We eat with our eyes first and colorful ingredients are one component that wake up an appetite! The earthiness of the beets is offset with the brightness of citrus. Add some berries and this is an antioxidant power bowl—look at the vibrant color!
Our monthly recipes were developed for the "Kids Can Plate" cooking class series and from Amy's years of teaching in the Healing Garden kitchen. These largely plant-based and whole food recipes are great to share with your family by cooking with them or treating them.
Serves 1
Ingredients
1 small beet (2oz), cooked and peeled
1 date, pitted
½ cup frozen raspberries
1 frozen banana, cut into pieces
1 tbsp hemp seeds
¼ cup orange juice
2 ice cubes
1. Cook the beets.
Preheat oven to 350°F. Scrub the beets clean. Take greens off but leave the stem intact. Place the number of beets you would like to cook in a glass baking dish. Fill with water so that just the bottom of the beets are sitting in the water. Tightly cover with aluminum foil and bake for 25–35 minutes or until easily pierced through (this time frame is dependent on the size of the beets). When cooled, the skin should slip off or use a peeler if necessary. Cooked beets will stay fresh in the refrigerator for up to 4 days.
2. Combine all ingredients in a blender and blend until smooth.
3. Pour into a bowl and layer with desired toppings.
Top with unsweetened coconut, fresh berries, granola, or a drizzle of honey.
The Northeast Local Foods Wheel illustrates what foods are available in New England, New York, New Jersey, and Pennsylvania. Some of the regional specialties of the Northeast include maple syrup, wild mushrooms, and bluefish.
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