November is International Vegan Month and although I’m not a vegan I have a few friends (and lovely readers) who are so I asked the team at Nairn’s to send me a vegan-friendly recipe.
This recipe by Nutritionist Christine Bailey seems easy enough to make. Let me know if you get round to using it. I think I’ll give it a go myself soon.
This recipe serves 1, so you can treat yourself!
1 small cooked beetroot, diced
½ green apple, cored and diced
½ celery stick, diced
1tbsp walnuts, chopped
1tsp fresh parsley, chopped
1tsp walnut oil
1tsp lemon juice
Black pepper and salt to season
1. Put the beetroot, apples, celery, walnuts and parsley in a bowl. Whisk together the walnut oil, lemon juice and some seasoning, pour over the beetroot salad and mix well.
2. Pile on top of the oatcakes to serve.
Per serving 250kcal, Protein 5.4g, Carbohydrates 18.8g, sugars 6.7g, total fat 17g, saturates 2.2g
WHY THIS IS GOOD FOR YOU
Beetroots are the ultimate detox food. Full of B vitamins, vitamin C and beta-carotene. They’re also a valuable source of iron, magnesium, zinc and calcium, all important to promote optimal detoxification and elimination. Beetroots are known to support bile flow making them ideal for supporting gallbladder and liver health key organs for breaking down and removing toxins. Apples are rich in soluble fibre known as pectin, vitamins, minerals and many beneficial phytochemicals. All of these substances are used in the detox process. Add a splash of lemon juice for its alkalising properties plus parsley, a known diuretic and mineral rich herb. Walnuts are a good source of glutathione, important antioxidant for detoxification and a great source of omega-3 fatty acids to keep inflammation low in the body
Beets supply nitrates which are converted into the body into nitric oxide – a power vasodilator enabling more oxygen to be pumped around the body – this is why it can boost physical performance and make you feel more energetic