banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Blushing Latte

Serves 2.

    Share

    Blushing Latte

    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.

    Advertisement

    Tip

    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.

    Advertisement

    Blushing Latte

    Ingredients

    • 1 small red beet, trimmed
    • 1 Medjool date, pitted
    • 1/2 vanilla bean, cut in half and seeds scraped out
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/4 tsp (1 mL) ground ginger
    • 3 cups (750 mL) unsweetened almond milk, divided
    • Edible dried rose petals, for garnish (optional)

    Nutrition

    Per serving:

    • calories103
    • protein2g
    • fat4g
      • saturated fat0g
      • trans fat0g
    • carbohydrates15g
      • sugars10g
      • fibre2g
    • sodium286mg

    Directions

    01

    Preheat oven to 400 F (200 C).

    02

    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.

    03

    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.

    04

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Dinner For Me and You collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.