* if you use plain just squash a strawberry into it or add a teaspoon
of beetroot powder to make it pink.
Mix 2 teaspoons (6.4 g) of Morlife Certified
Organic Beetroot Powder into juices, smoothies, in baking or other foods.
Beetroot powder blended up with creamy coconut butter for a touch of healthy fats, maca powder, vanilla almond milk, and a drop of raw honey, this beetroot latte is simply delicious.
It is mainly to colour the frosting so if pitaya powder isn't available to you, any other natural red or pink colouring could work such
as beetroot powder or juice, raspberry or strawberry.
Rose Ice Cream 1 batch of vanilla ice cream (see above)-- before processing through the ice - cream machine 4 - 5 teaspoons dried rose powder (I started with dried culinary roses, and then ground them into powder using a coffee grinder) 3 - 4
teaspoon beetroot powder (optional)-- for additional colour 1 - 2 drops of good quality steam distilled, undiluted rose essential oil
Just like in my keto Red Velvet Mug Cake, I used
natural beetroot powder that gives the deviled eggs a beautiful pink colour.
Hi Donna, you could definitely use almond milk, but i'm not
sure beetroot powder would give the same vibrant red colour.
Topping Suggestions Raw cacao nibs Freeze dried raspberries / cherries / mandarin / strawberry / blueberries etc Desiccated coconut Coconut
flakes Beetroot powder Turmeric powder Cinnamon Matcha powder
The color is achieved by my trusted coloring
agent beetroot powder, which is mixed in with all other dry ingredients of the crust.
However, if need to hide the nutritious value of this cupcake; conceal all edges with extra frosting - loaded
with beetroot powder!
I used kiwi berries and blueberries in these pictures which are great choices if you're watching your fructose intake, along with a sprinkle
of beetroot powder.
Usually, you can
find beetroot powder in every health food store, it comes in little bags and isn't expensive.
Beetroot powder blended up with creamy coconut butter for a touch of healthy fats, maca powder, vanilla almond milk, and a drop of raw honey, this beetroot latte is simply delicious.
You could turmeric for yellow, or spirulina for green,
beetroot powder for red or pink you can even choose to use some purple cabbage juice to go for a purple colour, be bold, be wild, be colourful!
In a blender, combine the egg, banana, flour,
beetroot powder and vanilla extract.
Pour a shot of hot espresso or coffee into a large mug and gently whisk in
the beetroot powder, spices, and sweetener.
I got
some beetroot powder recently and I think I may substitute that in for the pretty pink frosting!
Turn the heat to low simmer, add agar agar powder &
beetroot powder (if using) and whisk.
Beet powder (or
beetroot powder) delivers the nutritional benefits and color of beets without any of the peeling, cooking or juicing — making it the perfect way to get an extra boost of nutrients in a pinch!
Warm up with this antioxidant - rich and oh - so - cozy latte made with
beetroot powder, maca powder, coconut butter, almond milk, and a touch of raw honey.
For this reason,
beetroot powder is subtly sweet without earthy flavors or undertones like regular beets.
Step 3 - In a small bowl mix
the beetroot powder and water together.
Beetroot powder is made from ground up dried or dehydrated beets.
Once dissolved, add the mixture to a blender and mix with
the beetroot powder and the arrowroot mixture you made earlier.
Roll the truffles in some more cocoa powder (
beetroot powder or matcha powder will also work well and will give your truffles some great colours).
Same goes for
the beetroot powder, it is totally optional (I have used it purely for the aesthetic reasons!).
Lastly, add the pink pitaya or
beetroot powder (if using), until you reach your desired colour.
Add natural colourings to have rainbow pancakes, i.e. wheatgrass powder, blue spirulina, regular spirulina,
beetroot powder, pink pitaya powder, turmeric, butterfly pea powder, acai powder, carob, or cocoa.
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or
beetroot powder (optional) 4 Tbsp coconut oil
120g cooked beetroot (not pickled) 220 ml double cream Pinch of turmeric 400g Guittard dark chocolate 58 % wafers 25g Unsalted butter softened 3 tbsp Local Honey 3 tbsp St Abbs XO Rum Cocoa powder or
beetroot powder for dusting
Not surprisingly, the best red velvet latté's I've had were also chocolate based and made up of raw cacao and
beetroot powder.
When making up my own blend I simply used this winning combination and combined raw cacao and
beetroot powder as the base, then added a little vanilla and cinnamon for extra flavour — and that was it!
If you use
the beetroot powder you need a few drops of water for the colour to release.
The beetroot powder is a rich source of nitrates.
She suggests blending frozen mango cubes, a carton of plain low - fat Greek yogurt and milk, along with a serving of
beetroot powder and a dash of cayenne.
However, it might be an interesting experiment to increase the amount of cabbage to compensate and try adding
some beetroot powder, just to see if it works?
Add natural colourings to have rainbow pancakes, i.e. wheatgrass powder, blue spirulina, regular spirulina,
beetroot powder, pink pitaya powder, turmeric, butterfly pea powder, acai powder, carob, or cocoa.
In your Vitamix or high - speed blender, add the coconut butter,
beetroot powder, maca powder, rose water, honey and cardamom and blend until frothy.