I bought some beautiful fat beetroots at our local growers markets (Orange Grove in Lilyfield) on Saturday & instantly had grand plans on how to use them. I roasted one last night in a bit of olive oil & ate them simply on a bed of freshly picked watercress & rocket from my Mum’s community garden.
Next up on the list was a beetroot smoothie. I haven’t made one in ages but was confident that my sons would like it due to the colour. This smoothie is so simple & a really delicious start to the day.
2 bananas, frozen overnight
1 medium beetroot, peeled & cut into quarters
1 tablespoon chia seeds, soaked in 1/4 cup coconut water
1 teaspoon vanilla powder (I recommend Heilala brand – it has nothing added & a delicious flavour)
Throw all ingredients into your blender (I use the Omniblend) & blend until you get the desired consistency.
I love the unique flavour of rhubarb – a little sour but still quite earthy. It is so good in winter & this stewed mix can be used for a crumble, add to yoghurt, or even eat by itself (I may be guilty of this….)
1 medium apple – I used an organic Fuji but use whatever type you enjoy
6 stalks rhubarb, each approx 15 cm long, roughly chopped into 3-5 cm lengths
1/2 cara cara orange (flesh)
Pinch or 2 cinnamon
Pinch or 2 ginger
Pinch or 2 Heilala vanilla powder
1/4 cup coconut water (my favourite is Natural Raw C)
1. Throw all ingredients into a saucepan
2. Bring to the boil, stir, then reduce to a simmer. Set a timer for 30 minutes.
Allow to cool til lukewarm, then serve with a big dollop of yoghurt & sprinkle hazelnuts over the top.