The Ultimate Guide to Purification and getting your Energy back!
The purification system that I use takes just 3 weeks to boost the elimination of natural toxins from your body. As these toxins leave, people report feeling lighter and more energetic along with experiencing better sleep and weight loss!
This self-directed purification can be accomplished over time with step-by-step instructions that will be outlined here in the Purification Corner every month!
Step Seven:
Add Beets to your everyday diet
At the risk of sounding redundant, Beets are a superfood. Why? They are an important source of betaine which supports the blood system and liver function and very high in folate, potassium, vitamins A and C, calcium, iron and phytosterols (which may reduce the risk of heart disease). The entire plant is edible and both parts, the root and the leaves, can be cooked, baked, steamed, boiled, and eaten raw or juiced.
Step eight:
Reduce packaged foods.
Now that we have added all these great foods, it is time to eliminate one group of very unhealthy foods. Read the ingredient list on the package – if you can’t read it because it isn’t english, it probably won’t be recognized by your body either. Additionally, think to yourself, would an apple stay good on a shelf for 6 months? So, how does wheat or rice?
The truth is, it doesn’t, it is drowned in preservatives that make your liver and kidneys work overtime. You are what you eat. So, the more packaged, boxed, canned and vacuum packed foods you can eliminate from your diet, the healthier you will be.
Go to Steps 5 & 6 Go to Steps 9 & 10
Recipe Scalloped Root Vegetables
(You will need a mandolin or processor for this recipe). For other Great Recipes visit: https://theforkedspoon.com/how-to-cook-beets/
Ingredients
- 6 tbsp butter
- 8 cloves garlic – minced
- 2 tsp fresh rosemary – chopped
- 1 tsp fresh thyme – chopped
- 1 tsp fresh oregano – chopped
- 1 tsp fresh marjoram – chopped
- 1 tsp salt – plus more to taste
- 3 medium red beets – raw, peeled and thinly sliced
- 3 medium yellow beets – raw, peeled and thinly sliced
- 3 turnips – peeled and thinly sliced
- 2 sweet potatoes – scrubbed and sliced thin
- 1/2 cup parmesan cheese – grated
- 1 tbsp olive oil
- fresh parsley – for serving
Instructions
-
Preheat oven to 400 degrees F.
-
Prepare vegetables. Use a mandolin to slice the red and yellow beets, turnips, and sweet potatoes into thin rounds. Take extra care when slicing and mandolins are SHARP. Set vegetables aside.
-
Heat a large 12″ cast iron skillet over medium heat. Add the butter, garlic, and herbs to the skillet and sauté for 1-2 minutes. Remove skillet from heat and transfer garlic and herb butter mixture to a clean bowl.
-
Arrange the red and yellow beets, turnips, and sweet potatoes in a spiraling formation, working toward the center of the skillet.
-
Sprinkle with freshly grated parmesan cheese and remaining butter, garlic, and herbs. Drizzle with one tablespoon olive oil and transfer to preheated oven. Roast for 30-35 minutes, or until vegetables are golden and edges are crispy.
-
Garnish with freshly chopped parsley, if desired.
Reference: https://theforkedspoon.com/scalloped-root-vegetable-skillet/https://theforkedspoon.com/scalloped-root-vegetable-skillet/
Subscribe To Our Newsletter
Join our mailing list to receive the latest news and updates from our team.