Stop! Don’t throw those beet greens away.. They are really tasty & awfully good for you. And I’m going to share with you exactly how you can put them to good use.
Its been ages since I shared a food recipe. You might be tempted to believe that I haven’t been cooking. Far from it. Truth be told.. I’ve been cooking up a daily storm. And I’ve been cooking at my yoga center on Thursdays. I’ve become the chef on Thursdays. Ahem! It feels nice to have a couple of helpers in the kitchen. It was getting a bit lonely cooking all by myself.
Other than a spot of work travel, a couple of new courses that I designed and taught, I’m also delighted to announce that my yoga center partnered with Doctors without Borders “Medicins sans frontiers” to raise funds for work in Syria. This was a 30-day long event culminating in a concert on the final day. When the organizer asked if I would sing I jumped at the chance. I’ve been a singer for a long time, and love to sing, especially for worthy causes like this. Instead of giving handouts the doctors actually go on the field and provide urgent medical care and attention.
How could I not help? I said yes and then had to think about fellow musicians. The ones I used to play with had moved on to other cities. Luckily, 2 musicians showed up in my life just in time for the Syria concert. A classic case of ‘ask and you shall receive’ 🙂 we practiced and it was so interesting, blending my Indian classical music with western instrumentalists who were trained in a completely different musical tradition. The end result was phenomenal, the recording wasn’t clear so I’m posting some pix instead.
Now for the recipe I want to share with you. I found the quinoa pasta in Costco. Wasn’t really sure how I would use it or even how it would taste. But it looked really delicate and pretty unlike whole wheat pasta or gluten free pasta which can look downright mean 🙂
1 cup GoGO red and white quinoa pasta
2 cups beet stems and greens
½ cup red onion, chopped
1 tsp fresh lime juice
1 tbsp. coconut oil
½ tsp mustard seeds
1 hot green pepper
1 tbsp fresh garlic
½ tsp urad dal
Salt to taste
• Remove stems with leaves intact from beets. Wash thoroughly and chop into 1 cm length approx.
• Heat oil in pan. Add mustard seeds, let them splutter, then add urad dal, green chili, and chopped garlic. Sauté lightly and then add chopped onions and salt.
• Sauté greens till cooked and then toss in the beet stem and leaves.
• Let cook and then squeeze in lime juice to balance off the greens. Set aside.
• Boil 1 cup quinoa pasta in 2 cups water. I got this beauty at Costco and haven’t stopped singing its praises. Just watch out since it cooks super fast, less than ½ the time of regular pasta. Drain water and serve beet greens on top of the pasta. I added chopped walnuts for a nice crunch.
There’s something about greens! I feel so fresh and alive after a meal with greens 🙂 Did you like this recipe where I tried an unusual mix and match? Beet greens that we would normally throw away combined with quinoa in pasta form.. Creating new recipes out of old is what I love.
Besides look at all the goodness – protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Best of all, the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Finally, beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.
I also love the premise of musicians of different backgrounds coming together to play. Its possible to combine indian music melodically… with clarinet, harmonica, keyboards & western drums.. in the spirit of yoga, or oneness…its possible … to overcome all barriers of language, borders, and differences through … the language of music. Here we are, Jeremy on the clarinet, Richard on the drums and me singing.