Vamped-Up Vegan Bloody Mary Recipe

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

  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.

This is a sponsored post by CNM Natural Chef

Want more vegan Halloween recipes? Treat (or tick) your guests with these spooktacular Halloween vegan recipes!

Written by

CNM Natural Chef

CNM Natural Chef teaches the importance of a naturopathic diet that encourages the use of whole, organic and seasonal plant-based foods prepared and eaten in a way to ensure maximum nutrient absorption and healthy, sustainable weight loss. CNM’s Natural Chef training has been developed to meet the growing demands of a society increasingly interested in food that supports and promotes health. The course covers everything you need to know to become a successful CNM Natural Chef, from how the digestive system works, to building a culinary career!

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