pumpkin again…..pumpkin and sweet potato couscous

Today I ate something delicious, sweet potato I didn’t ate for along time, so it was time to eat again (because it is so sweet and healthy). So I bought some sweet potato, I had some pumpkin. Also some whole-wheat couscous, walnuts, sun-dried tomatoes and carrot from the garden!
Are you drooling already?
Here is the recipe special for you, the children really liked it also and me also 🙂

Ingredients for pumpkin and sweet potato couscous (4 persons)
800 gram of sweet potato cut in thin slices (3 mm)
1 kilogram of organic orange pumpkin, cut in slices like 5 mm (if it’s organic you don’t have to get off the peel!)ingr coucous pumpkin
200 gram of carrot sliced in pieces of 3 mm
375 millilitre of oatcuisine
pepper to taste
5 teaspoons of curry powder (I used madras)
2-3 tablespoons of olive oil (extra virgin)

240 gram of whole-wheat couscous
5-6 sun-dried tomatoes
handful of fresh mintleaves
1-2 tablespoon of walnut-oil
2 hands of crushed walnuts
Celtic seasalt to taste

Kitchentools
2 baking dishes
plates
a knife
a cutting board
a bowl and little bowl
a whisker
kettle for cooking water

Let the drooling begin….

First we make the oven dish, because this will take 45 minutes (in oven) to be ready. So cut all the ingredients like carrot, pumpkin and sweet potato. Grease the baking dishes with some olive oil. When this is done put in all the sliced vegetables (carrot, pupkin and sweet potato) mix it a little by hand. Time to get a little bowl and poor in the oat cuisine and the curry powder and some pepper to taste, mix well. This mixture you poor over the vegetables and by hand I mixed the vegetables with the sauce!
Put the oven on on 180 degrees Celsius and shove in the baking dishes, lets stand there for 45 minutes (It must be al soft, then it’s delicious and ready)

In the meanwhile prepare the couscous, boil some water in the water kettle. Weight the coucous and put into the bowl.
Cut the sun-dried tomatoes in tiny pieces. When the water is boiling you poor the boiled water on top of the couscous, I don’t know how much water I used, but let say the couscous must be under the water and the water must be like 3 centimetres higher as the couscous. Set aside, get ready to crunch the walnuts and cut the mint-leaves. When the couscous is cooled down poor in the walnut oil, salt, mint-leaves and walnuts.

By now the oven dish must be ready also. Get the plates and make an real painting of the plate with the nice smelling vegetables and great looking couscous. Enjoy this meal and you can always change the vegetables, maybe more carrots then pumpkin or almonds instead of walnuts. Be creative

end couscous pumpkin

Enjoy

death row…..carrot pickle

Saw a documentary about death row,  I cannot imagine you give capital punishment. Some persons are innocent and then they are death after the punishment, or people who sat 11 years in a death row and then they are free because they (lawyers, advocates,jury) made a mistake of kept some evidence behind their back. And the worst is coming, no money for that people who suffered 11 years in jail, you took 11 years of some person, oh my god. I was shocked when I saw it I am against dead penalty. You cannot take someone’s life, also when he murdered someone (that’s my opinion).I must say if someone touch my family I probably would have the feeling to kill the murderer.
The murderers are wrong also, I won’t talk them right, but if you kill someone as a punishment you are the same. And it isn’t proven the capital punishment is working to keep the crime down. Ok heavy subject just look at the documentary. it was most in English so also not Dutch speaking people will understand. It was very interesting and In the Netherlands we don’t have this……….
And to make a rough change about  the subject I made a new pickle, they are now in jars and I am waiting to eat them! You can make them also
Recipe is from the book Food as medicine, by Todd Caldecot

Ingredients of the carrot pickles
900 gram of carrot very well washed and ends throw in the compost heap
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
5-10 slices of fresh ginger
1 teaspoon black mustard
1/2-1 teaspoon dried crushed chilli
2 tablespoons of salt
940 millilitre of water

Kitchentools
jars who can close very well
a frying pan for frying the spices
a knife
a cutting board
a bowl

how to begin………
Wash the carrots and get rid of the ends, after you cut the carrot as big as the jar and cut them in half or tinier (finger-like) Put them in the jar(s)
In the frying pan you roast the cumin seeds/coriander seeds/mustard seeds. when the mustard seeds pops you put of the heat. Place the spice mixture together with the chilli and divide over the jar(s).
In every jar you put some slices of ginger.

Now time to get a bowl and put in the salt and water, dissolve the salt. When the salt is dissolved you can put the water into the jars.
(if you don’t have enough water and salt make another bowl with 940 millilitre of water and 2 tablespoons of salt)
When you fill the jars make sure the carrot are below the surface of the brine, either by filling the jar to the top or by using a clean dry flat rock that you previously sterilized, placed on the top of the carrots to push everything down.
The second day you open the jar shortly to remove the carbon dioxide, after you close again the jar. From now you can eat the pickles after 3 weeks you must put the jars into the fridge so the fermentation is slow down and preserve flavour.
enjoy I am very curious if the mine are tasteful!

Finally some rest…..samosa!

After one year working very hard, without a lot of time to relax with my husband, less time to see my friends alone without kids and especially without a day while doing really nothing and nothing has to be done…Time has come, more time yes yes yes more time, playing boardgames already twice a weak something we really like, some rest came into the house. Wow really nice to have this feeling again. More time for cooking bigger dinners, I try to cook with all the 6 tastes. Let the brain work very hard!
Today I made samosa as a side dish, a side dish for rice and some fried egg plant.The samosa is made with help of other recipes from internet. Samosa is an Indian ‘snack’ I like it, hope you 2!

The recipe for 25 little samosa’s
for the dough
1 cup of mix from speltmeal and wheat flour. (1/2 meal and 1/2 flour)
2 tablespoons of olive oil
1/2 teaspoon of aijwan
+/- 1/4 cup of water

For the filling.
1/2 cup of green peas
1/2 cup of carrots (last I did with1/2 cup of tomatoes)
1/2 red onion cut in little pieces
1 by 1 centimeters of ginger
250 gram of mashed potatoes
oil for baking the onion

Spices:
1/2 teaspoon amchur powder
1/2 teaspoon of turmeric
1/2 teaspoon of garam massala
fresh cilantro leaves +/- 2 tablespoons
1/2 teaspoon of cuminseeds (roasted)
1 teaspoon of red hot chili flakes.
salt/pepper to taste

Kitchentools:
a bowl or 2
a cooking pan
a frying pan
a glass to make circles out of the dough
a potato masher
a rolling pin
an oven

Lets make them….
First make the dough, mix the dry ingredients first (meal/flour/aijwan seeds) Then poor in the oil and the water. Knead with your hand till it’s a nice soft non sticky dough. Set aside in the bowl and let’s make the filling.

Get the cooking pan and boil the potatoes for 10 minutes and poor in the carrot for 5 minutes (till both are soft) when they are soft I put into the hot water the green peas so they can get thawed.
In the meanwhile you can roast the cumin seeds in the frying pan. After they are little roasted put in some oil and bake the onion! The onion is ready when it looks glassy. (this mixture poor in a bowl)
Now time to go onto the shelves into  the world of spices and herbs, get all the spices together. (also the ginger grated with the microplane)Leave out the cilantro leaves
Poor out the water of the potatoes and get a potato masher, mash the potatoes/carrot and green peas, I did it the way that you still have pieces and that’s not like liquid. I like to have some bit in my samosa!

Mix the potatoes and the spices very well, now poor in also the onion and cumin. make sure everything is well divided.At last put in the cilantro leaves!
Cool down the mixture, lets make the dough.

Get the dough and the rolling pin, put some flour on the table while you are rolling out the dough, till it’s very thin like a crepe (1-2 mm)
Cut some rounds out of the dough with a glass. In every round you put in some of the mixture (in the middle).
Then you fold both sides upon each other, like a half moon shape. You can stretch out the dough a little so you get perfect shaped samosas. The ends you glue with some water if you are going to fry it, but I did it into the oven and just pushed the ends upon each other very thight. (As I said before I didn’t fry it so I can not guarantee that this is the perfect recipe for frying)
Make 25 samosas of this dough, of course you can make bigger ones, that’s upon you!

get a baking sheet and put on all the samosas, bake them in the oven for like 25 minutes on 175 degrees Celsius.On the half turn them around!
Get them out and enjoy! Beware you won’t burn your mouth 🙂
Serve with some fresh cilantro leaves and chutney

Enjoy/आनंद लें

The days after the wedding…..rararaw salat

Really tired, I can sleep all day but no time for it with two children….The day of the wedding was really great, the weather was not as we wanted to be, but we survived the rainy morning and the midday was really with some sun.
Everybody loved the things we made (me and Jael spend the day before all day in the kitchen to prepare some vegan dinners, cupcakes and spreads for 40 persons also Esther made some fantastic cold salats). The drinks were also great of taste, the people were nice, laughing and enjoying the picknick. My husband and I were really beautiful, he in a suit and I in a summerdress with flowers in my hair and the shoes?……I couldn’t find.. so no shoes and married on my naked feet. Great day with great people. And what was a experiment was eaten very well, I am talking about the rararaw salat…and here is the recipe. With help of the internet

Ingredients rararaw salat (for 6-8 persons)
1 kilogram of grated red/yellow beets
2  tablespoons of sesame seeds
2  tablespoons of pumpkin seeds
2 tablespoons of sunflowerseeds
+/- 500 gram of grated carrots
1/2 big red onion cut in tiny little pieces
juice of 1 lemon
4 grated apples (yellow/red sweet)
some chopped dill to taste (+/-3/4 cup)
some chopped parsley to taste (+/-1 cup)
Celtic seasalt/4 seasoning pepper everything to taste

Kitchentools
a foodprocessor with a blade who grates beets
a nice bowl

Let’s begin…….
Get the beets, and grate them. After, grate the carrots and apple. Mix all the ingredients (beet, parsley, sesameseeds, pumpkinseeds, sunflower seeds, carrot, apple, dill) carefully and well. Put some lemon juice on top, so the beet will stay fresh. Serve with some nice dinner, or it is as a snack in the summer. Try for something different, walnuts or other nuts.

a little healthy delicious great snack…..apple-celery rice rolls (flower power hippie rolls:))

I forgot about them and then a friend of my, made them at her home, wow she made them great of taste and she inspired me of making them also again at my home. It’s easy and you can make them every time different, this little healthy snacks has many ways to make them perfect of taste.
Yes I am talking about rice rolls, they are like spring rolls, only with rice paper and not cooked just raw.

The ingredients for 8 rice rolls
8 sheets of rice paper
1/2 cucumber
1 string of celery
1/2 green sour apple
4 carrots
4 leaves of chard
flowers, like Indian cress leaves and borage to make the rolls colourful
(if you like some red hot chilli pepper, my boyfriend thought they needed it, I liked the taste)

kitchentools
a knife
a cutting board
a bowl filled with water to soak the rice papers

How to roll………
I would say first wash the vegetables, and let them dry!
Get the cutting board and a sharp knife, cut the celery string in 8 very thin strings, the carrots in half, leaves of the chard each in 4 pieces, the cucumber must be 8 pieces also (strings). The green apple I cut first in half and made thin slices of them and after I cut every slice in 4 strings!
Sort them out on the cutting board and get the bowl with water
Put in the 8 leaves of the rice paper, wait till they get soft and slimy, get one paper out very slowly, with to hands and with care. They break very quick.
On a flat underground you lay the paper down, fill the paper with a string of each vegetable and some apples and flowers. Beware your vegetables are 1 cm from each side, so the vegetables can be rolled into a roll, and you don’t have vegetables coming out of the sides.
Here under you have pictures, how to roll! (thank you Marjon for the great explanation)

First fill the rice paper with the vegetables (1 string celery, 1 row of carrot, 1 row of apples and so on), they must be shorter as the sheets

Roll the vegetables into the paper, just one turn

Fold in the sides
and roll further till you have a perfect roll, maybe it needs some practise but everybody can do this! Do it very tight but with care
So now the rolls are ready really fresh and raw, maybe what I say before if you like more taste from it, maybe put in some pieces of chilli pepper or maybe some sesame seeds. I liked this taste. You can make so many combinations with this rice roll, different vegetables and spices…..Nice as a snack or side dish, or instead of a salad

enjoy this healthy snack

Red lentils, pumpkins and beets…….fire truck red soup

Look at my vegetables, I see pumpkin, 3 beets, onion and coriander leaves. I know I have some red lentils on the shelf. Yes I am going to make a nice soup. It is a sweet tasting soup. I made a watery soup but if you like a thicker one put in some potatoes or parsnips

Ingredients for the fire truck red soup (8-10 persons)
ingredients
juice of 1 lemon
250 gram of washed dried red lentills
3 litres of water
1 garlic bouillon powderblock
1-2 red onions/ 3 spring onions
2 big carrots sliced
1 medium pumpkin cut in squares from 2 by 1 centimetres
3 beets cut in slices
(if you like chili pepper to taste)

to decorate for each bowl
1/4 teaspoon of nigella seeds
sprinkle some roasted pumpkin seeds
some baked garlic to taste
Himalaya salt/pepper to taste
maybe some bread

Kitchentools
a knife
a cutting board
a immersion blender
a big cooking pan for 3 litres of soup
a wok

How to begin….
You don’t have to do much of work, cut all the vegetables, wash and get the cooking pan.Fill this with the water, the garlic bouillonblock, the beets, the pumpkinpieces, the lentils, lemon juice and carrots (and maybe the chilli pepper).
Put the lid on the pan and bring it to a boil…when it’s boiling turn the gas low and simmer for about 30 minutes. The pumpkin must get soft and the beet also…

In the meanwhile get the wok and roast the pumpkinseeds, to decorate the bowls. After set aside. Get again the wok and put in some oil, this is for sautee the onion very short, they must get glassy. set aside. (in the meanwhile get all the decorating;))
And heat up the garlic till it is a little brown and also set this aside

The soup must be ready now…get the immersion and make the soup smooth. Some lumps are ok, if you like.
Get the bowls, fill them with soup and sprinkle the pumpkinseeds and nigella seeds on top. Also some spring onion (you can chosse to mix them also into the soup) and garlic.
As a finishing touch some salt and pepper

Enjoy the taste and ‘sweetness’ of this soup

day 2 of the Hema week…Chinese spring rolls

Sun is shining and yes it’s spring, Hema she tells this snack is a symbol of the approach of spring.
I like this snack and I made it before also, but now I followed the recipe (ok not everything because I didn’t had bean sprouts, shiitake mushrooms and white cabbage, about the white cabbage I was confused with the Chinese cabbage!)
Anyway I give you one tip to make this snack, when you are going to fry them, they must lay full in the oil and fry not too many at once otherwise they crack open, when they crack open, the oil is getting dirty plus no beautiful spring roll!
So here the recipe based on Hema Parekh recipe of Chinese Spring rolls……..Oh I used little spring roll wrappers..


The ingredients for the Chinese spring rolls (12 big ones and 24 little ones)*
1 tablespoon of sesame oil
2,5 cm cube of fresh ginger peeled and grated
1 leek finally chopped
1 carrot, chopped in little thin,string (julienne)
5 mushrooms, chopped in little pieces
1 cup of shredded Chinese cabbage
1 cup of red bell pepper, finely chopped
2 teaspoons of tamari soy sauce
1 tablespoon of rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon of water
12 big/24 little sheets of spring roll wrappers
2 teaspoons all-purpose flour mixed with 4 tablespoons of water
Vegetable oil for frying

Kitchentools
a frying pan
a good knife
a plate/bowl with a layer of kitchen paper to lay on the fried spring rolls
a little bowl for the all-purpose flour mixture
a brush
a saucepan

Let’s begin….
Cut every vegetable and mushroom in very tiny pieces! And get the sheets out of the freezer!
Get a saucepan heat the sesame oil and sauté the ginger and leek for 2 minutes, after sautéing  you poor in the rest of the vegetables (carrot, Chinese cabbage, mushrooms, red bell pepper) sauté again… for 1-2 minutes.
Poor in the tamari, cornstarch-and-water-mix, and rice vinegar and mix well, put of the heat and transfer to a bowl for cooling down. Make the all-purpose flour mixture and put in a little bowl

Cooled down? Get a sheet and put in some of the mixture ( I used +/-1 tablespoon for the little sheets)
on the edge of the sheet.

Fold in the sides

and roll up towards the top of the wrapper, the end you will seal with the all-purpose flour
mixture what you have made in the little bowl (I used a brush)
Repeat for all the other sheets!

Moment of truth, frying the spring rolls. The oil must be at the temperature of 175 degrees Celsius (I do the water-drip-trick, when the water is splashing the oil is hot enough, be careful with this trick water and oil are dangerous)
Fry the rolls in little portions golden brown on both sides (beware the rolls are fully in the oil!).
Finished? you can eat them together with some sweet chilli sauce or some other sauce  you like!

enjoy/個飽

*recipe from Hema Parekh (the Asian vegan kitchen)

Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
vegetables
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

kitchentools
a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/बॉन एपेतीत

*recipe from Hema Parekh (the Asian vegan kitchen)

gardening…..sweet potato oven-made and beet on a different way

The weather is becoming better, the seeds are growing. My mind is totally obsessed with gardening now. I was searching on internet for nice products to grow more vegetables/fruits in the garden and I saw a great tomato-bag what you can hang on a ceiling for example and the plant will grow up side down (tomatobag). What an invention. I like that kind of inventions.
My garden isn’t so big that’s why I am always searching for new methods to grow more organic stuff.
Each year it’s getting better and better. I learn more and more, next saturday I will go on a course what to eat in the ‘wild’- nature, of course I know a little but always fun to do. Probably you will hear more about this!
What you will hear now is how I made a nice dish out of the oven, and some beet with different taste and nice tofu as a side-dish

Here the recipe for sweet potato oven-made and beet on a different way and tofu as a side-dish (4 persons)

Ingredients

for the beet on a different way
550 gram beet, peeled and washes and cut in the shape of fries
4 cloves
1 cinnamon stick
2 pieces of whole star anise
some water
for the sweet potato oven-made

750 gram of sweet potato, peeled and cut in little squares (2 cm)
1/2 red onion cut in slices
4 gram of fresh ginger, minced
3 cloves of garlic, minced
200 gram of carrot, washed and cut in the shape of thin pencils (or maybe you like slices more)
1 tablespoon of cumin-seeds
juice of 1/2 a lemon
juice of 1/2 a orange
1/4 cup of canola oil

for the tofu
250 gram of tofu, pressed out the water and cut in little squares (2 cm)
1 teaspoon of turmeric
1 teaspoon of curry powder
1 teaspoon of garam massala (recipe earlier in my blog/ scrambled tofu)
some oil for baking

Kitchentools
an oven
a bowl
a cooking pan for the beets
an oven dish
a frying pan
a food processor with a blade of making fries
a garlic press
a knife
a cutting board

First we begin with….
the beets
The beets to prepare,wash and cut the beets in fries. Get a cooking pan, fill with some water like 1/3 of the pan. Put in the beets and the spices (star anise, cinnamon, cloves)
Bring it to a boil and simmer for 30-40 minutes stir once on the half of the simmering time. It will be ready when the beets are soft and nice to chew!

the sweet potato
In the meanwhile you can make the oven dish, peel the sweet potato, cut the onion, mince the garlic and ginger, cut the carrot in thin sticks, press the orange and lemon juice and get the oil!
Time to get the baking dish not necessary to rub it into oil, what I did was just mix everything well together in the oven dish and sprinkle the dish with some cumin seeds. It must look wonderful and everything must became in touch with the oil and juices.
Time to put in the oven, the oven must be like 200 degrees Celsius you will bake this like 30-40 minutes also.
When it’s ready? when the potato and carrot are soft.

the tofu
This you can make on the end when all the dishes are ready. Cut the tofu, in a bowl you mix all the spices (turmeric, garam masala and curry powder) together with the tofu (sometimes I am lazy and I mix it in the frying pan)
Heat up the frying pan with some oil, and put in the tofu!
Bake the tofu till it’s crispy and golden brown.
This is all you have to do to make your dish complete!
Everything must be ready now, get the plates make them beautiful. At least this is a colourful dish and nice to watch. Hope you will like the taste also!

Eet smakelijk/enjoy

bloody-deep-deep-red-beet juice…..

Mmmmm I think it’s really beet time of the year, everywhere cheap beets. And I must say, I like beet, they are a little sweet and the colour is amazing,they are deep red. In my garden no beets grew, I think I did some dramatically wrong but I really don’t know what, next year better times!
For the juice it’s easier when you have an slow juicer who is on electricity, but I haven’t (my is really hard handwork) so for me it took a long time to prepare, but the joy of drinking the juice is much better and intensive 😉
I have much time, the rain outside won’t stop today, that’s my feeling about this day. Very dark, cloudy, rain and no sun even not a tiny tiny piece of sun. SO no walk outside.

So here is the recipe of the bloody deep deep red beet juice (approx 1 liter /4 glasses)
Ingredients
4 beets
4 carrots
4 apples (I took the yellow red ones, sweet and juicy)
16 gram of ginger
2 lemons (yes get the juice from the lemons)

Kitchentools
a slowjuicer
a knife
4 glasses
a can
a cutting board
some energy and armturns if you don’t have an electric slow juicer.

So you wanna drink the juice, lets begin…
take the peel from the beets and wash the beets, carrots, apples..
Get the cutting board and the knife, now you are ready for cutting the vegetables in little pieces and the ginger(no peel on the ginger please) so you can put them in the slowjuicer. (don’t forget to get rid of the seeds of the apple).
Put them in the slowjuicer, the juice you get out put in the can.
Now it’s time to press out the lemon and this juice you mix in the can with the deep red juice.
Now it’s ready for drinking, you like cold drinks. Put it for 30 minutes in the fridge.Anyway use your own fantasy to make some other drinks with beets!

 

Enjoy and feel very healthy after drinking this bloody deep-deep-red beet juice