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 at www.n4foodandhealth.com 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 favourite recipes. Serves 8 Ingredients 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 Method 1 2 10 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.