November 2009 Newsletter November 2009 Newsletter
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Recipes of the Month

Glazed Beets and Arugula Salad

Glazed Beets and Arugula Salad

  • 2 pounds organic red or golden beets (if out of season, substitute Turnip)
  • 1 medium organic onion, cut into wedges
  • 2 organic bay leaves
  • 2 Tbsp organic honey
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 2 organic cloves garlic minced
  • Sea salt to taste
  • 1 bunch organic arugula, cleaned and dried
  • Chopped organic chives as a garnish
  • 4 ounces organic chevre soft goat cheese ( optional)
  1. Clean beets and remove green tops.
  2. Cook in water over medium heat until soft about 10-15 minutes, depending on beet size.
  3. Remove beets, reserving juices.
  4. Chop into small cubes, set aside.
  5. Return juice to pot and add onion, bay leaves.
  6. Over medium heat simmer the juices until reduced to a syrupy consistency.
  7. Remove from heat, taste and season with honey and balsamic vinegar.
  8. Pour juice over beets.
  9. Add olive oil and garlic season with sea salt.
  10. Arrange arugula on large platter.
  11. Pile beets in center, sprinkle with goat cheese.
  12. Garnish with chives.
Homemade Cranberry Sauce

Homemade Cranberry Sauce

  • 1 12- ounce bag organic fresh cranberries
  • ½ cup organic cane sugar
  • ¾ cup filtered water (we use HydroMag treated water)
  • 1 Tbsp. organic grated orange peel
  1. Combine all ingredients into a pot.
  2. Heat to boiling.
  3. Cook for about five minutes or until cranberries pop.
  4. The cranberries must pop to release the natural pectin that will thicken your cranberry sauce.
  5. Refrigerate for at least three hours before serving.
  6. Serves 6-8.
Berry Mango Smoothie

Berry Mango Smoothie

  • 1 fresh organic mango peeled and sliced
  • 1 cup organic frozen berries (raspberries, strawberries, blackberries, or blueberries)
  • ½ cup filtered water (we use HydroMag treated water)
  • ½ teaspoon organic flax seeds (garnish)
  1. Process all ingredients into a VitaMix blender or food processor
  2. Serves 1-2
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