Stealthy & Healthy

Food & fitness for your consideration // Just BEET it!

Since it is mid-week and we are almost ready to say goodbye to another work week, I think we all deserve a little MJ today along with our Stealthy Healthy.

Just beat it, beat it, beat it, beat it
No one wants to be defeated
Showin’ how funky and strong is your fight
It doesn’t matter who’s wrong or right
Just beat it, beat it
Just beat it, beat it
Just beat it, beat it
Just beat it, beat it

And now that you will be singing that the rest of the night, let’s change up the lyrics and ‘Beet It.’ I came across this lovely food blog the other day called Pure Vege and had to share this one-of-a-kind recipe. I find the taste and texture of cooked beets very interesting and unique, but they are almost always a side dish or just a colorful addition to an entrée. In this recipe they are incorporated into the actual pasta, giving you gorgeous red-tinted dough and a savory taste quite unlike the typical noodle. Click the picture for the full recipe:

The intense coloring of beets is due to the presence of betalain pigments, giving them a dark red/purple appearance, which is why they were nicknamed “Blood Turnip.” When using beets in juicing or smoothies, even with a small amount, you can expect a deep red color. Beets are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and high-quality iron, which makes them an excellent addition to a detoxification routine. For a short period I stopped eating meat and stuck mainly to produce and during that time I was reminded at how many vegetables and fruits there really are. Some are more accessible and easier to cook than others, but don’t take the variety forgranted! Beets are one vegetable I have welcomed back onto my grocery list.

image via http://kissmyspatula.com

And here are some purchasing tips for anyone who would be buying their very first beet:

Choose beetroots that are firm and unwrinkled. With the greens attached, beets can keep for only three to four days in the fridge as the root has to supply moisture to the leaves. Without the greens attached, beetroot can keep for a couple of weeks.

Beets with round bottoms are sweeter than flat-bottomed ones. Eat beets fresh to enjoy its flavor better. Do not overheat beets when cooking as heat destroys all the essential nutrients. Remove the skin before cooking.

If making juice, put in about a quarter slice of a lemon (with peel) to a medium-sized beetroot to increase the nutrients absorption rate, and to enhance the juice taste.

– via http://www.juicing-for-health.com/beets.html

Now get in there and beet it!

P.S. Did everyone get their RAGBRAI confirmation? We hope so! Check out the RAGBRAI participant guide to see our very first advertisement!

Stay Sassy…

Team Moxie 

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