Cook! For Goodness Sake

By Linda Garrettson

Everyone has a story, and mine relates to the great understanding that food is medicine. This is how it began…

Twenty years ago, I bumped into Brett Hellerman at a party. He asked me how I felt.

“Not so good, Brett,” I replied, while mentally listing the dozen or so health problems I was experiencing.

Those four words launched Brett into a two-hour course, Intro to Macrobiotics. He explained the balance of yin and yang in foods and drew pie shapes defining foods and percentages necessary for healing. He also described cooking techniques, the importance of chewing and much more. A cookbook was recommended. We were the last to leave the party. I was intrigued. 

The very next day, I gave up sugar, dairy, meat and processed foods—more out of my desperate need to feel better than a desire to become a nutrition warrior. 

To be honest, the food didn’t taste good in those early days, and I didn’t feel that well either. But I stuck with it. Three months of questioning my dietary changes suddenly ended when I woke up one morning and had to pinch myself. I felt great! I didn’t know it was possible to feel that good, and I never looked back.

The great discovery was that I actually had some control over my health. 

Flavors that had disappeared long ago suddenly burst in my mouth. One of my teachers later explained that salt, fat and sugar steal our taste buds. She stressed the point that one of the best indications of good health is acquiring the palate for simple foods. A steamed brussels sprout now had new life, as did all the plant foods I was devouring with delight.

In the spirit of simple foods that burst with flavor, I’m offering this easy-peasy, colorful and healthy recipe. It’s an eye-catching addition to any holiday table and is loaded with fiber and warming root vegetables. A tip for good health is to eat foods that are in season and grow in the region where you live. Root vegetables are designed by nature for colder climates because they store well and are loaded with nutrients. Beets are known to lower blood pressure, and sweet potatoes are one of the healthiest foods on the planet. The balancing “icing on the puree” is the topping of sautéed beet greens. 

Here’s to the holiday spirit and good health!

Holiday Red and Green Puree

Ingredients
1 bunch of red beets with the leaves
2-3 sweet potatoes or yams
sea salt
vegetable broth or water
1 clove chopped garlic

Method
Wash the beets and leaves, cut off the tops and set aside. Scrub the sweet potatoes, then peel and quarter them.

Steam the beets for 20 minutes over boiling water.

Add the quartered sweet potatoes and steam together for another 20 minutes or until fork tender.

Remove from heat and allow the beets to cool before peeling. The root of the beet is full of nutrients; unless it is too stringy, try to include it in the puree.

Place the beets in a food processor and process a bit before adding the yams and a few pinches of sea salt; puree until smooth and set aside.

Remove and discard the tough ribs from the beet greens and chop the leaves coarsely.

Sauté the garlic in enough vegetable broth or water to cover the bottom of the pan.

Add the beet greens and watch the color. Greens lose their goodness when they turn brown—they should be “evergreen.” A timer is not necessary when cooking greens, just your eyes!

Transfer the pureed vegetables to a serving bowl and top with the garlic greens.