Dueling Beets

Lady, You ever see a duck?

Above you will see the problem with my first beet/carrot juicer drink. The recipe called for 1/4 beet.

I hate to admit this, but prior to this epiphany of healthy eating, I have never had much of a relationship with root vegetables in their natural state. The beets I was familiar with were the round sliced pickled beets that my mother would hide between sliced cranberry circles (from the can of course) in an unsuccessful effort to get me to eat them. It didn't work, but she continued this method of trickery during the time she felt responsible for my dietary intake.

So when I went out to purchase my first natural beet, and I saw the one to the left in the photo above, I thought nothing of it. However, hacking my way into this monster beet was not a pretty sight -- a machete would have made it easier. There is only one spot of beet on the ceiling remaining from the beet slaughter and fortunately, Gordon has yet to look up, and does not read this blog.

One of my readers, Rhonda, who inspired me to juice by offering me some of her freshly juiced carrot/celery juice, suggested that I use a "hint of beet."

Today, at the market, I spotted the beet to the right in the picture above -- aha! this is what a beet is supposed to look like. And a quarter of a beet of this size is far different that a quarter of a beet of that behemoth next to it.

Speaking of Rhonda, Gordon, who is now actually getting into this juicing adventure, asked me this morning, "Why do we drink our juice in these wine glasses?" To which I replied, "Because Rhonda served me my first taste of juiced juice in wine glasses, so it only seems appropriate." I am Jewish after all, and passing down tradition is something we do.

Now, you might ask, where does the duck come in?

The duck is related to me not thinking about what a raw beet looks like.

When I was in my late 20's and considered myself so worldly and suave, I had a New Years Eve posh (or so I hoped, until I cut my thumb nearly off just prior to dinner.....but that is truly another story) dinner party for my oh so chic and elegant friends (in our late 20's -early 30's we were rather full of our urban selves.)

So I called "THE" place to purchase ritzy food and said to the butcher, in my most sophisticated grown up voice, "I am having a dinner party for ten people and I will be serving duck. What size duck would you recommend?"

And he replied, sounding more like a teamster than an upscale butcher, "Lady! You ever see a duck!!"

well, now I have seen a beet.

Alfredo sauce and a tomato sauce covering julienned zucchini at Leona's

Alfredo sauce over a portabello mushroom

Rich and Creamy, White and Dreamy -- Alfredo Sauce

In my former days of rich and creamy, I could luxuriate for hours with a bowl of fettuccine Alfredo. So you can imagine my surprise and delight to discover a way to make it healthy and raw. And even better: quick. The time test is: am I still drinking the cup of java I started at the beginning of the recipe? And the answer here is: indeed!

The secret is raw macadamia nuts.
The next secret is: try not to eat them all before you make the recipe!

The next secret -- drum roll -- the quick and easy, yummy peezy (I learned this from the GEICO lizard with whom I have a serious crush) RECIPE:

Toss into the every ready food processor:

1 cup of raw macadamia nuts
1 cup plus a smidge of water
1 tablespoon of freshly squeezed lemon (I sure hate to buy them, itty bitty and expensive after a beautiful winter of plucking giant juicy ones off my tree; but the buds are out, intoxicating me with their fragrance and promising another batch in the future)
2 tsp. nama shoyu
1 smashed and minced clove of garlic
1/2 tsp raw apple cider vinegar
1 1/2 tsp nutritional yeast

and then, of course, my bam of chipolte ground pepper.
and if you wish, salt and pepper to taste.

Give it a whirl and voila!

Above you will see two ways to use it. Prior to Pesach, I also used it to dip in a dense grainy bread.

Taste test: A+
Ease of preparation: a snap
the Gordon Test: he swallowed.

Corn avocado soup

A Super Soup -- well, sorta

A new day in the life of this Garden of Eden Vegan -- YES, my juicer arrived yesterday and at 2 a.m. I had it all put together and awaiting dawn.

I sprang forth from my bed and tossed in two apples, one orange, a slice of watermelon that had been abandoned in the refrigerator and the last of some strawberries whose container buddies were turning white. Pushed a button, and voila -- nectar of (or perhaps "for") the gods!

Taste test: A+ yummy
Ease: my coffee had not even cooled and it was ready
The Gordon Test: "not bad, perhaps fewer flavors next time."

And lo and behold --- after a dash to the supermarket to get what looked like a lifetime supply of carrots (ahhh, for future juicing, my friends) I returned to plan lunch.

Lunch was practically as quick as breakfast, now that the food processor is dusted and within reach.

I tossed in: ergo, this would be The Recipe

1 undrained can of Green Giant Chipotle White Corn
1 avocado, peeled and pitted
1 rib of celery, chopped
1/4 c. chopped onion
1 Tbs nama shoyo
1 clove minced garlic
1 hit chipotle ground (my new favorite seasoning)
1 hit ground ginger

Press the button -- and Soup

Taste Test -- B+ -- it was good, but nothing to shout about. If I were served this at a restaurant, I would be satisfied, but it was not scream and holler good.

Ease of Preparation: indeed, a snap

The Gordon Test -- Said with his lips tightly sealed, "fine" -- I think he used a fork and just dipped the tongs in. I knew this one would not be high on his list -- too many unknowns blended and not visible for inspection.

And moments ago -- as I am about to leave for the evening shift at the hospital -- I juiced up 3 carrots, 1/4 beet, and 2 celery sticks.

Rating -- I think it was a very large beet. Next time -- less beet.

As I was making ready to leave, my sweetheart, Gordon said, "Well, have we got the juicing out of our system yet?"

You guess my answer.

blessing you with health, vibrancy, joy and life!