Isn't that color amazing?! Beets are beautiful, and I love how they dye everything red (including your fingertips). This hearty soup contains cubed beets, cabbage, potatoes, white beans, carrots, and kale (which I subbed for the beet greens in the recipe) but you can't tell cause they're all red!
In fact, today (Friday) is National Wear Red Day, when people all over the country wear crimson to show their support for women's heart disease awareness. So I'll definitely be eating the leftover borscht for lunch, and I'm also wearing a red scarf (I'm a sucker for a theme!).
On the heart health theme, even the American Heart Association has a pro-veggie stance. This is from their list of tips to lower cholesterol on their website:
Reduce the meat in your mealPretty cool huh?! Now, if only we could get them to advocate full-on veganism....
Try meatless meals featuring vegetables or beans — think eggplant lasagna, a big grilled portobello mushroom on a bun in place of a burger, or beans-n-weenies without the weenies. Or think of meat as a condiment in casseroles, stews, soups and spaghetti — use it sparingly, just for flavor, rather than as a main ingredient.