2 large or 3 small beetroots, quartered and steamed until soft. 2 tbsp of olive oil 1 clove of garlic
Blend all ingredients. This is a small dip so simply double the amounts to make a larger one. A great variation is to add a small can (270ml) of coconut cream...mmmm...mmmm! We have had this pured over a salad as a lovely beetroot coconut dressing.
Cooking is creative and fun. These recipes are in the self-published "Eating Simply to Simply Live" recipe book. The only animal ingredient that may be in a recipe listed here is honey. Any tinned foods - such as coconut cream, tomatoes, etc. - that we use come from items that do not contain numbers (artifical sweeteners, flavourings, colourings, etc.) and are organic where possible. See the links section for info on organic food, animal products and food additives.