Instead of milk on my porridge or granola, I make the following healthy juice with fruits I grow on our yard. Stove top steam juicers extract the pure juice out of the fruits.


2 cups unsweetened pure apple juice

1 cup beet juice

1 cup pure chokecherry juice

As I am cooking the washed beets in a few cups of water, I save all the beet juice, strain it and freeze it in containers to use in the above healthy drink. When the apples and chokecherries are ready to pick I extract the juice as well & preserve this juice in jars or freeze it to use all year long.


Last week I made the following beet cake recipe and it was so very moist and soft that I figured I would share it with you. Again, I used as much nutrition as possible; using spelt or tapioca flour instead of unbleached flour and Zylitol instead of the sugar.

2 cups cooked shredded beets (or 1 2/3 cup thawed frozen beets)

1/2 cup unsweetened apple sauce

Puree these in a blender.

Put this beet mixture into a mixing bowl & beat together with the following:

1 cup sugar

1/2 cup avocado oil

1/2 cup plain yogurt

3 large eggs

2 teaspoons vanilla

1/2 cup cocoa

Sift together the following and mix into the above mixture.

1 1/2 cups spelt flour

1 cup unbleached flour

2 teaspoons baking soda

1/2 teaspoon Himalayan salt

Stir in 1/2 cup chocolate chips.

Spread into an oiled 9 by 12 pan.

Sprinkle some chocolate chips on top. I used dark chocolate chips.& chopped walnuts!

Bake at 350 ⁰ F for 40 -50 minutes.

This recipe also makes great muffins or loaves!

HINT! If you are using frozen shredded beets, you will find that the 2 cups of measured beets will now be only about 1 2/3 cups thawed shredded beets Don’t make the mistake I did once by adding more thawed shredded beets to make it 2 cups again. The time I did that, my bake was heavy!                      Winnie