#raw #vegan #beetroot soup with baked #camote #fries #recipe #detox #homemade #happytummy 
#healthy #yummy #delicious #plantbased #sweetpotato

Keeping your foods raw helps you to gain all the goodness that they have to give. Beetroot seems to be in season in the Philippines right now, and although not native to the Philippines, Mountain Province has embraced its production in recent years in attempts to keep up with demand. And why wouldn’t Filipino’s want this beautiful specimen on their plates too? We deserve its goodness, right?

Beetroot is choc-a-bloc with nitrates, betaine, magnesium and other antioxidants, with promises of boosting your immune system, reducing dementia, improving exercise performance, and lowering blood pressure — a major issue of our times.

Also worth a mention here is the amazing find of the Green Lemon — It was our first meeting and I am in LOVE!

As always the fresher your ingredients — the more delicious and nutritious the outcome for your body and mind! Now get prepping! :)


1 medium raw beetroot 
1 small red onion
juice of 1 lime or green lemon 
1 tsp soy sauce
1 tsp Bragg’s apple cider vinegar
half a handful of fresh flat leaf parsley
quarter handful of fresh dill
1 tbsp olive oil
pinch of salt
cracked black pepper


Throw all in blender and blend!


Fresh parsley, chia seeds, and flax seeds.

Side Show:

Toss camote in olive oil, salt, pepper, dried coriander, cayenne, white pepper and bake for 30 mins on 200°C


Veg and herbs from Rustan’s Supermarket — except the dill which is from my balcony