Whole Life Magazine

October / November 2016

Issue link: https://digital.copcomm.com/i/732294

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Page 17 of 43

What you need: (for a side dish) 4 large beetroots 10 radishes 1-2 tsp horseradish 3 bunches of fresh basil leaves (walnut) oil 12 walnuts juice of one lemon honey salt pepper aluminum foil hand blender mandolin slicer taste of health A Feast for the Senses What to do: Preheat the oven to 375 degrees. Poke holes into the center of the unpeeled beetroot. Cover in aluminum foil. Bake in the oven for 45 minutes until soft. Let them cool down and gently rub off the skin. Grind horseradish and blend together with the basil leaves, walnut oil and salt into a paste. Save some basil leaves for garnishing. Squeeze the juice of the lemon into a small bowl. Stir honey into the juice. Depending on the amount of juice, (start with a tablespoon), taste and add more if needed. It should taste both sweet and sour. Cut thin slices of radish by using the mandoline and place into the honey-lemon mixture for a short bath. Design the beetroot to look like a fl ower by cutting into the top and sprinkle with salt and pepper. Garnish with the radish pesto, basil leaves and walnuts. AVOCADO CREME with ALMOND ORANGE CARMELIZED FENNEL TOUT EN FLEURS What you need: (Serves 4) 4 avocados half cup of almond milk honey 1 fennel sprig salt 1 tablespoon of fennel seeds 1 orange zest grinder (hand) blender What to do: Take the fl esh of the avocados and blend it with the almond milk, a little pinch of salt and a bit of honey into a thick crème. Remove the fennel from the plume and cut into thick slices. Toast them on high heat. Take them out of the pan, put in two tablespoons of honey and heat it until it becomes thick so you can caramelize the fennel in it. Serve the crème in a nice bowl. Top it off with orange zest, some fennel seeds, a slice of caramelized fennel and a plume. To add some freshness, you can serve orange slices with it. JACKET BEETROOT RADISH with BASIL AND HORSERADISH PESTO RECIPES 18 wholelifetimes.com

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