It’s that week….You know that week. The week that hosts Valentines Day! So many of us tend to focus this holiday on someone else: “Who am I going to make happy?” “Who is going to make me happy?” “Who is breaking my heart.” Instead, you should consider, “What can I do to make myself happy this Valentines Day? How can I show myself ultimate love?” Do not leave your heart in anyone else’s hands except for your own. When you recognize that you, and you alone, are the source of your own love and happiness, then you can begin to love others more fully and deeply and unconditionally.
A few years ago, I got the blessed opportunity to spend Valentines day with my close girlfriends. Some of us were recently single, while the others had significant others that were out of town. So, instead of anger and heartbreak and sadness, we decided to celebrate Valentines day with love. We wanted to do something different. Instead of the typical Chocolates and Fancy Dinners, we used a recipe from My New Roots.
So, I share the recipe with you. Enjoy. Have fun. Love yourself.
Heart Beet Rawvioli Serves 4
Ingredients:
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3 – 4 large beetroots (red, golden, or candy stripe beets)
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juice of ½ lemon
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1 ½ Tbsp. extra virgin olive oil
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sea salt
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Pine Nut “Cheese”
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Pesto Oil
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extra virgin olive oil, smoked sea salt, and chives for garnish
Directions:
1. Begin by cutting the ends of the beets, then peel them. Using a mandolin slicer or a very sharp knife, slice the beets as thinly as possible (this can be fiddly, so take your time.) When you have a bunch of slices, use a cookie cutter to make heart shapes. Alternatively, stack the beet slices and cut the rounded edges off to turn them into squares.
2. In a large bowl, whisk together the juice of half a lemon, one and a half tablespoons of olive oil, and a pinch of sea salt. Add the prepared beet slices and toss to coat. Marinate for 1-2 hours.
3. Place about a teaspoon of Pine Nut “Cheese” on one beet slice, then top with another. Repeat until you have the amount of Rawviolis you desire.
4. Drizzle some Green Pesto Oil and extra virgin olive oil over top. Garnish with chives and smoked sea salt. Serve immediately.
Pine Nut “Cheese” Makes about 1 cup
Ingredients:
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1 cup pine nuts, soaked
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1 Tbsp. minced shallot
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2 Tbsp. minced chives
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2 tsp. nutritional yeast
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zest of one lemon
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2 Tbsp. lemon juice
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1 Tbsp. extra virgin olive oil
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a couple pinches of smoked salt, to taste (regular sea salt is fine)
Directions:
1. Soak pine nuts in water for at least 1 hour. Drain and rinse well.
2. In a food processor, place all ingredients and blend on high to mix. The consistency should be somewhat grainy and thick – like a heavy paste similar to goat cheese.
Pesto Oil
Ingredients:
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1 large clove garlic, minced
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3 Tbsp. minced chives
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1/3 cup packed basil leaves
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2 Tbsp. lemon juice
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3 Tbsp. extra virgin olive oil
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2 Tbsp. water
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½ tsp. agave or raw liquid honey
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pinch of sea salt
Directions:
1. Place all ingredients in a food processor and blend on high to mix. The pesto oil should be quite fluid and runny.
When I brought these to the hospital the other day, even through the morphine-induced brain fog, my darling man coherently praised the Rawviolis. Yes, he thought they were made out of cabbage, but we’ll forgive him for that and blame the drugs.
If you have someone special in your life that needs a fresh, delicious, nourishing meal, put your heart on a plate and serve these up. After all, food is love.
Mandy Kiley, LMT at Stream Point Wellness
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Heart Beet Rawvioli Serves 4
Ingredients:
