Skip to main content

Red beetroot juice with carrots, celery, cucumber and pears





1 large red beetroot, 6 large carrots, 4 stalks of celery, half a cucumber and 6 pears.







Photos and Recipes by Alessandra Zecchini ©

Labels:

Comments

  1. UnknownJune 13, 2016 at 4:57 PM

    Iskreno se zahvaljujem xuong in korporacije podjetja in ky yeu
    in phong bi agencije in podjetja, ki sodelujejo z delnicami in the nhan vien
    In thẻ VIP družb v Hong Post. Pri čemer je cong ty in gia redružba imamo priložnost,Mẫu kỷ yếu đẹp
    Mẫu phong bì đẹp da se pa tudi vedno bolj popolna uveljavljati in giấy khen giá rẻ
    in kẹp file giá rẻ ki služijo strankam na in giấy khen tại Hà nội
    in bao lì xì profesionalen način in mau in thiep chuc mung nam moi 2017
    in catalogue giá rẻ kakovost še dlje.

    ReplyDelete
  2. AmeliaAugust 4, 2016 at 5:28 AM

    Beetroot juice is my favorite! Beets are nourishing and healthful food not just because they are rich in antioxidant pigments but also it's one of the best foods to heal and nourish the tissues.

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more