Looking for a couple of ways to get in some extra veggies?

Pineapple Sorbet: 

Chop one whole fresh pineapple (https://www.youtube.com/watch?v=9Dmf7AHeajI), put in blender, add approx. ½ C coconut milk, and blend on high until very smooth.  Spoon into either individual cups or into a container and freeze. 

Power Smoothie: 

4 oz. of V8 juice,

½ C cilantro,

½ C Greek non-sweetened yogurt,

1 carrot,

½  avocado,  

pepper & chucky salsa to your taste.   

Blend in blender until smooth.  Serve with a stalk or two of celery.  Makes a great lunch.

Easy Roasted Beets

Easy Roasted Beets

4-5 Large beets

1 to 2 T Canola or Olive Oil

Salt & Pepper

Preheat oven to 350F.  Wash beets and peel if necessary (I never do).  Cut the stems off the beets, reserving the greens if you like.*  Chop into large chunks, about 1-2 inches square – the smaller the chunks, the quicker they’ll cook.  Place in a large bowl.  Mix in oil; salt and pepper to taste, stirring to coat. 

Dump onto a large cookie sheet, using a spatula to scrape any extra oil out of the bowl and onto the beets.  Arrange in a single layer on the sheet.  Place in the oven for 20-30 minutes, turning once they have begun to brown (be careful, it’s hard to see on the purple ones!).  Roast for another 20 minutes or more until tender, turning additional times as needed. 

Remove, cool a little, and enjoy right away.  This recipe is easily doubled for “planned-overs” that are great in a variety of dishes.  If you have other vegetables, chop into similar size chunks and add them as well.  Carrots, potatoes (sweet, yellow, red), parsnips are all great roasted – just be careful to keep them separate until the end, or the beets will stain them purple.

*While the beets are roasting, rinse and coarsely chop the greens.  Cook or sauté until tender.  Salt and pepper to taste.  Yum!