Recipe #1 Nick’s Beet Smoothie:
Ingredients
- 2 medium beetroots
- 2-3 beet leaves - can also substitute kale leaves
- 3/4 cup frozen berries (my favourite are blackcurrants which give the drink a real tang!)
- 1-2 celery stalks
- one small apple
- 2 small pieces of ginger
- 1 clove garlic
- 1/2 cup of H2O
- 1/2 - 3/4 cup of orange juice
Method:
Place frozen berries, beet quarters, beet leaves, apple slices, chopped celery, garlic, ginger into mixer, add liquid and simply mix together for 30-45 seconds. Or use the smoothie setting if you have one!
This makes enough for 3-4 small cups of smoothie and if we do not consume it all in one day, I place the rest in the fridge for the following day. Ideally ‘though the drink should be taken fresh to ensure best availability of the nutrients in the mixture.
I find that the nice thing about making a smoothie in the Vitamix machine is that the drink comes out loaded with fibre. The consistency of the drink can be varied by adding more, or less liquid according to taste. Note: it is best to use organic ingredients where possible and also to peel the beets, as leaving the skin on can result in a rather earthy taste which will not suit most palates.
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Recipe #2
Nick’s Tasty Flaxseed Pancakes
Ingredients:
- 1½ cup all-purpose unbleached flour
- 1 egg
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅓ cup stabilized ground flaxseed
- 1½ cups milk (or soy milk/coconut milk/almond milk - according to preference
- 1 tablespoon vegetable oil
- 1 tablespoon pure maple syrup, honey or sugar
Method:
In a large bowl, sift all dry ingredients. Make a well in the dry ingredients and add the combined wet. Stir just until combined.
Lightly oil a griddle or skillet and heat to medium high heat. Cook on the heated griddle until bubbles start to form on the top, which should take about one to one and a half minutes. Then flip the pancakes and cook the other side until golden brown, about 1 minute longer.
Serve right away or keep warm in an oven set to the lowest heat.
Enjoy!!
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Recipe #3
Nick’s BP Friendly Salad
BP friendly Salad with Hibiscus tea!
Ingredients:
- 2 cups of mixed salad greens - baby mixed lettuce, radicchio, beet tops, baby greens - red and green chard, arugula
- 1/2 cup of grape tomatoes (12)
- 1/2 cup of chopped celery (2-3 stalks)
- 3/4 cup of diced cucumber
- 3/4 beet sauerkraut
- 1/2 cup of blackberries or blueberries
- 1/2 cup finely chopped nuts and seeds (brazil nuts, walnuts, cashews and pumpkin seeds - all unsalted)
- 1 small red onion diced
- 1 diced avocado
- 1 large carrot - shredded
- 1/2 cup of organic microgreens (optional but recommended)
- 1 small mandarin orange - segments (optional)
Method
Just involves a lot of chopping, dicing and mixing of ingredients in a salad mixer, then tossing together with salad tongs!! Can be chilled briefly before serving.
Salad Dressing:
- 1 tbsp Dijon mustard
- 3-4 tbsp pure maple syrup
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1/3 cup Olive oil - extra virgin is best
- pinch of pepper
- (optional) sea salt
Method - combine all ingredients in a bowl and whisk together thoroughly.
Can be chilled before serving, if desired. If so, don’t forget to shake and mix thoroughly before pouring over salad!
Serve and enjoy with a refreshing cup of Hibiscus tea - either hot or cold.
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