Beetroot Mash

beetroot-mash

How gorgeous and bright does this look for a dull winter’s day? I just love the colours of nature and colours are a great way to entice children to eat vegetables. Beetroots are full of nutrients and are such an important vegetable.

Beetroots are an excellent source of folte so a great food to eat when pregnant or trying to conceive. They are also high in iron, potassium and fibre and are great for the heart. Generally an all-round wonderful vegetable.

I had a bunch of fresh beets in the fridge and juiced a few but wanted something warm so I decided to make this beetroot mash. It’s more like a beetroot puree really as I blended it. So creamy and soft and moreish.

I made something very similar a while back and added horseradish, so if you like a kick to your mash, try that one out!

Ingredients

2 beetroot
5 white potatoes
Quarter cup almond milk
Quarter cup vegetable stock
Himalayan salt & black pepper to taste

Method

Peel and chop the beetroots and potatoes.

Put the potatoes in a saucepan with boiling water and boil. If you have a steamer saucepan, put this over the top of the potatoes and put the lid on so they can steam and boil together. If you don’t, boil or steam the beets separately.

When they are both soft, mash the potatoes with a masher.

Add the beets to the blender and blend until smooth, then add the potatoes, stock, almond milk, salt and pepper and blend until puree-like.

Add more stock or almond milk if you need.

Love & health,
Lauren

Creamy Vegan Mash

creamy-vegan-mash

Mashed potatoes have to be creamy. No use having dry, lumpy mashed potatoes – it’s just not worth it! I was just using almond milk and dairy-free spread but I’ve now found a way to make it even creamier – by adding stock!

Braxton has been a little bit unwell and didn’t want to eat anything that he had to chew so I added my homemade stock to this and it really made him happy. See what you think…

Ingredients

About 7 white potatoes
125ml low sodium or homemade vegetable stock
Half a cup almond milk
2 tbsp dairy free non-hydrogenated spread / ‘margarine’
1 tsp dried parsley
Himalayan salt & black pepper

Method

Peel and chop the potatoes and put them in a pan of boiling water and bring to the boil.

Once soft, drain in a colander, holding a tiny smidgen of water back, then transfer all back to the pan.

Use a potato masher to mash the potatoes and once they are as smooth as you can get them, add the stock, almond milk and margarine and mix well.

Now add the parsley and salt and pepper to taste.

Add more stock if it is not creamy enough and just keep adding to your desired creaminess!

Love & health,
Lauren