Holiday VegNog


Holiday VegNog

OK, I think I have all of my holiday beverages sorted out now. For the past few years I have made different EggNogs but the problem has always been getting the perfect avocado. Considering how far avocados have to travel to get all the way to me, it’s no surprise. If you have a party to host and all the avocados at the store are as hard as rocks then it’s no nog for you. So this year I swapped out the avocado with cashews, blended like crazy, and presto: holiday nog! For better or worse it is very much like the 99 cent cartons of eggnog we used to quaff down when I was a kid (i.e. sweet milk with nutmeg). Works for me.
  • 1 cup whole, raw cashews soaked in cold water overnight
  • 3 cups plain almond milk, divided
  • 1/2 to 3/4 cup sugar
  • 1 tsp vanilla
  • 1 can coconut milk
  • 1/2 tsp turmeric (optional)
  • 1 tsp nutmeg
  • 1/4 tsp cinnamon – rum to taste
  1. Place the soaked cashews and 2 cups of the almond milk in a blender. Blend until very smooth. If you are like me and have a pretty crappy blender, you can pass the mixture through some fine cheesecloth at this point to remove any graininess. Or leave it as is if you don’t mind a little texture.
  2. Add remaining ingredients and blend until smooth. Chill and reblend right before serving.
Nathan Kozuskanich lives in North Bay, Ontario. A mild-mannered history professor by day, by night he fights animal cruelty as the blogger Vegan Dad.
This article appears in ISSUE 33 of Healthy Juicing Magazine
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7 Things to Do with Beet Greens

7 Things to Do with Beet Greens


7 Things to Do with Beet Greens


Beet greens are the leaves and stalks attached to beetroots. Have you ever eaten them? In case you haven’t, they’re edible, delicious and nutritious!

Because beetroots are mostly sold in the supermarket without their leaves attached, many don’t know that these gorgeous leaves can be eaten and are highly nutritious (since they’re greens!). You are most likely to find beet greens (attached to their beets) at organic grocery stores and farmer’s markets. And it’s also an economical way to get some greens (basically they’re ‘free’ when you buy the beets).
About a month ago, I found myself inundated with beet leaves (and beets). I couldn’t resist buying them at the organic store where I shop. They looked so beautiful and fresh – both the beets and the leaves, so I bought a bunch. Then my parents popped by on the weekend and brought me a large bunch from their home garden. (By the way, their home garden is their whole back yard!)
Since beetroot leaves don’t keep fresh for too long after harvesting (up to a week or so), I needed to make something quick smart so I would not waste these gorgeous, luscious leaves. Plus I needed more room in my refrigerator. This got me thinking of different ways to cook up beet leaves. I came up with 7:


  • use it in a curry with the beets
  • add it to a frittata, like you would silver beet
  • use it instead of spinach in a spinach and feta pie
  • juice them (younger beet leaves are best because of lower oxalic acid than older leaves)
  • eat in a salad (again, younger beet leaves are best)
  • add it to soups, like you would spinach, kale or silver beet
  • just sauté them with some garlic and herbs to have as a side, or try variation I came up with below

Sautéed beet leaves with coconut milk & capers

Serves ~ 3 people, as a side

  • 2 tbsp coconut oil
  • 1 small brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 5 cups (~500g) shredded beet leaves & chopped stems
  • 2 tbsp salt-crusted capers
  • ½ cup coconut milk
  • sea salt to taste
  • squeeze of lemon

In a wide and deep fry pan, heat oil and sauté onion until translucent. Add garlic and sauté briefly before adding the beet leaves. Stir continually.
Once the leaves have wilted add the capers and coconut milk. Sauté for a couple more minutes, then turn off stove. Season and squeeze over some lemon juice.
(Note: the dish is not meant to be saucy — the milk evaporates off. But if you would like it to be, just add more coconut milk.)
Serve as you would side of greens — I ate mine with pan-fried fish on one occasion, and with some rice and dhal on another.
Or you can make these yummy juices with your beet greens…


Beet Greens Delight

  • 4 large beet green leaves and stems
  • 1 small head of broccoli
  • 1 cucumber
  • ½ head of small head of red cabbage
  • 4 carrots
  • ½ apple

Beet Greens Zinger

  • 5 large beet green leaves and stems
  • Handful of spinach
  • 4 stalks of celery
  • 1 large green apple
  • 1 peeled lemon

Drink Your Greens Greentini

  • 4 large beet green leaves and stems
  • 2 kiwis
  • 1 cup green or red grapes
  • 1 cucumber
  • 2 stalks celery
  • Handful of fresh mint

Or these beet greens smoothies!

Tropical Beet Greens Smoothie

  • Greens from one beet
  • 1.5 cups frozen mango chunks
  • 1 cup green grapes
  • Juice from one lime

Beet the Blues Smoothie

  • ¾ cup frozen blueberries
  • Greens from 1 beet
  • 1 tbsp almond butter (or other nut butter)
  • ½ to 1 cup almond butter (depending on how thick you like it)
  • ½ frozen banana
  • 2 dates, pits removed
  • ½ cup ice




Lesh Karan is a food coach, writer and the founder The Mindful Foodie, with a background in pharmacy and health science. Through her writing, recipes, coaching and eBook, she shows people how to eat to reduce cravings, lose weight, increase energy levels and enjoy food without guilt. For more free recipes from Lesh, visit




This article appears in Issue 15 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future –


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