Beetroot Coulis with Yogurt and Sprouted Nuts
By Esther Boateng
Have you tried homemade beetroot coulis? If not, here’s your chance. This is a simple fuss-free way to create a healthier alternative to regular fruit coulis. Instead of straining fruit, this recipe involves a basic mixture of vegetable powders and soaked chia, hemp, and flaxseeds. I prefer to soak my seeds overnight, but you can also leave them to sit for about 30 minutes or so if you don’t have the time for an overnight soak.
Beetroot Coulis with Yogurt and Sprouted Nuts
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Have you tried homemade beetroot coulis? If not, here’s your chance. This is a simple fuss-free way to create a healthier alternative to regular fruit coulis. Instead of straining fruit, this recipe involves a basic mixture of vegetable powders and soaked chia, hemp, and flaxseeds. I prefer to soak my seeds overnight, but you can also leave them to sit for about 30 minutes or so if you don’t have the time for an overnight soak.
Ingredients
- 2 Tbsp. chia seeds
- 1 tsp. flax seeds
- 1 tsp. hemp seeds
- 1/4 cup+ water
-
1 tsp. Dr. Cowan’s Garden Organic Three-Beet Powder
- 1/2 tsp. Dr. Cowan’s Garden Organic Carrot Powder
-
Pinch Dr. Cowan’s Garden Organic Pepper Salt
- 1/4 tsp. plus a pinch cinnamon powder (optional)
- dash vanilla extract (optional)
- Honey or maple syrup to taste
- 1 apple, diced and steamed
- Dr. Cowan’s Garden Small-Batch Sprouted Granola Apple-Walnut Crisp (Optional)
-
Dr. Cowan’s Garden Flavored Sprouted Nuts-Beet Maple Pecan Crunch (Optional)
- Dr. Cowan’s Garden Crispy Sprouted Organic Pecans (Optional)
- Dr. Cowan’s Garden Crispy Sprouted Organic Almonds (Optional)
- Greek yogurt, kefir, or clotted cream
Directions
Mix chia seeds, flaxseeds, and hemp seeds with at least a quarter cup of water and soak overnight.
After 24 hours your chia seed mixture will be gelatinous. Add a small amount of water if necessary to achieve desired consistency.
To the chia seed mixture add three-beet powder, carrot powder, a pinch of pepper salt, pinch of cinnamon, and vanilla extract.
Sweeten with raw honey or maple syrup and mix. This is your beetroot coulis.
Peel apple.
Remove the core and dice into small bitesize chunks.
Steam for approximately 10-15 minutes or until tender. Drain and set aside.
Season with 1/4 tsp. cinnamon powder.
While apple is cooking prepare your topping.
With a pestle and mortar gently crush your favorite nut combo or gently crush with a rolling pin. This is your topping.
To a small serving bowl add cooked apples.
Top with thick creamy yogurt, plain kefir, or clotted cream.
Top with a spoonful of beetroot coulis.
Garnish with your favorite mixture of the crushed nuts or granola and enjoy.
Recipe Note
I prefer to make a large batch of the three-seed mixture and keep it in a jar for use throughout the week.
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