It was wrapped up in a funky hippie skirt, the kind with the little prayer bells on it, that he had picked up at a garage sale. As I unwrapped the skirt I was taken aback and a little confused about what I saw inside. It was a very large, deep reddish, round and scruffy looking beet, yes a beet! Ahhh, I get it, the beet held significance because it was that summer ( the summer we worked in Alaska as raft guides) that we both read, Jitterbug Perfume by Tom Robbins. We both fell in love with each other on a different level and believed it was the book that fueled our passion. Hence the beet…
The lesson of the beet, then, is this: hold on to your divine blush, your innate rosy magic…
I have to admit I never ate that beet; I just let it sit on the kitchen table as a centerpiece and reminder of my love. I have never been fond of beets, and when they would appear in my CSA box, I would always look at them and smile as I gave them away to beet loving friends.
Fast forward to 2009, when I was faced with a healing crisis, and found nutrition. One of the foods that kept calling my attention was beets. Now, like I said before, I was not a fan, but after reading about their tremendous healing capabilities, I knew I had to get over my disdain, and give it a try. For beets contain betaine and are rich in calcium, iron, magnesium, vitamin A & C, potassium, manganese, phosphorous, as well as carotene and B complex. They are known to build the blood as well as alkalize the blood. They promote regularity, cleanse the liver, and are used as a digestive aid. Beets are fabulous because they are also available pretty much year round, and can be used in a variety of ways. My favorite recipe is for the tonic, beet kvass, but I am also a fan of beets every way, even cake…
So here I am: After many years of personal research and education, I am giving back and creating Purple Beet Nutrition. Hope you stick around and learn something…
Enjoy your cake too!!
Chocolate Beet Cake
2 1/2 cups grated beets
3/4 cup-1 cup raw honey
1/2 cup raw cacao powder
1/2 cup coconut oil
1 tablespoon vanilla
1/2 teaspoon sea salt
Place beets and honey in a saucepan and bring to a light boil. Turn down to a low simmer and cover for 30 minutes, stirring occasionally.
When beets are cooked, place in food processor and puree. Add remaining ingredients. Place in a well buttered cake dish and bake at 350 degrees for 35-40 minutes. Check if done by knife in the middle- comes out clean, it is ready.
Cool and eat!!
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