And the Beet Goes On!

I headed to the pool earlier this week when I started chatting with a woman who was happy to tell me every detail of her three, recent strokes. As she spoke, I turned on the open-air button in my head, and heard silence. Maybe I was on every-other-word of her conversation, because it was very boring.

I found out two things about this lady. A. We were the same age; B. Her dietary reform was to eat chicken and fish, because “they are good for you.” She also shared the laundry list of medications that she takes, then said, “What meds are you on?” The third grader in me likes to gloat a tad when I get to say, “I take no prescription meds.” And truly, it is because of what I eat–only grains, greens, fruits, vegetables, or “anything without a face or a mother.”

Few people know that my parents each had heart disease and cancer. And I want to keep any lifestyle related diseases under the radar, because my excellent health is that important to me. I am a believer that “food is medicine.” I can only attribute one thing to my health and that is because I follow a vegan diet that is free from added oils, salt and sugar. When I started this journey, I weighed 100 pounds more than I do today. And while the journey also includes non-scale victories (like low-blood pressure, low cholesterol and trigylcerides), I hope people don’t judge me purely by my size, because I am much more than that.

As we turn the corner to 2019 (yikes) I thought that I would leave a Recipe of the Week (R.O.W.). It is a simple recipe, too. Once a favorite condiment, commercial catsup is generally loaded with sugars and syrups. This is fun and easy to make, and you can store it in the fridge up to five days. You will grow to appreciate the taste and texture of homemade catsup, so much so that you will not want to eat the “store bought” again.

RECIPE OF THE WEEK (R.O.W.)

1 six ounce can of tomato paste

2 ounces of orange or apple juice

1 teaspoon of garlic granules

Put all ingredients in a blender or food processor, and blend until smooth. Pour into a squeezable bottle. Use on your favorite dish, like air-fried jicama, potatoes, tempeh, etc.  NOTE: you can also use 2 T fruit conserve (fruit spread) in place of the juice. Just make certain that it is pureed enough so that it can pass through.

You can see the homemade catsup is a little darker in color. But, its taste is delicious and a tad more nutrient-dense than the commercial versions. It is also lower in sodium, so it is a win-win all around.

Here’s wishing you and yours the best for 2019, and the final days of 2018.

Turn the beet around,

Char

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