Day 78 / 365
Faye Lessler, one of the bloggers in both the Ethical Blogger Network and Ethical
Writer’s Coalition, makes up some bad ass recipes which just so happen to align
with seasonal eating stupendously. I’ll be sharing as many of her
recipes as she’ll let me over the coming year, she was kind enough to allow me
to share this one this week (and Ahhhmazing dessert to follow this post). You
can find Faye’s incredible creations and awesome outfit posts, amongst other
stories, on her blog, Sustaining Life, here. Below are her words and creations.
Writer’s Coalition, makes up some bad ass recipes which just so happen to align
with seasonal eating stupendously. I’ll be sharing as many of her
recipes as she’ll let me over the coming year, she was kind enough to allow me
to share this one this week (and Ahhhmazing dessert to follow this post). You
can find Faye’s incredible creations and awesome outfit posts, amongst other
stories, on her blog, Sustaining Life, here. Below are her words and creations.
Y’all must
know how much I sincerely love beets. I find them visually inspiring and enjoy
eating them raw or roasted. This week I decided to try something a little
different – beet soup. The color of this lovely winter meal is just gorgeous,
and, with a bit of ginger and cayenne added, it’s great for a little liver
detoxifying as well!
know how much I sincerely love beets. I find them visually inspiring and enjoy
eating them raw or roasted. This week I decided to try something a little
different – beet soup. The color of this lovely winter meal is just gorgeous,
and, with a bit of ginger and cayenne added, it’s great for a little liver
detoxifying as well!
Now, I’m
definitely not a nutritionist, but I can tell you what my body knows about
beets. When I’ve had a long night of partying or spent a week indulging too
much at holiday parties, beets are my go-to remedy. These juicy red roots
always help with my digestion and do a great job of, ahem, clearing out the
system. Full of fiber, folate, betanin, nitrates and other great plant
nutrients that are said to be good for the body, beets supposedly help to
strengthen the liver and therefore clean up the blood stream. So this weekend,
after a raging Friday night, or this easter season when plates are full of
rich foods, try out this recipe and settle in for a bowl of steaming,
detoxifying, delicious beet soup!
definitely not a nutritionist, but I can tell you what my body knows about
beets. When I’ve had a long night of partying or spent a week indulging too
much at holiday parties, beets are my go-to remedy. These juicy red roots
always help with my digestion and do a great job of, ahem, clearing out the
system. Full of fiber, folate, betanin, nitrates and other great plant
nutrients that are said to be good for the body, beets supposedly help to
strengthen the liver and therefore clean up the blood stream. So this weekend,
after a raging Friday night, or this easter season when plates are full of
rich foods, try out this recipe and settle in for a bowl of steaming,
detoxifying, delicious beet soup!
– Detox Beet Soup –
by Faye Lessler
Prep time: 10 minutes. Cook time: 45 minutes. Ingredients for about 4 servings.
[WHAT
YOU’LL NEED]
YOU’LL NEED]
3 large
beets
beets
2 sticks
celery
celery
1/2 medium
sized onion
sized onion
2 cloves
garlic
garlic
2 slices
fresh ginger (1/4 inch thick, 1 inch wide)
fresh ginger (1/4 inch thick, 1 inch wide)
3/4 cups
coconut milk
coconut milk
2 cups
vegetable broth
vegetable broth
1 tbsp
olive oil
olive oil
1 tbsp
coconut oil
coconut oil
1 tsp
ginger powder
ginger powder
1 tsp
cayenne pepper
cayenne pepper
salt (to
taste)
taste)
[HOW TO]
- Preheat
oven to 400 degrees Fahrenheit. - Skin and
chop beets into cubes. Chop celery, onion into similar sized chunks. In a
mixing bowl, add chopped vegetables, garlic cloves, ginger powder, cayenne
pepper, salt, olive oil and coconut oil (in it’s melted form) and mix with a
spoon until all vegetables are coated. - Transfer
coated veggies onto a baking sheet lined with parchment paper. Pour remaining
oil/spices from your mixing bowl over the top. Spread veggies out on the baking
sheet so they are evenly distributed. Roast in the oven for 15-20 minutes
(until soft enough to poke a fork through). - Once
veggies are finished roasting, transfer to a large pot. Add vegetable broth and
fresh ginger slices and bring to a boil, then let simmer for 10 minutes. Slowly
stir in coconut milk. - Grab
either a blender or an immersion blender. I just got a fancy schmancy Vitamix,
which I must say, is amazing for making blended soups! A regular blender will
work just fine, but be sure to only fill it halfway in order to avoid spillage
and burns. With whatever blending tool you have on hand, process soup until
desired consistency is reached (some people like it smooth, others like it
chunky, who am I to judge?). - Simmer
blended soup for another 5-10 minutes then serve.
My Vitamix
made this soup incredibly smooth, so to add some texture, I topped bowls of
beet soup with chopped parsley and fried chickpeas. For the chickpea recipe,
you’ll have to sign up for my bi-weekly newsletter! Just scroll click the link HERE and scroll to the bottom
of this page, enter your information, and eagerly await exclusive recipes,
photos and discounts from me.
made this soup incredibly smooth, so to add some texture, I topped bowls of
beet soup with chopped parsley and fried chickpeas. For the chickpea recipe,
you’ll have to sign up for my bi-weekly newsletter! Just scroll click the link HERE and scroll to the bottom
of this page, enter your information, and eagerly await exclusive recipes,
photos and discounts from me.
If you
don’t have any coconut milk on hand, or aren’t a fan of creamy soups, feel free
to replace it with 1/2 cup more vegetable broth. I would also recommend
slightly reducing the amount of ginger powder and cayenne you use as the
coconut milk balances out the spiciness.
don’t have any coconut milk on hand, or aren’t a fan of creamy soups, feel free
to replace it with 1/2 cup more vegetable broth. I would also recommend
slightly reducing the amount of ginger powder and cayenne you use as the
coconut milk balances out the spiciness.
Follow Faye on her blog Sustaining Life HERE
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