Life has many ways of testing a person’s will, either by having nothing happen at all or by having everything happen all at once.
– Paulo Coelho
The latter. Definitely the latter.
On the way to visit the dog at the vet yesterday someone ran into the back of my car. I was stationary, they weren’t. No one was hurt and there’s not major damage. But I’m now without a car for several days. It’s just another thing on what feels like an ever growing pile.
I was trying to make a pun with the beetroot and leaves title. Not sure it works. But puns aside, beetroot is a great food for a stressful day. Researchers have discovered that the nitrate in beetroot juice can lower blood pressure. The leaves are also very nutritious.
Beetroot is chock full of health-promoting antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C and iron. Beetroot improves memory, energy and stamina – and who couldn’t use a bit of that? It is also an excellent source of soluble fibre. Beetroot has also been found to have anti-cancerous properties. The purple pigment contains antioxidants that help protect cells from free-radical damage, preventing the risk of heart disease and certain cancers. It cleans out the liver and kidneys, promoting good skin health. Thanks to www.naturesgoodness.com.au/beetroot-research.html for that information.
For many years I ate beetroot from a can. (I know, the shame, don’t tell anyone, K?) Now that I’ve discovered raw beetroot, I could never go back. The texture and flavour are far superior, and the antioxidants are intact.
I have tried to eat a variety of raw veggies today, but there’s no need to make it boring. This Pad Thai is delicious, so delicious you’ll forget it’s not steaming hot, because the flavours are so alive they dance around in your mouth and have a little flavour party.
You can’t beet that!
Mushroom and beetroot pad thai
kelp noodles (soaked and drained)
1 cup mushrooms (sliced)
1 carrot (grated or finely sliced in strips)
1 beetroot (grated or finely sliced in strips)
1 zucchini (grated or finely sliced in strips)
1 tbsp grated ginger
1 bunch coriander (coarsely chopped)
cup beetroot leaves (coarsely chopped)
1/2 cup cashews
1 tbsp Braggs sauce
1 clove garlic
1/4 red chilli
1/2 cup water
Blend sauce ingredients in food processor.
Assemble salad ingredients in a large bowl. Mix through sauce and serve. And enjoy the beet-filled flavour party!
Source title photo: http://averyfoodlydiary.files.wordpress.com/2009/11/20091121-beetroot.jpg