Once Upon A Time . . .
There was a man and his wife who had the bad luck to live next door to a witch. Now, it is not particularly modern to use this term in a derogatory way, but the story doesn’t tell me her name so there it is.
Anyhoo, one day the wife (who was expecting) became ravenous for a particular heirloom variety of garlic called rapunzel. Now, can you imagine where this prized variety grows best? In the witch’s garden, OF COURSE!
Now The Rest Of That Story Is Bunk
But the first part makes perfect sense. I was overtaken by just such an irresistible craving last week . . . for beets.
Did I mention that I hate beets? Oh yes! But nothing else would do on that day but fresh beets, grated and served in all their liver cleansing, blood purifying glory.
Maybe it was the Vitamin C infusion, or perhaps the folate, manganese, lutein or zillions of other phytonutrients that I needed. Who was I to argue?
This light, simple melange was the result, and it is so yummy! Serve chilled as a refreshing alternative to slaw on a hot summer day when it’s too hot to cook.
Oh, You Don’t Love Beets Either?
. . . . but you still want all their unique benefits? I hear you. Give this a try and you may take back all those things you’ve said about them over the years. I know I did! And in fact, I’m feeling a little ravenous right now . . .
- 2 cups shredded carrots
- 2 cups shredded beets (Small, firm ones are sweetest. You’ll need 2-3)
- 2 large cloves garlic, minced
- 1 tablespoon coconut or olive oil. If you’re using coconut oil warm it slightly so that it’s in liquid form.
- 1 tablespoon apple cider vinegar
- 2-4 tablespoons finely minced cilantro (depending on taste)
- 2 teaspoons raw honey
- 2 teaspoons Dijon mustard
- 1/2 tsp unrefined sea salt
- 1/8 tsp freshly ground black pepper to taste
- pinch of cayenne (optional)
Toss all ingredients in a medium mixing bowl until well combined. Serve chilled.