Super Herbal Foods - Healthy Vegan and Vegetarian recipes - Butternut squash and beetroots spicy cream

SuperHearbalFoods.com
The real cause of MS The Immune system Autoimmune disease Low pH balance and MS Other factors involved in MS Reverse autoimmune disease
What causes Heart disease Good and bad Cholesterol Lifestyle changes Reverse Arteriosclerosis
What is Diabetes? What is Metabolism? What cause Diabetes? Types of fatty acids How to cure Diabetes Type 2 Radical chemistry and Diabetes Type 1
4 Things to expect from food Nutritional Recommendations Help and healing Sciatica Diseases Nutrition for Vegetarian and Vegan Athlete
What are Vitamins? Vitamin A Vitamin D Vitamin E Vitamin K Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12 Folate Vitamin C What are Minerals? Calcium Phosphorous Magnesium Sodium Potassium Iron Zinc Iodine Fluoride Copper Selenium Manganese Chromium and other trace elements
Diet and healthy weight loss Losing weight the healthy way
Free Delivery - Shipping Rates
Combine Sales Fiordizucca - Vegetarian and Vegan Recipes

Main dishes

arrow
Basmati rice with sweet and sour chickpeas
arrow
Butternut squash and beetroots spicy cream

Side dishes

arrow
Egg wraps with tomato, avocado and cheese

Bread

arrow
Corn bread

Potatoes

arrow
Potatoes tower
arrow
Sweet Potatoes with coconut sauce

Cakes and Desserts

arrow
Peanut, Carob & Coconut Cream Pie
arrow
Carob cake with Coconut filling
arrow
Carrot Cake
arrow
Raspberry and Blueberry Cheesecake
arrow
Rice bubble hazelnut chocolates
 

NEW RECIPES COMING SOON!

 
Butternut squash and beetroots spicy cream Suitable for Vegans
   
Butternut squash and beetroots spicy cream

Ingredients for the butternut squash cream

• 500gr butternut squash
• 1 medium potato
• 1 small onion
• 1 small red chilly pepper
• 1 pinch cinnamon powder
• 1 pinch ginger powder
• extra virgin olive oil
• salt

Ingredients for the beetroot cream

• 400gr beetroots
• 1 medium potato
• 1 garlic clove
• 1 pinch cumin powder
• 1 pinch black ground pepper
• 1 small bunch of fresh coriander
• extra virgin olive oil
• salt

Directions:

• In one saucepan stir fry the small onion with the chilly pepper.

• Add the chopped butternut squash and potato, pour half glass of water, adjust with salt, cover and cook for 20 minutes.

• In another saucepan, stir fry a garlic clove, add beetroot, cover with water, adjust with salt and pepper and cook for another 20 minutes.

• When both are cooked through, add cinnamon and ginger to the squash and coriander and cumin to the beetroot.

• Blend them separately adding one or two tablespoons of hot water if needed.

• Pour the butternut cream on a serving plate and arrange the beetroot on top.

• Serve hot and enjoy!

 
Credit Cards and Paypal Accepted
 
Super Herbal Foods

COPYRIGHT © 2014 SuperHerbalFoods Ltd.
Home | About | Herbs | Recipes | Diseases | You are what you eat
Multiple Sclerosis | Heart Diseases | Diabetes

Delivery Info | Terms and Conditions | Faqs | Contact | Share Knowledge