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Turmeric Beet Juice Recipe

Turmeric Beet Juice Recipe

Fresh Turmeric Beet Juice Recipe

Oh, boy! Have I got a kickin’ juice recipe for you! It’s been awhile since I shared a fresh juice recipe with you. I go back and forth between fresh juice and smoothies. I think there’s room in my heart for both. But ultimately, I’m drinking one or the other every day. This Turmeric Beet Juice is like the ultimate cleanse juice. Each ingredient helps aid your body in its natural detoxification process. It is also chockfull of vitamins and nutrients with anti-oxidant and anti-inflammatory benefits. And furthermore, it’s really tasty. Even my husband agreed it was delicious, and that’s always my hardest sell.


I don’t know about you, but I like my juice with a kick. I found fresh turmeric (finally!) at my local Indian market, which by the way is the BEST Indian market I’ve been to. (Crazy – in Boise! Who would have thought?) Turmeric contains curcumin which is a powerful anti-inflammatory. I try my best to get some into my diet every day. If you can’t find fresh, it’s totally fine to add in some ground turmeric. Fresh ginger also gives it a little bite, and has more anti-inflammatory benefits, as well boosting the immune system. (source) Cilantro, I know, is a love/hate thing for most of us. Cilantro has numerous health benefits, and may also help bind to heavy metals and flush them out of the body. If you absolutely cannot stand it, sub parsley instead. Be sure to use the stems too! Beet juice is often described as a liver tonic because it’s so great at helping the liver do it’s thing. Beet are loaded up with nutrients like Vitamins A and C, potassium, and nitrites. (Not nitrates.) Beets have been shown to help lower blood pressure. The betalains in beets have anti-inflammatory, detoxification, and anti-oxidant benefits too. (source)


This recipe makes enough for one serving. It sounds like a lot of beets, but once they are juiced, it’s only about 10-12 ounces of liquid or so. I like a mix of golden and red beets. Use whatever you can find. If you want to take it a step further, you can also juice the beet greens for more nutrition. You can also use half beets, half carrots. The carrots make the juice even sweeter, so it’s up to you on that one. I don’t usually peel the turmeric, but I wanted to show you how gorgeous the fresh turmeric root is. That color! Depending on how big the turmeric is, you can use 4-6 pieces, or more. (more…)

How To Add Meatless Meals Into Your Week

Our family is not 100% vegetarian, but we have made a concerted effort to go meatless as often as we can. The truth is, we could all eat more veggies and going meatless once in awhile is definitely not a bad thing. I believe everyone should do what is right for them, and I don’t try to push my way of eating on anyone else. That being said, if you are looking for ways to eat more veggies or meatless meals once in awhile, I’ve got ten easy tips to help you on your way.



1 – Transform old favorites by revamping them without the meat. One of my favorite blogs, Oh My Veggies, has a series called “Make It Meatless” where classic recipes get a meatless makeover. Replace chicken, pork, and beef with cauliflower steaks, thick slices of eggplant or squash, substitute legumes and beans in soups, stews, and casseroles. Top pizza with thinly sliced veggies and mushrooms.

2 – Think beyond tofu. I love, love, love tofu. I really do. But there are other vegetarian protein options out there. Seek out veggie burgers and use them in creative ways. (See the slideshow below for some great ideas.) Try tempeh and seitan. Use finely chopped nuts in place of ground meat in tacos. Mushrooms are a popular “meaty” substitute that are incredibly versatile.

3 – Don’t focus on what’s missing, think about what you’re adding. Yes, the term is “meatless,” but think of it as “veggie-full“. Your body will thank you for adding more low calorie, high fiber and nutrient foods into your diet.

4 – Textures and colors are your friends. We eat with our eyes too! I think a common misconception is that vegetarian meals are boring. Oh, not so! Look for or create recipes using a rainbow of colors and different textures. Experiment, experiment, experiment! Pair up your favorite fruits and veggies in new, unexpected ways.

5 – Buy a vegetarian cookbook or magazine. Oh, I can’t tell you how helpful it was to stock up on vegan and vegetarian cookbooks in the beginning. When I started running out of ideas for meatless meals, all I needed to do was flip through my cookbooks and I was instantly inspired.

6 – Behold the power of a salad. Truly, a salad can be more filling than you might think. Load it up with leafy greens, veggies, fruit, legumes, beans, nuts, seeds, and a little cheese. It takes longer to chew raw food. It also takes about 20 minutes for our brains to signal that we are full. It’s also a great way to use up any leftover odds and ends in the fridge. Roasted veggies make the best salads in the fall.

7 – Go on a little trip around the world without leaving your kitchen. Many of the meals we make are Asian or Southeast Asian because they are typically already vegetarian. But there are also many, many vegetarian recipes from cuisines are the globe too.

8 – Ease into it. Start with one day a week or once a month even. Try one new ingredient or recipe a week. Do it sometimes – it doesn’t have to be all or nothing. Do some research beforehand. Team up with some friends. Join in on #MeatlessMonday and see what people are making around the web. Don’t make it a chore!

9 – Use veggies that are in season for best flavor and best prices at the grocery store, and learn how to properly cook them. You can add veggies into favorite dishes as another way to sneak some more into your day.

10- Lastly, plan it out, then go shopping…or don’t. Look at your fridge and see what you can put together to create a new dish. Let inspiration take you when you’re standing in the produce section. There are no hard and fast rules. Eating should be fun. You might even be surprised what you can come up with in the moment.


-Loaded baked potatoes
-Soups and Stews
-Noodles and pasta
-Pizza and flatbreads
-Basically anything!


Check out Meatless Main Dishes

by Lindsey Rose Johnson at

Disclosure: This post is sponsored by MorningStar Farms as part of my partnership with All opinions expressed are my own.

Vegetarian Gluten-Free Tamale Pie

Gluten-Free Tamale Pie {Pamela’s Products Giveaway!}

Easy Gluten-Free Tamale PieThank you to Pamela’s Products for sponsoring this post and giveaway. 

In the last few weeks, I’ve read a bunch of articles and blog posts on the subject of home-cooked family dinners. The big question is: are they more pain than they’re worth? My opinion lies somewhere in the middle of that argument, as there are plenty of opinions to go around on both sides. I think it’s so, so important to sit down as a family as often as schedules allow to share a meal together. Sometimes we miss a day here and there. Is it always dinner? No. Sometimes it’s breakfast or lunch. But over all, we try, but we certainly aren’t perfect. In any case, I really enjoy sitting down with my family to discuss our day, whether it’s beginning or ending, without distractions. My kids relish the time with us too. This is especially important to me now that school is back in session. One common complaint about family dinners at home is that it takes too long to make something healthy. We are all busy, and that is true of some recipes. But not this one! As a kid, one of my favorite quick meals was my grandmother’s tamale pie. It was delicious and super easy to put together.I haven’t made it in years! Using Pamela’s Gluten-Free Cornbread and Muffin Mix, I recreated it for my family. And it’s even easier than my grandma’s recipe. This gluten-free tamale pie has a yummy filling made from two kinds of beans, corn, and salsa. Read on to see just how easy it is to make and to enter the Back To School giveaway.

Tamale Pie Ingredients (more…)