Beets, most people love them or strait up hate them. No matter what your preference is, one things is certain – Beets are excellent detoxifiers and builders.
Known by their characteristic crimson color, beets are among the classification of Electro-Magnetic foods that both clean and rebuild cells in the human body.
They are electric because they contain some water, which flush waste from cells. And they are magnetic (builders) because they contain folic acid and other vitamins that have been proven to be essential in cell repair and regeneration.
As their color signifies, beets are blood food. They contain iron, calcium and magnesium. Iron from beets can help prevent and treat anemia. The calcium strengthens bones. And magnesium is a key catalyst for healthy nerve and muscle physiology.
Beets are also cancer-fighting since they purify the blood, as it is the liquid life force, which provides oxygen, vitamins, minerals and nutrients to our organs and tissues so that we may be able to do the simplest of physical tasks.
Though many people are aware of the incredible healing benefits beets have, they just aren’t willing to put their taste-buds through traumatizing dissatisfaction.
As a chef who understands the importance of food tasting and looking appealing and who also places a higher value on nutritional benefit over enslavement to spiced-shocked taste-buds, sometimes it’s difficult to convince the experienced naysayer of the deliciousness beets can be, if prepared and seasoned correctly.
SOME THINGS TO KNOW ABOUT BEETS:
- Try to use fresh beets over canned beets. Many canned or picked beets contain additional sodium and other preservatives.
- Beets should be chopped small, sliced thin or shredded. Because they contain more fiber than water, beets can be more difficult for the body to process in large chunks or pieces. Also, all food should be thoroughly masticated before entering into the stomach.
- When juicing, less is more. It’s best to use a small amount of beet in juice, then increase gradually as your tolerance builds, as beets are extremely potent and highly detoxifying to the body.
- ALWAYS peel beets and all root vegetables to remove microscopic parasites and bacteria from the skin.
To help kick-start your journey to beet heaven, here’s an all-live recipe for Savory Walnut-Beet Nut Meat Balls. Surprisingly, the beet’s sweetness adds to the walnut’s smooth, buttery flavor. They are the perfect transitional snack or replacement for the meat or tofu in your fridge.
The Savory Walnut-Beet Nut Meat Balls can be paired with your favorite cooked or uncooked entree. This simplistic recipe makes it easy to stay on your “beet game.” Whether you’re a novice to making live food or have been doing it for ages, you won’t spend more than 20 minutes putting this recipe together.
But don’t take my word for it, try for yourself.
SAVORY WALNUT-BEET NUT MEAT BALLS:
- 1 small – medium red beet
- 3 1/4 Cups dry walnuts that have been soaked then dried in dehydrator or air-dried
- 5 pitted, black Moroccan or Bonjita Olives
- 1/2 BBQ seasoning. (opt. salt free)
- 1/2 tsp whole cumin seed
- 1/2 tsp whole fennel seed
- 1/2 tsp white pepper
- 1 nori seaweed sheet
- 1/4 cup fresh cilantro
- 1/2 habanero or Scotch Bonnet pepper
- 2 Tbs cold first pressed olive oil
- Make sure to soak your walnuts the night before.
- Completely emerge walnuts in water for 8 hours.
- Remove after 8 hours, rinse and set in dehydrator for two hours or air dry.
- Add all ingredients to food processor.
- Mix until beets are fully incorporated with other ingredients and mixture has formed a pasty-like ball.
- Remove from food processor and form small 1” balls.
- Eat fresh or dehydrate for a dryer consistency.