Sunday, August 7, 2011

Beets for Breakfast

Ahhh, a morning alone. If you’re a mom, you will appreciate the quiet luxury of this rare moment. Peering into the refrigerator for something that I like – rather than something we’ll all like – this morning is just for me. I see beautiful baby golden beets with lush green leaves, and thick whole wheat toast.

I pop on one of my favorite CD’s of all times – Eros by Chris Spheeris. Romantic Spanish/Mediterranean guitar to cook by. This day is starting out perfect!

1. Chop the beet green tops. Notice the bright green color and imagine how much my blood is going to love them.

2. Peel the beets and chop into small pieces. The topaz golden hue is like warm sunshine mixed with sunflowers and rich honey.

3. Warm the pan, then add some organic Olive Oil from this little farm in California plus a smidgen of butter because beets cooked in butter taste SOOOO GOOOOD.

4. When the oil is hot, add the beet tops and chopped beets. Stir it around and pop that thick whole grain bread into the toaster oven where it belongs.

5. After about 3-4 minutes, add a dash of red wine vinegar to the beets, sprinkling it on like spring rain. Stir everything around and turn off the heat.

6. When the crunchy toast is ready, put it on a plate, add the scrumptious beets and a dash of pepper, dance over to the table (you have to dance to Chris’s deeply emotional guitar music), and savor every bite.

Cynthia McMullen is the instructor of the Taoist Five Element Nutrition Class.  She loves to passionately enjoy her organic food!

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