Vamped-Up Vegan Bloody Mary Recipe
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.
Total Time: 5 minutes
Prep Time: 5 minutes
Rating:
Total Time: 5 minutes
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
- Feed all the ingredients through a juicer – you can add the coconut aminos through the juicer or just swirl into the juice after.
- Pour into a glass(es). Garnish with parsley and drink straight away.
This is a sponsored post by CNM Natural Chef
Want more vegan Halloween recipes? Treat (or trick) your guests with these spooktacular Halloween vegan recipes!
