YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) - Page 10
CINZIA COZZOLINO, BHSc (Nutritional Medicine)
Cinzia is the YMCA nutritionist at Caulfield Recreation Centre. Her passion for nutrition
began 20 years ago and she currently runs a business making healthy, gluten-free,
organic slices and muesli. As a sole parent of two teenage girls, Cinzia understands the
day-to-day challenges of ensuring your family eats healthily. Find out more about Cinzia
Add some zing
to your Spring with
beetroot and garlic
YMCA nutritionist Cinzia Cozzolino shares an unexpectedly
delicious recipe for beetroot and garlic soup.
If you’ve not discovered the benefits of beetroot yet, this
soup may be the ideal introduction. Beetroot and garlic are
both highly nutritious and packed with vitamins and
antioxidants, which can provide additional immune support
during Spring when the weather is a bit unpredictable.
The red colouring in a beet is due to the betanin pigment, an
antioxidant known for fighting free radicals within your body.
It has also been suggested to prevent heart disease and
some other health disorders.
Of course, garlic is another food known to be highly
nutritious, thanks to its antioxidant, antibacterial, anti-fungal,
and anti-inflammatory properties. Studies also show that not
only can garlic reduce the incidence of colds but it may also
increase recovery rates.
The question remains “can we make these foods delicious?”
and the answer, of course, is a resounding “yes!”. And the
best news is, we can do it in one simple dish!
Roasted Beetroot and Garlic Soup
The following soup recipe is a superb introduction to the
benefits of these amazing antioxidant-rich ingredients. The
flavours blend so well together the beautiful deep burgundy
colour really gets the taste buds watering! In addition to the
health properties we’ve already mentioned, it can also aid in
digestion and circulation, so it really is one of my all-time
6 small beetroot (about 2 cups after roasting)
2 tablespoons olive oil
1 teaspoon coconut oil
3 cloves of garlic
1 medium red onion, diced
2 cups potatoes, chopped into ½-inch pieces, skin on
1 stalk of celery, chopped
1 carrot, chopped
2 teaspoons ginger, minced
2 teaspoons dried or fresh dill
1 litre salt reduced chicken or vegetable stock
270ml can of premium coconut cream
Salt and pepper to taste
YMCA HEALTHY LIVING MAGAZINE SPRING 2014
Start by getting the beets and garlic ready.
Wash and trim beets, chop in quarters and place into a
small baking dish.