BEETROOT
The Ayurvedic tripod of health and vitality consists of exercise, sleep and diet. These are the 3 aspects of life that we do on a daily basis, through-out our lives. And thus, they have a significant impact on our well-being. The food we eat (at least 3times/day) can contribute to our state of health or disease. It has been observed within Ayurveda that by eating wholesome i.e., seasonal, organic, local and diverse it will improve also the diversity - and with that the health of - our microbiome (aka gut health and immunity). What follows is an overview, from different angles of the beetroots. Bear with me while you scan read through all the info cause there is a delicious recipe at the end.
BOTANY
Beetroots are known as beta vulgaris, part of the Amaranthaceae family. A biennial plant (first year is for harvest, second year is for seeds) that is well and long kept during the winter season (partly in the earth and partly as a staple produce like other root veggies).
Varities
Nutritional Value
BITES of beetroot history
Beets originate from the Mediterranean coast and started off as Beta Vulgaris Maritima, a plant growing in the proximity of wet, slightly sandy soils. It has been initially used for its green and deep red leaves (now fancily known as "Swiss chard"). Their medicinal properties (the juice) were useful in the treatment of digestive issues and fever. The ancient Romans and Greeks have systematcially domesicated this crop yet still only for its leaves. It was only during the Middle Ages that in Europe people have discovered the benefits of the roots. This became espaciialy popular in many East European dishes. One of the (neccesary) break-throughs came in the 17th-18th century when the French have improved the the cultivation of the beets due to its high sugar content - a great substitute for sugarcane. The actual step to isolate the sugar in the beets to make sugar came later, in the 19th century, in Germany. Sarting the 20th century, beets have become a great culinary staple - savory, sweet or pickled - worldwide culminating into using it as a superfood in the modern wellness industry.
AYURVEDA
During the winter months our bodies naturally store up more fat to build up insulation against the cold. However, towards the second half/end of winter that same fat reserves will start to be released into the bloodstream and with that temporarily overload the liver. That is why red beets are helpful to be consumed in the month of February and March. According to Ayurveda, red beets are a liver and blood tonic and they boost their capacity to flush out any excess oiliness. Furthermore (dear women), they promote menstruation and can regulate menopause.
When consumed raw, the root of the red beets tastes sweet and astringent while when it is cooked it is mainly sweet and warming to the body. Having it cooked is the safest and best way in winter as it highly Vata calming. If eaten with moderation (once/week), it will not affect Kapha and Pitta dosha. There is a whole other spectrum of these energetics when it comes to the leaves as they are cooling to the body, astringent and bitter in nature, both raw and cooked. They will relieve excess Kapha and Pitta in the body but might increase Vata dosha. So a dish in which you combine both the roots and the leaves will create the optimal balance and health benefits.
(ideal winter) RECIPE
RED VELVET SOUP (by Divya Alter)
SOAK: 30 MINUTES • PREP: 5 MINUTES • COOK: 30 MINUTES
serves 4
If you've been on the Airy side for a long time, you may not only have the typical cold hands and feet, but you may occasionally feel drained and even be anemic. Stressful schedules and cold weather can do that to us, so I created this protein- and iron-rich soup to boost our strength and add a little extra redness to our cheeks. It is also suitable to include in your diet when recovering from surgery, illness, or childbirth. With its bold color and potent yet gentle seasoning, Red Velvet Soup makes quite a statement. It will warm you up and brighten your table on a cold and gloomy day.
INGREDIENTS
2 teaspoons coriander seeds
½ teaspoon cumin seeds
1 cup red lentils, washed, soaked for 30 minutes, drained, and rinsed
2 medium red beets, peeled and cut into 1-inch cubes (about 2½ cups)
½ teaspoon ground turmeric
1 large or 2 small bay leaves or cassia leaves
1 small green Thai chile, seeded and minced
1 tablespoon ghee or olive oil
2 teaspoons salt
1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
GARNISHES
1 tablespoon coarsely chopped fresh cilantro leaves
to taste 4 lime slices
PREPARATION
1. Grind the coriander and cumin seeds to fine powder in a spice grinder.
2. Combine the red lentils and 4 cups water: a heavy 3-quart saucepan. Bring to a full boil over high heat, stirring occasionally. Remove any froth from the surface (this will reduce the gassiness of the lentils). Add the ground coriander and cumin, the beets, turmeric, bay leaves, chile, and ghee and mix well. Bring to a boil again, then reduce the heat to medium-low, cover with a tight-fitting lid, and simmer until the lentils and beets are soft and cooked through, about 20 minutes.
3. Turn off the heat and leave the pot uncovered to allow the soup to cool down a bit. Remove the bay leaves and add the salt, olive oil, and black pepper. Blend the soup to a more chunky or smooth consistency; you may also add more water if you like- in this case, adjust the salt to taste.
4. Garnish with the cilantro and Cooling Pungent Masala, and serve hot with lime slices. The lime enhances the taste and helps with protein digestion and iron absorption.
FOR FIERY DIGESTION: Reduce the turmeric to ¼ teaspoon, substitute 6 curry leaves for the bay leaves, omit the chile and black pepper, and garnish with extra cilantro.
FOR EARTHY DIGESTION: Reduce the ghee and olive oil to 1 teaspoon each; add ¼ teaspoon asafoetida and one more green Thai chile with the other spices in Step 2. 1.
Enjoy with an open heart.
