We are starting a new column here: Food for the gypsy soul!Why? Well because we don’t want you jet setters to live off junk food! ;-) And because whether we are home or away from home, good food always nourishes our bodies and our souls.

Our new regular contributor heading this column is my sweet friend Myriam, who weaves poetry with food and love.  Prepare to feast in her words!!

The Color of Things to Come

i’ve started and unstarted this post several times now.
i want to write about beets in all their glory goodness.
i just simply can’t.
because what i really want to share is that
i am ready for change
i have dreams, big dreams baby, brewing over here
they all have to do with me and my creative aspirations
i can’t write about how i’ve had a love affair with beets since i was 5 years old becasue what i really want to write about is having a love affair with myself.
i want to invite myself to close my eyes and listen to my crimson heart whisper it’s loveliness
i want to squeal with delight when i think about the many possibilities that are coming towards me, just as i do when the waiter gently places my favorite beet salad in front of me, at my favorite restaurant, at my favorite table with my favorite guy.
so even though i believe it’s imperative that you know eating a warmed beet drenched in the juice of a sweet Texas grapefruit, sprinkled with fresh ground pepper will change your life
i must first tell you, that i am terrified to change my life
it would be so much easier to write about these beets that lay upon my counter on the trivet that i purchased in Altea, Spain back in ’96.
these beets, on that trivet have so many possibilities
they could be boiled, roasted, juiced, diced, sliced, or pickled,
if i were writing about the beets i would assure you that even with so many possibilities anything and everything they become will be loved
i decided that instead of writing about the beets i would write about me.
i would write about the excitement i have knowing
all of my possibilities and that anything and everything
i become will be loved

“Ali likes Beets” Salad

cut green stems from beets (save for juicing or steaming)
cut beet “tails” also
if the beets are large cut them in half, if not boil whole
wash the exterior of the beets to remove any excess dirt
boil beets in a pot at medium temperature until you can pierce a fork all the way through to the center (about 15 minutes)
remove pot from stove
drain beets in colander under cold water
i like to remove the beet skin by hand under the cold water
grab a beet in your hand and literally smudge the skin off the beet
once skinned, cut the beets into quarters
place warmed beets in a beautiful ceramic white bowl (best for presentation and wow factor)
drizzle a good stream of olive oil, seasoned rice vinegar and toss with a large spoon
sprinkle with salt and pepper
sprinkle with roasted pumpkin seeds
i add fresh avocado slices to the top of the salad, like a cherry on top.

easy, peasy and good.

Myriam Joseph Loeschen is a daughter, sister, wife and friend. Giver of kindness and compassion, creator of a million beautiful things, and maker of the kind of food that nourishes both body and soul. The rhythm of her life has led her all over the world fostering her love of people, environments and language. You can read more about her at the I am enough collaboration, and at her recent labor of love at Joy for Haiti