What's fresh for lunch today? How about cashew ricotta with baked beetroot, apple and turmeric & curry herb and cress.
Spread about 2 tablespoons of ricotta on a plate.
Scatter the beetroot and pieces of apple on top, put the cabbage and cress on top.
Bon appetit!
Ingredients for 1 person:
A portion of cashew ricotta (approx. 2 tbsp)
1 small baked beetroot, peeled and sliced
1/2 small apple, core removed, quartered and sliced
2-4 tbsp SUUR herb turmeric & curry
cress
For the cashew ricotta:
150g cashews (soaked for 4 hours)
120 ml water
1 tsp lemon juice
1 tsp apple cider vinegar
1 tsp yeast flakes (or more)
Salt
Puree all the ingredients until you get a slightly chunky, ricotta-like mass. Taste.