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T
here's a Yogi in the Kitchen!
 


Flavorful Vegetarian Yogic Cooking

© Siri-Ved Kaur Khalsa

The following is one in an ongoing series of columns entitled There's a Yogi in the Kitchen! by Siri-Ved Kaur Khalsa . View all columns in series

You get bliss twice with this dish, on the way in and on the way out! Beets are great for liver detox, and also provide fantastic fiber for improved digestion. If you make beets your main food for one meal you will easily be able to gauge how well your elimination is getting along, because your stools will be purplish and your urine pink! In a perfect world, it should pass through your system within 18-24 hours. If not, take a look at the food you eat, and cut out that stuff that tastes so good going down, and jams you up inside (pizza, ice cream, fried foods, meats, etc.).

This recipe just calls for the beetroot, but you can also add the chopped greens (lightly steamed) or other greens (such as chard).

2½ lbs. Beets
2 Tbsp. olive oil or ghee
1 onion, chopped
1 Tbsp. finely chopped fresh gingerroot
5-6 cloves fresh garlic, finely chopped
½ tsp. turmeric
1 tsp. caraway seeds
1 tsp. dill seeds
½ tsp. black pepper
½ tsp salt (or to taste)

Bring 2" water to boil in a 2-quart saucepan. Scrub beets (do not peel or cut off stems or roots) and place whole in the boiling water. (If the beets are quite large, cut them in half.) Cover and cook at low boil for about 30 minutes, until tender. The skins will look slightly blistered. Be careful not to overcook! When done, immediately plunge into cold water. The skins should then easily come off. Cut off remaining stems and fibrous root tips.

While the beets are cooking, heat oil or ghee in iron skillet or sauté pan and sauté onions, garlic and ginger until quite soft and beginning to brown. Add spices and continue to cook, adding a little water as necessary to avoid scorching, until nicely done and saucy.

Now, take your beets and either chop them into a ½" dice, or shred them with hand-grater or food processor.

Combine beets with onion-garlic-ginger mixture. Add salt, tamari or Bragg Liquid Aminos to taste and serve.

For a tasty main dish, place the Blissful Beets in a 2-quart casserole. Cover with a scattering of thinly sliced onion, chopped bell pepper, and/or tomato. Top with goat cheese or feta and bake just until cheese is melted and golden. Garnish with chopped cilantro or parsley.

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About The Author
Siri-Ved Kaur Khalsa Siri Ved studied vegetarian yogic cooking with her spiritual teacher, Yogi Bhajan, beginning in 1971. During the years she served as his personal cook, his wife Bibi Inderjit Kaur also trained her in the fine art of Indian cooking. Since then she has run a popular vegetarian catering company in Los Angeles, authored two cookbooks, including ...more
 
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