Just Beet It!

Ahh beetroots... 

The perfect vehicle for puns (they will make you feel 'up-beet'!) full of the goodies your bodies craves like folic acide, fibre, calcium, magnesium, potassium and iron - what's not to love?!

There are a million and one ways to chow down on it; roasted, sauteed, steamed, raw and  even sliced into thin chips. Plus, as you have probably guessed by this stage, chopped and added to your favourite juice blend or smoothie! 

Naturally sweet yet also earthy and refreshing, just one beet in your smoothie will give you plenty of nutrients plus a super awesome colour! Get on it folks!   

Refreshing Beetroot Smoothie

1 small-med sized beetroot, roughly chopped

1 cup chopped pineapple

1/4 cup frozen blueberries

large handful of baby spinach

1 cup chilled water

handful of icecubes

Just blend everything up and enjoy! Clean and simple folks.

 

 

Raw Vegetable Pasta with Salsa Verde

Autumn has well and truly set in her in Western Australia; the days are shorter, rain is finally starting to fall and by the time I get home from work and the gym there is very little daylight in which to snap a quality photo and do a delicious meal justice!

Nevertheless, I managed to get a quick snap of this tasty little baby before wolfing it down (I had just finished a long cardio session and I was huuuuuuungry). I had been dreaming and scheming of it all day at work so when it finally came time to tuck in it was go time!

Basically just a good old veggie fest packed with tons of flavour and fresh herbs, what could be better? A base of beetroot and zucchini noodles, tossed through a fresh and powerful salsa verde and a variety of chopped raw vegetables. Top that off with some toasted pine nuts and walnut parmesan (check out Emily's recipe at This Rawsome Vegan Life) if you please and your walking on sunshine.

Raw Vegetable Pasta with Salsa Verde

Serves 2 or 3 

1 Zucchini
1 Beetroot, raw and unpeeled  

1 cup of packed green herbs (I used a mix of parsley, basil and dill), roughly chopped
1 clove of garlic, crushed
1 heaped tsp Capers
1 tbsp Apple Cider Vinegar 
3 Tbsp Olive Oil (I used an organic cold-pressed one but you can use whichever type you prefer)
Juice of half a Lemon
Salt and Pepper to taste

Large handful of cherry tomatoes, halved
1/2 cup corn 
1/2 yellow capsicum, diced 
1/4 red onion, diced
Large handful of baby rocket
1/2 Avocado, flesh diced

Optional: Toasted pine nuts and walnut parmesan to serve  



Use a spiralizer to make thin noodles from the zucchini and beetroot and add them to a large mixing bowl. If you don't have a spiralized (lets be honest, they are insanely overpriced!) just use a knife to slice them super thin and noodle-like.

Using a mortar and pestle or a blender, blend the herbs, garlic, capers, vinegar, oil, lemon juice and seasoning into a dressing and pour over the top of your noodles.

Add the remaining vegetables to the mixture and toss to thoroughly mix and ensure everything is covered in the dressing.

Serve as is or top with some toasted pine nuts and walnut parmesan.

Enjoy!