#Beet Root Extract

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[scotianostra]

On February 6th 1685 Charles II the “merry monarch” died.

The following is an account of King Charles II death by his physician Charles Scarborough, it seems quite horrific, and given a choice I think I would prefer to have died the same way as his old man, with one swift chop of the axe!

When Charles II lay dying from a convulsion which attacked him while shaving, the medicos of that day left no stone unturned in helping him along to the Great Beyond. First, he was bled of a pint of blood. Then his shoulder was cut and eight ounces more of blood was extracted by cupping.

Then followed an emetic, a purgative and another purgative. Next, an enema in which they used antimony, sacred bitters, rock salt, mallow leaves, violet, beet root, camomile flowers, fennel seed, linseed, cinnamon, cardamom seed, saffron, cochineal and aloes. This enema was repeated. In two hours, another purgative was given.

The King’s scalp was then shaved, and a blister raised on it. They gave him next sneezing powder of hellebore root; they sought to strengthen his brain by giving him powder of cowslip flowers. Purgatives were frequently repeated. He was given drinks of barley water, licorice, sweet almonds, white wine, absinthe, anise seed, extracts of thistles, rue, mint and angelica. When these did not cure him, they gave him a poultice of burgundy pitch and pigeon dung, to be applied to his feet. More bleeding, more purging; they added melon seeds, manna, slippery elm, black cherry water, extracts of flower of lime, lily of the valley, peony, lavender and dissolved pearls. When these did not do the trick, they went at it with gentian root, nutmeg, quinine and cloves. When this failed, he was given forty drops of extract of human skull. Then they forced down his throat a rallying dose of herbs and animal extracts. Then some powdered bezoar stone.

Alas, after an ill fated night His Serene Majesty was so exhausted that all the physicians became despondent. And so, more active cordials, and finally pearl julep [a heart tonic] and ammonia, were forced down the royal patient’s throat. Then he died.

Charles II died aged fifty-five, he suffered an apoplectic fit while shaving. He died four days later but may well have survived without the medical intervention of the day. No shir!

[bakingtherapy]

Briella’s Pantry Baking #5 Chocolate Surprise Cake

Sul Sul, gerbits. I had to show you this conversation I had with my dad earlier this month.

I searched for so long, trying to find a recipe for a beet dessert. I honestly never cared for beets and was concerned about this challenge. But, I decided what the heck. It didn’t cost me anything. My dad sent me the beets and I had the ingredients in the house to make this cake.

But once again, because I am different, I used the mini loaf pans. I don’t know why I love them so much. They are just so easy and cute to use. They are a perfect size for breakfast or a light snack between meals. 

The ingredients you will need in the recipe are:

flour

beets

vegetable oil

5 eggs

baking powder

Cocoa powder

sugar

vanilla extra

a pinch of salt,

the recipe says cocoa powder for dusting, but I used mini chocolate chips and it tasted really good.

The measurements as well as the recipe itself is going to be in the description below. 

Gerbits, you want to preheat your oven 350°. Since the recipe had the cake in a large loaf pan, I was just like, I can just use the mini loaf pans. They can be individual cakes, they are going to be so cute. You are going to grease the pans and lightly dust the pans with flour, and set them aside.

In a bowl mix the dry ingredients together, this includes your flour, baking powder, cocoa powder and salt. That aside for a little bit. 

You are going to puree the beetroot next. Fair warning to all who want to try making this recipe, your hands will get very red at this part. After you make the puree, you are going to add the oil and vanilla extract in a large bowl. Add the eggs one by one, while mixing well after each addition. 

The next thing you are going to do is mix the flour mixture until it is combined. Make sure not to mix. Fold in the chocolate chips.

Fill into the loaf pan or pans and smooth out the surface. Put a chocolate chips on top of each loaf. In case anyone cares, the batter tastes like that of a brownie batter. 

And I mean look at the color of that batter, so pretty. It made me think, maybe in the future this color would be an accent wall.

 If you are using a regular sized loaf pan you are going to bake in the middle of the oven for about 70-75 minutes, checking it after 60 minutes and covering it with aluminum foil in case the case gets too dark. 

However, I did not follow this step because I was using the mini loaf pans. So I baked them for 5 minutes, then switched the top pan to the bottom and baked them for another 5 minutes. Just make sure that if poked with a toothpick it comes out clean.

I think I won this challenge. But, the judge needs to come over here and taste it for himself.

One phone call later 

Okay everyone the moment of truth. Andrew Ponder is going to tell us his thoughts on this chocolate beet cake.

*clears throat*. Well, when you told me that you found a chocolate beet cake I was a little worried about how it was going to taste. However, as you stated yourself, you can’t even taste the beets. The best way to describe the taste of this cake is an earthy brownie. And the chocolate chips on top made them almost taste like those little snack brownies. These were really good, and thank you for accepting your dad’s weird challenge. I will come to you if I have any more challenges like this. Woo! That’s my Brie for you! Making a chocolate cake using beets.

Show the original author some 💖💖💖 Bake to the Roots

Printable version of this recipe: on the blog

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[falseandrealultravival]

Kinpira of beetroot (prose, cooking)

dish

beetroot

Beets are a type of Amaranthaceae vegetable related to spinach. They are almost the same as sugar beets, which are used to extract sugar. Their photosynthetic efficiency is the highest of all plants, beating out potatoes.

The red roots contain potassium, magnesium, phosphorus, iron, folic acid, and vitamin C, and are also rich in polyphenols.

I boiled the root to soften it this time, then cut it into pieces. When boiled, they turned a color similar to tuna fatty tuna. This reduced the unique earthy smell and added a corn-like flavor, making them easier to eat.

The roots were cut into thin strips and fried with sliced ​​wood ear mushrooms in sesame oil, seasoned with sugar, soy sauce, and pepper. Crushed walnuts were added and removed from the heat.

The red color looks delicious. Beets that are soft enough are also easy to eat.

Note: Kinpira: stir-fried shredded vegetables

Rei Morishita

2024.08.09

ビーツのキンピラ（prose, cooking）

ビーツはほうれん草の仲間のヒユ科野菜である。砂糖を取るサトウ大根（甜菜）とほぼ同じもので、光合成効率は、ジャガイモを抜き全植物中最高である。

赤い根は、カリウム、マグネシウム、リン、鉄、葉酸、ビタミンＣを含み、ポリフェノールも豊富だ。

今回は根を丸ごと茹でて全体を柔らかくしてから切り分けた。茹でた時点で、マグロのトロのような色になった。こうすることで、独特の土臭さが減り、トウモロコシのような風味が加味されて食べやすくなった。

根を千切りにして、スライスしたキクラゲとごま油で炒め、砂糖、醤油、胡椒で味を調え、砕いたクルミを加えて火から降ろす。

赤い色が食欲をそそる。また充分柔らかくなったビーツは食べやすい。

[triciamfoster]

Power Of Plant Roots

Plant roots are the foundation of plant life and an essential component of the ecosystem. They play a critical role in nutrient uptake, water absorption, and anchoring plants to the soil. However, roots also have a wide range of uses that go beyond these basic functions.

One of the most important uses of plant roots is their role in soil health. Roots help to maintain the structure of the soil, preventing erosion and increasing its capacity to hold water and nutrients. They also release organic matter into the soil, which nourishes the microorganisms that live there and supports healthy plant growth.

Another important use of plant roots is in the production of food and medicine. Many plants, such as carrots, turnips, and beets, are grown primarily for their roots. These roots are rich in vitamins, minerals, and antioxidants that are essential for human health. In addition, many medicinal plants, such as ginseng and valerian, have roots that are used to make herbal remedies.

Plant roots are also used in landscaping and horticulture. In landscaping, plants with deep roots are often used to stabilize slopes and prevent erosion. In horticulture, plants with shallow roots are often used to cover the ground and prevent weed growth. Additionally, plants with aerial roots, such as orchids and epiphytes, are often grown for their decorative value.

Beyond these practical uses, plant roots also have cultural and symbolic significance. In many cultures, roots are seen as a symbol of grounding, stability, and connection to the earth. They are often used in spiritual and ceremonial practices, such as the burning of roots as incense or the use of root extracts in traditional medicines.

Despite their many uses, plant roots are often overlooked and undervalued. As a result, the health of the soil and the plants that depend on it can suffer. To ensure the continued health of our ecosystems and the plants and animals that depend on them, it is essential that we recognize and appreciate the importance of plant roots.

One way to do this is to promote sustainable agriculture practices that prioritize the health of the soil and the plants that grow in it. This can include practices such as crop rotation, cover cropping, and the use of compost and other organic fertilizers. By prioritizing the health of the soil and the plants that grow in it, we can ensure the continued health and productivity of our ecosystems.

Another way to promote the importance of plant roots is to support research into their potential uses in medicine and other fields. As our understanding of plant biology and chemistry continues to grow, we are discovering new ways to use plant roots to improve human health and well-being.

In conclusion, plant roots are a critical component of the ecosystem and have a wide range of practical, cultural, and symbolic uses. By recognizing and valuing their importance, we can ensure the continued health and productivity of our ecosystems and the plants and animals that depend on them.

[do-foryou]

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[coconutsplit]

Sugar Cane

Sugar cane is a tropical grass that is the primary source of most of the world's sugar. It belongs to the genus Saccharum and can grow up to 10-20 feet tall. Native to Southeast Asia, sugar cane has been cultivated for thousands of years and is now grown in tropical and subtropical regions around the world.

How Sugar is Extracted from Sugar Cane:

Harvesting: Sugar cane is typically harvested by hand or machine when it is mature. The stalks are cut down close to the ground, where the highest concentration of sugar is found.

Crushing: The harvested cane stalks are transported to a mill, where they are crushed to extract the juice.

Clarification: The extracted juice is clarified to remove impurities. Lime is usually added to the juice to help with this process.

Evaporation: The clarified juice is then heated to evaporate water, concentrating the juice into a thick syrup.

Crystallization: The syrup is further boiled, leading to the formation of sugar crystals.

Centrifugation: The mixture is spun in a centrifuge to separate the sugar crystals from the remaining liquid, known as molasses.

Drying and Packaging: The sugar crystals are dried and then packaged for distribution. The final product can be raw sugar, brown sugar, or refined white sugar, depending on the level of processing.

Sugar Beets

Sugar beets are a root vegetable that serves as the other major source of sugar production, especially in temperate climates. They belong to the species Beta vulgaris and are cultivated primarily in cooler climates, such as in parts of Europe, the United States, and Russia.

How Sugar is Extracted from Sugar Beets:

Harvesting: Sugar beets are typically harvested in the autumn when the roots are mature and have the highest sugar content.

Washing and Slicing: The harvested beets are washed to remove dirt and debris, then sliced into thin strips called cossettes.

Diffusion: The beet slices are soaked in hot water in a process called diffusion. This extracts the sugar from the beet tissue, resulting in a sugar-rich juice.

Purification: The juice is purified to remove impurities. Lime and carbon dioxide are often used in this process to remove non-sugar components.

Evaporation: The purified juice is then evaporated to concentrate it into a syrup.

Crystallization: The concentrated syrup is further boiled, allowing sugar crystals to form.

Centrifugation: The sugar crystals are separated from the syrup using centrifugation. The remaining liquid, like in sugar cane processing, is called molasses, but beet molasses is typically less sweet and has different uses.

Drying and Packaging: The sugar crystals are dried and packaged. Sugar derived from beets is chemically identical to cane sugar and can be used in the same way.

Comparison and Use

Sugar Composition: Both sugar cane and sugar beets produce sucrose, which is chemically the same, making the end product from both sources indistinguishable in taste and use.

Climate and Geography: Sugar cane thrives in tropical and subtropical climates, while sugar beets are better suited to cooler, temperate climates.

Byproducts: Both processes produce molasses, but cane molasses is more commonly used as a sweetener or for industrial purposes, while beet molasses is often used for animal feed or fermentation.

Conclusion

Sugar cane and sugar beets are the two main crops used to produce the world's sugar. While they grow in different climates and have different processing methods, the sugar they produce is identical in its chemical composition and culinary use. These plants are fundamental to the global sugar industry, supplying a significant portion of the sweetener used in foods and beverages worldwide.

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[nurseshannansreviews]

🪷 I've been taking @yogicherbal Red SuperMix and Green SuperMix alternating daily as part of my health and wellness routine for the past week and love my results! These holistic herbal supplements are inspired by Ayurveda. #Ayurveda is a 5,000-year-old science of self-healing through nutrition, lifestyle, meditation, #yoga, postures, breathing exercises, medical herbs and more for healing the body, mind, and spirit. The Red and Green SuperMix blends both have tons of natural benefits. So far my favorite of the 2 is the Red! I take either the Red or the Green daily in the morning and sometimes during mid workout to give me a natural boost. The Red Supermix tastes delish and is made with a natural blend of fruits, vegetables, and botanicals including beet root, strawberry juice, hibiscus, and a variety of other nutrient-dense ingredients like acai juice powder and cranberry powder. I love how it gives me all the natural antioxidants, anti-inflammatory compounds, fiber, and essential nutrients my body needs.

🪷 Yogic's Green SuperMix also tastes great and is packed with natural plant sourced ingredients including barley grass, spirulina, green tea, and other fruits and roots, including beet root, acai, and turmeric extract. It's another convenient way for me to get

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[extroilnaturalss]