1 bunch of beets, washed, greens removed (reserve these for another recipe)
1/4 cup apple cider vinegar
1 Tbsp Maple Syrup
1 Tbsp Olive Oil
1/2 tsp dry mustard
1/2 tsp dry dill
Salt and Pepper to taste
Place beets in medium sauce pan and cover with cold water. Heat over high heat until boiling, then reduce to medium and continue to boil until tender, about 30 minutes. Meanwhile, in a small bowl, whisk together vinegar, syrup, oil, mustard and dill. Add salt and pepper to taste. Once beets are tender, drain and rinse with cold water. Use your hands to remove the peel, they should slide off easily, a spoon will help to remove peel as well. Once peeled, slice and add to the vinegar mixture. Stir to combine and set aside, for 30-60 minutes. For best results, refrigerate over night and serve chilled.
Beets are wonderfully grounding, good for digestion, heart and brain health, and have anti-inflammatory properties. Enjoy pickled beets on a salad, with braised greens or on their own for a tangy zip.
Makes approximately 1 gallon
At Urban Yoga Chicago we have Yogi Tea available for all of our classes and events. Our clients quickly learn to just come on in and help themselves to a cup before or after class. Yogi Tea is health promoting, delicious, soothing, fragrant and a great coffee substitute. In the science of yogic foods the spices used are said to have the following properties:
Yogi Tea takes on the energy we put into it (as does all of our food) so begin by playing your favorite mantra music. Chant mantra as you mindfully wash and slice ginger (Note:when we use organic ginger we do not peel it) and measure out the spices. Combine water, spices & ginger in a large pot, cover and bring to a boil over high heat. Continue to chant. Once boiling, remove the cover and add the black tea (if using). Turn heat down to medium high and boil actively for 15 minutes. Next, cover the pot and reduce to simmer for 30 minutes. As the tea brews, mindfully engage in whatever activity you choose breathing consciously through your nose, enjoying the spicy aroma of the tea. Move slowly and enjoy this time.
When the tea is done, remove from heat and strain into jars for storage. Be sure to pour a cup for yourself to sit down and savor. If not serving immediately, allow tea to cool completely, uncovered before refrigerating. Yogi Tea may be stored in refrigerator up to two weeks, but let’s face it - it’s too good to last that long!
Serve with milk and sweetener to taste.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.