But it seemed appropriate to give beets the title as one can make two different dishes from them, the actual beet bulb and the greens - I love that.
So without furthur ado, may i introduce, sauteed beet greens, just a bit of olive oil, garlic, beet greens, a tablespoon of Nutritional Yeast and a splash of white balsamic vinegar
So, last weekend, i did an amazing thing. I road tripped by myself to Marshall, in East Texas to attend the New Year New You Health Fest, a plant based eating conference held yearly there in an area of the country known as the "stroke belt". I got to see some of my idols, Dr T Colin Campbell and Dr Michael Gregor, as well as acquire a slew of new idols, Julieanna Haver, Chef AJ, and Lindsay Nixon who wrote The Happy Herbivore cookbook series, and a few more... check the website to see all the amazing speakers
It's part of the Get Healthy Marshall initiative, started by the mayor and his wife, truly amazing. I learned so much, got re-inspired to eat and prepare whole foods, and I made a new friend in Elana, who i roomed with. A fun and inspirational girl who made us Banana/Almond milk ice cream IN OUR ROOM and cooked an entire vegan, oil free meal in the microwave for her and her triner and guys she drove with - brown rice, spinach, sweet potato, black beans. I learned a ton from her too!
|Me and my new friend/roomie Elana|
|Elana & Chad Byers (her trainer) with the microwave hotel meal|
|The End Result - so good! see what you can do? never be hungry|
|the Banana Ice Cream, soooo delectable, frozen bananas & Almond milk|
Anyway, one great speaker i watched do a cooking demo was Kathryn Lorusso, also a breast cancer survivor and all round cool chick (check out her website VegOutCatering) - she made Orange Beet Salad over Greens in a pressure cooker, so I reproduced it at home sans pressure cooker. I roasted the beets, then made the dressing separately. OJ, cider vinegar, agave, dijon. Very very tasty.
I used Grapefuit in a Citrus Kale Salad from Coleen Patrick-Goudreau's Color Me Vegan recipe - I added avocado to it to massage into the kale leaves, but this was a big success at a little party i brought it to
Here is the Pasta with Mizuno and Asparagus (and Parsley)from Wild about Greens cookbook - I loved it to pieces. Added a splash of Balsamic Vinegar and it was perfect.
I used the Radishes in a couple of salads - one in this very amazing kale salad that I made for the road - admitedly it's not driving food, I had to sit in a parking lot to enjoy it, while listening to music and admiring east texas views
another in this little cutie also using the Red Leaf Lettuce from the box
I still have the Sunchokes! Will make them this weekend
I really am inspired after attending the New Year New You Health Fest, and also as I have been listening to hours and hours of Colleen Patrick-Goudreau's Food for Thought Podcast. I cannot wait for the next box which i spied from the Greenling newsletter will have Collards and Chard.