Saturday, April 16, 2011

Beet, blood orange and raspberry smoothie

This raw beet root smoothie fairly floods your mouth with fabulous taste sensations for there's more goodness in it than the title can say. Strawberries and sweet red bell pepper are added for a whopping supply of whole vitamins, minerals and phytonutrients plus your friend and mine: fibre.

Beet, blood orange, raspberries, sweet red bell pepper, and strawberries


1 beet, approximately 5 c. (2 in.) in diameter, washed, peeled, chopped
½ cup fresh strawberries, washed, halved, greens removed
½ cup raspberries, washed
1 blood orange, peeled, chopped
¼ fresh, sweet red bell pepper, washed, chopped
¼ cup water

Chopped beet, blood orange, raspberries,
sweet red bell pepper, and strawberries
in blender


1. Wash the fruit and vegetables. 

2. Peel the beet. Roughly chop into chunks. Place into a blender with water. Pulse on 'High'.

2. Add remaining ingredients when peeled, or otherwise treated as indicated in the ingredients list.

3. Blend to a fine puree. (Most raspberry and strawberry seeds will remain intact.)

Beet, blood orange and raspberry smoothie

Thursday, April 14, 2011

Beet greens and fire dragon fruit smoothie

Beet greens and the grey flesh of the subtly flavoured fire dragon fruit create the deep green of this nutrient-rich smoothie. The sweet tartness of Granny Smith apple compliments the mug bean sprouts. Add the juice of lime to broaden the flavours.

Beet greens and fire dragon fruit smoothie

                                                          Yield: 1 serving


1 bunch fresh beet greens, washed, chopped (about 3-4  whole leaves minus stalks)
1 handful mung bean sprouts, washed
¼ Granny Smith apple, chopped
¼ fire dragon fruit
¼ cup water
¼ fresh lime

Clockwise: beet greens, mung bean sprouts, Granny Smith apple and
fire dragon fruit


1. Wash the vegetables. Separate the leaves from the stalks. Roughly chop the beet greens and put them into a blender.

2. Add water and bean sprouts. Pulse on 'High' until pureed.

3. Add ¼ apple, together with the peel. Scoop flesh out of ¼ dragon fruit and add to blender.

4. Pulse on 'High' until pureed. Add lime juice if desired.

Monday, April 11, 2011

Indian borscht with raita

This borscht is unusual in that it is a hot soup, one you'll find useful for opening your sinuses and other pipes should you have congestion or a cold. It is warming in all the best ways.

Indian borscht with raita

                                                                                        Yield: 3 - 4 servings


2 small beets, about 3 - 5 cm. (1.5 - 2") in diameter
1 cup red onion, diced
1 large clove garlic, minced
1 small hot red pepper, seeds removed
1 tablespoon extra-virgin olive oil
½ teaspoon tandoori masala
3 - 5 cups beef, chicken or vegetable stock
1 tablespoon lemon juice
freshly ground black pepper corns
Garnish: fresh mint leaves

Beets, garlic, red onion, hot red pepper

1. Thoroughly wash beets. Remove any wilted or discoloured tops and roots. Place whole beets in the basket of a food steamer or pressure cooker. Cook beets in accordance with your steamer's or pressure cooker's instructions, or visit my post about using a pressure cooker. 

When cooked, remove beets to a heat-proof container and set aside to cool. Either reserve cooking liquid to use in this borscht preparation, or else store for later use in another recipe.

2. While beets are cooking, prepare the onion, garlic and hot red pepper.

3.When beets are cool enough to handle, slip the peels away. Dice. Reserve. 

4. Place prepared red onion, garlic and hot red pepper in a non-reactive soup kettle together with olive oil. Saute until soft, then add tandoori masala and heat through for a minute.

4.  Add diced beets, mixing well. Then add at least sufficient enough stock to cover the mixture. Bring to boil, then reduce heat to simmer for 5 minutes to enable flavours to mingle.

5. Add lemon juice and a grind of black pepper corns. 

6. Puree the mixture, either using a stationary blender or a hand-held blender. Simmer for 10 minutes over low heat. 

7. Meanwhile, make raita, as follows:


½ cup commercial yoghurt 
2 tablespoons finely diced cucumber, washed, unpeeled
1 teaspoon ground cumin, toasted
1 - 2 teaspoons finely chopped fresh mint leaves
1 tablespoon fresh lemon juice

Place all ingredients together in a small bowl and mix well.

8. Ladle hot Indian borscht into bowls, topping each with one or more tablespoons of raita. Garnish with fresh mint leaves.