beetroot

This recipe is adapted from Juliano's recipe posted by Carlamartin, adapted to one serving and with the ingredients I had at hand.
It tastes really similar to the Duchy Organics non-raw organic beetroot soup sold in the UK.
Vitamin blender with a little boiling water helps heat up the soup in wintertime.

I love beet but my boyfriend isn’t a beet fan. He does, however, LOVE these. There’s something about the linseed and parsley that mellows the flavour, and the seed creates a great burger consistency.

They are SO simple. 4 ingredients and 1 session with the processor. You can eat thesem straight or dehydrate them (about 5 hours and they’ll be slightly crisp on the outside but soft in the middle!).

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A very nice juice to start a day.
It will give you a nice feeling of force and vigour...

This recipe requires freezing, which I think isn't considered raw by everyone, but here it is anyway....

It's sweet and very fresh tasting (i love mint) perfect for hot summer nights, and the most brilliant colour!

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.

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