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5 large lettuce leaves
4 raw beetroots
2 raw carrots
1/2 red onion
5 cherry tomatoes
1 handful of cilantro (coriander) or flat-leaf parsley
2 tbsp olive oil
2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
4-8 slices goat or sheep’s cheese (depending on the size of the cheese)
2 tbsp pine nuts, lightly toasted in a skillet
1 handful of pea sprouts
Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl. Peel beets and carrots and grate by hand or using the grating attachment on a food processor. Slice the onion and tomatoes very thinly. Chop the avocados and cilantro and place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.
Scoop one fourth of the veggie mixture tight into a 4 inch (10 cm) wide x 2 inch (5 cm) high, round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly. Top the veggie tower with slices of goat cheese, toasted pine nuts and pea sprouts. Repeat three times. Enjoy!
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2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt)
1 cup / 90 g rolled oats
¼ cup /35 g sunflower seeds
1 small apple, cored and roughly grated on a box grater
1 pinch ground vanilla or vanilla extract
1 tsp freshly grated ginger or ground ginger
Beet & Raspberry Purée
1 cup / 125 g raspberries (fresh or thawed frozen)
1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender)
½ lemon, juice
2 tbsp water
2 soft dates, pitted
fresh mint leaves, chopped
Place all ingredients for the yoats in a mixing bowl and gently stir to combine. Set aside.
Meanwhile prepare the purée. Add all ingredients to a high speed blender and blend until smooth. Taste to see if more lemon juice, water or dates are needed. When done, mix ¼ cup of the purée with the yoats. Then divide the rest of the purée into 4 glass jars. Spoon the pink yoats into each jar. Eat right away or store in the fridge for up to a couple of days. Ideally make the recipe in the evening and serve for breakfast the following morning. Top with fresh raspberries, chopped mint and bee pollen before serving.