Basil Beetroot Pesto

My mama always said, “eat your beets!” and I did and then I asked for more! Beets are the most intense vegetable! They stain everything they come in contact with and have such a deep earth taste. Unfortunately, the beetroot is under appreciated and usually cooked into oblivion. In their raw state beets have blood building capabilities and help remove toxins from your liver. These crisp roots are high in antioxidants as well as many other important minerals that help with general detoxification of the whole body. They also enhance your blood-oxygen content, thus increasing energy and stamina and help you breathe better during intense exercise. Next time you head for the hills, grab a beeroot instead of an apple and munch on that! Or you can make a picnic and pack in this delicious recipe…

Beetroot Pesto

2 cups of chopped raw beetroot
2 cups of cashews or almonds (dry/raw)
1 cup of fresh basil (packed tight)
the juice of 2 limes
5 garlic cloves
1/4 cup of olive oil
a few pinches of salt

Process all of the above in a food processor until it resembles a slaw-like texture (it’s good anyway – chunky or creamy, so experiment and find out which you prefer!). Serve with organic Italian ciabatta, raw crackers or over a mix of organic greens. So yummy!!