Send your sweetie to bed with this nightcap and they’ll be sure to have sweet dreams. Studies have shown that compounds in red beetroot have powerful antioxidant and anti-inflammatory properties, thus making this beautiful bevvy not only good but good for you too.
Since Valentine’s Day is a special occasion, feel free to add a splash of your favourite liquor to make this nightcap just a little bit naughty.
Preheat oven to 400 F (200 C).
Place square of parchment paper in oven-safe frying pan or on small baking sheet. Place beet on parchment paper along with a couple of tablespoons of water. Roast until a knife easily pierces to centre of beet, about 40 to 60 minutes. Let beet sit at room temperature until cool enough to handle. With paper towel, rub off beet skin and discard before cutting beet in half. Reserve half of beet for another use.
Into pitcher of high-speed blender, add half of roasted beet, date, vanilla bean seeds, cinnamon, ginger, and 1/2 cup (125 mL) almond milk. Blend until well combined and smooth. Divide beet mixture between 2 serving mugs.
Warm remaining almond milk in small saucepan over medium heat, stirring often, until steaming. Pour into serving mugs and stir to incorporate into beet mixture. Garnish with rose petals, if desired, and serve immediately.
This recipe is part of the Dinner For Me and You collection.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
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