Awhile back, I shared a chocolate cake recipe from my new favorite cookbook “Feeding the Whole Family – Recipes for Babies, Young Children and Their Parents” by Cynthia Lair. When I contacted her to ask about reprinting the recipe, Cynthia told me about a new cooking show about cooking fresh local whole foods despite life’s interruptions, and there are tons of other great recipes on the site and blog.
From her book, here is a delicious and seasonal recipe using beets – great for dealing with the aftereffects of one too many glasses of wine (or other cervezas) at that summer BBQ.
Prep time: 30 minutes
Makes 4 servings
1 tbsp extra virgin olive oil or butter
1 medium onion, cut into thin crescents
1 minced clove of garlic
1 tsp sea salt
3 to 4 cupts of water
1 bunch of beets, cut into large matchsticks (save the beet greens)
1 carrot, cut into large matchsticks
1/4 head green cabbage, shredded
2 tbsp fresh lemon juice
1 tbsp tamari or shoyu
1 tbsp snipped fresh dill or 1 tsp dried, for garnish
1/4 cup sour cream, for garnish
Heat oil in 4-quart pot. Add onion, garlic and salt, saute until soft. Add water, beets, carrots, and cabbage and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes, until vegetables are tender.
Meanwhile, wash beet green, remove tough stems, and cut greens into short, thin strips. Add beet greens, lemon juice and tamari to soup; simmer another 3-5 minutes. Serve at once, garnished with dill and sour cream.
Cynthia recommends that, for babies 10 months and older, you can remove some cooked beet and carrot pieces and puree or serve whole as finger foods. Only a tsp of beets at a time for the little babes though – they have quite a powerful cleansing effect.
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