Beetroot and Turmeric Soup
Beetroots contain a powerful phytonutrient called betanin which have antioxidant and anti-inflammatory activity as well as supporting detoxification. Turmeric is part of the ginger family and contains curcumin which has been widely used for thousands of years in the management of inflammatory conditions.
1 tbsp coconut oil
1 onion chopped
handful of greens (e.g.chopped cabbage or spinach)
2 medium peeled chopped beetroot
1 small peeled turmeric root or 1 tsp turmeric powder
sea salt & pepper
half a lemon
1 small sweet potato peeled and cubed
600ml bone broth/veg stock
In a soup pan, saute the onion and cabbage in coconut oil until soft. If using turmeric powder add now and mix for 1 minute.
Add the stock, bring to the boil and add sweet potato and beetroot. If using turmeric root add now. Simmer for 10 mins until veg is soft
Take off the heat, blitz with hand blender until smooth. If too thick you can add some water now to your desired consistency. Season to taste, mix and reheat if necessary.
Turn off the heat and serve with a squeeze of lemon juice.
Raisin & Coconut flatbread
This gluten free vegan flatbread is soft and fluffy, perfect when you need that bread fix! The addition of psyllium husks helps support gut health, remove toxins and reduce constipation
60g coconut flour
2 tbsp psyllium husks
2 tbsp coconut oil
300ml hot water
1 tbsp cinammon
1 tsp vanilla extract
large handful of raisins
Preheat oven to 180 degrees C
Mix all the ingredients together except for the water
Add the boiled hot water and mix with a spoon until coconut oil has melted. It will turn into a gelatinous ball
Using your hands, split the mixture into 4 and roll each portion into a ball pushing any loose raisins into the dough
Press the 4 balls down flat about 2cm thick onto a baking tray to make your flatbreads
Bake for 20 mins until golden brown
When cooled, remove from baking tray
These can be kept in the fridge and toasted with some nut butter on or you can freeze them in portions and toast for soups!