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Beetroot and Pumpkin Dip

Roast Beetroot & Pumpkin Dip – eat your antioxidants!

[recipe] Serves 6 |  75 mins go-to-woe

BEAUTY BOOST
So much beauty in colour! The vibrant purple flesh of beetroot is full of antioxidants and minerals that will look after your skin both inside and out. The minerals iron, potassium and zinc detoxify by creating healthy red blood cells to carry oxygen to skin cells for regeneration, repair and renewal. The antioxidants fight against inflammation which treats puffy and red complexions. Pumpkin’s bright orange colour is a sign that this veggie is loaded with beta-carotene. This plant carotenoid gets converted to vitamin A and acts as a very powerful antioxidant to neutralise free radicals thereby helping to prevent wrinkles and keep your skin moist and looking youthful. And the omega-3 fatty acids and vitamin E of walnuts are another moisturising, wrinkle-fighting beauty boost to your skin.

YOU’LL NEED
2-3  beetroots – remove leaves, leave skin on but get rid of those rough bits at the top and bottom

2 chunks or 1/3 butternut pumpkin –  chopped into cubes

2/3rd cup walnuts

1/3 – 1/2 cup olive oil

1-2 cloves of garlic

1/2 tbspn black mustard seeds

1/2 tspn cumin seeds

salt and pepper to season

TO MAKE

  1. Turn oven on 180C.
  2. Place beetroot and pumpkin on baking tray lined with  non-toxic baking paper, drizzle with some extra olive oil, toss and place into. Roast for an hour.
  3. Halfway through roasting the beetroot add the garlic, walnuts, black mustard seeds and cumin seeds to the tray.
  4. Remove tray from oven when beetroot & pumpkin has roasted and garlic, walnuts and seeds are lightly toasted.
  5. Leave to cool before removing most of skin from the pumpkin.
  6. Add all roasted and toasted ingredients to blender or food processor and whiz until creamy.
  7. Add oil to mixture and blend until desired texture of dip has been reached. Season.
Beetroot and Pumpkin Dip

Beetroot and Pumpkin Dip

TIP & TRICKS

Toasting the walnuts, mustard seeds and cumin seeds and roasting the garlic by popping them into the oven while the beets are baking develops the flavour of the ingredients and infuses the beetroot with a spiced, nutty, garlicky deliciousness!

TO SERVE
Simply serve with a colourful array of fresh veggies and a variety of crackers.

purple-passion

PURPLE PASSION JUICE | a perfect start

[Recipe] Makes 2-4 |   10mins wo-to-go (inc cleaning up!)

If you find it really hard to get your daily dose of nutrient rich vegetables then drinking juice is a fab-U-lous way. And, if you have the time to ‘shop fresh’ regularly and/or have the space to store your goodies in the fridge then DYI, Alternatively drop by your local juice bar for a ‘made-on-the-spot’. Like anything,  you need to get into the habit or you won’t commit. Before kids we use to juice every morning after our early morning walk (!)…..now it is just a weekend treat, but I am hoping that will change as the kids get older.

BEAUTY BOOST: Beetroot’s deep red colour is thanks to its high level of anthocyanins – potent antioxidants that fight inflammation – a natural process that results in a red, puffy complexion.They do it by neutralising enzymes that destroy connective tissue and by repairing proteins in blood vessel walls. The orange colour in carrots is what makes it a wrinkle-fighting food as the carotenoid antioxidants protect against free radicals that damage the proteins & lipids in our skin cells. Apples contain the antioxidant group flavonoids, in particular  quercetin battles free radicals to prevent them from damaging your skin. Celery is rich in silica, a mineral that is important to skin’s tone & firmess. The juice is a good source of Vitamin C, another nutrient known to give you a ‘natural facelift’ by working with collegen – your skins natural scaffolding, it also contains fibre, essential for the removal of waste and toxins from your body + water to hydrate and plump your cells resulting in clearer, smoother, glowing skin.

 

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