food

Beterraba É Tudo de Bom!

Laura faz Borscht, que é uma sopa russa de beterrabas incrível! Depois, ela leva alguns petiscos ao cinema e dá uma festa de donuts com alguns policiais um pouco amigáveis demais.

food

Beterraba É Tudo de Bom!

Laura faz Borscht, que é uma sopa russa de beterrabas incrível! Depois, ela leva alguns petiscos ao cinema e dá uma festa de donuts com alguns policiais um pouco amigáveis demais.

Supplies

Borscht

  • 1/4 cup coconut oil
  • 1 1/2 pounds beets, washed peeled and chopped
  • 3 leeks, white parts only sliced thinly, washed thoroughly
  • 3 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon juniper berries
  • 1 teaspoon carraway seeds
  • 4 sprigs thyme
  • 1/4 cup tomato paste
  • 1 tablespoons whole grain dijon mustard
  • 1 can butter beans, rinsed and drained
  • 8-10 cups vegetable stock
  • 2 cups shredded red cabbage
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste

Vegetable Stock

  • 3 onions
  • 4 cloves garlic
  • 2 leeks
  • 1 fennel
  • 4 tomatoes
  • 3 large carrots
  • 1 small celery bunch
  • 1 small bunch thyme
  • 1 small bunch parsley
  • 1 tablespoons peppercorns
  • Salt

Passo a passo

Borscht

  1. To a large heavy bottom pot, add 1/4 cup of coconut oil.
  2. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper.
  3. Saute for 2-4 minutes.
  4. Add mustard and tomato paste, stir well to incorporate with a wooden spoon, approx. 10-12 minutes.
  5. Add rinsed butter beans and vegetable stock; stir. Bring to a boil and reduce heat to a simmer.
  6. Cover and cook for 20-30 minutes.
  7. Add the cabbage and apple cider vinegar and cook for another 2 minutes.
  8. Remove from heat.

Vegetable Stock

  1. To a large heavy bottom stock pot, add all the vegetables.
  2. Bring to a boil then reduce heat to a simmer.
  3. Cook for at least 45 minutes, then strain into a clean container.

Supplies

Donuts

  • 1 cup almond meal
  • 1 cup sorghum flour
  • 1 cup potato starch
  • 1/2 tablespoon baking soda
  • 1 1/2 tablespoon baking powder
  • 1/4 teaspoon xantham gum
  • 1/2 teaspoon salt
  • 1/3 cup applesauce
  • 3/4 cup maple syrup
  • Juice of 1 lemon
  • 1/3 cup coconut oil
  • 1/2 cup hot water

Blueberry Chia Jam

  • 2 cups blueberries
  • 2 tablespoons chia seeds
  • 1/3 cup water

Apple Sauce

  • 1 1/2 pounds apples
  • 3 tablespoons lemon juice
  • 1/4 cup maple syrup
  • 2 teaspoons ground cinnamon

Passo a passo

Donuts

  1. Preheat oven to 325.
  2. Mix dry ingredients.
  3. Mix wet ingredients.
  4. Add the wet ingredients to the dry ones, and mix until thoroughly combined.
  5. Spray donut molds with oil.
  6. Using a spoon, put 1/4 cup of batter into each donut mold and make sure it's spread all the way around.
  7. Once the batter is in the pan, add a teaspoon of jam swirl to the top and swirl it into the batter with a toothpick.
  8. Bake for 10 minutes, rotate, then bake for another 5-7 minutes or until browned on the top and cooked through.

Blueberry Chia Jam

  1. In a food processor blend chia seeds, water and blueberries.

Apple Sauce

  1. Peel, core, and chop apples into 1' chunks.
  2. Toss apples with lemon juice, maple syrup and cinnamon.
  3. Use a silpat or parchment paper on a baking sheet and bake for 40 minutes, rotating half way through.
  4. Allow to cool.
  5. Add to a food processor and puree until smooth.

Supplies

Apple Rings

  • 4-5 apples
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg

Brussels Sprouts

  • 1 big bag of Brussels sprouts
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

Almond Butter Cups

  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • Almond butter for filling

Passo a passo

Apple Rings

  1. Core the apples and then slice them on a mandoline (or slice them thinly).
  2. Toss with spices.
  3. Spread them out on a dehydrator sheet and dehydrate for 3-4 hours or bake at 200 degrees for 45 minutes to an hour.

Brussels Sprouts

  1. Separate the leaves of the Brussels sprouts.
  2. Toss leaves in a bowl with olive oil.
  3. Spread them out on a cookie sheet or dehydrator sheet, making sure that they are not touching on another.
  4. Dehydrate for 3-4 hours, or place in the oven at 200 degrees for about 20 minutes.
  5. Add salt and freshly ground pepper immediately after removing from the dehydrator or oven.

Almond Butter Cups

  1. Blend cocoa powder, maple syrup, and coconut oil in a blender or food processor.
  2. Pour into the bottom of mini cupcake liners and place in freezer to set up.
  3. Remove from freezer, add a teaspoon-sized amount of almond butter, then cover with more chocolate.
  4. Place back in freezer until ready to serve.