- With a very low-calorie intake, silverbeet is still nutrient and vitamin-rich. Raw or cooked, it is an excellent source of vitamins C and A, magnesium, and potassium.
- With high levels of polyphenols, silverbeet helps our bodies combat aging by neutralizing free radicals that tend to attack our body cells and accelerate the delinquency of our body.
- Bursting with fiber, silverbeet boasts emollient, refreshing, and laxative benefits. It is also effective when the urinary tract is in a state of inflammation.
- Paired with other vegetables, in soup or stew, silverbeet lightens the burden on the liver and supports intestinal transit.
- Betaine contained in the silverbeet is a substance that encourages the regeneration of hepatic cells and acts positively on metabolizing fats.
- Topical use, such as silverbeet leaf poultices, soothe dry patches and cutaneous inflammations and treat certain forms of mycosis. Growing silverbeet for its health benefits
- Silverbeet is a herbaceous plant with large fleshy leaves that must be planted in sun or part sun with clayish, sandy, moist but well-drained soil.
- Remember to add some humus and soil mix to your earth and compost or manure during winter.
- Whether you grow it directly in the ground or potted in small to medium-sized garden boxes, silverbeet will thrive in the right conditions.
Annie’s Amazing Silverbeet Bake:
Here’s what you will need:
- 8 large silverbeet leaves, washed and sliced thinly
- 1/2 cup chickpeas
- 1 cup assorted chopped vegetables of your choice (I used carrots and zucchini)
- 1 cup chopped shallots
- 1/2 cup sliced mushrooms
- 1/2 cup sliced or cubed fetta cheese (optional)
- 1/2 cup grated cheese
- 1 cup hot water
- 7 eggs or egg replacement
- 3 tablespoons coconut butter
- 1 vegetable stock cube
- 1 packet of Garden vegetable soup mix
Here’s how to make it:
Heat oven to 190oC. Prepare a substantially large baking dish, spraying coconut oil around the base.
Add all your vegetable matter, eg. silverbeet, chickpeas, shallots, assorted vegetables, powdered soup mix, and sliced mushrooms to a large bowl, and set aside. Melt coconut butter, and add eggs and heated water with your now-dissolved vegetable stock cube. Mix together well. Sprinkle some rolled oats on the base of your oiled pan. Add the vegetable matter, then top with cubes of fetta, a sprinkle of grated cheese add the well-mixed liquids by pouring over the surface. Spread the mixture evenly. Bake in the oven for 42 minutes at 190oC.
Serve with beautiful fresh lettuce leaves and slithers of raw carrots. Very yummy. x Annie
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