By nutritional therapist Christine Bailey

A refreshing clean-tasting dip. Beetroots are useful for promoting detoxification and supporting bile flow. Beetroot also contains an energizing mix of iron and folate, important for red blood cell formation. This is delicious served with raw crackers or gluten free oat cakes.

(serves 6)

Ingredients:
200g cooked beetroot
Handful of fresh mint leaves
125g cashew nuts
1 tbsp apple cider vinegar
1 tsp maple syrup or honey
2 tsp tamari, gluten-free soy sauce
1 tbsp flaxseed or olive oil
Pinch of sea salt and black pepper

Method:
Place all the ingredients in a food processor and process until smooth. Season to taste.

Add a little more oil if needed to achieve a smooth consistency.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.