saltFor the pesto:
1. Wrap each beetroot in foil and add a little balsamic vinegar and pepper to each one before sealing tightly. Place on a baking tray and roast for 1 hour or until tender.
Meanwhile, make the pesto.
2. Add the coriander and cashews to a food processor and blitz until finely chopped. Then with the motor running add the olive oil in a steady stream through the open feeder shoot and process until it's the consistency of pesto. Be careful not to leave it too long or it will liquidise - we're not trying to make a coriander milkshake! Stir through the lemon juice and set pesto aside while you prepare the beetroot.3. Remove the beetroot from the foil then peel and dice. Divide between serving bowls or one large platter, sprinkle with sesame seeds, top with pesto and serve.
Variation: For an elegant seafood starter try serving smoked salmon slices draped over the beetroot with rye bread slices on the side.
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Don’t eat anything you can’t pronounce!
Basically everything the body does requires water – so staying hydrated would probably be the best and easiest health tip there is.
There is no such thing as a diet, simply a healthy lifestyle. Eat foods that are LHI (Low human interaction). Stay away from foods that are overly processed.
I always make sure I have fresh fruit handy incase I need a sugar pep up. Keeps me away from the spur of the moment chocolate purchases and is fresh and nutritious so it’s therapeutic to eat.
If I'm ever feeling stressed at home, the first thing I do is tidy my living spaces and light a scented candle. Messy bed, messy head.
Try incidental exercise, get off the bus a stop earlier, take the stairs instead of the lift and set a diary reminder to stand up and walk around every hour.
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