Must See DG!

Yes, who needs “Must See Tv” when we’ve got Must See Dr. G.? 😀
Fantastic presentation by the very personable doctor, Michael Greger, of Nutrition How often do you find a doctor with a funny bone, who is approachable and, guess what? knows his stuff!

It’s an hour, but let’s face it: you’re reading a post on a blog called BeStrixed. You can spare the time! 😛 So turn up the volume while you prepare your meal or whatever you’ gotta do. This is Must See DG!!!



And now, for all you plant lovers…

I’ve been looking for an organic one of these for ages, but have been unsuccessful 😥 . I decided to just get the regular and live with it (hopefully!)

So…time to play…

What Is It?

Okay, it’s a plant…

But what plant?

Okay, I know it looks like it could be a few different things…

Could it be?….

No? Am I being too tough on you?

Little closer, then…



You got it now, right?

Okay, so maybe some of you gardeners out there can give it a shot…


Okay, here’s a hint:

I made this with it…

😛 Now that’s a dead giveaway, Y’All. C’mon, now!

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tnim etalocohc 😉 – Yep. Tastes like and bonus,SMELLS like! Awesomest herb ever. Try some!

Who’s Your MAQ Daddy? :^)

If Kale is King of the Greens, Maquis are King of the Berries…at least for now. 😀  These beauties  are black as seen in this photo I took in the sunshine. I’m not sure if they are technically a black — could be a purple, I imagine.

The reigning “superfruit” du jour —  I won’t bother going into its super-awesomeness: simply Bing it for all the panacean detail you can handle. These are availble dry because like acai, mangosteen or any other superfruit, it will not survive traveling thousands of miles fresh.

Maqui is making appearances in beverages and snacks at break-neck speed, of course; but I think it would be most healthful to get them freeze-dried as fresh as possible. I rely on Mountain Rose Herbs for superior quality of whatever I can get there, and these Maquis are no  exception. They are available on some sites — mostly raw stores — and a few healthy-type food stores( like Whole Foods), may have the powdered Navitas brand in the raw-food sections.

Back to black  for a sec — Black, like purple and blue foods are available but not as abundant as reds, for example. Although “black foods” were all the rage, circa 2007, they are still gaining in newsworthiness for their high-nutrient, anti-cancer compounds. Remember black garlic? Simply fermented garlic which rendered it more nutritious (like a lot of fermented foods [such as my cultured veggies 🙂 ] ) The black foods are higher in nutrients amongst even their cousins, such as black sesames are more nutritious than the brown.

I recently had some black radishes…

and Ooh, I did not like them. Very bitter. And…

…the black was only on the outside, and the skin was very tough and, for me, inedible — at least the ones I got. I don’tknow if a different kind may have thinner/edible skin. My guess is that, the powerful “black” nutrients are contained in the skin. Of course,  the radish, itself, is a powerful cruciferous on its own.

I guess I eat my fair share of black foods — black sesame, black mushrooms, olives, berries, Nori…black beans are okay, but I haven’t eaten those in years…black vinegar, pepper… Hm, what else?

I wonder if chia seeds are considered a black food? *Love* me, my chias! 😀

Backy to the Maquis 😉

I tasted one and, hm, not really impressed. These are dry — and I mean, dry. They are not like raisins or the dethroned gojis; they are gritty and sand-like. Not too pleasant.

And, oddly, not much flavor. Part of the reason for this, I think is…

These are teeny tiny! I would say the size of juniper berries or allspice berries, or even whole black peppercorns! So to get an idea of the flavor you would have to pop a few more :).

I was also shocked that a “serving” is 1 teaspoon!

But that’s quite a few in one teaspoon.

Now, what I found really fascinating, is that, when I put it in my GJGS, the flavor was delicious!

The berries’ flavor absolutely came through. It’s definitely a distinct flavor, but sort of blueberry-blackberry-ish + concord grapes, if I had to liken it to something — nothing too foreign.

By the way, that is the only fruit (aside from lemon) I put in my GJGS in order to judge the flavor, and I still was able to taste it. Interesting! I would have to say it’s most likely the lemon I put in my GJGS’s since citrus makes flavors pop and brings out the sweetness, too. Lemon or lime goes into all my GJGS’s.

Verdict: I’m keeping these in my berries rotation 😀

Definitely a keeper!

What other black foods can you think of?

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Vitamin D-3 — VEGAN! and What Is It?


Nature’s Plus Vitamin D3, a new, vegan, whole-food source of D3. The first of its kind! I’m sure, like the DHA, there will be more jumping on the bandwagon — such as the soon to be made available, plant-based, vegan D-3, “Vitashine” — looks good.

I hope so, and I hope it gets less expensive.

However, looking at the label shows there are 5000IU in two capsules…

…so, not needing that much, the one-month, 30 servings is actually 2 month’s worth – yay! for that 😀

I don’t expect the cost to go too low, however; the mushrooms (apparently) needed for this product have always been expensive, and it’s an organic product, to boot! I wonder if just taking the mushroom supplements, which have been available for a long time now, are just as good(?). I recall Dr Weil has been recommending the “exotic” mushrooms, like those in this formula for ages; but they’ve been used in Chinese Medicine for thousands of years. (more from Weil here, and here)

Maybe one of the many reasons mushrooms have been so helpful to people is that they were providing D3 without it being known. In that case, it may turn out to be less expensive to simply take the mushroom supps…not sure; maybe there is a special extraction from the ‘shrooms needed. From what I understand, though, mushrooms — even regular ol’ mushies — simply need to be exposed to sunshine, while they are growing, to get their Vit D, just like us. There are some fresh mushrooms being sold now with labels claiming they’ve been sun-exposed. D3 is better absorbed (from an outside source) than synthetic Vitamin D2 in most people, from what I understand. Most D3 products are animal-derived which makes it un-usable by vegans and other people who may have environmental or other issues with animal sourcing.

There is a “quality assurance” insert that comes with the supplement:

the fine print on the lower left corner reads:

Here’s the back… (click on pic for a larger, if not perfectly, clearer view)

Best test would be to get my D levels checked before I start on these to see what happens; not sure if I’ll do that* But, I’m going to keep abreast of this product to see what transpires; I am very interested in the results! It will be fantastic if it is just as effective — or even outperforms — animal-derived D3. Fingers crossed 🙂

I had a local shop order it for me; it’s such a brand-spankin’-new product that it’s not even in stores! I contacted VeganEssentials, however, and they said they will order it if they can get a contract with Nature’s Plus; so I expect it will be there soon, if they do. They are fantastic for all stuff vegan, and *very* meticulous about dubious ingredients. They are like Sherlock Holmes when questioning/investigating companies’ products. I have trusted them for years. They may be carrying one called,  Activz brand, however, this coming week.

There’s a new all-EPA supplement now available from Futurebiotics and it’s also vegan.

Awesomeness. I love that these products are now available so that all can benefit without harm to others. How often  do we engage it that?! 😀  These have no flavor, by the way. (I always crack open and taste these things 🙂 )

Here’s a looksee at the label:

I do have to admit I’m… intrigued by the source, which they say is from  “yeast.” Whatever that is – makes me a bit suspicious 😉

There are so many vegan DHA’s now too. I’ve tried a lot of them already. Of course, who knows, without lots of testing which is superior for any individual, but they all seem to be basically the same nowadays.I can at least mention the best tasting 🙂 Actually the ones with little to almost no flavor would be


which I’ve mentioned before. (Sorry for the bad pic; it’s an oldie 🙂 )

  Pure One.

Dr. Fuhrman’s, DHA Purity, which I trust more than any other, has a mild lemon-balm flavor. And Dr. Fuhrman offers the  New Harvest EPA too. There are many more good DHA’s now and it’s great to have the choices.

But these are just a few mentions 🙂

Tons more to babble on about — seriously, I’ve got loads of product reviews, “favorite things,” yada-yada; not to mention my knitting and sewing stuff…) but I’m short on attention today — at least for sitting at today’s boob tube 😀 But I’ll leave you with this…

What Is It?

😉 Been a while since I’ve posted one those. I’ll be back to reveal the secret 😀

Hint: It’s good stuff  😛


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Edited to add July, 2012 – Pangea, Vegan Store is now offering the above-mentioned vegan Vitamin D3! They have it in spray and capsules.

* If anyone has their current levels of Vit D available and starts taking this new Vegan D-3 and gets checked again,  it would be great for you to write up a review here at BeStrixed. Also, if you have taken the New Harvest EPA and experienced changes, I’d be interested in that too.

Just contact me and I’d love to post your experience and opinions. 🙂

Just Like Candy…


Maybe shoulda put this one as a What Is It? ha? 🙂  Looks kinda…Autumnalish… pumpkiny even!

Hmmm…look at that color!

Well, I’ll tell ya, this is serious dried fruit. Did you guess it? Yeppers those are TOMATOES!

Don’t know ’bout where Y’All are from,  but Southern Cali Summer Sweet Tomatoes (yes, they deserve the capitals!) are  bloody fantasmic.


Oh, yes, I kid you not. I’ve had sweet tomatoes sweeter than cherries, yep, I said that. If you never have, well, then there’s nothing to do but get yerself to SoCal or go get some sweetness from these   Southern Cali nightshades.

Now, you are asking: Why on Pluto would one dry these if so awesome?! Good question; I’d ask the same thing. Firstly, when you get loads, like I do, you want to have that goodness last as long as you can; dehydrating the excess is a great way to do this. Secondly, well, sadly — kinda — we’ve had the mildest summer I can ever recall (as I write this we’re now in the throes of the one of the hottest, record-breaking heatwaves ever reported...figures! .) In fact, our weather has changed dramatically over my lifetime (don’t ask) . Anyway, before I go off topic, the reality is that this year, the sweet tomatoes —  number one, arrived VERY late; and, two, they have been less than their usual stellar selves 😦  BUT…

they ARE summer sweet tomatoes!! so they are utterly delicious; it’s just that they aren’t cherry-peach–OMG-these-are like-grapes-I’m-gonna-pee sweet… like I expect come August. Hmph.

So, while these are sweet and  delicious to eat straight — by anyone’s standards — which is how I eat them, they are also perfect for drying. Why? ‘Cause no matter what kind of tommy you get, even if not what you wanted or needed for a dish, you can always use your handy-dandy dehydrator to transform them into dried goodness…

…I promise you, you WILL use them: Soups; dressings, sauces; veggie mixtures; blended smoothies; to make your own ketchup; make your own tomato paste (better than storebought, I tell ya); the best “pasta” sauce ever…  salads…on and on AND easy to store! some may birth savory, some medium-sweet, others sweet — come what may! But the umami in them all is sure to please 😀

Yea, they’ll take a long time to dry — do it overnight and it won’t seem so bad. However, depending on how many you do (and how good your dehydrator is – it can take 48 hours or just overnight. It will just depend.

Some of these regular ol’ sweet tomatoes are sweeter than raisins and are awesome in trail mixes, cereals, granola —  or better —NoGrainola 😀 They don’t taste “tomatoey”; they are a different thing altogether. They are a fruit, afterall!

The benefit of drying sweet tomatoes — and the great thing is that they don’t have to be THAT sweet to start — is that the sugars concentrate just like any other fruit; so your resultant product will be sweeter than it started, and is akin to a raisin. Now, if your sweet tomatoes are uber-sweet, well, you may just lapse into a comato 😉  Personally, I can’t  bring myself to dehydrate the bursting-with-juice-running-down-your-chin, sweet-as-syrup – but-with-no-crash-nectar of lycopene-OMG-they’re-plumper-than-Lisa-Rinna’s-lips ones; they are just too good, and the season way too short to not eat them fresh. Nevuh the less!  These penultimate sweet tomatoes are fab for drying.

And, the goodness just keeps on comin’ — What’s awesome and different with these, is that the skin, as you can see…

is paper thin and  crispy! Yep. So when you bite into it, you get a crinkly crunch and then the raisin-like sweet chewy goodie inside. I’ve had a few that were actually totally crunchy. Fantastic.

Washing the Plethora  of Pleasurable Pops

The little green hats are cute and all, but a pain in the bud! So one way to facilitate their removal (and save water) is to bathe them. They clean and, as you see…


…the little tops float to the surface. Now, most of these are already-loose tops, however, you are now in the perfect position to agitate the little jewels to clean them and have the tops come off with a little hand action ;). Most come off this way. Then you can just skim them off before you remove the tommies from the dirty bath water by scooping : Don’t pour them into a sieve; you’ll be pouring the dirt back on to them! (Same deal for cleaning greens/salad greens-you pour the dirt you just removed over them as it sunk to the bottom)

I wash mine right before using (or that day) to avoid having them rot from sittin’ in water. You can also towel dry them, or spread them out on towels and let them dry.

AND as always, never refrigerate tomatoes! Only time I ever fridge ’em is if they are too ripe and at risk of going bad, and I won’t be using right away.


Now, to storage…


Well, I mentioned a bit about it, but what about those dreaded moths?! Seriously, they are annoying and they love to burrow amongst my precious cargo — how they dare! — and do who-knows-what? to my treasure. Only one, 100% way I’ve repelled them (’cause I try not to kill stuff):

How to Repel Those Suckers,  or…

A Little Bay Keeps the Moths Away…

NOW brand Bay essential oil – one of the more inexpensive, but, potent oils, good for this application. More often available in stores and vitamin shops

Bay essential oil. Now, bay leaves are great to keep moths out of your pantry, and I throw several leaves into my cupboards where I store dried goods which attract them such as beans (closets, linen/drawers;laundry rooms; and sewing/craft rooms are good places as well). My house used to be a Nightmare on Lepidoptera Street when I had lots of flours and grains. Since those are gone, I’ve been moth-free…for the most part; my sewing room is another story 😕

Back to the bay —

Bay leaves are okay, but not ideal and iffy; bay oil is stronger and really works. Here’s what I do:

First, I MUST remove any that are rotting, of course, but most importantly, ANY that have been broken in any way. Even a little slit is too much. Remove those first, and put those in the fridge and eat those soon.

See here: The rotting ones are obvious, but this one could easily get past you, but it should be removed from the group:

eat it sooner 😉

Feel around and if any are wet for whatever reason, but not broken, then remove those too, and either dry off or just set aside to dry or eat soon — just get them away from the others; you know the “one bad tomato spoils the whole bunch” thing.

Okay, then I put them in paper bags and…

…Simply drip a few drops onto the tops of the bag to keep the invaders out. Do not let it drip onto your sweet tomatoes! Just on the bag. (Oh, and never do I leave them in plastic bags! That’s just asking for it; the moisture condenses and creates an environment ripe for rot. Let ’em breathe.)

You should reapply when it no longer is fragrant or if, like it is right now here,  it’s very dry and hot weather/environment and evaporates the oil. I’m reapplying much more during these uber-hot days than normal mild SoCal weather. I don’t get new bags; I just reuse the same ones so that the fragrance is nice and strong.

Now, I happen to love the smell of bay; if  you don’t, it’s not that bad; get over it 😛

Now you’re asking — cuz I’m clairvoyant — “So are my $6-a-basket sweet tomatoes now going to taste like bay?!#! ” Mm, not really. I mean, the fragrance may be strong to you, and you may *think* it does; but it hasn’t penetrated the sweet tomatoes; it’s all in your head.

Not-ta moth in sight – Yay! Notta one! 100% effective; gone. Awesome. Don’t know where they went – probably plotting against me at some moth watering hole (or feastiing on my good yarns and fabrics!) — but they are cursing me, I know it. Curse away! For me and my summer Tommies, it’s bountiful bliss forev — well, for a season 🙂


Since I have SO many sweet tomatoes I do it this way; however, a few drops on a cloth or on paper kept very near your moth-attracting produce will do. You can keep them in bowls — don’t cover — if brown paper bags lining your entryway ain’t your idea of accessorizing your home.

~ *** ~


So are YOU matomaniacal like me? Do you have a secret fruit fetish from which you deviated to dappling in sweet tommies? Do you suffer from lyco-pondria? Well, as I have confessed to being a mushroom head, a GREENS queen, a coco-nutter <- bigtime; a sprouting fool of course, an avocado aficionado, an Olive FrEak …  I am now revealing that I lapse into  tomatose on a regular basis — yep, I do — Oh, don’t worry, it’s all good: Dr. Fuhrman, even praises the plums!

Okay, I  was so seduced by these tantilizing tomatoey teases, that I went on a photo rampage.  Here, just for  you fellow tomato fiends to enjoy is a slideshow of their deliciousness on display — only fellow fiends will realize how this is NOT internet time wasting 😀 Watch and, between drools, let your mind dream up the tons of ways to tomatize your life!



Now don’t tell me looking fresh, REAL food isn’t more pleasing than looking at dead, processed junk! Did your creative juices get flowing?

so that’s long, all right — Not as luscious, but here’s a short 4-minuter for those of you who don’t quite do crazy 😉


So what do Y’All do with tomatoes?

Mmmmmmmmmm…don’t ya want some?


Oh, lordy lordy…


So…Don’t be jealous: Go get some!


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What Is It?

Okay, so what is it?

Ahh, beautiful and sun-like!


Bathe in the beauty…


Ack! What the..??



Reminds me of that great Twilight Zone episode, no?

Hm…kinda wormy…




*long litter fellers…

She breaches!!


Oh. No, guess not …



*They are multiplYING……….





Okay, you probably have it now, right? 🙂


Ah, the turmeric! Fresh — there’s nothin’ like it!


That is the real color, yes it is! No photoshoppery  needed 😉


*I ould just look at the stuff all day and feel brighter! 😀

Slice it…it freezes well, too…


Chop it up!



use it in cultured veggies — oooooh 😉 (Teach Me, Alice 😉

Dehydrate it….


Ground it…


*Make mustard! 😉 Nothin’ like custom made mustard — no salt necessary!



*Basically, use it to flavor any dish. Of course, your Indian or curry flavored dishes will taste that much better with fresh turmeric!

It boasts some benefits, but has cautions, too. (Always do research if you have a condition, are taking medications before consuming a new herb; consult your doctor.)


whew! Reveling in rhizomes is tiring stuff. So…how about a cuppa? Cup of turmeric tea, that is 😀



Turmeric Tea

2  cups water
1 tsp fresh grated ginger, (or galangal 😉 ) Or more to taste – I like more (or 1/2 teaspoon fresh, powdered)
1 tsp fresh grated turmeric or juice (or 1/2 teaspoon fresh powdered turmeric)
Stevia, to taste (or 1 tablespoon sweetener of choice)
Juice of 1/2 lemon (or lime, other citrus; etc.)

For fresh, bring water to a boil, pour over fresh rhizomes and steep 10-15 minutes or to taste. Strain. Add Lemon and sweetener.

For dried, bring water to a boil, then add powdered herbs. Simmer for 10 minutes.
Strain  and sweetener and citrus to taste.


And, of course, we all know…


*Uh, just gorgeous, no?


Very fresh or young ginger is often referred to as blue ginger or Thai ginger. Too many names! Galangal is also  “blue ginger.”

If you happen across these rhizomes, try them!  😀


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What Is It?

Yep, another alien-looking thingy


Hmmm…interesting face…a beak?

galangal_fresh-26Is that one or two creatures?

galangal_fresh-251One growing out of the other?!

Okay, you get the idea…


galangal_fresh-18Now you got it!


My first date with galangal was at a restaurant I loved back in my late-night partying days (pfft!) It was a place to go and have the best ever Asian fusion food; but it was mainly a Thai food restaurant. I was mystified by the flavor of my favorite soups — “What IS that flavor?!!” Granted, it was the combination of authentic ingredients. But if galangal is missing, you will notice a Thai  recipe is just not right…even if delicious, that something missing closes the deal :). That’s galangal. Ginger is often used in its stead; though, I guess it’s like the difference using lemon in place of lemongrass — you’d know! I didn’t make the connection back then; there are so many ingredients that go into making excellent Thai food.

Galangal has some benefits associated with it, such as being a good digestive aid; and claims of other health benefits. It has the same benefits of ginger — digestive, flatulence, headaches, metabolism booster, anti-inflammatory properties, etc., and few of its own! Every page I’ve read on galangal mentions its usage as an aphrodisiac: galangal combined with lime (another favorite of mine!) is used as a tonic. I can vouch for its deliciousness, if not that specific perk ;). Limeade with galangal is good stuff.

galangal_jar-21-copyBut of course, it’s about the flavor. It’s peppery and spicy. I understand the comparison to ginger, but it’s almost an injustice.  Galangal is ginger’s cousin, but is its own flavor. It seems lighter and refreshing, cool and crisp with a strong floral accent and hint of citrus. It is very unique. I am so a fan :D.

It’s more readily available dried; though try to get the freshest bottle. I’m surprised that the dried tastes similar to the fresh, unlike ginger. It is concentrated, but the flavor is the same. At least, if you try dried galanagal, you will get the essence of its constituents. It does degrade in flavor rapidly after being ground, I understand; so fresh is best. If you only have access to dried, try to get dried pieces and ground it yoursel.

Galangal goes by various names — kha, qulanjan, gao-liang-jiang, laos root, Thai Ginger, Blue Ginger, and many others. There are also two types — Greater galangal and lesser galangal. Huh?! Well, the greater galangal is what I got. To add to the confusion, there are two rhizomes referred to as “lesser galangal”. They are different rhizomes, but still related. Further, there is conflicting information on which is which and I’ve read descriptions for greater galangal applied to lesser, and vice versa. I’ve yet to compare them; so can’t provide a flavor description, much less any botanical information, being nowhere near an expert!


I found this galangal rhizome hard! Wow, I had to use all my body weight to cut that sucker! Tough, much more so than ginger, which I don’t find difficult to slice. It’s very woody. It looks very dry, and it is, much more than fresh ginger; though, it may be that this is because this was an older rhizome, though fresh.

I like its glossy sheen skin which is very thin; reminds of young ginger. Like ginger, the smaller, younger rhizomes are best. Since this galangal I bought was fresh, I am assuming it was grown here in California. Some are imported from Thailand, but would be found frozen. These are said to be superior in flavor; I don’t doubt it! Even if some flavor is lost in transport and through freezing, it’s still worth trying. I’m on the hunt for that next! If I’m lucky enough to find a very young galangal, I read I could plant it and have beautiful, fragrant flowers along with my very own supply of the rhizome! Would love to try that.

When I juiced it, the flavor was strong. It’s like ginger in this sense. Basically, small amounts needed. I love it in my GJGS’s (green juicie green smoothies).

My cultured veggies (Click Me, Alice 😉 )

Rediscovering galangal has been a tasty venture, even with my limited use thus far — green smoothies, cultured vegetables, limeade, ptisan, ice cubes, and a couple of dressings (that needs work!) — but now that I have fresh galangal, the taste is ripe for ice cream and, slushies! I’m looking forward to it. So many fruits would go well with a bit of galangal — anywhere ginger would go, and maybe some places even ginger can’t 🙂 I am going to add it to fruit salads this summer as well as bean salads for picnicking and other barbecue gatherings; I think that unique flavor will shine :D. It’s classic with coconut; and as a coconut lover, I’m looking forward to coming up with something using both.

If you make slaw, add some galangal, or even ginger 🙂


I made a warm “tea” of galangal one winter morning. The boiling water poured over the grated rhizome brought out a great aroma and flavor.


It’s always much stronger than I think it will be! I let it steep 10 minutes. So good. Needs no sweetening, but tastes good with it too. The mild sweet flavor is first, with a little bit of a citrus note, which surprised me! Then the spicy hits the back of the throat, all the while the fragrance is romancing you. I loved it. I decided a hint of ginger sounded good —


galangal_ptisan-3-copyOh, yes, it’s good :). I think it’s better than ginger alone; I think galangal may have ruined me for ginger tea!

My fingers smelled good; I wonder if I can find galangal essential oil?  It would be great in a fragrance. Ah, yes, Mountain Rose Herbs comes through again! Next order 😉

My breath smelled great too. It reminded me of drinking fine jasmine green tea and how it sweetened my breath; I think I’ll add some jasmine petals and give it a try.

This is making me wish I actually needed to drink more, haha. With Eat To Live style of eating, one needs little to no additional drinking. BUT, come Summertime, I do drink more 😉

I decided to make some galangal and galangal-ginger ice cubes.  I’ve done the same with ginger and other herbs. I will be sipping some ptisan or lemon-limeade, spiked with galangal ice cubes soon 😉 Maybe some Thai basil used like mint would be nice and refreshing. Gonna try that.

Next time you’re in a Southeast Asian market (or any) or a specialty foods market they just may have some fresh galangal — oh, and check the frozen section — Try some  🙂

If you ever come across these rambunctious rhizomes, try them!:D


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What Is It? Candy-Stripes and a Footlong!

Beets_chioggia-candy-striped (4)

Hmm…tentacles  Eek!

Check this out!

Beets_chioggia-candy-striped (3)

AND NO, not a footlong sandwich 😛 Keep reading …

Candy-striped gorgeous, Chioggia beets are just as delicious, if not better than red. I think they are milder than the deep red beets, with a less “beety” flavor; but some people say they taste the same. (I’m referring to tasting these raw.) These reminded me of the elusive watermelon radishes! O’ Where For Art, Thou? 😦

Golden_Beets (42)

I also like to pick up the golden and orange varieties when they are available to take advantage of the varying nutrients the colors supply me. Variety, variety! 🙂

Golden_Beets (56)

Uh, Just beautiful!

golden-beets_sliced (5)

yellow-beets (7)

I really don’t care for cooked beets, though I don’t think they taste bad at all. I used to love pickled beets served with Middle Eastern sandwiches pre-Vegan days; I’m sure those were somewhat cooked in the pickling process…not sure.

Most cooks know the way food is cut can make a difference in flavor. It’s not just for looks, though seeing can be part of eating, too. Look how pretty some beets and radishes can be:

radish-beet-ribbons - Copy

Back to the chioggias…

Beets_red-stripe_FM (2)

They look almost just like dark red beets; but have a slightly pinkish hue that betrays a clue…

Beets_striped_cut (21)

To their beautiful insides!

Beets_striped_cut (36)

Sorta zebra-ish…

Beets_striped_cut (45)

Mmmm…these shall romp joyfully in my SALAD (always the main dish!)

Beets_striped_cut (44)

Okay, so where’s the footlong?

Yellow_Summer-Zucchin_x-lrg (8)

Eek! This monster barely fit in my fridge. Yep, summa zucchini has arrived, whoo hoo! My preference for dressings and my raw pasta. Another reason to thank the fabulous local farmers 😉

Summer-Yellow-Zucchini (4)

Makes the best …

Zucchini Noodles/Pasta, Yellow Summer Squash

Or get fancy with the spiralizer 😉

Farmers’ markets are jumpin’! Get to them…NOW! 😉


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