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Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream By GreenChef Natalia
Posted By Natalia On September 24, 2011 @ 12:38 am In Full Recipe List,Recipes / Main Courses,Recipes / Raw,Recipes / Soups & Salads | 1 Comment
Oh my goodness, it is time to breathe. I spent the last 6 weeks working 15 hours a day without a taking a single day off and completed the greatest accomplishment of my life thus far…my book. Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen (link http://www.glowingtemple.com/purepleasures.php) is published! Wow, that feels good.
So now I’m trying to get back into some sort of “normal” rhythm, whatever that means. There’s actual dinners rather than downing a quick smoothie and yes, I’ve taken a few hours off here and there for time at the beach and visits with friends. Though, I’m having trouble not working because I guess I really created some pretty deep habits. It’s amazing how quickly something truly begins to feel natural. So I’m still up until midnight every night, but now it’s more with promotion rather than production and there’s a lot less pressure if I feel I need to put something off until tomorrow.
These last 6 weeks focused on design, writing and editing, so I’ve really been missing being able to get in the kitchen and create. Like really create. You know, something delicious, beautiful and gourmet, not just tossing together a salad. Now that I’m back to breathing, it’s time to play a little and here’s my first post-book creation that I wanted to share.
Serves about 6
For the Beauty Beets
6 medium beets, peeled and sliced very thin on a mandoline
2 tablespoons cold-pressed olive oil
Salt & Black pepper to taste
For the Parsley Pesto
3 cloves of garlic
3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed
2 cups parsley leaves (well-packed)
¾ cup cold-pressed olive oil
¾ teaspoon Himalayan salt
For the Sweet Pepper-Fennel Cream
2 sweet bell peppers
1 cup roughly chopped carrots
½ cup cold-pressed olive oil
2 cloves of garlic
¾ teaspoon Himalayan salt
¾ teaspoon fennel seed
Instructions Beauty Beets:
1. In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season.
2. Make sure all of the beets are evenly coated.
3. Set aside.
Instructions Parsley Pesto:
1. Place the garlic in your food processor and process to finely chop.
2. Add all remaining ingredients and process until well combined.
3. Use a spatula to scrape down the sides a few times to keep things moving.
4. Scrape into a bowl.
Instructions weet Pepper-Fennel Cream:
1. Place the bell pepper, carrot, olive oil, garlic and salt in a blender.
2. Blend until smooth.
3. Add the fennel seed and blend lightly until just combined.
4. Pour into a bowl.
For each Beauty Beet stack, begin with one slice of beet. Top with 2 teaspoons of parsley pesto. Top with another slice of beet. Top that with 2 more teaspoons of pesto and then a third slice of beet. Place a small spoonful of the sweet pepper-fennel cream on top of the third beet. The process will go much faster if you make several stacks at a time. Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream. Before placing the stacks on a plate, place a spoonful of sweet pepper-fennel cream on the plate for each stack you’ll be serving. Place the Beauty Beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve. Enjoy slowly, breathing with great pleasure.
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