Beet, carrot and blueberry smoothie

Beet , carrot and blueberry smoothie

Yield: 1 smoothie

This beet smoothie contains roughage, i.e., blueberry seeds, so the word 'smoothie' is a misnomer. However, I don't know what else to call it ;-) If the water is omitted, it may be thick -- depending upon how juicy the vegetables and berries are;  that is, it may be like a pudding and, therefore, would need to be eaten by spoon. The fresh mint garnish bursts in the mouth against the concentrated flavour of the beet-carrot-blueberry mixture.

Beet, carrot and blueberries

Ingredients: (all quantities are approximate)

1 small beet, washed, peeled and chopped

1 carrot, washed, peeled and chopped

1 handful, or more, fresh blueberries, washed

1teaspoon extra-virgin olive oil

¼ cup water

Garnish: fresh mint (optional)

Preparation:

1. Place chopped vegetables and the blueberries into a blender together with oil and water. 

Beet, carrot and blueberries in blender flask

2. Blend on 'High' until mixture is pureed.

3. Pour into a cold glass tumbler, .garnish with fresh mint, and insert drinking straw.

Beet, carrot and blueberry smoothie

                                                           

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Beet and Oka cheese salad

This raw beet salad makes a wonderful and complete snack. It has all the ingredients necessary for a brunch or mid-afternoon pick-me-up since it contains protein, complex carbohydrates and the oil essential for all-round nutrition.


                                                                                                              Yield: 1 serving
                                            

Raw beet, carrot, celery, blueberries and Oka cheese

Oka cheese, a product of Quebec, Canada, is widely available all across Canada. Information about the product is available at http://www.french-at-a-touch.com/Gourmet/Cheese/oka_canadian.htm and many other sites as well. Of course, you may use a substitute, preferably another soft, buttery cheese.

Ingredients:

1/2 cup grated raw beet

shavings of raw carrot

Oka cheese

sprig of celery leaves

blueberries

1 teaspoon extra virgin olive oil

squeeze of fresh lime juice

Preparation:

1. Thoroughly wash beet, celery, blueberries and carrot. 

2. Peel beet and carrot. 

3. Grate about 1/2 cup of the beet. Pare shavings from the carrot.

4.  Slice 3 thin slices of Oka cheese and lay them on the salad plate. Add grated beet and carrot shavings. Add celery leaves and blueberries.

5. Dribble olive oil over the assembled salad and sprinkle with fresh lime juice.

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