Seattle Naturopath

This recipe is modified from Epicurious’ Beet Soup in Roasted Acorn Squash:

Beets are great liver food. Beets and beet greens contain betaine, a liver detoxifier and bile thinner. This is a great recipe to cook while you’re doing a liver cleanse! If you’re interested in cleansing, I have a great program involving herbs as well as dietary options for a nice 3 week cleanse.

The Recipe:

• 1 large red onion, chopped
• 1 1/2 tablespoons vegetable oil
• 5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces
• 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1-2 cups of water
• 1 tablespoon cider vinegar

Cook the onion in oil in a 5-quart heavy saucepan over medium heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.

Add broth then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar.

Purée soup in a blender until very smooth, (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.

This is a great recipe for anyone interested in trying out Quinoa! Did you know Quinoa is a whole grain and a complete protein? A good source of fiber and gluten-free, this grain cooks just like rice and has a rich nutty flavor. The recipe below is one of my favorite ways to cook Quinoa. Use with any stir-fry dish or marinara  for a tasty and healthy alternative to pasta and rice.

Ingredients:

• 1 1/2 cups water
• 1 cup quinoa
• 1 large egg, lightly beaten
• 5 tablespoons olive oil, divided     

Wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve. Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.

Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.