Beetroot and Carrot Soup

2 Leeks

4 large carrots

1 large beetroot

1 litre water

1 tsp pink salt

1 tsp turmeric

1/2 tsp paprika

1/4 tsp black pepper

1 tsp chia seeds

Brown the leeks in a tablespoon of avocado oil.

Peel and chop the carrots.

Peel and dice the beetroot.

Add the carrot and beet into the pan.

Cook slow and low for five minutes.

Add in the water and seasoning.

Bring to the boil and simmer for fifteen minutes.

Allow to cool slightly and pour into a blender.

Pour into bowls and sprinkle with chia seeds.

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We’re jammin’

Mmmm. Toasted coconut and cranberry rye bread (Biona Organic brand) for lunch. Topped it with blackberry chia seed jam. You can use any berry or a combo. Great way of using up a glut of fruit or those berries languishing in the bottom of the fridge! Sugar free but still mega yummy and sweet. The recipe is in my book Eating for Energy (link on the side of the page) but here you go:

1 cup of frozen or unfrozen berries such as strawberries, raspberries, blackberries, blueberries (if using unfrozen fruit watch it doesn’t catch and burn, frozen is preferable)

1.5 tbsp chia seeds

1-2 teaspoons of lemon or lime juice (lime works very well with raspberries)

1 teaspoon of brown rice syrup or a drop or two of liquid stevia.

 Cook the fruit slow and low.

Mush it down with a wooden spoon or fork.

Stir in the sweetener and juice.

Remove from heat and stir in the chia seeds.

Pop into a small kilner jar and let cool then store in the fridge for up to a week (if you can make it last that long).