March 15, 2019

May 17, 2018

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

Liver Loving Beetroot Dip

 This velvety dip not only looks absolutely stunning....it's also a beautiful way to get liver loving, antioxidant rich, gut friendly ingredients in to one smashing recipe that tastes divine and is a perfect afternoon or lunch snack for kids and adults. It also makes a delicious spread on lunch wraps or sandwiches!

 

Ingredients |

8 baby beets, roasted (I wrap in foil and pop in the oven for 1-2 hours at 160-170℃, cool then peel or simply rub skin off)

1 tsp pomegranate molasses

2-3 cloves garlic

2 tbspn biodynamic yoghurt (unsweetened)

1 tsp lemon zest

1 tbsp lemon juice

1 tbsp lightly toasted pinenuts (don't take your eyes of these when toasting they can burn quickly!)

1 tsp mixed ground spices...I made up a mix of equal parts mustard seeds, cinnamon, cumin, fennel, coriander and oregano...I made extra so I have some ready to go for other dishes.

 

 

Method | 

Add all the ingredients to a high speed blender or food processor and blitz until smooth. Add salt to taste.

Scoop into a bowl and drizzle with a little extra virgin olive oil. You can top with black cumin seeds (aka nigella seeds) as an extra fancy option :)

Serve with vege sticks or flax seed crackers for a super delicious and nutritious snack.

 

 

Share on Facebook
Share on Twitter
Please reload

Follow Us
Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© rachel bonello naturopathy 2017

Reserve Creek, NSW, 2484

rachel@rbnaturopathy.com

0421207284 

  • Grey Facebook Icon
  • Grey Instagram Icon