Photo by Hannah Kaminsky
RAW BEET BORSCHT FOR HEART DAY!
Beetroots act as blood purifier and blood builder, increase stamina, decrease blood pressure and balance hormones. Raw, they are alkaline and super-food for the heart!
Serves: 4 to 6
No need for any cooking, this valentine borscht soup is refreshing and very nurturing!
Ingredients:
- 4 – 5 cups beets, grated
- ½ English cucumber, grated
- 1 medium apple, grated
- 1 medium carrot, finely grated
- ½ cup of fresh dill, finely chopped
- ½ red onion, finely chopped.
- Juice of 1 to 2 lemons, to taste
- 1 teaspoon raw honey, optional
- Salt and freshly ground pepper to taste
Directions:
- Mix all ingredients together.
- Cover and let the soup chill for at least 3 hours. Just before serving, taste and add more lemon juice or seasonings to your liking.
- Serve garnished with Cashew Sour Cream (recipe follows), if desired.
Note: 2 ½ cups of chopped red cabbage can replace the cucumber, carrots and sweet apples if desired, or combined differently, depending of your taste buds. Caraway seeds can be added as well.
Cashew Sour Cream for topping
Makes about 1 cup
Ingredients
- 1 cup raw cashews soaked in water to the top for 6 hours
- ½ cup water
- ½ cup of lemon juice, or to taste
- ½ teaspoon salt
- Drain cashews and transfer to a food processor with the water, lemon juice, and salt.
- Process until smoothly pureed.
- Transfer to a small serving bowl or a squeeze bottle. This will keep for few days if refrigerated.
Adapted from Blissful, Raw Food Recipes by Heather Cunliffe, chef and owner at Café Bliss, Victoria, BC,and from author and educator chef Nava Atlas with VegKitchen.
For more on the health benefits of beets, please refer to the February 2014 Newsletter: drdeniserochon.com/a-sense-of-wonder/