Creative ‘Juices’ !

Karina’s ‘Juicy’ Cooking Tip!

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Use a coarse grater to shave vegetables or non-citrus fruit into salads. Use a fine grater to shave vegetables or non-citrus fruit into vinaigrettes. You can create a lovely lemon dressing, by simply mixing and Shaking: 1 teaspoon of lemon zest, 3 tablespoons of lemon juice, 1 teaspoon of honey, 3 tablespoons of olive oil, along with a pinch of cracked black pepper.

To add fiber and zing to a vegetable salad, toss in some orange segments, grapefruit segments, or mandarin segments.

According to www.citrusaustralia.com.au, “CSIRO’s report shows a compelling trend of protection against various types of cancers from the dietary intake of citrus fruits.” Consumption of citrus fruits, shows a direct relation to disease prevention for: cancer, cardiovascular disease and stroke, along with other serious health conditions. According to www.citrusaustralia.com.au, an orange is “shown to have anti-inflammatory, anti-tumour and blood clot inhibiting properties, as well as strong antioxidant effects.” 

I hope this information is enough to get your creative ‘juices’ flowing! (another ‘Dad’ joke for you, ha-ha).

Enjoy!

Karina x

The Right Beet!

Karina’s Roasted Beetroot Salad with Chickpeas, Roasted Garlic and Ricotta!

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Ingredients:

– 1 tablespoon olive oil, plus extra for greasing

– 3 tablespoons balsamic vinegar

– 3 cloves of lightly roasted garlic, minced

– 1 sliced, then lightly roasted white onion

– 800 g roasted beetroot

– 1 400 g can of chickpeas

– 1 large pinch of cracked black pepper

– Juice of 1 whole lemon

– 150 g reduced fat ricotta cheese (or you can use reduced fat feta cheese)

– 1/2 teaspoon sesame oil

– 1 teaspoon sesame seeds

Method:

Preheat your fan-forced oven to 200 degrees celsius. Lightly grease your baking tray with olive oil. Wrap all your beets in foil, then place on a baking tray. When your oven is preheated, place the tray of beets into the oven for 50 minutes.

During the last 15 minutes of cooking, grab your whole cloves of garlic, leaving the skin on, along with your sliced white onion, then place with your wrapped beets in your oven. Continue to cook altogether in the oven, until 50 minutes is over. Turn your oven to off, then take your onion and garlic out of the oven. Keep your beets in the oven, allowing the residual heat to further gently cook the beats until you have made your salad dressing.

Make your salad dressing by combining your balsamic vinegar, olive oil, cracked black pepper, lemon juice, sesame seeds and sesame oil. Give this a stir, then mince or crush your roasted garlic into the salad dressing. Stir well to combine, then set aside.

Compiling the Beauty:

Take your beets out of the oven, then allow to cool slightly. Cut the base of the beets off, so it makes it easier for you to peel your beets. Use the inside part of a large metal spoon to gently peel your beets.

Once your beets are peeled, cube your beets into bite size pieces. Rinse and drain your chickpeas, then add your chickpeas to your chopped beets. Give your salad dressing a final stir, then pour over your beets and chickpeas. Using clean hands, mix your beets with your chickpeas and salad dressing until they get to know each other. Gently pull apart your ricotta cheese or feta cheese, then let it rest on top of your beets and chickpeas. Loosen your lightly roasted onion rings, then let them present on top of your salad.

Serves 4

Super good for you salad, which will make your heart ‘beet’ with joy.

Get the Right Beat into ya!

Karina x