Chilled Beetroot Soup with Mango, Avocado and Ginger

Okay, I swear this will be the last recipe using beets.  It's just that I have had these three beets that are lasting forever.  But one thing you will see from these 4 beet recipes is that by just using a different technique each time you can come up with entirely different dishes using the same ingredients.  Being a chef is like being a musician or an artist.  You first learn the basics, then you work with or try to work with the best, say a mentor.  And you copy the best. And you practice and practice for years until one day you have created your very own music, your very own art or your very own food.   And when this happens you can call yourself a chef, an artist or a musician.

Dr. Ferenczi in Csoma hospital in Hungary has been using raw beets to cure cancer since 1950's.  If you have cancer and are trying to beat it through diet you should be juicing everyday and juicing beets is highly recommended.

Avocados are one of the great cancer fighting foods, rich in a multiplicity of nutrients, including many potent anti-oxidents and phytochemicals as well as vitamins, minerals, fiber and monounsaturated healthy fats.
Mangos contain Beta-carotene, Vitamin C, Calcium and several other minerals and vitamins.

Chilled Beetroot Soup with Mango, Avocado and Ginger

by Jeff Harter

Prep Time: 1 hour

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Raw Beetroot 100 g contains 88g water 9.5g carbohydrate 2.8g fibre 16 mg calcium 23 mg magnesium 40 mg phosphorus 325 mg potassium (compares well with bananas) 109 micrograms folate (that is quite good) 33 IU vitamin A 20 micrograms beta carotene

Ingredients (serves 4)

Soup

• 4 medium cooked beets
• juice of 8 medium oranges
• 4 carrots
• 2 tbsp fresh ginger
• dash of salt and pepper
• splash of extra virgin olive oil

Mango

• 2 large mangos
• juice of 1 lime

Avocado

• 2 ripe avocados
• juice of 1/2 lemon
• pinch of cayene

Instructions

Beets

• Cut up beets, carrots and ginger. Throw into blender and add orange juice, salt, pepper and olive oil. Blend until smooth as silk.

Mango

• Peel, slice and dice then add lime juice and stir a bit.

Avocado

• Peel, slice, and dice. Then add lemon juice and cayenne and mush and mash.

To Plate

• Place a small ring mold in the middle of the plate and fill with Mango.
• Then pour in soup and slowly remove ring mold. Then take a scoop of avocado and place on top of mango. Sprinkle with a bit of good salt flakes if you have some. You could drizzle some good olive oil around the soup. You could chop some chives or cilantro and sprinkle over avocado if wanted.

Beetroot Cannelloni with Raspberries, Pistachios, Mango, Carrots and Mandarines

Lying in the bathtub this morning reading "Nutrition and Physical Degeneration", by Weston A. Price, D.D.D. which is about the effects of modern food such as sugar, white flour, processed foods, etc. on isolated populations around the world in the early 1930's.  He found that the groups that followed their traditional diets had good health and those that eat the modernized white mans diet of processed, sugar-laden foods developed many forms of sickness.  Many of these tribes had no access to doctors or dentists.
And in some cases tooth aches became so bad they committed suicide.  But as I was reading this book and sometimes thinking of other things a new recipe popped into my head.  I have some left over beets from my last recipe and was thinking of showing how the ravioli technique can be used various ways.  So this recipe will have a base of carrot and mango then some cannelloni filled with raspberries and pistachios.  And because oranges are in season here in Mallorca and falling off the trees, I think I will go ask the neighbor if I can have a few. No wait, better yet in my back yard my other neighbor has mandarines which hang in my yard.  So I will snag a few of those plump little yummies, juice them, strain them and then reduce them with a little squirt of raw honey from Mallorca, a dash of fresh ginger and pour it over and around the cannelloni.

Thanks neighbor!

The stars of this evenings performance.

Grate the carrots.

A squeeze of lime adds zing.

Juice them juicy mandarines.

Slice da beet mon!

First the carrots then cover with diced mango.

Fill the cannelloni with pistachio and raspberries.

Strategically place the cannelloni.

Place some nice cuts of avocado on beet cannelloni.

A raspberry and some pistachios.

One sauce. 

Two sauce.

And another magnificent super healthy dish is created.

 Beetroot Cannelloni with Pistachio, Raspberries, Carrot, Mango and Mandarine

by Jeff Harter

Prep Time: 1 hour

Keywords: raw appetizer dessert salad gluten-free low-carb low-sodium soy-free sugar-free vegan vegetarian beet, carrot and mandarine

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I don't know if this should be served as a starter or for dessert. It is so yummy and decadent. Vegans will love this dish. Don't be afraid of the presentation. You can do it. You just need a square ring mold and a little patience. Add some greens if you want it to be more salady. May the force be with you.

Ingredients (serves 4)

• 10 mandarines juiced
• 1 tbsp grated fresh ginger
• 4 carrots grated
• 2 mangos diced finely
• 1 lime
• 1 large beet sliced very thin
• 1 pint raspberries
• 40 shelled pistachios
• 1 avocado sliced into thin rectangles
• 2 tbsp walnut oil
• salt as needed

Instructions

Mandarine and ginger reduction with walnut oil

• Juice the mandarines and strain into small sauce pan.
• Add honey and ginger and reduce over medium until it become thick like maple syrup.
• Pour into small bowl or cup then add walnut oil and set aside.

Carrots and Mango

• Place square mold in middle of plate and first layer with carrot then top with mango.
• Squeeze a bit of lime over both carrots and mango.

Beet Cannelloni

• Slice beets then fill each one with a little bit of raspberries and pistachios.
• Place four cannelloni over middle of carrot mango square.
• Place avocado over middle of beets.
• Then place one raspberry on one corner and next to it place 5 pistachio halves.
• Now pour some of the Mandarine ginger reduction around each square.
• With the left over reduction add several raspberries and mash well then pour one line of this on the plate.

Warm Beetroot Ravioli with Lemon Leeks and Walnuts

Wow!  What a hectic and crazy cooking Christmas season it has been and for me it ends today, Kings day.  I did my private chefing gig for the family I have been cooking for for over three years.
I"ve been cooking non-stop for the past 20 days.  Lunch and dinner from between 12 to 26 people every day and loving it!  This food sure was not vegan or anti-cancer but homemade and tasty.  Here is a small sampling of some of the dishes I prepared, in no particular order.
Fennel and Orange Salad with Pomegranate, Red Onion and Pine nuts.
Duck Leg Confit.
Spanish Flan.
A Danish Christmas Dinner.
Crispy Chanterelle Risotto with Lobster and Peas.
Oven Baked Sea Bass with Rosemary and Lemon.
Grilled Black Angus Rib Eye Steak.
Oven Roasted Free Range Chicken with Glazed Carrots and Pearl Onions.
Rice Pudding Cake with Almonds.
Ginger Snap Cookies.
Lemon Meringue Pie.
Pan Seared Dover Sole with Buerre Blanc.
Beef, Mushroom and Barley Soup.
Butternut Squash Ravioli with Brown Butter, Sage and Walnuts.
Curried Butternut Squash Soup with Duck, Apples and Sage.
Hake in Salsa Verde with Clams cooked in Terracota.
Lobster Ravioli and Tomato Sauce with Orange, Lemon and Tarragon.
Irish Rack of Lamb with Roasted Potatoes and Rosemary.
Pimientos De Piquillo stuffed with Alaskan King Crab.
Gambas Ajillo.
Prawns a la Plancha.
Bearnaise Sause
Pears in Red Wine with Vanilla Ice Cream and Warm Chocolate Sauce.
Warm Apple, Pear and Rhubarb Crisp with Brandy Ice Cream.
Moroccan Lamb Tagine
CousCous with Dates, Sweet Potato and Almonds.
Beef Tartar with Arugula Salad.
Sea Bass Carpaccio with Orange, Soy and Wasabi Dressing.
Braised Oxtail with Vanilla and Red Wine.
Baked Catalan Sausage with Apples and Red Onions.
Brown Chicken Stock.
Mixed Dark Rices with Raisins and Almonds.
Norway Salmon Baked with Lemon and Butter.
Apple Strudel with Vanilla Ice Cream and Brandied Toffee Sauce.
Chocolate Cake.
Banana Ginger Bread.
Whole Wheat and Barley Bread.
Sashimi of Tuna, Sea Bass and Salmon

While I was making this tasty dish my brother, his wife and my wife were watching me from California via Skype.  They were sitting at the breakfast table eating Omelletes and we were chatting away sharing our cooking secrets, talking about skiing and dogs, ya know about the usual stuff.
In this recipe I used the thinly sliced beetroot in place of pasta and made the filling with sauteed leeks, lemon and walnuts.  The warmed raviolis with chilled oranges, raisins, walnut powder and halves makes this plate sublime.

Zeee Ingreeedeeeentssssss

Zee Famileeeeeee a watching meeeeeeeeee.

Slice the beets nice and grate the orange zest fine.

Fill the raviolis

Cover the raviolis

Put the raviolis on the plate like so

Start to get creative like so

Add a little more lovin!

Maybe just a little more and KAZAM!!!
A new dish is born

Warm Beetroot Ravioli with Lemon Leeks and Walnuts

by Jeff Harter

Prep Time: 1/2 hour

Cook Time: 1/2 hour

Keywords: appetizer entree salad gluten-free low-carb soy-free sugar-free vegan vegetarian beetroot

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I learned the ravioli technique while I was staging at El Bulli. Here I used beetroot but mango, pineapple papaya, etc. will work as well. Use the fruits and vegetables sliced thinly in place of pasta. Then fill with what ever you like.

Ingredients (serves 4)

• 4 precooked beetroots
• 4 tbsp olive oil
• 8 Leeks (white part only) thinly sliced
• Fine zest of 1 large orange
• 20 Walnuts crushed
• Juice of 2 lemons (1/4 cup)
• 20 orange sections with no pith
• 20 walnut halves
• 20 walnut halves finely grated
• 20 raisins
• salt and pepper
• olive oil

Instructions

• Slice beets on a mandoline or with a knife thin as possible until you have 40 usable slices. Place sliced beets on counter top or cutting board.
• Heat saute pan over medium heat and add 3 tbsp olive oil and heat for 2 mins then add sliced leeks. Add a pinch of salt and saute 5 mins then cover for 5 mins stirring several times. Add lemon juice and cover for 10 mins stirring several times. Take lid off and add black pepper, orange zest and more salt if needed and continue cooking until all liquid is evaporated. Place in bowl and put in fridge for 5 mins to cool. When cool place a teaspoon on half the beet slices then cover with other beet slice. Place all on a cooking sheet using a spatula and place in a preheated oven 350 degrees for about 5 mins.
• Meanwhile slice oranges by first cutting off all peel then cut out segments and save until you have 20.
• Grated walnut halves until you have 8 tbsp. of walnut powder and save.
• Mix 4 tbsp of walnut powder with 1 tbsp beet juice and 3 tbsp extra-virgin olive oil.
• Platting:
• When raviolis are warm place 5 on each plate then in between each ravioli an orange slice then a raisin between each orange slice. Place a scoop of walnut powder in the center of the oranges and beets. Then place a walnut on top of each ravioli then a dot of the beet juice, walnut olive oil mix above each orange slice. Top all with drizzle of olive oil and a tiny sprinkle of salt.

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