Rice with raw carrot, beetroot, pumpkin and chestnut

By Ms H   Judit Hadnagy

This delicious, healthy, autumn dish provides wide range of nutrients. Eating it with your friends, enjoying the combination of the sweet taste of these different fruits and vegetables warms you up in this wet November evening. To enhance the atmosphere I recommend a glass of dry red wine with it. You should realise that this food contains some raw vegetables providing a better raw/ cooked food ratio.

Ingredients for 4 persons

Organic brown Basmati rice cooked	1 ½ mug  cooked
Carrot  raw  and grated	3 big  grated
Beetroot raw and grated	1 big grated
Cubed roasted pumpkin	500g
Cooked chestnuts  peeled	200g
Purple onion  chopped	1 big
Olives	20
Salt
Pepper
Butter	1 tbsp
Greek yogurt	2 tbsp
Wild  ruccola	Handful on the top

tbsp: table spoon

Mix all of the raw, cooked and roasted ingredients salt and pepper it up to your taste. Decorate for serving.

Polenta cake with carrot and beetroot

Gluten-free cake

By  Ms H       Judit Hadnagy

It is appropriate  for people on gluten-free or lactose free diet. The cake has its sweetness  from carrot and beetroot, it does not contain sugar, so it is suitable for persons with diabetes.  

Ingredients:

Polenta	1 cup or  150ml
Eggs	4 medium size
Carrots	3 big or 4 medium grated
Beetroot	1 small grated
Ginger	1 small (up to your taste) grated
Nutmeg	½ tsp
Salt	¼ tsp
Water	3 cups  or 450 ml
Butter	70g
Tomato	1 medium

Method

·      Cook the polenta in water string it continuously time for 4 minutes

·      Place all of the ingredients into a medium size bowl except the tomato and mix it well

·      Transfer it into a buttered baking plate (approx. 25 cm diameter)

·      Decorate the top with the tomato

·      Bake it for 30 minutes at 180⁰C

Apple Carrot and Beetroot salad

by Ms H   Judit Hadnagy

This salad is colourful, rich in phytonutrients, contains micronutrients and easy to prepare. It is suitable for Mediterranean, Raw food diets, good for vegans and people with gluten and lactose sensitivity.

Ingredients for 4 persons:

Grated beetroot	1 big
Grated carrot	2
Diced apple	2
Diced purple onion	1
Diced cucumber	1
Green salad cut	Few leaves
Walnuts	20g
Sultana	20g
Fresh lemon juice	1
Olive oil	2 tbsp

Mix the ingredients sprinkle the walnuts, lemon juice and the oil on the top.