"Pickled" Beets

In Ayurveda, beets are known to nourish and improve the quality of the blood. The liver is the home of making new and healthy blood, so in essence beets are great for you liver. Spring and Summer are perfect times to clearcut and nourish the liver… so let’s eat some beets!

Try making some “pickled beets” this week. They are so easy to make and keep in the fridge for several weeks, just keep them covered with the water they are cooked in. Don’t throwout the beet juice either. Take little shots (2oz) of beet juice before each meal. It’s delicious and it’ll help start digestion prior to sitting down and eating.

Pickled Beets:

• Peel and cut up beets to small pieces, add to pot and cover all the beets with filtered water.

• Add ¼ c of apple cider vinegar, salt, pepper, and any other spices you’d like to add. Bring to boil, turn down and simmer 20-30 mins (until beets are easy to poke with a fork).

• Let cool. Save beet water for storage and drink a little each day. Add pickled beets to salads, eat by themselves (delicious!), give a couple to your pup (it’s good for them too).

Always make sure you are sitting down when you eat and really enjoy the quality of your food. Take a moment before you eat to say a prayer or have a moment of gratitude for your life. Your food IS your medicine. Take time to remind yourself of that.