January. The month when diets & detox get promoted the most…on TV, in magazines, on the internet. <\/p>\n
I personally don’t believe in extreme diets. Whenever I tried to entirely avoid sugar, fats & carbs in the past I couldn’t stop thinking and longing for exactly that: sugar, fats & carbs. Fortunately I am blessed with a strong willpower. Therefore I can resist the temptations for a while. But once I am “allowed” the forbidden again, “Yo-Yo” comes knocking on my door and all the effort goes down the drain. Does that sound familiar to you? I bet it does \ud83d\ude09 <\/p>\n
In the long run I find it more effective to eat whatever I like and love but in moderation and I try to balance out naughty snacking with a very light and healthy lunch and dinner. And of course go for a run occassionally or spend some time on my WaterRower…I know I should do it more often. <\/p>\n
A very light dish I love and can highly recommend is beetroot soup. It’s quite filling, very yummy and healthy. Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. Same goes for red pepper (the vegetable, not the spice) that I used for this dish to accompany the beetroot and gives the soup a lovely twist. I used smoked garlic but regular garlic will do nicely too, in case you can’t get hold of the smoked one. <\/p>\n
And here we go:<\/p>\n
INGREDIENTS:<\/strong> METHOD:<\/strong> Enjoy, January. The month when diets & detox get promoted the most…on TV, in magazines, on the internet. I personally don’t believe in extreme diets. Whenever I tried to entirely avoid sugar, fats & carbs in the past I couldn’t stop thinking and longing for exactly that: sugar, fats & carbs. Fortunately I am blessed with
\n500 – 600 gr beetroot (cooked)
\n1 tbs olive oil
\n1 onion (ideally red)
\n1 red pepper
\n1 garlic bulb (smoked if available)
\n1 celery stick
\n1 tin of chopped tomatoes
\n1 tbs vinegar
\n200 ml tomato juice
\nchilli flakes
\nsalt & pepper
\nsour cream
\ncress, watercress, basil or parsley (for decoration) <\/p>\n
\nChop the onion, the red pepper, the celery stick and mince the garlic.
\nHeat the olive oil in a medium to large saucepan.
\nAdd the onion and cook until translucent.
\nAdd the garlic, the pepper and the celery stick.
\nCook for about 8 – 10 minutes on a medium heat.
\nPour the tomatoes, tomato juice and the vinegar over the vegetables and stir thoroughly.
\nCook for another 8 – 10 minutes.
\nAdd 3\/4 of the chopped beetroot and put the leftover beetroot aside.
\nCook for a further 5 minutes.
\nPuree the soup and press it through a sieve, then season to taste and add chilli flakes.
\nIf the soup is too thick add more tomato juice.
\nServe with the leftover beetroot pieces, sour cream and herbs.<\/p>\n
\nSabrina xxx<\/p>\n","protected":false},"excerpt":{"rendered":"
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