In my daily regimen, I am in the habit of using beetroots. Not because beetroots are tasty, with nice color, but because beetroots are extremely good for health. Beetroots are rich in nutrients, good for the heart. If you have a healthy hear, your body is healthy.
There are many ways to prepare beetroots. In case of newly bought and fresh beetroots, if you need to store beetroots for a long time, make bottled beetroot juice with kombucha, then store it in a refrigerator compartment.
If a juicer is not available, you can eat raw beetroots as fruit, make salad
If powerful blender is available, make beetroot smoothie. It is so delicious.
TINY CHUNG CAKE MADE FROM BEETROOT
– Beetroot + walnut + perilla leaves + fire cider + coconut oil. All are grinded in fine paste for patching
– Cabbage leaves, chives leaves are stored in freezer for 1 hour, then defrost them
– Pack and cut them in pieces
P/S :
– Chefs use chives leaves for only decoration, let slip them when we eat, because chives leaves are defrosted, they are very tough, and you must use a lot of dental floss
– Walnut can be replaced with almond, sesame, macadamia, hemp seed, etc. It is optional. However, don’t combine soft nuts (sesame, pumpkin seeds, hemp seed, etc.) with nuts (almonds, walnuts, macadamia, etc.)
If they are combines, they release a stench and cause flatulence. Chefs will not take the responsibility for it ^^
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