Isn’t it funny how the seasons change so rapidly? Yesterday, I was basking in the Indian summer my city was so gracefully blessed with, and today I am sitting inside with a cup of tea eyeing the falling leaves outside – because just like that, it’s fall.
But truthfully, I don’t mind. I like the changing season; it befits the changing of old ways and encourages the turning over of new leaves. It also summons the beginning of the fall/winter produce cycle, and oh how I love my fall/winter produce!
Some of my favorite fall produce
Turnips, rutabagas, apples, pears and the like start to flourish with life and beg to be used in soups, stews and of course juice. But this year, the ingredient that sets my kitchen alight is beets.
I could eat beets everyday for the rest of my life, but summer weather is not conducive to boiling, peeling and roasting, as that only heats up an already over-heated house. But now fall is here, so my fridge is full of beets.
Beet benefits to the body
Not only do beets lend themselves to any culinary pursuit, they also boast so many benefits for the body. Beet juice helps stimulate the function of liver cells and protect the liver and bile ducts. When consumed regularly, beets can help reduce symptoms of constipation.
For those of us who desire to see the result of our healthy lifestyles, beets help keep the elasticity of arteries, so when consumed regularly they can help prevent varicose veins. And for any woman who desires to reproduce, beets are recommended for pregnant women because they contain folic acid that can help lower the risk of spina bifida and other neural tube defects in newborn infants.
The long and short of it is that beets are “a do” for fall!
I’ll have you know that the very first time I juiced beets, I was slightly apprehensive. I didn’t know how they would mesh with the other ingredients I planned on juicing. But when beets are juiced with ginger, basil and pear, something utterly magical happens – and that something is zingy and sweet!
The Beet Zinger
- 3 beets, lightly scrubbed
- ½ cup basil
- 1 tbsp ginger root
- 1 medium sized pear