Beeting the Fear of Public Speaking.

By Jennifer Just, Green Moustache Nutritionist/Juice Queen

I was terrified to speak in front of groups and this recipe chased the terror away while I was presenting it to my nutrition class. To keep calm, I told some stories and facts about beets, all the while the measuring cups were shaking so bad in my hands they almost fell into my food processor. I finished with my fingers intact, but felt I had done terribly. I received nothing but thumbs up from my class and teacher. As for the recipe, it is super simple and I make it all the time. I sometimes use a quinoa or brown rice pasta with the dish. The recipe makes quite a bit of pesto so I use the leftovers on breakfast dishes, as a dip, or even as a base on your favourite type of homemade pizza. Hope you enjoy!

Beet Pesto

A healthy, vibrant pasta sauce alternative!

Beets are packed with fibre, vitamins, minerals, and unique plant derived antioxidants.

6 small beets
1/4 cup healthy oil of choice
3 tbsp lemon juice
1/4 cup presoaked walnuts
2 tbsp nutritional yeast
2 cloves garlic
handful of fresh basil

Boil beets until fork soft (about 30 mins). Let them cool and cut into quarters and toss them in food processor or blender with remaining ingredients. Mix with pasta of choice. Garnish with arugula and fresh herbs. Yum!

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