God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!
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February -- Beets

Beets are an ancient food that grew along the coastlines in North Africa, Asia and Europe.  Originally the beet greens were consumed. The sweet red beet root was not used until the era of ancient Rome.  Beets can be crimson red, yellow, orange or white in color.
Beets are considered one of the super foods.  They are highly nutritious and “cardiovascular health” friendly.  The root, as well as the top greens, have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels and have anti-aging effects.  They are low in calories and contain zero cholesterol.  They are an excellent source of folates, vitamin C, B complex vitamins and potassium.
Beets can be eaten raw, steamed, baked, pickled and juiced.  
One caution, beeturia is a harmless condition of passing red or pink colored urine after eating beets and it’s top greens.  If this happens, it is nothing to be alarmed about!

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BEET CAKE  -  A great Valentine's Day cake!   (from Marilyn’s recipes)

​Ingredients:

• 3 eggs beaten
• 2 tsp. vanilla
• 1 cup oil
• 1 cup sugar
• 1 1/2 cup mashed cooked beets (or 3 cups shredded fresh beets)
• 2 cups flour
• ½ cup cocoa
• ½ tsp. salt
• 1 1/2 tsp. baking soda
• 1 tsp baking powder
• 1 tsp. cinnamon can be added (optional)

Beat eggs, sugar, oil, and vanilla until fluffy.  In a separate bowl, combine flour, cocoa, baking soda and salt.   Add to egg mixture.  Add beets.  Beat for 2 minutes at medium speed.  Chopped nuts can be added if desired.  Pour into greased 9X13 pan or 2 9” round pans. Bake at 350 degrees for 25-30 minutes or until done.
Frosting:  Combine 1 lb. powdered sugar, 8 oz. pkg. cream cheese, ¼ cup butter and 1 tsp. vanilla.  Mix and spread on cooled cake.

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COCONUT OIL-ROASTED BEETS

2 ½ lbs. beets, peeled and diced
2 Tbsp. coconut oil, melted
½ tsp. coarse salt

Preheat oven to 400 degrees.  Spread diced beets onto a rimmed baking sheet.  Drizzle with coconut oil and toss to evenly coat all the beets.  Add the salt and toss again to coat the salt.  Roast for 35-45 minutes, until beets are soft, slightly caramelized, and starting to get crispy.  Bake them less for softer, less crispy beets, longer if you like crispy edges.  Be careful not to burn them.  Enjoy!!
Roasted beets can be added to any salad for a new taste!

Roasted Beets and Other Root Vegetables

4 beets peeled and cut into 1” cubes
2 potatoes peeled and cut into 1” cubes
2 parsnips peeled and cut
2 turnips peeled and cut
1 rutabaga peeled and cut
2 Tbsp. olive oil
salt and ground black pepper to taste

Toss together, place in baking dish and place in 450 degree oven for 40 minutes
Mix in 2 Tbsp. balsamic vinegar and pinch of Italian seasoning prior to serving.

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BEET and FETA  BURGERS  (from food52.com)

• ​3 cups peeled and grated beets (about 4-5 beets)
• 1 onion finely chopped
• 3 cloves garlic chopped
• 2 Tbsp. olive oil
• 2 eggs beaten
• 1 ¾ cups rolled oats
• 7 oz. feta cheese or firm tofu
• 1 tsp dried basil or ½ cup fresh chopped basil
• 1 tsp. salt
• ground black pepper to taste

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Place grated vegetables in a large mixing bowl.  Add olive oil, eggs and rolled oats and mix well.  Add feta cheese or tofu, basil salt, and pepper and stir well.
Set aside for 30 minutes, so the oats can soak up the liquid and mixture sets.  (this step is important for the patties to hold together).  Shape patty with your hands.  If the mixture is to loose, add some more oats.
Forms 6-8 large patties for hamburger buns or about 24 small patties.
Fry in small amount of coconut oil or olive oil on both sides or place on a grill.
Serve with grilled sourdough bread and top with lettuce, mango, avocado, tomatoes, sprouts or onions.  The smaller patties can be served with rice or baked potato.  These are delicious!

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Honey Glazed Brussels Sprouts and Beets

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• ¼ cup water
• ½ tsp. salt
• 2 Tbsp. honey
• 2 medium beets, roasted and chopped (or one 8.8 ounce package Love Beets cooked beets, chopped)
• ¼ cup crumbled blue cheese or feta cheese
• ¼ cup raw walnuts, chopped

Instructions:

1. In a 12” saute pan, heat the oil to medium heat.
   
2. Add the Brussel sprouts and allow them to cook cut side down for 4-5 minutes, or until golden brown.
   
3. Add the garlic and the water and cook 3 minutes, uncovered, stirring occasionally.
   
4. Place a cover over the Brussel sprouts and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussel sprouts have reached desired “done-ness”.
   
5. Add the honey and chopped beets and heat just until the beets are hot (about 1-2 minutes).
   
6. Transfer the sauteed Brussel sprouts and beets to a serving dish and add the cheese crumbles and chopped walnuts.  Toss everything together and serve.
   

Serves 2-4