After sleeping for seven hours (interrupted sleep, but at this point I’ll take what I can get), you know I woke up this morning blasting the Go-Go’s “We Got the Beat” on volume 10 on my laptop. Why all the fanfare + confetti, you ask? Well, I look less like a mutant (the hives have diminished by 75% and I can go outside without wearing a full-body scarf), I don’t feel nauseous from the steroids anymore, and I’m going to the Hamptons today for a fancy-pants magazine party with my i-Chat partner-in-crime, Amber.
I also had bread for the first time in a month. Gluten-free, but delicious, and I nearly wept into my small sandwich. It’s the little things, people.
As I sit here, semi plagued with itch (the morning meds have not yet kicked in), I’ve also got something else to celebrate: I AM EATING BEETS. You might shrug, but this is huge for me since I’ve hated beets since the womb.
I didn’t grow up in a healthy home (in more ways than one, but we won’t get into that on a Saturday morning, especially when the Go-Go’s are playing and Belinda Carlisle is in queue). In our home, we ate what was cheap. We procured $1 chicken legs from bodegas and feasted on bags of potatoes and mashed potatoes that came out of a blue box, a mythical white pouch. Vegetables were gruesome, soggy things in cans — torture devices my mother implemented when she was cross with me. I shudder to think of the string beans dumped on a plate, the limpness of them, their sickly pallor. It wasn’t until college when I had my first salad, and I wouldn’t eat proper vegetables until I was in my 20s.
So beets are a big deal.
After reading this post on the benefits of beets (and there are many, people), and realizing that I need to stop being myopic about the kinds of vegetables I’ll eat considering I need to be eating more of them, moving forward, I broke down and incorporated a beet into this morning’s smoothie, and I’m happy to report that it’s TASTY. I’m pleasantly surprised. There is an adjustment to the beet, mind you, but it wasn’t the terror I envisioned it to be.
INGREDIENTS: Beet, Fig + Apricot Smoothie
1 cup almond milk
1 ½ scoops of XyMogen OptiMetaboliX™ powder*
2 fat figs + 2 small apricots
1 golden beet, washed, peeled and chopped
5 ice cubes
*Note: Here’s the rub: you can only get this powder from licensed nutritionists or medical professionals. If that’s not possible, feel free to sub in your favorite protein powder. I’d opt for vegan protein or hemp rather than whey.