Vegetable Wedges with Creamy Cashew "Mayo"

This is one my easiest go-to recipes when I want a nutritive, healthy and rich-tasting meal.  I don't think I have to tell you how much your body will love you for eating veggies and the sauce I am calling "mayo" is made with cashew nuts which list among its benefits obtaining a healthy heart, healthy hair, healthy nervous system and it even prevents cancer.  The most important part is that the mixture of  sweet flavors of  beets & carrots with the zesty of the "mayo" makes this dish incredibly satisfying.

These are the ingredients

• 5 medium carrots, each cut into thick wedges

• 2 large beets, cut into similar sized wedges with the tops discarded

• 2 hands full of raw cashews (or 3 heaping tablespoons cashew butter if you don't have a food processor)

• 3 tablespoons extra virgin olive oil

• 1/4 cup water

• 1/4 teaspoon of red pepper

• 1/4 cup fresh mint (or 1 tablespoons dried)

• Sea salt and fresh black pepper

This is what you do

1. Steam the carrot and beet wedges in a steaming basket until tender (roughly 15-20 minutes depending on size and water temperature).  Keep an eye on the evaporating water.

2. Drain and place in a bowl to cool.

3. In a food processor begin to create the "mayo" sauce by adding the cashews with a little bit of olive oil and pulse your processor till you begin to cream the cashews.  Add more cashews and olive oil till you create a mayonnaise consistency.

4. Then mix together these creamy mixture withe the water and red peeper and half the mint. Season with salt and black pepper.

5. Pour over the carrot and beet wedges and add additional fresh mint to garnish, and adjust the salt and pepper if needed.

Serves four (or two hungry yogis).  Enjoy

Twofer: Roasted Beets and Sautéed Beet Greens

With autumn upon us, I can't think of a more grounding meal than beets.  These earth-tasting beauties grow way into the cooler months so they'll be available all winter and, let’s face it, their red color is a welcome break from all the orange and yellow foods I tend to eat around this time of the year.   

Buying a bunch of beets in the market isn't only trés chic, but it also offers you the opportunity to get a twofer!  Beets and their greens offer not only two great dishes for the table, but two sets of nutritional attributes as well.   Beets, easily enjoyed roasted, boiled or shaved,  are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese (great pooping aids- yes, I said pooping).  Then in the greens, vitamins A and K, especially, offer a plethora of benefits for the whole body, from your brain to your blood to your eyes. In the kitchen, beet greens can be enjoyed sautéed, as a salad or in your green smoothie.

Use every part of your fresh beets and get two delicious side dishes.

Here is a favorite of mine: Roasted Beets and Sautéed Beet Greens:

Ingredients:

One bunch of beets with greens¼ cup olive oil2 Tbsp. chopped onionsSea salt and pepper to tasteOptional: 1 Tbsp. balsamic vinegar and/or ghee

Procedure:

Preheat oven to 370 degrees Fahrenheit.Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside.Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes, mixing them half way or as needed. Check for tenderness. Serve with balsamic vinegar or butter and salt and pepper.For the greens: heat remaining olive oil in a skillet over medium-low heat. Add onion and cook for three minute. Till you hear the onion whisper to you, you know. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.