Raw, Vegan and Paleo dinner in minutes without the oven or stovetop!! This ravioli pumps up your Nitric Oxide levels to support a healthy heart and circulation. Nobel Laureate in Medicine, Dr. Louis Ignarro explained that by boosting the nitric oxide levels our body we can prevent and even reverse heart disease. Beets are one of the top foods that deliver this protection. The “Pasta” is thinly sliced raw beet, with a 30-minute quick marinate in olive oil and spices. Choose your favorite filling and dinner is served.
Raw, Vegan and Paleo dinner in minutes without the oven or stovetop!! This ravioli pumps up your Nitric Oxide levels to support a healthy heart and circulation. Nobel Laureate in Medicine, Dr. Louis Ignarro explained that by boosting the nitric oxide levels our body we can prevent and even reverse heart disease. Beets are one of the top foods that deliver this protection. The “Pasta” is thinly sliced raw beet, with a 30-minute quick marinate in olive oil and spices. Choose your favorite filling and dinner is served.
Gather Up
(For Pasta)
2 large Raw Beets, peeled
¼ cup Olive Oil
¼ tsp Black Truffle Salt or Sea Salt
¼ tsp Garlic Granules
(for Pesto)
2 cups Fresh Basil Leaves, packed tight
¾ cups Pine Nuts or Pistachios, toasted
5 TB Extra Virgin Olive Oil
1 TB MCT Oil
½ tsp Sea Salt or Black Truffle Salt
¼ tsp Fresh Ground Black Pepper
1 tsp Maca Powder
1 tsp Lemon Juice
Almond Cheese Filling
1 cup (227g) Kite Hill Almond Ricotta Cheese or Homemade Nut Cheese Option*
2 cups (200g) Pine Nuts, soaked
3 TB Nutritional Yeast
2 TB Lemon Juice
¼ tsp Garlic Granules
½ tsp Sea Salt
¼ tsp Fresh Ground Black Pepper
4-6 TB (90ml) Coconut Milk
Probiotic Powder, from 3 opened capsules
Sling It Up (options)
Peel the beet and slice on the thinnest setting of your mandoline. Using a heart-shaped cookie cutter, cut each beet slice by simply pressing down on the slice, one at a time, with the sharp edge of the cookie cutter. Toss the beet hearts in the olive oil and spices in a small bowl and allow to marinate in the refrigerator for at least 30 minutes, the longer the more tender.
Place all the pesto ingredients into your food processor and pulse adding the olive oil, one tablespoon at a time, until the pesto comes together, and set aside.
If you choose to buy the Kite Hill Almond Ricotta, just mix in a bowl with a splash of coconut milk, salt, pepper and garlic granules (to taste) until a thick spreadable cheese forms.
*If you choose to do the homemade recipe- Soak the pine nuts for 1-hour, then discard the soak water. Place all prepared ingredients into your clean food processor except the coconut milk, and pulse while adding the milk one tablespoon at a time until a thick spreadable cheese forms. Taste and tweak spices as you wish.
Assembly and Serving: Place one heart-shaped beet on the plate, put a dollop of nut cheese, (a dollop of Gratitouille filling is optional but awesome here) and place the top heart-shaped beet over the fillings. Arrange the stuffed hearts on the serving plate and dress with the Pesto and Goji Balsamic. Garnish with spiralized carrots, beets and zucchini. These make great party appetizers too!