For me, the fall is always a time for taking stock and letting go. I take some time to reflect on what has happened in the past year and try to make room for new ideas to emerge. Because of this, my eating patterns also change, funnily enough. I start getting ready for winter, which means bring on the powerfoods! This summer I ate so much fruit. Every morning I made a fruit smoothie in my blender, I ate a watermelon salad every other day and my superfood ice cake featured prominently on the menu.
But that pattern has disappeared now. I’ve had enough of all the fruit sugar. I’m going to focus on the new season. Buying seasonal products is second nature to me, as I find it so important to be aware of what nature has to offer us at different times of year. Seasonal products are not only cheaper and better for the environment, incorporating them into your diet means that you’ll necessarily see more variation in the foods you eat. Squash is now in season and endive and beets are back and widely available.
So I’ve decided it’s time for me to experiment with beets. Why? Because they are nutritious and full of essential vitamins and minerals, they keep your metabolism functioning optimally and have a positive effect on your kidneys. What’s more, they also cleanse and detoxify the body. In other words, beets are the perfect food for the season of taking stock and letting go.
You can use them raw in smoothies or juices and cooked beets are a delicious addition to a salad. Below is my recipe for a delicious beet salad. I’m heading into winter relaxed and healthy. How about you?
2 days in an airtight container in the fridge
pot, pan, large serving dish
7 beets (cooked)
300 g red or white quinoa
1 organic bouillon cube
3 cloves garlic
2 tsp rosemary, dried or fresh
200 g feta, cubed
2 inches ginger, minced
200 g olives
2 stalks celery, chopped
2 tsp turmeric
3 sprigs fresh thyme
200 g organic tofu
1 tbsp coconut oil
2 tbsp tamari
sea salt and pepper
a small handful walnuts (optional)
Cook the quinoa in water (according to package instructions) with the bouillon cube and allow to cool. Chop the tofu, marinate it in the tamari and set aside.
Chop the beets, feta, celery and the shallot and add to a bowl.
Then mince the garlic and ginger and combine with the rosemary and turmeric and add to the bowl with the other ingredients.
Sauté the tofu in coconut oil until lightly browned. Add the feta, olives and tofu to the other ingredients. Toss to combine using your hands or a spoon and, finally, give the thyme a smash using a mortar and pestle and sprinkle it over top of the salad. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!