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cooking with beets

Beets – the Superfood to Detox and Nourish Your Liver

digestion nutrition recipes

You don’t see too many people checking out at the grocery store with beets in their carts. 

They’re big, red, sometimes covered with dirt and fuzz, with big, bushy green leaves on top. What in the heck do you do with that?!

First off, why even eat beets?

  1. They help detoxify your liver. Especially the green leaves on top. 
  2. You can use them to track the transit time of your large intestine. When you eat beets, (warning:  you may want to put down your food if you're eating now) your poop will turn red. Your pee will turn red as well. If you eat 2 or more beets, and your poop is red in less than 12 hours, the absorption of your intestines is not good. If it’s around 24 hours, that’s perfect. More than 24 hours signifies toxic bowels.

Here’s how I cooked this bunch of beets: 

For the greens: 

I separated the greens from the roots, chopped them, and washed them in a strainer.

Then I sauteed them with some butter, garlic, and sea salt.

I added a can of organic black beans, a can of organic tomatoes, and some chili spices. Voila - healthy chili.  Optional:  add meat.  Total time investment:  ~ 15 minutes.

For the beets:

I peeled them, chopped them into half inch cubes, put them on a baking tray, covered them with some olive oil, sea salt, and pepper, and then baked them in an oven --> 425° for about 30 minutes. 

Stir them halfway through and always check them at the end to see if they need a little more time. They taste better when they’re a little soft.

Baked beets are delicious in a salad - greens, goat cheese (optional), walnuts or pecans (optional) or as a side dish all by themselves. 

I also like to bake them with potatoes, onion, or carrots to have a baked root vegetables dish.  


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