If you have been following me for any length of time, you are probably familiar with my ABC’s. The “B” stands for beets, and I recommend ⅓ cup of beet fiber each day. This can help to lower your cholesterol naturally by up to thirty percent. Below is the recipe that I use, and also a video tutorial to help guide you. If you feel inclined, share with me your beet pictures on Instagram, Twitter, or Facebook. I love connecting with everyone there!

Dr. Bob’s Baked Beets

Ingredients & Prep:

Bake at 375-400 Fahrenheit for 60-90 minutes

Baking dish

8 or 10 medium beets

Oil-Rice, Olive, or Coconut

Balsamic Vinegar

Celtic Sea Salt

Preheat oven to 375 degrees Fahrenheit. Peel beets and cut them a bit bigger than bite size pieces.

Place in baking dish-sprinkle with the oil, vinegar, and salt-all to your taste. You will find that the vinegar will add sweetness to the beets. We normally cover our beets-with whatever you would normally use. They can be refrigerated for up to a week-use daily on your salads. Enjoy!

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Here’s a recipe for a cold winter’s night, that I have been making for sometime with Deb. If you decide to make it, I’d love to see your photos. You can share them on our FB page!

Dr. Bob’s Chicken Kale Soup

Ingredients:

8 Chicken thighs with skin and bone

6 Chicken legs with skin and bone

One large white onion

6 medium carrots that are to be sliced to 1/8^th wide pieces

6 celery stocks which are to be sliced to 1/8^th wide pieces

1 bunch of kale cut into one-inch pieces

Celtic Sea Salt™ ground up to one tablespoon

2 quarts pure water

1 Pint reserved chicken stock broth – this is chicken broth that has been saved in the freezer from past baking of chicken thighs (If you buy, make sure the stock has no MSG or sugar)

Large Pan or Dutch Oven

Directions:

Add chicken thighs and legs to the water with the onion. Bring water to a boil, and then simmer until the chicken is fork tender.

Add reserve chicken broth to the boiling pot

Cool the chicken and cut in small bite size pieces

Add the carrots and celery to the water and chicken pieces; simmer until the vegetables are fork tender

Remove onion, let it cool, cut into pieces and add to the mixture

Add salt to taste

Add kale to the other vegetables and continue to simmer for a few minutes.

The post Dr. Bob’s Chicken Kale Soup appeared first on Dr. Bob, The Drugless Doctor.

Here is a ‘PicStitch’ of what I made over the weekend. I grilled romaine lettuce on the grill with balsamic vinegar (I highly recommend). Next, I put together polenta, mushrooms, cilantro, and mixed together with olive oil. Lastly, I prepared my daily SWAP bag, which is perfect for your everyday snacking.

Dr. Bob

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