Yummy Beet Smoothie to Build Blood

So last night I asked my 4 year old daughter, “what kind of smoothie do you want?” She replied a “red smoothie mommy.” Well okay so I thought I don’t have enough strawberries to make it red so I decided to go with beets. I have plenty of those since I’ve been doing some amazing fermented beets and veggies mix, but that will have to be another post…

The beet smoothie consisted of really simple ingredients and when I was thinking about their medicinal properties I realized that actually this smoothie was quite a blood building smoothie. In Chinese Medicine our Blood is made from the Spleen and Stomach Qi and stored in our Liver. Basically it is a part of our post natal essence that we can affect through diet and lifestyle. Our Blood gives us energy and turns into Qi. The Blood is what nourishes our organs, tendons, and ligaments and is even a part of our Yin… pretty important stuff isn’t it? So of course I want to build my blood to help nourish my whole body, mind and spirit. Here is a delicious smoothie to help and nourish our blood.

Beet Blueberry and Hemp Smoothie

  • 1 small beet (can include the greens too)
  • 1 banana
  • 1/2 cup blueberries
  • about 1/4 cup hemp seeds
  • enough water to blend

In TCM most dark colored fruits and vegetables build blood. In this case the beets, beet greens and blueberries and blood builders. Beets and their greens are also great for the Liver, which is the complimentary organ for this time of year, Lungs. Hemp seeds are actually an herb used in TCM called Huo Ma Ren to build the blood. Since it is a smoothie these ingredients are easy to digest and better assimilated. Hope you enjoy this as much as me and my daughter!!!

Jade drinking her Beet Smoothie

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Beets are a Beautiful Blood Building Food

The Fall Equinox has come and it is time to celebrate the amazing colors of the season. This time of year is considered the transition between Earth and Metal in Chinese Medicine. We are into the full phase of harvest time or late summer which represents the Earth energy in its fullest. There is just a sprinkling of color and leaves changing, that will soon indicate we have moved onto Metal or Fall. One of the beautiful colors I have in my garden are beets and beet greens.

Beets are a beautiful red color. To just call them red seems so inaccurate, the color is deep and the red veins in the leaves are more vibrant than my words can do justice. So like the veins and brilliant color you can see, the root is even shaped like a heart. These are one of those foods that even without nutrition training you can imagine how it can really nourish our heart. In TCM we say beets have blood building and Liver cleansing properties. The root itself is so sweet and nourishes the Spleen and Stomach as well. The leaves are more bitter to nourish the Heart and sometimes have a slight astringent quality that nourishes the Liver.

One amazing discovery I had about the regenerative properties of beets was made in my compost bin. I would get whole beets and use the greens for soup/smoothies and the root I would roast; I would then have a section of the beet that still has a little of the root and a the smallest amount of foliage on the top. I would throw this into the compost bin. Then a few weeks later while turning my pile I saw fresh leaves growing out of the top. So I started just planting this little bit in my garden and here are the results:

beets-in-garden

I can’t decide what my favorite part of beets are, the root or the leaves! They are both so delicious. Use beet greens as a green in any green smoothie; they are mild tasting and so so good!

Here is a recipe for beet roots used in soup:

Beet Soup with Lemon Dill Sour Cream

  • 3-4 Beets
  • 1 Sweet Potato
  • 1 Potato
  • 1/2 medium onion (chopped)
  • 2-3 cups beans (I used black beans)
  • 2 cups cooked rice (optional for more texture)
  • Beet greens or 1/2 bunch kale
  • 2 cups chopped cabbage
  • 1 Lemon
  • Salt or liquid aminos to taste
  • 1/2 teaspoon each (oregano, cumin, celery seed, chipotle or black pepper)

Wash and cube beets and potatoes (no need to peel them). In a large skillet saute beets with half the onion and half the sweet potato for 5-10 minutes until the beets are starting to get tender. Add enough water to the pan to cook fully cook beets and sweet potato and blend in a food processor or blender. Set Aside.

Then in another pan cook the rest of the onion and cubed potatoes and boil for 10 minutes with the seasonings listed to make a nice veggie broth. I used about 4 cups water, but feel free to use more or less depending on how thick you like your soup. Add the rice, beans, and whole lemon halves after they have been juiced and cook for another 5-10 minutes. I added the kale, cabbage, and juice of 1 lemon at the end since I don’t like my greens very mushy. Add salt to taste and REMOVE the lemon halves. Then add the pureed beet, sweet potato and onion mixture. Remember to garnish with some delicious Lemon Dill Sour Cream (see recipe below).

*side note on why I add the lemon halves to the soup… the skin of the lemon has all the essential oils and a very potent lemon flavor so I like to add them just to up the lemony goodness.

Lemon Dill Cashew Sour Cream

  • 1 cup raw cashews (soak them first if you don’t have a high-speed blender)
  • Juice of 1/2 lemon + a little lemon zest
  • 1 teaspoon dill
  • pinch of salt

If using a high speed blender add a little bit of water and blend until super thick and creamy (almost as thick as sour cream). Then put in freezer while heating up soup to thicken and spoon it on top. If using a food processor make sure to soak the cashews ahead of time (at least 4 hours… can even soak overnight for convenience) and only add water as needed. You may want to double this recipe to have some amazing sour cream on hand… keeps in refrigerator for about a week.

Beet Soup with Lemon Dill Sour Cream

Beet Soup with Lemon Dill Sour Cream

My DJ Husband Likes Beets!!!

Beet Soup with Lemon Dill Sour Cream

Beet Soup with Lemon Dill Sour Cream

So typically it is not a challenge for me to make something that my overly enthusiastic husband will love to eat… except when it comes to beets. I always joke that since he is a DJ he should like “fresh beets.” I know I always say even though I’m vegan I sure like the “cheese” or puns in this case.

Well anyway I had success in my culinary achievements when I made a beet soup that he actually had seconds of and even the next day was asking if we had any of that delicious beet soup left over.

So here is the recipe:

Beet Soup with Lemon Dill Sour Cream

  • 3-4 Beets
  • 1 Sweet Potato
  • 1 Potato
  • 1/2 medium onion (chopped)
  • 2-3 cups beans (I used black beans)
  • 2 cups cooked rice (optional for more texture)
  • 1/2 bunch kale or other greens
  • 2 cups chopped cabbage
  • 1 Lemon
  • Salt or liquid aminos to taste
  • 1/2 teaspoon each (oregano, cumin, celery seed, chipotle or black pepper)

Wash and cube beets and potatoes (no need to peel them). In a large skillet saute beets with half the onion and half the sweet potato for 5-10 minutes until the beets are starting to get tender. Add enough water to the pan to cook fully cook beets and sweet potato and blend in a food processor or blender. Set Aside.

Then in another pan cook the rest of the onion and cubed potatoes and boil for 10 minutes with the seasonings listed to make a nice veggie broth. I used about 4 cups water, but feel free to use more or less depending on how thick you like your soup. Add the rice, beans, and whole lemon halves after they have been juiced and cook for another 5-10 minutes. I added the kale, cabbage, and juice of 1 lemon at the end since I don’t like my greens very mushy. Add salt to taste and REMOVE the lemon halves. Then add the pureed beet, sweet potato and onion mixture. Remember to garnish with some delicious Lemon Dill Sour Cream (see recipe below).

*side note on why I add the lemon halves to the soup… the skin of the lemon has all the essential oils and a very potent lemon flavor so I like to add them just to up the lemony goodness.

Lemon Dill Cashew Sour Cream

  • 1 cup raw cashews (soak them first if you don’t have a high-speed blender)
  • Juice of 1/2 lemon + a little lemon zest
  • 1 teaspoon dill
  • pinch of salt

If using a high speed blender add a little bit of water and blend until super thick and creamy (almost as thick as sour cream). Then put in freezer while heating up soup to thicken and spoon it on top. If using a food processor make sure to soak the cashews ahead of time (at least 4 hours… can even soak overnight for convenience) and only add water as needed. You may want to double this recipe to have some amazing sour cream on hand… keeps in refrigerator for about a week.