Beets are high in antioxidants and offer anti-inflammatory properties and detoxifying benefits. A natural blood purifier beets also help to eliminate kidney stones, cleanse the intestines, liver and gallbladder. While offering great healing support for the eyes, by fighting off age-related eye problems that involve the macula and retina. Betalain is what gives beets their beautiful aubergine color, it’s also the phytonutrient responsible for the many healing effects. Unfortunately much of betalain is lost when cooking, so its great to add raw beets to a fresh juice mix at least once a week. Because of its great detoxifying abilities, first time drinkers should begin with small amounts until their bodies have adjusted. Be sure to drink plenty of water throughout the day after having this juice.
2 large organic Apples
1 small organic Beet root
6 large organic Strawberries
6 Parsley sprigs
1/2-inch Ginger Root
This is a juicer recipe, unfortunately this mixture would not do well in a blender. If you have a juicer which separates the pulp from the juice, then cut all into juicer friendly sizes. If not, then peel the apples,beet & ginger and remove the stems from the strawberries . Enjoy!
Steak Strips With Bok Choy & Ginger, Lime, Garlic Raw Sauce Recipe:
In my ongoing battle my with chronic invisible illnesses & auto-immune disease, I’ve tried a number of different eating regimens, to help with managing the multitude of symptoms and the associated digestive issues. I alternate between vegetarian, raw vegan, to low-carb & low-starch with balanced protein. After my 8 years of straight raw vegan cuisine, I’m currently alternating between low-carb/low-starch & balanced protein in the winter, to more of a raw vegan with lots of fresh juices in the summer. This rotation stems out of pure necessity, as there is no cure for the auto-immune disease that I have and I prefer to manage my symptoms with a more natural approach. This means I must pay close attention to my diet. My husband who really enjoys cooking for me, has had his work cut for him, but he’s always up for the challenge. What’s even sweeter is that he adapts to eating whatever eating regimen that I’m eating at the time. Yes, those are interesting stories all their own. Especially our first time at a Raw Food Restaurant…pretty funny. It’s a quite balancing act when living with chronic invisible illness and multiple symptoms. I personally purchase foods free of hormones & harsh chemicals by gravitating toward organic & farm raised and I highly recommend the same for everyone healthy or sick. **(poblano chiles can contribute to inflammation, so it might be a best to avoid on a bad flare days. (The addition of them is completely optional)
This is Scott’s low-fat, low-carb & low-starch with balanced protein creation for me…Enjoy!
1lb Organic Beef Chuck Boneless Steak (or any thin cut beef steak)
3-4 Stalks Organic Baby Bok Choy
1 dash of Tamari (wheat free soy sauce optional)
2 inch slice of Ginger Root
1 Lime (juiced)
3 Garlic Gloves (minced)
**Poblano Chile Pepper
1/4 cup Olive Oil
To prepare raw sauce: Chop each ingredient separately or place in a food processor, using pulse/chopping mode; then pour in olive oil. Let sit for approximately 30 minutes. Raw sauce can also be prepared 24 hours in advance and refrigerated.
Rinse & separate each Baby Bok Choy leaf. Place in steamer and steam for approximately 15 to 20 minutes.
Pan sear steaks 2 to 4 minutes on each side, depending on the thickness. Rest cooked steaks for approximately 5 minutes. Cut into thin strips and set aside.
Plating your food: Lay steamed Bok Choy flat on the plate with stalk side up, using a total of 6-8 Bok Choy leaves, make a circle with green ends meeting in the center of plate. Lay steak strips on top of the Bok Choy greens, using approximately 1/2 cup to 1 cup of steak, or your desired amount. Drizzle with Tamari & approximately 1-tbls of fresh raw sauce and enjoy.
Note: carb/starch option for family members, or for those not on a low-starch diet: add couscous.
A Great Anti-Inflammatory Green Drink & My Absolute Favorite:
Kale, Cucumber, Lemon & Ginger Recipe:
6-8 clean Kale leaves (any variety)
1 to 2 organic English Cucumbers
1 bunch of Parsley
1 inch of Ginger Root
1 cup of Water for blender only
If you do not have a juicer that separates the pulp from the juice, then peel all fruit and remove seeds from lemon. When using a juicer, start with Kale, followed by the remainder of ingredients, strain using a drink strainer & drink. Or combine all ingredients in the blender, in which case you’ll want to make sure that you’ve pealed your cucumbers, ginger and lemon, also removing seeds. (Note: high powered blenders work best for liquefying ingredients) Once blended if your mixture is too thick, simply add water. You can drink both the pulp and the juice or strain, drink and enjoy.
Purchasing tip: purchase local and organic whenever possible, especially when eating for the purpose of healing or controlling inflammation.
Juice, drink & enjoy!!
Be sure to check “The Positive Pear” article on the healing benefits of juicing entitled “Can Juicing Cure Disease”
Need a blender or juicer? Check out “The Positive Pear’s recommendations”
Other Positive Pear Recipes: Nutritional, Gluten-Free, Diary-Free, Low-Starch & Inflammation Friendly Recipes
Light, Vibrant & Palate Cleansing!
Natural Raw Cranberries having amazing healing attributes. Research shows that this small, amazing red fruit might be instrumental in cleansing and soothing the kidneys, fighting bacteria which leads to stomach ulcers, as well as supporting cardiovascular & liver function. They are also high in antioxidants and provide many anti-inflammatory benefits. Combined with Ginger Root, you have double the healing power, as ginger is great for digestion & is known to reduce inflammation.
12 oz Bag of Fresh Organic Cranberries
2 Oranges Juiced & Zest from 1 Orange
2 Tsp Lemon Juiced & Zest
2 Tsp Fresh Ginger Root
1 Shallot Minced
2 Tbls of Agave Nectar
In a food processor chop the ginger root until fine, add the orange & lemon juice with zest of both, add the cranberries, and pulse the motor until the berries are finely chopped (broken not mushy). Transfer the mixture to a bowl and stir in Agave. Cover & chill the relish for a minimum of 30 minutes. This relish keeps, covered and chilled, for up to 2 weeks.
TIP: Using a microplane zester/grater will produce lighter, fluffier zest. If your relish is to tart, simply add more Agave to taste. Serve as you would any cranberry sauce or relish.