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* Exported from MasterCook *
��������������������� Roasted Beet Dressing -
Recipe By���� :
Serving Size� : 8���� Preparation Time :0:00
Categories��� : Condiment���������������������� LowCal (Less than 300 cals)
��������������� LowerCarbs��������������������� LowFat (Less than 30%)
��������������� Vegan
� Amount� Measure������ Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 4������������ medium� roasted beets -- roughly chopped
� 2�������������������� garlic cloves
� 1������������� piece� ginger root -- (1 inch). chopped
� 1�������� tablespoon� tahini paste
� 2������� tablespoons� apple cider vinegar
����������������������� Salt and pepper to taste
���� 1/4���������� cup� water -- as needed
Blend all the ingredients in a high-speed blender, adding the water as
needed to facilitate blending.
MAKES 2 CUPS
I stole and tweaked this recipe from Tuck Shop. an Australian meat pie
restaurant in New York City. Hopefully, they won't sue me, since I married
one of the owners.
Source:
� "Fresh Energy Cookbook: Recipes to Supercharge Your Life by
� Natalia Rose Doris Choi"
S(Formatted by Chupa Babi):
� "Sept 2013"
Yield:
� "2 cups"
����������������������������������� - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 1g Fat (29.4% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
23mg Sodium.� Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 926712 0 0 0 0 0 0
* Exported from MasterCook *
��������������������� Roasted Beet Dressing -
Recipe By���� :
Serving Size� : 8���� Preparation Time :0:00
Categories��� : Condiment���������������������� LowCal (Less than 300 cals)
��������������� LowerCarbs��������������������� LowFat (Less than 30%)
��������������� Vegan
� Amount� Measure������ Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 4������������ medium� roasted beets -- roughly chopped
� 2�������������������� garlic cloves
� 1������������� piece� ginger root -- (1 inch). chopped
� 1�������� tablespoon� tahini paste
� 2������� tablespoons� apple cider vinegar
����������������������� Salt and pepper to taste
���� 1/4���������� cup� water -- as needed
Blend all the ingredients in a high-speed blender, adding the water as
needed to facilitate blending.
MAKES 2 CUPS
I stole and tweaked this recipe from Tuck Shop. an Australian meat pie
restaurant in New York City. Hopefully, they won't sue me, since I married
one of the owners.
Source:
� "Fresh Energy Cookbook: Recipes to Supercharge Your Life by
� Natalia Rose Doris Choi"
S(Formatted by Chupa Babi):
� "Sept 2013"
Yield:
� "2 cups"
����������������������������������� - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 1g Fat (29.4% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
23mg Sodium.� Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 926712 0 0 0 0 0 0
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