Beet & Chia Seed Smoothie

Hi there,

This is a quick recipe that uses the entire beet – root, stems and leaves. Adding the other ingredients let the beet flavor shine through without it being too overwhelming.

This recipe is adapted from The Everyday Ayurveda Cookbook. While I don’t follow an ayurvedic diet, I do like the simple, seasonal recipes it inspires.

Beet & Chia Seed Smoothie
makes 2 servings

Recipe notes: the baby beets I used were 1 inch to 1-1/2 inches in diameter. You can substitute 1 medium beet or 1/2 of a large beet.


  • 1 cup warm water + 1 cup cold water
  • 2 tablespoons chia seeds
  • 2 baby beets
  • 1 medium apple, cored
  • 1″ piece of fresh ginger
  • 1 tablespoon maple syrup or honey
  • 1-1/2 tablespoons apple cider vinegar
  • 1/8 teaspoon salt or to taste
  • A few ice cubes


  • Add the warm water and chia seeds to a blender and allow to sit for 5 minutes.
  • While the chia seeds are soaking, remove the stems and leaves from the beet root and wash all parts. Peel the beet root.
  • Add all parts of the beet, the apple, ginger, maple syrup, vinegar, salt an 1 cup of cold water to the blender. Process on high until fully broken down, about 1-2 minutes. Taste, adjust seasoning as needed and add ice cubes. Process until just broken down and serve.

Pasta with Tatsoi & Gingered Butter Sauce


You are receiving tatsoi in your CSA share this week so I wanted to share this really fast and flavorful recipe that I made a few weeks ago. There isn’t much to it so I would suggest serving it as a side dish or adding some protein to make it a complete meal. Enjoy!

Pasta with Tatsoi & Gingered Butter Sauce
Serves 4-6 as a main dish, 6-8 as a side dish


  • 1 pound pasta (I used penne but really anything would work)
  • 1/2 pound (1 medium head) of tatsoi
  • 1-2 teaspoons vegetable oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 cup sake
  • 3 tablespoons butter
  • Salt and freshly ground pepper to taste


  • Cook pasta according to package instructions then drain and set aside.
  • Remove the root end of the tatsoi and thinly slice the stems and leaves, taking care to keep them separate.
  • Heat the vegetable oil in a 12″ traditional skillet over medium heat until shimmering. Add the stems and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Add the sake, bring to a simmer and cook until slightly reduced, about 5-7 minutes. Remove from heat and whisk in the butter 1 tablespoon at a time until fully incorporated. Add the tatsoi leaves and stir until wilted. Toss with the pasta and season to taste.