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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, and have big, bushy green leaves on top. What in the heck do you do with that?!
First of all, 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, (sorry but this might sound gross, so if you’re eating put down your food) your poop will turn red. Your pee might 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: 
    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 ended up adding beans, a can of organic tomatoes, and some spices in there and made kind of like a chili or soup. It tasted really good! And it didn’t take more than 15 minutes to make. 

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. I used 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.

I ate the baked beets in a separate meal. I made a salad with mixed greens, soft cheese, marinated tomatoes, and salmon to add them in to.

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