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Saturday, May 20, 2017

Beet The Pickle Out of U !!!




  💖  BEET PICKLE 💖




A Pickle is a fermented / preserved vegetable.
A Pickle is also "A difficult or messy situation." per the Miriam Webster Dictionary 😖
So in my post title, here am referring to the difficult or messy situation that some of us having a 'LIVER' body type, might want to tackle !  
And that we can use Beets (With their superior Phase 2 Detox support), to do it for us when we consume them often !!!

But that's not ALL !     Beets can BEAT UP a lot of chronic illnesses out of us !!!

BEETS
~~~~~~
Are a good source of iron, folate (naturally occurring folic acid), and soluble dietary fiber. They also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.

The Anti-inflammatory (Betaine fights homocysteine levels) and Anti-oxidant support (Mn, Vitamin C) + Phase 2 Detox support (Betalain) Beets provide, is a threesome that fights cancer very well in our body.

And so, incorporating beets every week in our diet, is important for solid health foundation.





PICKLES 
~~~~~~~~
Have been used by humans since ages, to help preserve vegetables naturally in absence of refrigerators, and to help have good GUT Health !

All vegetables naturally colonize the friendly Lactobacillus bacteria. 
They have the ability to convert sugars in the medium into lactic acid. 
The Lactobacillus strain is so named because it was first studied in milk.
However, lacto-fermentation does not necessarily need to involve dairy products.
Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. 
Beyond preservation advantages, lacto-fermentation also increases or preserves the vitamin and enzyme levels, as well as digestibility, of the fermented food. 
In addition, lactobacillus organisms are heavily researched for substances that may contribute to good health, as they colonize our gut and populate our microbiome.







 ~~~~~~~~~~ Cheers to the love of flavorful food!  ~~~~~~~~~~


Personally, I think no food celebrates love of flavor like Pickles !!! 
Freshly made pickles last no more than 2 days in my house ;)  
So let's just get started already 😋





Beet pickle 

Author: 
Serves: 4

INGREDIENTS
  • 3 small to medium size beetroots
  • 1/4 cup steamer peas
  • 2 stems of fenugreek  - fresh ( or dried)
  • 2-4 cloves garlic
  • 4 pods cardamom dehulled - keep seeds + cover.
  • Cloves - 2
  • Star anise - 2 pieces
  • Ceylon cinnamon - 1 tsp
  • Apple cider vinegar - 1/4 cup
  • 1 to 2 tbsp EVOO
  • Organic turmeric powder - 1tsp
  • Organic cayenne powder - 1 tsp
  • Lemongrass powder - 1 tsp
  • Celtic Sea salt / Himalayan pink salt - 2 tsp
  • Water - 1/4 cup
Equipment
  • pickling GLASS jars 


INSTRUCTIONS
Prepare Veggies (Add flavors):
1. Combine all dry ingredients and stir generously to combine flavors.
2. Cube the beetroots into 1/2 to 3/4th inch cubes. 
3. Mash the garlic with pressure from ur knife n ur palm. Mix.
3. Add Apple Cider Vinegar and Extra Virgin Olive Oil, give a nice stir and shake the jar up 
    and down to incorporate and mix thoroughly.

Prepare Brine:
4. Add clean filtered water above pickle, and make sure that all veggies are submerged 
    under this brine we just created :). 
    This ensures that we're doing an anaerobic 
    fermentation, and that vegetables get limited oxygen as lid stays closed. 
    NOTE: 
    Choose the jar size such that more than 3/4 of it is filled with the pickle + brine material.

Ferment:
5. Leave the Pickle Jar with lid tightly on, on your counter or breakfast table !
The advantage to using a tightly-sealed lid is that exposure to oxygen is reduced, so the chance of mold or kahm yeast forming on the surface is reduced.
A disadvantage is that the jar requires more attention. When using a tight lid, you'll need to burp the fermenting jar daily. As vegetables ferment, carbon dioxide can build up. You'll need to burp the jar to release excess pressure and avoid overflow or explosions.


6. Open the next day for lunch, if u like the smell and flavor of pickle, go ahead indulge!     
    Else wait another day. Once satisfied with taste, place in the refrigerator so it doesn't get 
    too sour. 



ENJOY for many meals that week !!!





For me, the next day @Lunch: ♥💖 The aroma of the whole spices, and the flavor was just delicious 💖♥.. 

Beetroots were just soft enough, and i could easily bite into the star anise, and cardamom, cloves too.. and their flavors were mellow and uniformly mixed all over too.. 

How i wish u could smell my Beet Pickle, from up here :)
T'was Surely a BIIG HIT for me !

What about you ?

Do leave a comment below if you like it 😋



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