Nature’s dark pigments – blue, purple, dark red – are full of incredibly healthy flavonoid (antioxidant) compounds that place them on the Top 10 list of cancer-protective “superfoods”. In summer, these disease-fighters are abundant in fresh blueberries, raspberries and blackberries. As fall approaches, look for them in red grape skins and pomegranates.
Here’s a way to eat raspberries that I’ll bet you never thought of. This chilled soup earns raves from guests every time.
2 bunches beets (at least 2 lbs)
pinch of salt
1 pint raspberries
1/4 cup mined red onion
3 tbsp fresh lemon juice
3 tbsp balsamic vinegar
10 drops liquid stevia (or to taste)
Cut tops off beets, scrub thoroughly and place in saucepan with enough water to cover by an inch. Add pinch of salt. Simmer covered 30-45 minutes (longer for larger beets), until tender.
Drain beets, reserving liquid, and allow all to cool.
Combine beets, raspberries, red onion and 2 cups of reserved cooking liquid in blender, and puree. Strain through fine sieve to remove raspberry seeds.
Stir lemon juice, balsamic vinegar and stevia into puree. Taste and adjust with vinegar, stevia and/or an extra pinch of salt (if desired) until sweet/sour balance is to your liking. Chill until serving.
Optional garnish: small dollop of organic sour cream or yogurt and spring of mint.