Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
Makes approx 6-8 | Vegan, Gluten Free
These are in essence a delicious juice, frozen to make a healthy summer treat.
1 cup raspberries (fresh or frozen)
1 cup apple juice
½ cup beetroot juice
Blend together and pour into popsicle moulds. Freeze overnight.