Beets

Ingredients

• 1 can of garbanzo beans, rinsed & drained
• 1 can of sliced beets, rinsed & drained
• 1 red onion, sliced
• 1/4 lb of feta cheese, crumbled
• 1 head of boston leaf lettuce, rinsed & spun, then torn by hand
• Hydroponic lettuce
• Greek Salad Dressing

Directions

1. Mix ingredients and toss.

Ingredients

Sauce:

• 3 fresh beets
• 1 cup chopped leeks
• 2 tablespoons olive oil
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 2 cloves garlic
• 1/2 cup Plain Voskos Greek Yogurt
• 3 tablespoons balsamic vinegar
• 1 tablespoon agave syrup
• 1/3 cup vermouth
• 1 teaspoon salt

Pasta:

• Pasta (your choice)

Directions 

Sauce:

1. Preheat Oven to 350° F.
2. Add 1 tablespoon olive oil to beets and rub oil all over to coat.
3. Roast until fork tender, 1 – 2 hours, depending on size.
4. Add 1 tablespoon olive oil to saute pan and add leeks, garlic, tarragon, and thyme to pan.
5. Saute for 5 – 7 minutes, or until tender.
6. Add vermouth and remove from heat.
7. Add beets, leek mixture, yogurt, balsamic vinegar, salt, and agave to blender or food processor.
8. Blend on high until smooth and creamy.

Pasta:

1. Cook pasta according to package directions.

Combining sauce and pasta:

1. Add pasta and sauce to saute pan.
2. Cook over medium heat for 2 – 3 minutes, or until pasta has absorbed some of the sauce.

Ingredients

• 1 Sweet Potato
• 2 Medium Beets (2″)
• 6 Brussels Sprouts
• 4 Cloves of Garlic
• 1 T Olive Oil
• 1/2 cup Water Chestnuts
• 1/2 cup Bamboo Shoots
• 1/2 cup Slivered & Toasted Almonds
• 1 Head of Butter Lettuce
• 1 Avocado
• 4 Green Onions
• 3 T Soy Sauce
• 2 T Peach Jam
• 2 T White Wine Vinegar

Directions

1. Prepare your beets, sweet potato and Brussels sprouts by chopping into tiny pieces (like 1/4″). You can use a mandolin, chop chop machine or food processor to save some time. Also chop up the water chestnuts, bamboo shoots, green onions, avocado and set aside separately.
2. Prepare your sauce with 1 T minced garlic, soy sauce, jam and vinegar in a small dish and set aside.
3. In a large skillet or wok, heat olive oil under very high heat with 3 cloves of chopped garlic. When the garlic is crispy and slightly browned, your oil is hot enough for cook up some veggies!
4. Set a timer for 10 min and add beets first. Wait about 2 min, add sweet potatoes and wait about another 2 min. Add Brussels sprouts and then let cook together another 2-3 minutes.
5. Add sauce, water chestnuts and bamboo shoots, cover and let cook until desired softness. It took me exactly 10 min total but may vary depending on the size of your veggies and heat of your pan. Remove from heat and add almonds.
6. Fill each lettuce cup with 1/2 cup veggie mixture, top with green onion and avocado and serve!

Ingredients

• 1 medium beet, baked until soft at about 180° C / 350° F, peeled and cut in chunks
• 1 cup mixed berries, fresh or frozen (blackberries, blueberries, raspberries, and strawberries)
• 3 large or 4 medium purple kale leaves
• 1/2 medium cucumber, peeled and cut in chunks
• 1 Tbsp fresh lime juice (about 1/2 lime)
• 1 scoop of plain or vanilla protein powder (I used Growing Naturals)
• 1 cup rice milk
• 5-10 drops liquid stevia or 1 packet of dry stevia

Directions

1. Place all of the ingredients in your Vitamix and blend until smooth.
2. Note: if you use fresh berries, you might want to add 1-2 ice cubes for a cold smoothie.
3. Drink immediately for the best flavor and texture.
4. Makes 1 large 16-oz glass or two small glasses. YUMMO!