Raw Beets and Yogurt Spread
This spread is an excellent way to consume blood cleansing beets on a daily basis and probiotic rich yogurt. You can pair it with nitrate-rich leafy greens and healthy fats such as avocado and it becomes the perfect meal to support sexual health. It also includes a few aphrodisiacs such as chili, garlic, pomegranates and almonds.
Equipment
- High Power Blender or Food Processor
Ingredients
- 2-3 small organic beets with skin ends trimmed, chopped small
- 1 cup raw or toasted almonds or 3/4 cup almond butter
- ½ cup pomegranate seeds
- ½ lemon juice
- 1 clove garlic
- 1 tsp red pepper flakes
- 2 tbsp EVOO
- 1 cup full fat coconut yogurt such as coco june or cocoyo. You can also use Greek yogurt.
- freshly black pepper to taste
- 2 gluten-free multigrains toast
- 1 cup arugula
- 1 avocado
- OPTIONAL: a pinch of sea salt or Himalayan salt
Instructions
- Put the beets, toasted almonds (or almond butter), lemon juice, pomegranate seeds, chile flakes, garlic, and salt into a food processor or blender. Blend on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture is very smooth—you may have to repeat this stopping and scraping process several times to get the mixture as smooth as possible.
- Add the olive oil via the tiny hole of the food pusher insert, little by little and blend again, scraping down the sides, until mixture forms a mostly smooth purée. Taste, and adjust the seasoning with salt, pepper, additional lemon juice, if desired.
- Spoon coconut yogurt or Greek yogurt into a bowl, and add some of the beet spread and gently whisk together to get the right consistency and taste. (The spread can also be served on top of the yogurt, without mixing and served as a dip)
- Spread mixture on toast or gluten free pita, top with leafy greens, avocado and freshly cracked black pepper.
Notes
The extra raw beet dip can be stored in a mason jar and stored in the fridge for as long as a week.
