I love beets for their flavour and also for their health promoting benefits! Enjoy this super tasty dish and as a bonus your liver health will get a boost! : )
~Vegan & Gluten- Free ~
Ingredients:
2 medium beet plus beet leaves and stalks, chopped
1/2 medium yellow onion, diced
1 small broccoli crown with stem, cut into small pieces
1 garlic clove, finely chopped
1 inch cube ginger, finely chopped
1 tbsp coconut oil
Salt & pepper to taste
Sauce:
1 garlic clove
1 inch cube ginger
1 tbsp tamari
2 tbsp nutritional yeast or brewers yeast (optional)
1 1/2 tbsp nut butter (almond, peanut, or sunflower)
1 tbsp tahini
1/4 cup olive oil
1/2 cup water
1/2 tsp chilli flakes
~250g pad Thai rice noodles
1/4 cup sliced almonds
In a large wok or frying pan, melt coconut oil over medium heat and add onions, sautéing for about 5 minutes. Add beets and broccoli stirring occasionally for about 10 minutes. Reduce heat and add chopped ginger and garlic and continue to stir occasionally. Meanwhile in a medium pot cook rice noodles till smooth el dente and set aside. Put all sauce ingredients in blender and blend on high until smooth. Add beet greens and stalks to the wok and cook for another few minutes. Add dash of salt and pepper. Turn down heat to low and add sauce and noodles to wok and stir until well combined. Garnish with sliced almonds. Enjoy !
Makes about 4 servings
Prep & cooking times:
Prep ~ 15 minutes
Cooking ~ 30 minutes
Total time ~ 45 minutes
Love the Power of Food:
Beets & Beet Leaves
Beet greens are actually higher in nutritional content than beetroots, although both do have great health benefits! Beet greens are high in calcium, iron, vitamin C and vitamin A. Beetroots are a great source for folic acid, potassium, magnesium, manganese and dietary fibre. Both beets and leaves are a good source of magnesium, iron, phosphorus and vitamin B6. Our liver benefits greatly when we eat beets and their leaves as they help to stimulated the detoxification effect of the liver. So, eat your beets and beet greens!!!
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