I've been diving into research lately, particularly around some of my clients’ genetic reports, and one food that consistently stands out for its health benefits is beetroot. Rich in betaine, this essential nutrient supports the recycling of homocysteine, a compound associated with inflammation and heart health. When homocysteine is properly recycled, it’s repurposed for other important bodily processes—this is crucial support for overall function. Elevated homocysteine can also affect histamine metabolism, meaning symptoms related to hay fever and allergies may be reduced as well.

While no single food is a miracle fix, it's the combination of nutrients that provides support. Beetroot, with its deep red pigment, offers a powerful mix of folate and potassium, which are important for regulating blood pressure and fluid balance. It’s also a rich source of antioxidants and fibre, helping to support the microbiome and contributing to improved oxygen use during physical activity.

Ingredients (Makes 16 balls):

·       2 cooked and peeled beets

·       1 cup pitted dates

·       1½ cups unsweetened coconut flakes (set aside ½ cup for coating)

·       3 tbsp all-natural peanut butter

·       2 tbsp coconut oil

·       5 cardamom seeds (crushed; discard outer shell)

·       2 tbsp cacao powder (add 2 more tbsp for a richer, more bitter chocolate flavour)

·       1 pinch sea salt

Directions:

1.     Add all ingredients to a blender and blend until the mixture becomes a smooth, creamy mass. If the texture is too thick, add water a tablespoon at a time until you achieve a firm but creamy consistency. Refrigerate for a few hours to set.

2.     Once chilled, scoop out a generous teaspoon of the mixture and roll it in your palms to form a ball. Roll each ball in the reserved coconut flakes until fully coated. (Tip: Roll 5 at a time to speed things up.)

3.     Store in the fridge. These will keep for several weeks.