Roasted Nuts, Pumpkin & Beetroot Salad

This crunchy, vege loaded warm Salad is not only super healthy but flavoursome and delicious! With the goodness of Beetroot, Pumpkin and Broccoli and protein loaded Almonds,  Cashews and Peanuts, it's all the recommended dietary intake in one bowl.

Here it is, ROASTED NUTS, PUMPKIN & BEETROOT SALAD:

Ingredients for 2 bowls: 1 beetroot chopped, 1 cup pumpkin chopped, 1 cup Broccoli florets steamed, 1 small Apple cut into strips, 1 cucumber sliced, 1/2 cup cooked Quinoa, cup of mixed nuts like Almonds, Peanuts and Cashews, handful coconut flakes, lemon juice.

Make:

1. In a pan, roast the nuts and coconut flakes until there is an aroma. Keep aside.

2. In the same pan, add a little oil (and chilli if desired) and roast chopped Pumpkin and Beetroot for about 5 minutes, taking care not to over cook. Add salt if desired.

3. In a serving bowl, put in cooked Quinoa and vegetables then mix lightly. Next add in the Cucumber and Apple strips. Lastly add the roasted nuts and coconut flakes. Give it a quick toss and sprinkle lemon juice. Serve immediately.

Beetroot Red Velvet Cake

Who doesn't love some cake! Even more if it's healthy. Red Velvet Cake is traditionally known as a fancy dessert cake with the red colour derived from natural cocoa. Some quick recipes often use food colour but I found that using Beetroot not only gives a beautiful natural red crimson colour but adds moisture especially for an eggless cake.

Here it is, my eggless Beetroot Red Velvet Cake:

Ingredients: 2 cups self raising flour (or if using plain flour, add 1 tsp baking soda), 1 cup brown sugar, 2 tbsp cocoa powder, 3 tbsp light olive oil or similar, 1 tbsp melted butter, 1 tspn vanilla essence, 1 Beetroot boiled and pureed smooth, milk only if needed.

Make:

1. Mix all the dry ingredients in a bowl. In another bowl mix all the wet ingredients so it is combined well. 

2. Combine the dry and wet ingredients together and using a spatula mix into a smooth cake batter. Add milk as needed to adjust the consistency. 

3. Pour batter into a greased and lined baking tray and bake in a pre-heated oven at 170deg for about 30 to 40 minutes. 

4. Once baked, cool completely and decorate with cream cheese frosting or buttercream icing. 

Enjoy the delicious, soft and moist Red Velvet cake which surprisingly has little or no flavours of Beetroot at all, but all the health benefits! 

Roast Beetroot & Potato Soup

When the cooler days arrive, who loves the charm of all things cozy, warm and comforting?? I'm sure we all nod yes to that...well food plays a huge part in that charm for sure. That's also the reason why the kilos start tipping upwards in the cooler months too! Let's try and keep that from happening, with healthier options that not only help keep you in shape but satisfy that inner need for comfort food.

Most of us love our soups and here's my version of a healthy, creamy, hearty soup that is sure to have your family asking for more. My ROAST BEETROOT & POTATO SOUP :)

Ingredients (for two): 1 large beetroot, 1 potato, 1 onion, 1 spoon garlic paste (can be omitted), 1 spoon chilli flakes. 1 spoon butter, 1 cup warm water, salt and pepper to taste.

Make: In a pan, saute chilli flakes and garlic paste in the 1 spoon of butter. Add chopped onion, potato cubes and beetroot cubes. Pan fry for 5 to 10 minutes until the beautiful aroma is released. Add 1 cup of warm water, cover and let simmer for another 10 minutes until the beetroot is soft. Once it is all cooked, let it cool enough to be able to grind into a soup in your mixer/juicer. Transfer the soup back into your pan, add salt to taste and heat. Garnish, sprinkle with pepper and serve your creamy delicious soup :)