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Hey, there. It's J-Wro [SP] here on the Jay Roe Show bringing you another
delicious vegan recipe and vibrant living tips that you can use every
single day. I'm going to be doing today a fresh new take on a classic
family recipe of mine. Now many of you who've been watching the show may
now that I'm Puerto Rican. I talk about it all the time, but not all the
time do I talk about my other half of my lineage which is Polish. And
growing up we had an amazing beet soup that my grandmother and now my
mother and aunts make called borscht. It's traditionally Russian or Polish.
And today I'm going to be doing a vegan, gluten-free, super-healthy, super-
food version. I'm doing a creamy, ginger beet soup. My take on my family's
classic borscht.
So, let's begin. You're going to need a blender for this. And what you want
to do is start with a base of vegetable broth. Now for this recipe, I
prefer a light coconut milk. One full cup right in the blender. Then for a
little extra creaminess, and fat-burning capabilities, we're going to do a
teaspoon of extra ***, raw coconut oil. Now to give this a little bit of
tangy, under-tone, a little bit of sharp flavor, I'm going to be doing a
quarter of a yellow onion. Then I want to add two cloves of crushed garlic.
Now here come the [beets].
This is right about two to two and a half cups worth. Next I'm going to add
three quarters of a teaspoon of my Himalayan crystal salt. Then I'm going
to add a quarter teaspoon of ground black pepper. And then a half teaspoon
of smoked Hungarian paprika. Now, lastly, I'm going to bump up the mineral
content in my creamy ginger beet soup by adding a shot of liquid like
fulvic [SP] acid from Sun Warrior. Now, many of you out there are probably
having problems with sugar cravings or low mineralization. Well, this is an
easy way to throw this in your smoothies, your juices, your soups, your
salad dressings. It has a great neutral taste and full spectrum minerals
for your day. Now, it's time to blend and turn this into the amazing re-
interpretation of my family's borscht ever.
Wow. Look at that color. Let's plate this up. So what I'm going to do is
top this creamy ginger beet soup off with a dollop of dairy-free, vegan,
non-soy sour cream. Amazing. And a little bit of fresh diced green onions.
You could also use some chives. And you know what time it is? It's time to
take it to the focaccia[SP], as the Italians say. You know what? Grandma
Wrobel might approve of this. So, guys, this is J-Wro, Jason Andrew Wrobel,
here on the J-Wro Show rocking out with delicious, vegan recipes and
vibrant living tips. I want you to check me out on all the social media
networks. And subscribe and thrive here on the J-Wro Show. I'm also part of
the great Sun Warrior Tribe with amazing super-foods. Be sure to subscribe
to their channel.
For great workout tips and vegan recipes too. So I'm out of here, guys. I'm
going to enjoy this awesome, old-school, family recipe that I have created
anew. And I will catch you guys soon. Thanks so much for tuning in.
Peaches. And beets. Peaches, actually, peaches and beets. That might be a
really good co mbination. Peaches and beets. Peaches and beets. Peaches and
beets. Beet, -eet. Beets. Stay tuned.