Vamped-Up Bloody Mary

Vamped-Up Bloody Mary

Beetroot juice is one of the richest dietary sources of nitrates, which help improve blood flow and heart health.

The addition of cayenne pepper in this heart-healthy, alcohol-free take on a Bloody Mary gives a further boost as cayenne is great for circulation.

The garlic, lemon and parsley added to the mix are anti-inflammatory and anti-bacterial.

Find out more about the CNM Vegan Natural Chef diploma course here.

Ingredients

Method

Ingredients

  • 4 4 beetroot
  • 1 1 celery stalk
  • 2 2 springs parsley, plus extra to garnish
  • 0.5 0.5 lemon, skin and flesh
  • 1 1 cm slice horseradish
  • 1 1 small garlic clove, peeled
  • A pinch cayenne pepper
  • 1 1 tsp coconut aminos

Method

  1. Feed all the ingredients through a juicer – you can add the coconut aminos through the juicer or just swirl into the juice after.
  2. Pour into a glass(es). Garnish with parsley and drink straight away.

Written by

CNM Natural Chef

www.naturalchef.com/

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