Beetroot Hummus

A delicious, hair enhancing Summer inspired recipe.  Perfect for lunch or as an appetiser.  Carotenoids in beetroot make it beneficial for the effective growth of hair. It helps in maintaining glossy texture and improves the quality and thickness of hair. 

4 large raw beetroots

400g Jar of Chickpeas (you can use tinned but the Spanish chickpeas available from Planet Organic in a jar are bigger and more juicy!)

Grated zest of 1 orange

Juice of Lemon/Lime

1tsp Oil (olive or rapeseed)

Pinch of Ground Cumin

Pinch of sea salt (I love the Sal de Ibiza)

Pinch of White pepper

A little coriander

Preheat oven to 200°/180° Fan oven/Gas 6, lay the beetroots on to double thickness foil and create a parcel around them.  Roast in the oven for 40 minutes.

Remove from the oven.  When the beetroots are cool enough to handle, peel them and put the flesh into a blender.  Drain the chickpeas, rinse and pat dry on kitchen towel to remove any excess water.  Add them to the blender along with the Lemon/Lime juice, orange zest, oil, cumin, salt & pepper.  Blitz until smooth.  Transfer to a bowl and garnish with coriander.  Serve with a rainbow vegetable crudité

Adapted from The Detox Kitchen Bible

Try this nutritious Hair Enhancing recipe from Deliciously Ella

Buckwheat & Beetroot Risotto

Serves 4

5-6 Beetroot
2 Mugs of Buckwheat (400g)
Juice of 1 lemon
1 x 400ml tin of coconut milk
Salt & Pepper to taste

Start by roasting the beetroots whole, with their skins on in an oven set at 210° C (190° Fan oven).  They will take about an hour to cook.  You don’t need to add any olive oil.

Once the beetroots are nice and soft and the skin is becoming crispy, take the beetroots out of the oven and leave them to cool for a minute.

Place the buckwheat in a sieve and rinse with cold water until the water that comes through is totally clear.

Place the buckwheat in a saucepan with 3.5 mugs (1 litre) of boiling water.

Let the buckwheat boil for a minute or two, then let it simmer for another 10-15 minutes until all the water has evaporated and the buckwheat still has a little ‘bite’ and nuttiness, but not crunchy and not too soggy.

Peel the skin off the beetroots and place the flesh into a food processor with the lemon juice, coconut milk, salt & pepper to taste and blend.  The mixture should come out smooth.

 Once the buckwheat is cooked, stir in the beetroot mixture, heat through then serve.