February | 2014 | Four Candles Kitchen

I think beetroots are often overlooked. People often associate beetroot with the pickled, crinkle cut variety that make an outing at the Summer barbeque! I’m not a fan of pickled variety but I love raw or roasted beetroot. They have a lovely earthy yet sweet flavour and complement the orange and carrot in this juice well.

Depending on which brand of juicer you have depends on if you peel your fruit and veg. I tend to peel most things but for oranges I only take the skin off and leave the white pith as this is where the good stuff is!

Juices and smoothies are so easy to throw together with very minimal effort but with all the nutritional goodness in a glass! What more could you want!

Serves 1

Ingredients

-1 small or 1/2 large beetroot, peeled

-2 carrots, peeled or scrubbed if organic

-2 oranges, peeled but keep pith on

-1 inch piece of ginger (optional)

How To Make

Place all the ingredients in the tube of your juicer – it’s best to ‘sandwich’ the oranges and ginger between the carrots and beetroot.

Serve immediately.

Enjoy 🙂

Tabbouleh is a Middle Eastern dish traditionally made with bulgar wheat which contains gluten so to make this a gluten free recipe I’ve used quinoa instead.

Through trial and error I think I’ve finally mastered cooking quinoa to get it resulting in a lovely fluffy texture. The trick is to rinse it, rinse it, rinse it. 1 cup of uncooked quinoa yields about 3 cups cooked. Measure out your quinoa and in a fine mesh sieve rinse it under cold running water. You want to get your hands in and move the grains about so they are get washed, this gets rid off the bitter taste you sometimes get with quinoa. Next place a large pan over a medium heat and add the quinoa to toast it lightly. Add the water and place a lid on the pan, bring to a boil then simmer for 20 minutes until the water has evaporated and the quinoa is cooked. Fluff up with a fork. I sometimes cook my quinoa in vegetable stock to give it some flavour, as let’s be honest, plain quinoa is bland!

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