH WITH CREAMY RED PESTO AND MUSHROOM SAUCE

Ingredients:

For the squash:

3 spaghetti squash, halved lengthwise and seeded

For the sun-dried tomato pesto:

2 cups of basil leaves (packed)
3 garlic cloves, chopped
1 cup of sun-dried tomatoes, soften (put in hot water for 15-20 minutes if needed), then drain before using)
1/4 cup of pine nuts
2 tablespoons of olive oil
Sea salt and pepper to taste

For the sauce:

1 tablespoon of olive oil
1 onion, chopped
225g of mushrooms, sliced
1/4 cup of white wine
1 recipe of sun-dried tomato pesto (above)
3/4 cup of cashew cream (put 1/2 cup of raw cashew in a high speed blender with 1/2 cup of water, and blend until very smooth)

Preparation:

For the squash:

Line an oven tray with parchment paper.
Season the spaghetti squash with salt and pepper.
Place flesh side down and roast at 375 F for 45 minutes until fully cooked.
Remove from the oven and let the squash rest until cool enough to handle.
Using a large kitchen fork, scrape the strands of squash from the inside of the skin and place them in large bowl.

For the pesto:

In a food processor, place all the pesto ingredients and process until a coarse paste is formed.
Season with sea salt and pepper.

For the sauce:

In a large skillet, heat up 1 tablespoon of olive oil under medium high heat, add the onions, and cook for 3-4 minutes until translucent.
Add the mushrooms, saute another 5 minutes.
Add the white wine, and reduce until it is almost all absorbed.
Add the Sun-dried tomato pesto and the cashew cream. Mix well.
Pour the sun-dried tomato and mushroom sauce in the bowl along with the spaghetti squash strands. Mix well, split into 6 individual plates, and serve.

Bon appetit!

This will make 6 servings