Tag Archives: New york City

YOU Can Help Reverse Climate Change- Don’t Pass the Buck

400,000 people turned up to the People’s Climate March on Sunday here in New York City. The consensus is clear- we don’t want to drown under rising oceans or burn up under depleted ozone. But how many of those marching really want to do what it takes to turn this thing around?

I salute the thousands who took to the streets. The vegan contingent was impressive, and I sincerely hope that their signs were a beacon to the rest of the march. But sadly, my vegan brethren were just a fraction of those marching. The majority ate the very meat, dairy and eggs en route that are responsible for an estimated 51% of greenhouse gas emissions.

I don’t doubt that the marchers are concerned for the state of the planet. But I do question whether the majority are truly willing to be part of the solution.

From Woodstock Farm Animal Sanctuary's Instagram feed

From Woodstock Farm Animal Sanctuary’s Instagram feed

The marchers wanted to inspire the U.N. to take notice of the environment. But to me this seems like passing the buck. Rather than acknowledge their own respective roles in the environment’s decline, it was simpler to blame climate change on “world leaders.”

In any case, giving the U.N. this task does not absolve us of responsibility as individuals. Any potential U.N. action would mean little if the rest of us are unwilling to affect change. Activism does not end with holding a sign. In my mind, activism implies taking real action, and in the case of the environment, the most important action we can take is abstaining from eating meat, dairy and eggs.

 While it’s hard to avoid hearing of animal agriculture’s devastating environmental consequences, few seem to make the connection that their personal food choices impact our planet. Perhaps it is denial, perhaps laziness. Nevertheless, throughout the day Sunday I saw countless posts from proud meat eaters on the march. In some cases, literally holding a picket sign in one hand and a burger in the other. Anti-fracking signs notwithstanding, they simply continued the behavior that keeps climate change on it’s current, deadly trajectory.

The Cowspiracy team, a new documentary on this very issue

The Cowspiracy team, a new documentary on this very issue

Which is why Sunday left me feeling skeptical. This is the same skepticism I reserve for campaigns like pink ribbons adorning buckets of chicken. KFC wants us to think they’re fighting breast cancer, but in reality they’re selling carcinogens (like PHIP and HCAs) in big greasy buckets. The same principle applies to many of the marchers. Saying you want to rid the world of a scourge is great, be it breast cancer or global warming. But back up the idea with action. Don’t sell or consume the product that contributes to it’s very creation.

In other words, if you want to affect change, BE that change.

photo: Marisa Miller Wolfson

photo: Marisa Miller Wolfson

But who knows, there could be hundreds of thousands who went to the march and didn’t have an inkling about the dark side of the meat, dairy and eggs they eat. So let’s just say you went to the People’s Climate March for the fun of it. And perhaps, for the first time, you made the connection- it’s not just the transit sector, fracking, the factories and generally other people in other places far beyond our control. Suddenly you realized that global warming is the result of our collective behavior, beginning with what we eat every day. That’s a lot to take in. So where do you go from here?

Where to go next? How about your local farmer's market! Photo: Lauren Krohn

Where to go next? How about your local farmer’s market! Photo: Lauren Krohn

Look at it this way. You’re in a really powerful position- you can play a part in reversing climate change RIGHT NOW! You can contribute to a better world by voting with your pocketbook as well as your fork. It’s in our hands, and the longer we tell ourselves it’s someone else’s problem, the bigger the problem gets.

And if you’re reading this post when it’s hot off the press, you’re in luck. It’s Monday, which means it’s Meatless Monday! Clearly there’s no better place to start. So try one meatless day, or one meal if that’s all you’re ready for. (mind you, there’s no sin in making it a Meatless Tuesday if that’s the day you’re reading. Or you know, in general.)

Yes my friend, vegan pancakes exist and they're even better than the other kind. Photo: Lauren Krohn

Yes my friend, vegan pancakes exist and they’re even better than the other kind. Photo: Lauren Krohn

And don’t forget, while animal-based meat fuels global warming at an alarming rate, plant-based meats such as Tofurky, Field Roast, Beyond Meat and Gardein are sustainable foods that use a tiny fraction of the resources used for animal-based “foods.”

Listed below are some of my all time favorite food blogs, each of which demonstrates that animal-free food is diverse, decadent and fun. It’s not all salad people, believe you me. In this day and age, any dish you can imagine can be made vegan.

Virtually anywhere on earth, you can find phenomenal vegan fare. I had this coconut curry  on a tiny remote island in the Florda keys. Photo: Lauren Krohn

Virtually anywhere on earth, you can find phenomenal vegan fare. I had this coconut curry on a tiny remote island in the Florda keys. Photo: Lauren Krohn

Not only will you help our earth by ditching animal flesh and secretions (yup, that’s what eggs and dairy are,) you’ll be helping yourself to a life with a lower incidence of obesity, heart disease, diabetes, cancer and so many other diseases. There are quite a few other reasons, including ending world hunger, and, oh yeah, the welfare of billions of exploited animals.

So let’s eat. If you want to get lunch right now, check out Happy Cow. Find vegetarian & vegan food anywhere you travel, or right at home!

Or get cooking with some of my favorite

Recipe Blogs:

www.ohsheglows.com

www.olivesfordinner.com

www.kblog.lunchboxbunch.com

www.forkandbeans.com

www.theppk.com

www.thesweetlifeonline.com

www.bittersweetblog.com

www.veganeatsandtreats.com

www.veganricha.com

www.meettheshannons.com

Or maybe your interest is piqued on this issue, and you’re ready to learn more about animal “agriculture”‘s place in global warming. Then check out the powerful documentary Meat the Truth.

Here are some great places to learn more about veganism, the why’s, how’s, and who’s-

www.joyfulvegan.com

www.vegansociety.com

www.farmsanctuary.com

http://www.ourhenhouse.org/

Home

Nutrition& Health

www.theveganrd.com

www.veganhealth.org

www.PCRM.org

www.nutritionfacts.org

www.drfuhrman.com/library/articles.aspx

www.veganforher.com/nutrition/the-plant-plate/

I leave you with a great video from the people at Chomping Climate Change, where you can find everything you need to know about the link between animal agriculture and the environment. For our planet, for our future, for the animals, for health- so many reasons, just one solution. Be that change. What do you have to lose?

Questions? Please feel free to ask in the comments! 

Eating My Way Across the NYC Vegetarian Food Festival

If you can believe it, this was my first trip to the NYC Vegetarian Food Festival, now in it’s 4th year. And yes, I have been missing out. Each year this festival brings in loads of food vendors showcasing their tasty new products. Additionally there are many inspiring nonprofits in attendance, and an impressive roster of speakers. I won’t have the chance to go in depth on the festival background or the important organizations there this past weekend, but please stop over to the VFF’s website for more info.

Robyn and Stephanie chow down on some soul food.

Robyn and Stephanie chow down on some soul food.

With scores of vendors, I can hardly review all of the products but I’m going to rave the pants off quite a few standouts!

1. Marty’s Fast Foods

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I was barely in the doors when the sweet & tangy aroma of barbeque beckoned. It wafted into the main space trumping every other marvelous scent. We were basically getting a contact high.

Just inside the main entrance, a mob of hungry festivalgoers thronged around the Marty’s Fast Foods stand, a restaurant set to open soon in our town. My mom’s mantra, “Don’t buy the first thing you see” echoed in my brain as it often does, (did anyone else’s mom say that too?) but an hour later, my nose kept pulling me back to those drumsticks. And after hearing several superlative reviews from friends, I plunked down $3 for 2: one BBQ and one Buffalo. Best $3 ever spent! At least in recent memory.

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The drumstick itself was really succulent. Not even remotely dry like some of the plant-based chickens of old. There’s a crunchy coating that isn’t at all greasy, all smothered in a just-sweet enough, tangy barbeque sauce. It was truly heavenly. The Buffalo flavor was also pretty good, but I preferred the sweet vs savory richness of the BBQ sauce. (Incidentally, the Buffalo drumstick was generally served with a Bleu cheese dressing, but I was never a fan of cheese, even the plant-based variety, so I passed on that.)

2. DF Mavens Ice CreamIMG_0579

Just next to Marty’s was some of the most dangerous stuff at the Festival. I’ve been reading about DF Mavens for months now- they’re slated to open a store in the East Village soon. But this was my first opportunity to try their product. Nothing could have prepared me for the deliciousness that awaited. This is the ice cream to end all ice creams. Creamy and rich with incredibly intense flavors, it’s just an inspiration.

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Perhaps I should have been a bit shy about trying 6 flavors, particularly when dozens of drooling customers awaited their own samples. But alas, shyness has never been my strongpoint. DF Mavens makes both almond milk based and coconut milk based  varieties- of the former I sampled the Mocha Almond chip, Chocolate Almond Fudge, and Mint Almond Cookie. All were incredibly tasty, with a rich and intense chocolate flavor. I also tried the coconut based Madagasacar Vanilla Bean as well as Chocolate.  The vanilla was some of the most vanilla-y vanilla I’ve ever tasted. So much so that it challenges your idea of vanilla.

I’m going to be in big trouble when the store opens.

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3. Earth Balance PopcornIMG_0557

I’m late to the party here, as it’s been around for a year. But this stuff is addictive. The Aged White Cheddar popcorn tastes exactly like the Smartfood I binged on as a kid. But it’s not full of harmful dairy with all it’s saturated fat, cholesterol and carcinogens. The buttery flavor is also tremendous. Next time I see a movie, I’ll be smuggling some Earth Balance popcorn into the theater. The only problem is deciding which kind.

4. Alchemy CreameryIMG_0633

I’m somewhat ashamed that I’d never heard of Alchemy Creamery. They have some pretty unique flavors as you can see above- I had the honor of tasting the Salted Peanut butter and Marzipan. Both were incredible. Their ice cream has a rich mouthfeel without feeling too heavy. Super smooth and the flavors are intense. If I hadn’t eaten my weight in DF Maven’s minutes earlier I would have tried some more.

5. One Lucky Duck

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I’m a big fan of macaroons, and also a macaroon snob. But I have to say, these are some of the best I’ve ever eaten. Perhaps even the best! I also tried a marzipan-esque, peanut buttery cookie (the striped one, above) that was also divine. By this point I could barely shove it in any longer but One Lucky Duck’s pastries were so damn good I took one for the team.

They have a store in the Chelsea Market, but I’ll try to forget this information stat.

6. Upton’s Seitan

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I eat Upton’s all the time, it’s my seitan of choice. So there was really no need for me to sample any, but if there’s Upton’s seitan in the house, I’m going to have to eat it. I think I tried the Canadian Bacon and the seitan crumbles, the former of which I’d never tasted. Really delish. I can totally envision the bacon on a pizza, and the crumbles in chili or a tofu scramble. Or a lasagna. Or a savory pie. It’s versatile stuff. Oh, and I’ll have the opportunity to try it in any of these recipes since I pocketed about 10 coupons.

I tried plenty more, but I have to wrap up the food portion of our journey. Have a look at some of the other foods a bit further below, all of which you can get your hands on by visiting the exhibitor page.

Next…Victoria Moran

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There were plenty of talented speakers over the course of the weekend, but I purposefully planned my visit to coincide with Victoria Moran‘s talk. I had previously seen her speak at Farm Sanctuary – her energy, charismatic yet down to earth nature and of course her brilliant mind had a huge impact on the audience. Once again, Victoria brought it with an inspiring talk on staying vegan.

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She touched on many interesting points regarding dedication as well as vegan recidivism. In addition to hearing her always enlightening perspective, I also learned a tremendously interesting fact- I never understood the mechanism behind dairy’s addictive nature. It actually contains addictive, morphine-like compounds called casomorphins. Casomorphins are protein fragments derived from any mammalian milk, it’s a strong incentive for infants to nurse. No wonder cheese is so addictive, all that casomorphin condensed into a brick- it’s like cocaine!

I wish I had recorded her whole talk, but you’ll just have to hear her for yourself someday, and read her newest hugely successful book, Main Street Vegan.

In case you’re not hungry yet, feast your eyes on some more food porn below. And get to New York next year for the 5th annual Vegetarian Food Festival!

Treeline Cheese, a very authentic nut cheese people rave over

Treeline Cheese, a very authentic nut cheese people rave over

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The Regal Vegan, popular catering company with their highly sought-after Faux Gras

The Regal Vegan, with their highly sought-after Faux Gras

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Beyond Sushi, all vegan sushi near union square and in the Chelsea Market

Beyond Sushi, looking tantalizing. But what a tease putting it right there with the DO NOT EAT sign!

Pretty lavander chocolate cupcakes

Pretty lavender chocolate cupcakes

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Yeah Dawg, everyone's favorite veggie dog.

Yeah Dawg, everyone’s favorite veggie dog.

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Yummy chocolate bunnies. The chocolate is pretty delish, just like the easter bunnies I remember.

Yummy chocolate bunnies. The chocolate is pretty delish, just like the easter bunnies I remember.

Your Soon-to-be Famous Mushroom Gravy

Growing up, my Mom made a divine mushroom gravy but once a year. That day was usually Rosh Hashanah, when our house ran wild with rambunctious children who, quite literally, climbed the walls. (My cousin had an unusual talent for doorway climbing.) For a few brief moments we kids were seated for dinner at a card table added to the end of the heftier legitimate table. I was seated only between frequent trips to the buffet for more of that unforgettable mushroom gravy.

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By the time I had graduated from the kids’ table I was vegetarian, and suddenly that gravy was even more integral to my holiday repast. I ladled gobs of the stuff over chewy barley noodles and sundry side dishes while the rest of the family spooned it upon the “roast.”

I had no veg roast at those family dinners as I came late to many vegan staples like Tofurky. Somehow I lived 30 years without even laying eyes on one! When that day finally arrived, I immediately took notice of the mushroom gravy recipe on the side of the box (originally from The Tofu Cookery by Louise Hagler.) It had been years since Mom had made her famous gravy, so my nostalgic palate was ready._MG_1019

Over the last ten years I’ve worked hard to find the perfect amalgamation of Mom’s gravy and that of the Tofu Cookery. Many a gathering from New York to Cleveland has sampled these attempts, and fortunately every rendition has been a resounding hit. One midwest Thanksgiving I received the props every vegan covets- the gravy was ranked as best dish (at a very impressive table) by an omnivore. I think my aspiring chef ex-mother in law was vaguely annoyed.

My mom’s gravy was a brothy one. That was her intention, but I do recall my plate taking on the appearance of soup. On the other hand, I’ve never liked thick, creamy gravies, so the one you find here is a  compromise- thick enough to stick to your Tofurky/Field Roast etc but not so thick that a fork will stand up in it. In my opinion, that’s what your mashed potatoes are for. Which, by the way, are the perfect vehicle for this gravy. But if you like super thick gravies, no problem,  just use more flour in the roux.

Before roux & nooch

Before roux & nutritional yeast

After adding roux. Just the right thickness.

After adding roux and nooch. Just the right thickness.

This past weekend I brought a batch of our recipe along with cranberry sauce to my friends’ annual pre-Thanksgiving feast. All of which, is vegan, of course. The hosts are fabulous cooks- the hostess is famous for killer mashed potatoes, the host for an unbelievable all-from-scratch un-turkey. The event truly yields a cornucopia of delicacies. In addition our hosts’ talents, the rest of the group really brings it when it comes to potlucks. (Scroll below the recipe for some more snapshots from the evening)

Because the un-turkey was running a bit late, we began our feast with the dishes guests brought- pumpkin breads, mashed potatoes, several versions of mac & cheese, brussels sprouts, sweet potato casserole, stuffing, garlicky kale, baked tofu, cranberries, salads, etc…

Just a small section of the buffet.

Just a small section of one of the buffet tables.

Nick's famous un-Turkey from scratch: Homemade seitan & yuba skin, delicious stuffing.

The famous un-turkey from scratch: Homemade seitan & yuba skin, delicious stuffing. See the steam rising? It was delectable.

So when the gorgeous un-turkey emerged from the kitchen, every drop of gravy had already been consumed. It was no tragedy, however, the un-turkey was so succulent it needed no adornments. But bottom line, the gravy was once again a smash. As will you be when you make it. So get cooking!

When possible, I cook gluten-free for crowds because I know a lot of gluten-intolerant or sensitive folks, thus I’ve used brown rice flour for the roux. And I find it doesn’t lump.

I generally use all fresh herbs in this recipe, but if you can’t find fresh rosmary, thyme and sage, (sorry, no parsley here!) you can definitely get away with 1 fresh, the other 2 dried. It’s more complex with all 3 fresh, but it will still be phenomenal with just fresh rosemary.

You’ll need two pans here. I tend to make the roux in a small pan and do the rest in a huge one.

Giant pan works best for this.

Giant pan works best for this.

A note on cleaning all those mushrooms: some people are under the false impression that you can’t clean mushrooms with water. They’re wrong! You won’t want to wet them in advance, but right before using them, it’s no problem. Here’s a good method. Get a large bowl, dump the shrooms in, then pour water over them. Submerge them a few times, rinse, repeat. You get the vast majority of dirt off in one fell swoop, then touch up with a towel as you’re cutting. Easy.

My method of mushroom cleaning. To the chagrin of my ex-mother in law.

My method of mushroom cleaning. To the chagrin of my ex-mother in law.

Mushroom Gravy
Adapted from Tofu Cookery, Louise Hagler
Enough to feed a large group (10-25, depending on how much they like gravy!)

Ingredients:
2 pkgs. mushrooms, sliced (together, 16-20 oz) : I suggest 1 white button, 1 crimini
1/2 Cup sliced onions
3 Tbsp Olive oil, divided
1/4 Cup brown rice flour
4 cups vegetable stock
2 Tbsp soy sauce
4 sprigs fresh rosemary, chopped
About 5 fresh sage leaves, chopped (more if you really dig sage)
2 sprigs fresh thyme, chopped
2 Tbsp Nutritional Yeast
1/4 tsp black pepper

Method:

Lightly sauté the onions in 1 Tbsp olive oil for about a minute in a large pan. Add the sliced mushrooms and incorporate. Add the stock, along with the soy sauce, herbs and black pepper. Lower the flame while you make your roux.

In a small pan, make the roux. Combine and bubble the flour and 2 Tbsp olive oil over low heat for one minute. Scrape the roux into the larger pan, I generally use some stock to thin it toward the end, then pour the thinned roux in. Whisk into the stock, then add your nutritional yeast. Cook (on low-medium flame) until thickened and mushrooms are tender.

For all of you in the US, I hope you have a lovely Thanksgiving! And now some snaps from yet another fantastic Harvest Feast.

Seriously, we vegans have nothing to eat.

Seriously, we vegans have nothing to eat. This was just one of the tables full of food!

The eagerly anticipated arrival of the un-turkey

The eagerly anticipated arrival of the un-turkey

It's an exciting moment, obviously!

It’s an exciting moment, obviously!

Check out that steam!

Check out that steam!

Eleanor's colorful plate of goodies

Eleanor’s colorful plate of goodies

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Demetrius at the other buffet- his amazing kale and Mac n cheeze, and a fabulous sweet potato casserole with candied pecan topping. Yum!

Demetrius at the other buffet- his amazing kale and Mac n cheeze, and a fabulous sweet potato casserole with candied pecan topping. Yum!

David guards a plate for late arrival Cathy.

David guards a plate for late arrival Cathy.

Lovely Robyn.

Robyn, one of the beautiful Moms at the soiree.

Annie and her beautiful daughters Seneca and Rae

Annie and her beautiful daughters Seneca and Rae

Sorry Rae,, I was never very good with that thing.

Sorry Rae, I was never very good with that thing.

Grace's amazing and gorgeous apple pie!

Grace’s amazing and gorgeous apple pie!

Always fashionable Rachel!

Rachel, another vegan babe.

If you can believe it, this is only a sampling of the desserts. Two more pies and cashew cream soon took up residence on the table.

If you can believe it, this is only a sampling of the desserts. Two more pies and cashew cream soon took up residence on the table.

Our lovely hostess, Susanne, and LiLi. Everyone has someone/thing to hold here. Always something to do chez Susanne/Nick!

Many a set of full arms!

Susan spearheads the activities committee

Susan spearheads the activities committee

In her green dress I thought Jen resembled the girl in the painting. Only Jen's prettier and not at all spooky.

In her green dress I thought Jen resembled the girl in the groovy painting. Only Jen’s prettier and not at all spooky.

A Vegan Taste of Chinatown

Love this video featuring Jasmin Singer, half of the fabulous Our Hen House duo. While I avert my eyes at the duck-laden windows and tables of fish when roaming NYC’s Chinatown, when you gaze elsewhere it’s absolutely teeming with vegan options. Here Jasmin and Patrick Kwan of HSUS take a look at some of those options, and talk about the roots of vegetarian food/philosophy in Chinese culture. I’m ready for dim sum at  Buddhai Bodai right now!

Grown Up Antioxidant Slushie

vvpLOGO*A big welcome to you, virtual vegan potluck attendee! Thanks for stopping by. This recipe, an ode to beets and sweets, fit in with the potluck’s featured ingredient. But please do have a look around my blog if you like what you see here!*

I had a ridiculous sweet tooth as a kid- so bad that I recall most of my juvenile activities in the context of the garbage I put into my mouth. I can still feel my feet on the warm concrete as I stood in line at the Scarsdale Pool snack bar. French fries and ketchup wafted around me in the queue as I tried to decide- Fun Dip or those greasy fries?  Fun Dip invariably won out- I mean, it’s an activity as well as “food!” I didn’t love Sugarbush ski school, but I did look forward to a break in the toasty lodge, a mammoth chocolate chip cookie and a cup of hot chocolate in my icy hands. And after weekly figure skating lessons, I recall teetering off the ice to inexplicably consume some sugary ice. I was a sucker for a Slush Puppie.

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For those unfamiliar- Slush Puppies are like Slurpees (and I had my fill of those too, once I got to high school)- the ingredient list likely reads: high fructose corn syrup, red dye # 3 and/or  Blue #2, water. Freeze that up, swirl it around in a machine, throw in a cute doggie mascot and the kids start tugging at mom for the cash.

Many slurps later I am decidedly more conscious as to what goes in my mouth. It’s been a long haul, but since I’ve been vegan, new and healthy foods  become part of my repertoire frequently- my last hurdle was to accept veggie juices & smoothies. I spent two years talking myself out of a Vitamix, but finally ran out of convincing excuses a few weeks ago. One charge later, I am the proud mama of that gorgeous invention.

Lovely organic beets from the Union Square farmer's market.

Lovely organic beets from the Union Square farmer’s market.

Back to those Slush Puppies. I’ve been fine-tuning my juiceblend procedure over the last couple of weeks since the Vitamix has resided on my counter. Let me tell you, there is a serious learning curve here people! On first attempt my beet-carrot- pineapple juice was reminiscent of borscht. Drinkable, and certainly tasty, but more food than drink. With the addition of ice, several successive attempts yielded what might be described as pink- tinged carrot dressing. (I consumed it, sans salad.)

But today, I am in juice heaven. Doubling up on ice and extra process time yielded the perfect texture and flavor. The happy surprise was that lovely icey nostalgia of what could be called a grown up Slush Puppie. (Slush Dog?) With a glass of this slushy juice in hand, I can hear the comical tunes of the skaterink organist in 1982. Gone is the syrupy sweetness of youth’s slush, but the dayglo color is still here! (Even more beautiful, I think.) I mean, just look at that gorgeous pink. That’s the phenomenal phytochemical power in the beets.

Did you know that beets rank highest of all veggies in antioxidant concentration? At least as far as we know- in the most recent study, beets won out over the previous ruling champion, spinach, in antioxidant content. Beets get their color from betacyanins, powerful phytonutrients that protect plants from UV exposure and disease. And guess what? Those same phytonutrients protect us from disease. Diseases like cancer.

 Just as yummy slightly melted. Love the layers of concentrated, pulpy and icey.

Just as yummy slightly melted. Love the layers of concentrated, pulpy and icey.

Beetroots are a stellar source of folic acid, fiber, manganese and potassium. But don’t forget about the greens attached to those roots! Both the greens and roots are great source of magnesium, phosphorus, some iron and vitamin B6. (However not all of the iron can be absorbed due to the high concentration of oxalates in beets, so you don’t want to count on this plant exclusively for iron.) The greens are even higher in nutritional value than beetroots – they’re richer in calcium, iron and vitamins A & C. So eat both the root and the greens- a quick steam or a toss in a pan with olive oil and garlic is all you need.

The sweetness and tang of the pineapple is a lovely compliment to the beet’s earthiness. And you can just feel your body taking in those anti-cancer nutrients, thanking you with every sip.
The first glass is full on slushy, but as it melts the texture and flavor becomes even more complex, yielding layers of frozen, semi-frozen and melted- it’s almost a slushy parfait. I just loved seeing the layers of vibrant pink.
It feels kind of decadent, but it’s just so good for you. And in a way taking care of yourself is decadent experience too. So indulge away!

Had to show you that beautiful texture close up.
Had to show you that beautiful texture close up.

A note on the (very simple) ingredient list. Go organic with your beets. This gorgeous magenta root will be pulverized raw, giving you a huge boost of nutrients, but if he’s commercial, you’ll also get a nice dose of neurotoxins. Organic beets are cheap anyway- here in price engorged New York City, I get a ridiculous bunch of 12 beets for a mere $3.50 at the farmer’s market, with so many greens they won’t fit in the crisper. That’s enough juice for more than a week plus 2 or more servings of greens! Don’t skimp on your body, people.
The pineapple is theoretically ok to buy conventional, as they have tough skins and are less desirable to insects, thus fewer pesticides are needed. But if you can find organic, that’s always ideal.

So here we go.
Yields 1 1/2 pints- enough for two, but certainly drinkable by one!

Ingredients:
1 large beetroot (preferably organic)
1/4 pineapple
1 1/2 to 2 cups ice

variation: use 1 cup ice and 1 cup frozen coconut water. It will be slightly sweeter, so if you enjoy the sweetness level as is, use less pineapple or more beets!

Remove the greens from your beetroot- if you like (and you should!) reserve the greens for dinner. No need to peel your beetroots. When cutting your pineapple, keep the core in there. (fiber!the crowning glory of blended juice) Cut the beet in a few chunks- same for the pineapple. Throw beets, then pineapple, then ice into a Vitamix.
Squish down ingredients with the tamper- the beets and ice will take a little pushing just to get them going. Process on high for about 60 seconds- not much longer or you’ll just have juice.

Pour into glasses and drink immediately! Yum. Pink mustache removal is optional.

ps. While I call this “grown up,” I’m certain kids will love this juice too! What kid doesn’t love a sweet, icy treat? A perfect way to trick them into super healthy veggies.

What’s your favorite juice? Would love to hear.

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