Healthy Mama Magazine Issue 4 - October 2014 | Page 12

TEN

GLU

GOODNESS

VEG
AN

EATS

E

FRE

E

e

ee t
b
y

O
LE
PA

Th

Y FRE
DAIR

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l

Full of folic acid, fibre,
manganese and potassium these jewel
like beauties also encourage the production of
antioxidant enzymes, increase the number of white cells
in our blood and are one of the richest sources of glutamine,
an amino acid that is helpful in maintaining the intestinal tract.
It's no surprise that they are also a healthy heart food, their shape
and color attest to that! Even with all these health benefits, the
beetroot is a deeply rich and gorgeous addition to any table.

BEETROOT SOUP
By Bianca Slade from Wholefood Simply | Serves 2
4 extra large roasted beetroot
3 cloves of roasted garlic
150 g/5 oz of organic raw cashews
¼ of a bunch of fresh dill
1 litre/2 pts vegetable stock
200 ml/1.5 cups coconut milk

1    Roast beetroot in their skin until
cooked. Peel and roughly chop when
cool. Blend all ingredients except for
the coconut milk in a blender until
smooth. Add the coconut milk last.
2    Season with Maldon sea salt and
cracked black pepper to taste.

Enjoy this soup hot
in the winter and at
room temperature
in the summer.

TIP

If your hands
become stained
during the preparation
and cooking of beetroot,
rub some lemon juice
over them to help
remove the color.
MAG

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