2 cups of roasted or pre-packed cooked beetroot
2 x 400g cans of cannellini beans, rinsed well and drained
2 cloves of garlic, crushed
1/4-1/2 cup of coconut yoghurt
2 tsp lemon juice
2 tsp pomegranate molasses or balsamic glaze
Place all of the ingredients into a blender or food processor and blend until a smooth puree forms. Add salt and pepper to taste
How to serve:
- Garnish with chopped, roasted hazelnuts, some nutty dukkha or sprinkle with some chopped or roughly torn mint leaves and a drizzle of balsamic glaze.
- Spread generously on some sourdough or multi-seed bread, add some peppery rocket and sliced avocado with a squeeze of lemon juice.
The information on this page is not intended to replace the advice of your GP or a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, to treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified health care professional.
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