sweet beet hash with hollandaise sauce ~vegan/gf~

I’ll let the colors speak for themselves!

This dish is overflowing with nourishing ingredients, vibrant hues and heaps of antioxidants!

To top it all off, the super spice turmeric is used for taste and additional anti-inflammatory benefits.

Every time I cut into a beet I am amazed by nature’s ability to provide us with healing foods…that taste amazing too!

Here is a breakdown of a few ingredients:

Beet Root:  The beautiful color is due to an antioxidant called betacyanin, best known for its cancer-fighting ability.  Historically, beets have been used medicinally for disorders of the liver.  Studies show that drinking beet root juice may even improve endurance performance!

Beet Greens:  Dare I say that I may like beet greens better than kale???  (I hope kale isn’t listening!)  They are bursting with nutrients, calcium, iron, vitamin A & C, and are a great source of folic acid, vitamin B6, phosphorus and magnesium.  Plus, they taste amazing simply sautéed with garlic or used raw as a wrap.

Turmeric:  Closely related to ginger root and has a warm yet spicy flavor with a distinct aroma.  Used medicinally since 3000 B.C.E and important in Ayurvedic medicine.  Curcumin, the antioxidant in turmeric is not only an anti-cancer agent,  it is SO incredibly powerful for decreasing inflammation in the body.  Studies show that it may even be comparable to over-the-counter drugs such as ibuprofen.

Ok, enough chatting…here’s the recipe!

Sweet Beet Hash with Hollandaise Sauce

1 large sweet potato, peeled and diced

4 small or 3 large beets, peeled and diced

1/2 cup corn kernels (I used organic frozen corn)

1/2 cup frozen shelled edamame

1/3 cup red onion, diced

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon turmeric

sea salt and pepper to taste

oil of your choice, I used olive oil

-Preheat oven to 400 degrees.

-Place diced sweet potatoes in a bowl, drizzle with oil (~1 teaspoon), toss to coat, place on a cookie sheet lined with parchment paper and add a pinch of sea salt.  Repeat steps for diced beets.

-Place in the oven and roast until tender, ~20 minutes.

-Meanwhile, add a few gluggs of oil to a large skillet.  Saute onions over medium heat, ~5 minutes.  Add garlic, cumin, paprika, turmeric and saute for an additional 2 minutes.  Add corn and edamame, saute until thawed.

-When sweet potatoes and beets are fully cooked, add to skillet, toss to combine flavors and season with sea salt and pepper to taste.

-Serve over a warm bed of sautéed beet greens, top with hollandaise sauce and enjoy!

Vegan Hollandaise Sauce

1/2 cup silken tofu

1 lemon, juiced

2 tablespoon extra virgin olive oil

1/2 tablespoon nutritional yeast

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

1/8 teaspoon turmeric

~Puree all ingredients together using a blender or food processor, lightly warm in a small sauce pan~

Simple Sautéed Beet Greens

1 bunch beet greens, rinsed and roughly chopped

2 cloves garlic, slivered

1 tablespoon olive oil

~Drizzle olive oil in a skillet over medium heat, add garlic and saute until fragrant.  Add beet greens and saute until wilted adding a splash of water if needed.  Season with sea salt and a squeeze of lemon if desired~

If you don’t have beet greens, don’t worry!  The hash can be served by itself or along side a frisee salad with a Dijon vinaigrette.  For those who aren’t vegan, a poached egg would pair nicely with the hash.

If you have left overs, use them the next day in your Balance Bowl!

Fun Fact:  Beeturia = Pink pee due to the ingestion of beets, which may be indicative of iron deficiency and malabsorption.

Someone isn’t impressed…

simple coconut curry ~meatless monday~

I love everything about Indian food.  The abundance of vegetables used, the texture, the aroma, the spices and the warmth generated from them.  But, cooking it at home completely intimidates me!

A long time ago I took a series of cooking classes on Indian cuisine.  I was lost after the first session.  There are so many different spices used such as cardamom, asafoetida, curry leaves, coriander seeds, garam masala, and the list goes on and on!  Someday I will build up my spice arsenal, but for now I will stick to simply using curry powder!

Simple Coconut Curry

2 tablespoons olive oil, divided

1/2 onion, diced

4 cloves of garlic, minced

1 teaspoon fresh ginger root, grated

1 tablespoon curry powder

1 sweet potato, peeled and chopped into small bite-sized pieces

2 cups cauliflower florets

2 carrots, chopped

1 block tofu, drained and cubed

1 cup vegetable broth

1 can coconut milk

3 cups baby spinach leaves

1/2 cup fresh cilantro, chopped

sea salt to taste

1/2 lemon, sliced

1 cup brown basmati rice, uncooked

-Cook rice according to package and set aside.

-Fill a medium-sized sauce pan halfway with water and bring to a boil.  Add cauliflower and cook for 2 minutes or until crisp tender, drain and set aside.

-Using a large skillet or wok, add one tablespoon of olive oil over medium-high heat.  Add onions, garlic and ginger.  Saute for around 2 minutes or until fragrant.

-Add curry powder and stir.  The curry powder will absorb most of the oil, do not burn.   Add the remaining tablespoon of olive oil, carrots, sweet potatoes and tofu.  Cook for ~2 minutes.

-Add veggie broth and can of coconut milk, bring to a simmer and let cook until vegetables are tender.  Add baby spinach leaves, cauliflower and cilantro.  Cook until baby spinach leaves are wilted.

-Season with sea salt and more curry powder if desired.

~Serve over hot basmati rice, garnish with fresh cilantro, a spritz of lemon juice and enjoy!

There are so many ways you can alter this recipe!

Substitutions include:

~Broccoli

~Peppers

~Bok Choy

~Chickpeas

~Mushrooms

~Potatoes

~Peas

~Cabbage

~Eggplant

~Get creative~