In Episode 20, we use some fresh anti-inflammatory turmeric, and make a sweet peanut-buttery treat!
Last week, our Food Connect box included fresh beetroot, avocado, turmeric and a big dark green-leafed cabbage-like thing (among other produce!) – so it’s as if Amy from The Holistic Ingredient knew that when she created this Beetroot Smoothie recipe.
Our alterations were: The actual recipe calls for cos lettuce leaves (which would process better), 1/3 of a lebanese cucumber (which we didn’t have) and some maca powder (which we didn’t have). In lieu of the 150g of coconut water, we used 10g of coconut milk and 140g of cold water. This is the protein powder that we used. We took 20 seconds to get to Speed 9, then left it there until a minute was up. At this point, you have a soup-like consistency.
If you want it to be more of a ‘smoothie drink’ consistency, add another 150g of coconut water (or the combo above, which is what we did).
The smoothie would have been a lot smoother using the cos lettuce leaves as opposed to the cabbage that we used. It was a wee bit stringy. With the fresh ginger, fresh turmeric and beetroot, this has quite a zing so would make for a great first morning smoothie, or a late-afternoon pick-me-up. It was actually more delicious when quite cold – and from experience, it worked as a non-sugary afternoon pick-me-up. Thanks Amy for this recipe!
Turmeric is developing a reputation as a great anti-inflammatory food.
In other news, peanut butter is the easiest thing in the world to make in the Thermomix! Get yourself some roasted peanuts and off you go! Thanks to Chonny’s Thermomix Delights for adding an easy peanut butter recipe.
With the peanut butter, we then popped over to Additive Free Bites to make some Chocolate Peanut Butter Bites.
Note: We used 120g of cacao butter, which can be quite hard to chop with a knife. SO, we put the whole block in and kept it in the Thermomix for 20 seconds instead of 5 seconds. We used 25g of coconut oil at the same time.
We then added 40g of cacao powder, 75g maple syrup and 1/2 tsp of vanilla extract.
We poured the chocolate mix into silicone cupcake holders – about a third of the way up.
It is easier (and less messy) to pour onto a Super Spatula into the moulds instead of directly into the moulds.
Refrigerate for 5 minutes. Add a tsp of peanut butter, refrigerate for 5 minutes. Add the chocolate on top, refrigerate for 30 minutes.
Pop them out of the moulds and they are ready to go!