So this week I’m writing the devotionals for Restore90, and it called for recipes with beets! I practice what I preach, so I whipped up a couple of these nutritious recipes. A delish Beet Humus, and Beet Red Velvet cupcakes! Try them both! Which would you eat first…
1 medium roasted beet, chopped
2 cups cooked and drained chickpeas
1 tablespoon lime juice
3 tablespoons olive oil
2 tablespoons tahini
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cloves garlic
Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!
Beet Cupcakes with Coconut Cream Frosting
1 cup black bean/beet puree (1 can of black beans, amd 2 medium, roasted beets).
1/3 cup organic sugar
1/4 cup coconut oil
1 tablespoon vanilla extract
2 scoops of Juice Plus Complete Chocolate Protein Powder
1/2 teaspoon salt
1 teaspoon baking powder
Grease a pie plate with coconut oil and set aside.
In a large mixing bowl, whisk together the puree, sugar, oil, and vanilla extract.
Add the dry ingredients and whisk together until just combined. The mixture will be very thick, almost frosting-like.
Pour into your prepared dish and smooth out so it’s evenly distributed. Refrigerate for half an hour.
In the meantime, preheat your oven to 350 degrees F.
Then bake for 25 to 30 minutes, until the middle is set, but not dry.
Let cool completely before serving.
1 can (14 ounces) full-fat coconut milk, chilled
1 tablespoon maple syrup (more to taste)
1 teaspoon vanilla extract
optional: other flavor extracts, ground spices (like cinnamon) or cocoa powder
Chill the can of coconut milk at least over night (better yet, 24 hours). The fatty coconut cream will separate from the water in coconut milk. It will accumulate at the top and harden.
Open the can and scoop out only the hard coconut cream that should have settled on top. Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
The whipped coconut cream should be stable enough to ice cake or cupcakes with.
You can even fill it into a pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.