Easy Pickled Beets

IMG_2062Getting the Benefits of Beet Juice

Drinking the fresh juice of a beet or two each day is a wonderful preventative health measure, and it may help reverse many problems. For taste, beet juice can be mixed with carrot juice or apple juice.

If you`re into cleansing, you can also get the benefits of beet juice by adding a cup to a two quart cooled coffee enema. Coffee enemas are traditionally done to cleanse the liver, and by adding fresh beet juice, you`ll compound their effectiveness. The effects of doing coffee and beet juice enemas repeatedly are profound and for more for your buck, add in the juice of a couple of cloves of fresh garlic as well.

Learn more: http://www.naturalnews.com/027884_beet_juice_blood.html##ixzz3PHSHEBE4

Beets are so good for the body, Maybe I will start eating and yes adding some to my smoothies.

RECIPE

10 med to large size beets

1 1/4 cups sugar

4 cups apple cider vinegar

2 tsp. cloves

3 tbsp. allspice

Scrub  beets well with cold water  In a large saucepan add beets and cover with water., cover pan

place on high heat and bring to a boil, cook 30 minutes, or until tender. Drain and cool under cold water.

peel and slice the beets.

Combine vinegar sugar, and all the spices. Bring this to a boil, now add the beets, and bring back to a boil, simmer about 5 more minutes. In 2 sterilized pint jars add the beets and liquid to 1/4 inch of top and place on the sterilized lids. And seal tightly.

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Delicious Country Brasied Pork Loin Chops

IMG_3187Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals. The connective tissues that are more prevalent in cuts like this, and which can make meats tough and chewy when improperly cooked, are slowly dissolved through long, slow application of moist heat . So you end up with a tender piece of meat. 

Ingredients   

6 boneless loin chops

2 tablespoons veg. oil

 1-1/2 cups beef broth

1/2 chopped onion and 1/2 lg bell pepper or 1 sm.

dried thyme,salt, pepper, paprika,garlic powder

red wine vinegar

Dry chops, make a rub with the last 5 ingredients. let set 15 to 20 minutes to get room temp,and dry .

add veg. oil to iron skillet or a casserole dish (oven Proof) Brown chops on both sides. Take out of skillet.   Add chopped onion and peppers and cook about 5 min. add about 3 tbsp. red wine vinegar, stir to get the yummy off the bottom and add chops back to skillet on top of onions and peppers, add enough beef broth to just come 1/2 way of chops ( do not cover with broth)  Have oven heated to 300 degrees. cover  top of skillet or casserole dish tightly, so  all the steam stays in. I cover with foil and add a lid on top. bake for one and a half hours. check for tenderness if needed bake another 30 min. They will be moist and tender and  when serving spoon broth in skillet over the chops. it is also Fab with mashed potatoes.

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From Mary’s Kitchen to yours and have a great day.♥