Here’s a choose-your-own-adventure kind of meal, full of healthy fats, grounding protein and the vibrant iron-enriching, liver-detoxifying powers of beetroot.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 cup cashews (soaked for at least 4 hours or overnight)
- 1 cup beetroot, peeled & grated
- 3 tsp lemon juice
- 3 tbsp olive oil
- 2 tbsp water
- 1 clove garlic
- 3 pinches sea salt
- ½ tsp maple syrup
- Pinch ground cumin
- Selection vegetables & nuts, for dipping
Method
- Rinse and drain cashews, then add to food processor or blender.
- Add remaining ingredients except vegies and nuts, and blend until as smooth as blending machine can muster.
- Transfer to bowl and plate up with vegies and nuts.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
