Cultured Beetroot Dip
Beets are a stunning source of antioxidants, which fight inflammation, fibre for digestive health, vitamin C to assist in detoxification, lower blood pressure and aid recovery after exercise. Perhaps most importantly, beets also activate phase-2 liver detoxification, assisting the liver in excreting harmful substances from the body.
The coconut cream in this recipe is a delicious source of MCT (medium chain triglycerides) that are an instant source of energy for our cells, increasing metabolism, immune and thyroid function.
INGREDIENTS
- 450g raw beetroot, peeled and chopped
- 120g of your How To Make Coconut Yoghurt made from your Kultured Wellness starter culture
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp parsley
- 20g avocado or olive oil
METHOD
- Blend all ingredients together until well combined, using either a blender or food processor. You can leave this a little bit chunky or you can make it smooth if you prefer.
This dip is lovely served with Pumpkin Seed Crackers made with our Diversity Dough Starter.