Beetroot Chips with Orange and Sea Salt
Move over potato crisps and hello Beetroot chips! Have you ever tried Beetroot chips? Well the ones you get from the store in a packet are not doubt cooked in canola or sunflower oil and potentially have added sugar. So to bypass all that crap, cook your own beetroot chips at home. It’s easy and you can add a little twist! …. A twist of Orange juice… trust me.
Oranges go great with beetroot. In juices and even adding a little orange juice to the dressing of a beetroot salad is delicious!. Try it!
These chips would be perfect for the little kiddies too. They’re gluten-free, dairy-free, sugar-free and a good way to get them eating a very nutrient dense vegetable.
What’s good about beetroots?
Cleansing the liver: back to the doctrine of signatures again where food presents clues as to what properties the food might contain or what it might be good for. Beetroot juice looks like blood and it helps to cleanse the blood of toxins.
Lifting your mood and reducing stress due to betaine and tryptophan which are sometimes used to treat depression and stress. Tryptophan is an amindo acid that helps to enhance your mood.
Packed with vitamins and minerals such as: vitamin A, B and C, iron, potassium, fibre and phosphorus.
Lowers blood pressure: the nitrate in vegetables and also the antioxidants it contains help to maintain a healthy cardiovascular system.
Increases energy and stamina: beetroot is high nitrate which expands blood vessels, it’s made into nitric oxide in the body which increases the efficiency of oxygen in reaching the cells, thereby decreasing the overall amount of oxygen that the body needs. This slows fatigue and increases efficiency, so if you’re an athlete beetroot juice may be your best friend!
http://www.naturalnews.com/039599_beetroot_juice_stamina_nitrate.html#ixzz3Aq0A0ElM
Beetroot Chips with Orange and Sea Salt
What you need:
- 2 organic large beetroots
- 1 organic orange
- 1 tablespoon of coconut oil unrefined
- Sea Salt to taste
What to do:
- Preheat oven to 160-180 degrees
- Slice your beetroots into very thin discs – about 2-3mm
- In an oven tray place some bleach free baking paper
- Add your coconut oil and put in oven for 1 min to melt
- Now remove tray from oven and dip beetroot discs on both sides in coconut oil and arrange flat on the tray with a sprinkle of sea salt
- Bake for 20-30mins or until crispy
- Try not to turn up the oven too high or they will burn
- Once crispy take them out of the oven to cool for a little – they will crispy up further once you take them out
- Season with sea salt to taste and a squeeze of orange juice
Serves 2
