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*Spinach Pesto, Purple Sweet Potatoes and Beetroot Dough Pizza [Vegan]*
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YAY - Happy Friday! Being the foodie I am, I always trying to make something special every day. But Fridays are extra special - so why not celebrate the weekend with this all vegan pizza featuring these amazing Purple Sweet Potatoes from @friedasproduce!
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Head over to the blog for the recipe and more! Link in bio!
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@chef_angelo_rosso
Beetroot and burrata.
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Hello you lovely lot! I hope you all had a good weekend? The boys are finally back to school (hurrah!) after a lovely but manic Easter break. So...that means more content for you! I’m starting as I mean to go on with this amazing Roasted Beet Hummus served with allllll the good stuff, because that’s how my lunchtimes roll! Recipe is in collab with the amazing @rossandrossfood (their vegan veggie rubs make food prep so easy!) and is over on the blog - link in bio! P.S thank you to my gorgeous friend @plantifullybased for her sweetest of mentions! #hummus #beetroot #organic #eatyourgreens #eattherainbow #veganuk #easyrecipes #healthylunch #veganlunch #foodpic #foodstyling #plantpowered #heresmyfood #veganrecipes #eattherainbow #feedfeedvegan #vegansofig #plantbased #happyfood #foods4thought #bestofvegan #veganfoodshare #thatsdarling #befitfoods #forkyeah #f52grams #feedfeed #onthetable #bbg #sweatwithkayla
Portobello Beetroot Lentil Burgers by @healthyeating_jo .
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Portobello Mushroom burger buns are a delicious, low carb substitute that soak up the flavours of the other ingredients beautifully. .
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#burger #food #foodporn #foodie #beetroot #lentils #instafood #lunch #yummy #cheeseburger #delicious #burgers #dinner #cheese #hamburger #foodgasm #hungry
Baked Beetroot Falafel by @wearesovegan Cleaver recipe, healthy, sounds tasty.
Ingredients:
200g (8 oz or about 1Cup beets) raw beetroot (roughly chopped)
1 400g (16oz) tinned chickpeas (drained, rinsed and dried)
1/2 brown onion (roughly chopped)
4 garlic cloves (roughly chopped)
large handful of parsley
1/4 cup walnuts
80g (3oz) breadcrumbs
zest of half a lemon
2 tsp ground cumin
large pinch of salt & pepper
2 tsp olive oil
To serve:
5 wholewheat pita
hummus
mixed greens
cucumber (sliced)
tomato (sliced)
red onion (sliced)
vegan dressing: tahini garlic sauce or even ranch dressing
1. Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
6. Remove the falafels from the oven and and place 3 in each pitta.
7. Serve with a drizzle of dressing
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Go for the Glow✨
Our new Glow Up latte combines skin-plumping collagen peptides, nutrient-dense beet root powder and macadamia nut milk. This rosey iced beverage balances the natural sweetness of macadamia milk with the savory flavor profile of the beets, an anti-inflammatory powerhouse! #glowup #seecoffeedifferently