Eat a rainbow of produce each day, that is. I feel like I've seen that advice in a dozen places recently, so maybe it is the latest catchy phrase in the health and nutrition industry. Or maybe that advice has been given for many years and is recently enjoying a resurgence? Either way, the point is that in order to maximize the nutrients in your diet you need to eat a variety of fruits and vegetables, and selecting those options in many different hues will supply your body with a greater variety of nutrients.
Ever interested in excelling in all that I do, I took this advice to heart and started with a very colorful vegetable I'd never prepared before: beets. Beets are an excellent source of phytonutrients that provide antioxidant, anti-inflammatory and detoxification support to your body. Seemed like a good place to start in my opinion, and since I found an interesting recipe in my new cookbook I was all the more excited. When I told my sister I was trying out a recipe from the cookbook she gave me, she excitedly asked which recipe. Her enthusiasm wavered a bit when she heard the recipe that excited my interest was Braised Beets. Thankfully she responded that as long as I was eager to try it, she was happy for me. (I certainly have a very excellent sister!) I braised the beets in my slow cooker with orange zest, freshly squeezed orange juice, rice vinegar, thyme and a little salt and freshly ground black pepper. I was a little nervous by the vigorous smell of the vinegar, but I was not going to admit defeat even if the beets turned out rubbery and reminiscent of the slimy cold things you can get on a salad bar.
Something interesting I did not know about beets is they have concentric rings that are visible when you slice them across the middle. Add that to their bright, beautiful color and at least they have visual appeal going for them. I paired my braised beets with a tasty salad of arugula, walnuts, shaved Locatelli cheese and a fresh orange vinaigrette (how many colors of the rainbow am I up to at this point?!). Alongside my veggies I served a skewer of grilled chicken. Overall the chicken was a trusty, dependable sort of element, but the warm beets over the bed of orangey-dressed arugula was delectable! My mouth was so pleasantly surprised by how fresh and delicious each bite turned out to be. The walnuts added a nutritious crunch and the Locatelli gave a hint of salt- Yum! If this is what eating the rainbow is all about, count me in.
Ever interested in excelling in all that I do, I took this advice to heart and started with a very colorful vegetable I'd never prepared before: beets. Beets are an excellent source of phytonutrients that provide antioxidant, anti-inflammatory and detoxification support to your body. Seemed like a good place to start in my opinion, and since I found an interesting recipe in my new cookbook I was all the more excited. When I told my sister I was trying out a recipe from the cookbook she gave me, she excitedly asked which recipe. Her enthusiasm wavered a bit when she heard the recipe that excited my interest was Braised Beets. Thankfully she responded that as long as I was eager to try it, she was happy for me. (I certainly have a very excellent sister!) I braised the beets in my slow cooker with orange zest, freshly squeezed orange juice, rice vinegar, thyme and a little salt and freshly ground black pepper. I was a little nervous by the vigorous smell of the vinegar, but I was not going to admit defeat even if the beets turned out rubbery and reminiscent of the slimy cold things you can get on a salad bar.
Something interesting I did not know about beets is they have concentric rings that are visible when you slice them across the middle. Add that to their bright, beautiful color and at least they have visual appeal going for them. I paired my braised beets with a tasty salad of arugula, walnuts, shaved Locatelli cheese and a fresh orange vinaigrette (how many colors of the rainbow am I up to at this point?!). Alongside my veggies I served a skewer of grilled chicken. Overall the chicken was a trusty, dependable sort of element, but the warm beets over the bed of orangey-dressed arugula was delectable! My mouth was so pleasantly surprised by how fresh and delicious each bite turned out to be. The walnuts added a nutritious crunch and the Locatelli gave a hint of salt- Yum! If this is what eating the rainbow is all about, count me in.
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