Sunday, 29 April 2012

Meal fit for a vegetarian

Baked Beets with Carrot & Cabbage Salad

Beets Ingredients:
3 large beets
1 tbs olive oil
1 tsp parsley
1 tsp cayenne pepper
Himalayan pink rock sea salt to taste

Wash, peel and sliced thinly
Season to taste 
Bake in dish coated with coconut oil
Bake for 35 minutes in a preheated oven at 350
Salad Dressing Ingredients:
1/8 cup fresh garlic
1 tbs parsley
1 tbs nutritional yeast
1/2 cup cashew nuts
1 medjool date
Himalayan pink rock sea salt to taste
Juice of 1 small lemon
Add water to desired thickness 

Place all ingredients into a heavy duty blender and blend well

Salad Ingredients:
1/2 small red cabbage grated
1 large carrot grated

Wash and grate using a food processor (grating blade) or grater 
Mix both vegetables well