Hello! I’m Frances and I'm delighted you’ve found The Blushing Beetroot. This is my first ever attempt at blog writing and I’m so excited to be able to share some of my healthy food creations with you.
I’m a full time mum of two little ones. I find I’m cooking so much now and experimenting a lot with different foods and dishes that I’d like to record and share them with you. Also it gives me something to keep my brain from going totally rusty!!
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Monthly Archives: May 2015
I love a good curry. It’s real comfort food. The flavours of all these different spices cooked together are delicious and warming. Ideally I like my curry to be medium to hot in spice heat. This curry is mild to medium so adjust the chilli according to how you like yours. It takes about 45 mins prep so its a good meal for a Friday or Saturday night when you might be able to spend a little bit of time cooking.
Once all the ingredients are in the pot you can chill back and wait until everything is cooked and the flavours developed.
- 450g butternut squash, wash, leave skin on & cut into bite size pieces
- 3 small carrots, peeled & sliced
- 2 courgettes, washed & sliced
- 1 red pepper, wash & diced into about 16 chunks
- 2 inch ginger, grated
- 3 garlic cloves, crushed
- 1tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1tsp chilli flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 can chopped tomatoes
- 1 can water ( use the tomatoe can and fill with water once the tomatoes are emptied into the curry pot)
- 2 sachets creamed coconut melted in warm water
- Brown rice 80g – 100g per portion.
- Coconut oil 1 tbsp
- Heat the coconut oil in a heavy bottomed pot over a medium heat.
- Once melted add the ginger and fry for 1-2 minutes. Add the cumin and coriander seeds and fry for 1-2 minutes until you can smell their aromas.
- Next add the squash and carrots and stir into the spices for a minute or two.
- Add the pepper and courgettes next and again stir all the vegetables and spices together.
- Empty in the can of chopped tomatoes and then the water.
- Next add the turmeric, chilli flakes, cayenne, ground cumin and coriander.
- Warm the sachets of creamed coconut in warm water. Once melted open and squeeze into the curry pot.
- Bring to the boil then simmer with lid on for about 1 hour, stirring occasionally.
- Check the harder vegetables ie carrots and squash after an hour to see if they are cooked to your liking. Add seasoning at this stage too.
- Finally cook the rice to the packets instructions ( usually 20 minutes) and you’re ready to serve!
Here’s the juicy bit. . .
When cooking or ordering a curry try to choose a healthier option. A tomato based curry is better than a creamy curry. Kormas and masalas are best avoided as they contain significant amounts of cream. Cream is full of saturated fats, high in calories and not good news for cholesterol levels.
A tomato based curry is a much healthier choice. Tomatoes have numerous health benefits. They contain an antioxidant called lycopene. Lycopene is a nutrient that is more easily absorbed after cooking. Blanching tomatoes in hot water for a couple of minutes is sufficient to aid lycopene absorption but cooking them for 15 – 30 minutes greatly increases its bioavailability. This is an important nutrient for men and prostate health. Research has shown that lycopene is beneficial for men with enlarged prostates.
Hummus is so versatile. Pair it with falafels, smother it on pittas or dip crudités into it. It’s quick to make, tastes great and packed with protein. There are loads of variations of hummus, you could add sundried tomatoes, roasted vegetables or experiment with spices. Here I’ve kept it simple and traditional.
- 1 carton of chickpeas ( I use Tescos organic carton)
- Juice of 1 or 1 & 1/2 lemons
- 1 heaped tbsp of light tahini
- Olive oil as needed 1-2 tbsp approx
- Water as needed 1-2 tbsp approx
- Salt and pepper to taste
- Ground cumin optional
Place all ingredients into a food processor and blend. You’ll need to scrape down the sides a couple of times. Add more liquid if it is too dry. Blend until smooth.
Transfer to a bowl and enjoy with toasted pittas or as a starter with various crudités and family & friends.
Lemons are a fantastic addition to your diet. Although they are seen as acidic, once ingested they become alkaline which is good news for your internal health. Acidity harbours disease. Maintaining balanced pH is beneficial for health.
Squeezing the juice of half a lemon into a cup of warm water first thing in the morning is a great way to start the day. If you crave caffeine when you wake, I find that taking this warm lemon drink knocks those cravings on the head.
Taken first thing in the morning it helps to cleanse your digestive tract of mucus and toxins. Once you start the day with a really cleansing breakfast, you’re less tempted to reach for processed food throughout the rest of the day.
Warm lemon juice aids digestion and supports liver function. Bottoms up!!