What started as a hobby has now become a big part of my life. And in the next couple of months, I plan to (finally) start my health coaching business! Wow it feels good to say that. This means I can work with you one-on-one to clean up your diet so you feel better and have more energy as well as arm you with a library of recipes, cooking tips, healthy shopping lists, and more. Sound good? Stay tuned as I share more information about this in the coming months.
Kelsey wrote a great post about this very thing (with a beautiful lemon tart by Jacqui) which resonated deeply with me last weekend.
I also can't thank the people enough who actually come to my blog, read, comment, and cook my recipes. Thank you, thank you, thank you. You're the reason I write this blog and will start my new business. I hope I inspire, motivate and get you into the kitchen armed with healthy, veggie-packed dishes and wholesome desserts.
And thanks to the lovely Roxy over a CupofTe, a friend and client, for letting me share my accomplishments of 2011 and my dreams for 2012. If you haven't checked out her new business she started last fall you should!
Today I'm posting an adaptation of Sarah's beet soup recipe from Whole Living (check out the 21 day menu plan). I stumbled upon Sarah's blog a year or two ago now, and am always inspired by her healthy, beautiful recipes, and love that she shares nutrition facts with each dish.
If you like beets, you'll love this soup. Beets actually belong in the same family as spinach and swiss chard. And don't toss the beet greens, saute them like you would kale or swiss chard. Beets are packed with beneficial antioxidants and phytonutrients, and they're perfect for cleansing or detoxing. The earthiness of the beet marries well with the sweetness from the sauteed onion, carrot, and celery. Don't skip the vinegar, it really brings out the flavor. I even added a little extra to my bowl.
Beautiful beet soup
Adapted from Whole Living Sarah B's beet soup
1 large red beet or 4 small beets
1 tbsp coconut oil
1/2 medium onion
1 carrot, diced
1 celery stalk, diced
4 garlic cloves, minced
1 thyme sprig
1 bay leaf
dash of cayenne
1/4 tsp paprika
1/2 tsp cumin seeds
1/2 tsp sea salt
dash of freshly ground pepper
2.5-3 cups water or veggie broth
1 tsp white balsamic vinegar (or regular balsamic)
garnish with chives and plain yogurt or herbed cashew cream
Preheat oven to 350. Place beet on a parchment lined baking sheet. Make sure to get your paring knife and make a few small slits in the beet, so some of the steam will escape. Roast for about an hour, depending on the size of your beets. When tender, remove from oven and cool. Peel skin off and cut into small cubes. You could do this ahead of time and refrigerate until ready to use.
Saute onion in the coconut oil over medium heat. Add the carrot and celery, cooking for another five minutes or so. The veggies should begin to soften. Add the remaining garlic, herbs and spices stirring for a few more minutes. Add the water and beets. Bring to a boil. Reduce heat, simmer for 10 minutes and remove from heat. Pour hot liquids into a blender or use an immersion blender straight in the pot. Blend until smooth. Add the vinegar. Garnish with chives and yogurt or herbed cashew cream.
Makes enough for 2-3 servings.