Tag Archives: Beetroot

Juice for Thought: Beetroot and grapefruit.

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I’ve been doing a lot of nourishing recently, nourishing the mind with books, nourishing my creativity with writing exercises and finally, nourishing my body with an assortment of vegetable and fruit juices.

This is one of my favourite juices at the moment, mainly because when it comes down to juicing, most drinks seem to end up being green, which is not bad, I love a good green juice, but it can be a bit monotonous after a while, they taste different but they look the same; so having something on a bright shade of red or orange for a change is very welcomed ūüôā

This juice is also less “earthy” tasting that the other beetroot juice I normally make, actually the beetroot flavour is almost entirely masked, so if you don’t like this veggie, or want to feed this to someone that does not like beetroot, go ahead and try it, you won’t know it’s there. Juices are a wonderful way to feed vegetables to people that wouldn’t normally eat them, or add more veggies to your own diet.

Without further ado, here is the recipe.

Ingredients:

1 Beetroot, washed.

1 grapefruit, peeled.

1 carrot, washed.

Half a lemon, peeled.

100 ml coconut water

How to:

1.- Add 100 ml of coconut water to the jug of your juicer.

2.- Then add the beetroot, carrot, half a lemon and grapefruit to the juicer and juice!

What’s good about it?

Beetroot has calcium, magnesium, vitamin C and manganese. It detoxes the liver and gall bladder.

Carrot has also calcium and magnesium, as well as beta-carotene. It encourages detoxing and supports eye-function.

Grapefruit is rich in vitamin C, magnesium and potassium. It supports the immune system and helps cleanse the blood.

Lemon has vitamin C and potassium, it is a potent antiseptic and natural antibiotic.

 

This juice tastes: Sweet, refreshing and invigorating. 

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Veggie burgers for a fuss-free, meat-free dinner.

2015-05-26 19.59.01-1What a blustery, rainy day in London! I feel like staying in the house all day drinking tea and reading.¬†On days like this I wish I had a library with a fireplace, or at least a library…or just a fireplace…(sigh).

Anyway, this post is not about the day, or my need for a library or a fireplace, but rather about this recipe for vegetable burgers which are surprisingly tasty, not to mention incredibly easy to make.

If you have a food processor, you can skip some of the chopping and mashing. Just pop everything in.

Ingredients:

1 small tin of red kidney beans (I used Tesco’s 210g tin).

1 small tin of cannelini¬†beans (I used Tesco’s 210g tin).

Alternatively, you could just use 1 big tin (approx. 400g) of either of those.

1 small onion (150g approx.), peeled and finely chopped.

1 small beetroot (150g approx), grated or chopped as finely as you can.

2 cloves of garlic, chopped.

1 1/2  teaspoon of ground cumin.

1 bunch of fresh parsley, chopped.

1 heaped teaspoon of flour, plus some more to shape the burgers.

Sunflower oil to cook the burgers in.

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How to:

1.- Drain the kidney beans and rinse in cold water. Put into a saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes to soften.

2.- Add one tablespoon of oil to a frying pan and place over a medium heat.  Add the cumin first, and give it one minute to release its aroma. Then add the garlic, onion, beetroot, and parsley. Cook for a few minutes.

3.- When the kidney beans have softened, drain well and add to the frying pan. Remove from the heat and mash together until you have a smooth(ish) puree, a bit like mashed potatoes with bits. Season with salt and pepper.

Stir in the flour to stiffen. Let the mixture cool, the colder it is, the easier it will be to handle. If you can make it in advance and leave on the fridge for an hour, that will make your life super easy.

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4.- Take a quarter of the burger mixture and roll it into a ball, then flatten and shape like a burger. Place aside. Make more burgers with the remaining mixture.

5.- Now, place a frying pan over a medium heat and add some oil (1 or 2 tablespoons, depending on the size of your frying pan, it has to be nicely coated so that the burgers can get crispy).

6.- Now, add some flour into a dish or bowl and place each burger in turn on the flour on both sides before putting them on the frying pan.

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7.- Cook for a few minutes on one side, before turning.

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The burgers need to be handled with care as they can be quite fragile. When cooked and slightly crisp on both sides, remove from the pan and serve.

You can make some roasted potatoes which go really nice with these burger. Enjoy!

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