I’ve decided beets are the best veggie ever and one I intend to eat a lot more of. And true is my word, I’m doing pretty well so far – a steady supply of farmers’ market bunches is making its way into the fridge and onto my plate in many forms throughout the week. It was when I discovered how instrumental they are in turning viscous, toxic laden bile into a thin, free flowing river of elimination that I decided we were going to be friends. That, and its requirement for emulsifying the extra fats that have appeared in my cooking these past few years, well I can’t see this love affair ending any time soon.
Now that we’re headed into salad season, I’m loading up on raw beets (with greens) along with other nutrient dense goodies for an enzyme rich meal. Today’s recipe contains my other loves, chicken livers and avocado, so you’ve got yourself a good balance of carbs, protein and fats to satiate and energise. Eating healthy never had it so good. Which reminds me, have you tried broccoli sprouts? OMG check them out the next time you visit your farmers’ market – not only are they tasty as anything, they are super amazing for you. I’m stocking up!
Find the recipe over at Autoimmune Wellness.