Beet Brownies

Beets are rich in minerals and aid in liver detoxification. As we prepare for spring, they are an excellent ingredient to include in roasted vegetable dishes, soups, and in baked goods, too. They lend an earthy sweetness to any dish.

These beautiful root vegetables come in red, pink, yellow and striated varieties. They are a unique source of phytonutrients called betalains. These plant nutrients provide antioxidant, anti-inflammatory, and detoxification support. They are an excellent source of manganese and vitamin C, which support nervous system health.

Foods belonging to the chenopodium family — including beets, chard, spinach and quinoa — are also high in carotenoids, which support eyesight.

Beets are high in betaine, an essential nutrient made from the B-complex vitamin, choline. Choline reduces inflammation in the cardiovascular system by preventing unwanted build-up of homocysteine, an inflammatory compound.

Here is a beet-based recipe to inspire you. I love making these for both children and adults. The beets blend so well with the chocolate that a deep, rich taste comes through and it's nearly impossible to guess what the "secret ingredient" is.

Red Velvet Brownies

You will need:

  • 3/4 cup cocoa powder

  • 1 1/4 cups brown rice flour or millet flour

  • 2 eggs or 4 tablespoons flaxseed meal

  • 3/4 cup maple syrup

  • 1 cup boiled, blended beets

  • 1/4 cup unsweetened almond or rice milk

  • 1 teaspoon cinnamon

  • a pinch of sea salt

Preheat oven to 350 degrees.

Coarsely chop beets and place them in a pot. Cover them with water and boil for 15 minutes, or until fork tender.

Strain off water and place beets in a blender or food processor with almond/rice milk. Blend well.

Add all other ingredients and blend well.

Oil a glass baking dish or pie plate with coconut or sunflower oil.

Pour batter into it and bake for 30 minutes.

Cool for 20 minutes, slice, and enjoy!



Because it's spring, because the sun is shining, because chocolate has healing powers, try this recipe.

Cacao beans, once harvested, fermented, and roasted, are a particularly potent source of healing antioxidants. 

Georgetown University studies show that flavonols, antioxidants found in chocolate, help lower your levels of "bad" LDL cholesterol and boost "good" HDL cholesterol. They ease inflammation and help prevent clotting and arterial plaque formation.

Natural unsweetened cocoa powder has the highest level of cocoa flavonols and is the healthiest form of chocolate. 

Try to buy organic, Fair Trade–certified cocoa powder. Fair Trade certification aims to protect farmers in developing countries from exploitation by large corporations or from price fluctuations for commodity crops. In order to be Fair Trade–certified, companies are required to pay farmers a fair price for crops, enabling farmers to pay their workers a living wage, avoid using child labor and practice environmentally friendly farming methods.


You will need: 

  • 1 1/2 cups rice OR spelt flour

  • 2 tablespoons flaxseed meal (i.e. ground flaxseeds)

  • 1/4 cup organic cocoa powder

  • pinch salt

  • 1/2 teaspoon cinnamon

  • 3/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 cup sunflower oil

  • 1/4 cup boiling water

Preheat your oven to 350 degrees. 

Grease an 8″ x 8″ brownie pan.

In a large mixing bowl, combine the flour, cocoa, cinnamon and salt together.

Add the maple, vanilla, and oil into the dry ingredients and mix well. 

The batter will be clumpy. 

Add the hot water and mix until batter becomes thick.

Pour into brownie pan and bake for 40-50 minutes or until a toothpick/knife comes out clean.

Allow to sit in the pan and cool for about 20 minutes.