Hurom Slow Juicer, a few weeks in and loving it

We have several juicers - four, to be exact - in our house, now. The first three that we owned were all centrifugal juicers. I've got one at work so that I can juice there as I feel, we've got an old one as a gift, from a garage sale, that we never really used, and we had our prior best one in the kitchen for nigh-daily use. It was a rather nice centrifugal one that we also received as a gift, but it had a tendency to leak. We never really figured out what caused it to leak but enough was finally enough.
Please read the follow-up review.

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7 Ways to Preserve Fruits and Vegetables

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  When it was autumn the fathers gathered the barley and wheat and corn that they had planted, and found that it had grown so well that they would have quite enough for the long winter that was coming.
  "Let us thank God for it all," they said.

THE FIRST THANKSGIVING DAY by Kate Douglas Wiggin and Nora A. Smith

In modern America, foods such as cheese, sauerkraut, picklets, jellies, jams, and smoked meat are prepared more for their taste than for their natural ability to keep long on the shelf. In fact, store-bought preparation of these types of foods can sometimes even include artificial preservatives so that their shelf life is extended even further in an attempt to gather more dollars for the manufacturer. Along with the loss of the skills for putting aside food, activities such as bee-keeping, maple syrup creation, and so on have been delegated to hobbies - something a very few people do (and love doing), but is also forgotten by most.

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The Beet is alive!

My wife being Ukrainian, we get our share of beets in our family's meal options, which is just fine with me. There was a time when I had a little too much borscht, because the typical method of cooking this soup is in a container meant for a large crowd - or a whole week, for our size of family. It's delicious, but eating it daily can get to you. But I've gotten over that, or else we're not having it as often, and I'm raving about it again.

I would say that the beet is not an overly popular vegetable in America - at least not beyond the Eastern European immigrant families! This is too bad, because it's a long-lasting root vegetable with many significant health benefits.

A beet is packed with calcium, phosphorus, iron, sodium, potassium, and vitamins A, C, and a little B-complex. They also have betaines, which give beets their red color, and sulphur. It has been found in numerous studies all over the world that fruits, vegetables, and some spices all containing sulphur have a proven track record for preventing as well as treating tumors - that is, cancer.

At our house we eat it in a few ways, frequently. As I mentioned, borscht is a staple recipe for beets and it is well-deserved. Every cook makes it slightly different, pretty much every time it's made, and with a dollop of sour cream (go for the REAL stuff) it is simple and elegant at the same time.

I also highly recommend juicing a raw beet along with a few carrots. If you have a centrifugal juicer or better yet a Vita-mix, this is an easy way to get the maximum benefit of all the beet's nutrients. You can also try adding in a clove of garlic, romaine lettuce, or other greens for various flavor kicks.

Another way that my wife often prepares beets is in her own beet salad. I've never seen a recipe like this, and it's really good.  It's sweet, earthy, and just plain good-for-you.

Olena's Beet Salad

• 3 medium red beets, without stems or root tips
• Mayonnaise* to taste, about 3 tbsp
• A handful of walnuts or pecans
• A handful of prunes
• 3 cloves of garlic

Keep in mind that these amounts can be approximated and you'll still wind up with pretty much the same results - so don't worry about how much of each you really have.

Either roast or boil the beets until they're soft. At least an hour. Let them cool, and then peel and shred them using a food processor.

Chop the walnuts and prunes as finely as you wish, mince the garlic, and dump everything into a bowl for stirring together.  Let the salad cool in the refridgetator and then serve!

As a tasty variation, instead of mixing everything together in a bowl, throw all of the ingredients minus half the nuts and prunes into a Vita-mix and blend until somewhat smooth. Pour it out, and then mix in the remaining nuts and prunes. This gives the whole salad a somewhat creamy, yet crunchy texture.

*When it comes to mayonnaise - make your own! It's really easy and if you can't find a recipe elsewhere online, there will be one available on Psychic Lunch for you, soon. Making your own will let you rest assured that you're not eating any rancid oils or preservatives, which almost all store-bought mayonnaise has.

For more information, read John Heinerman's Encyclopedia of Healing Juices.

This post is part of Real Food Wednesday - go read more real food stories!

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