SHA Magazine Healthy nutrition
Beetroot and creamy cashew ravioli
At SHA we know that health and wellbeing largely depend on the food we eat. That’s why our recipes are not only delicious culinary experiences, but also provide all the vitamins, minerals and nutrients the body needs.
Each ingredient has been carefully selected for its nutritional value because, as Hippocrates, the father of Western medicine, said, “let food be thy medicine and medicine be thy food”.
Beetroot, which is high in fibre and antioxidants, is rich in folic acid, vitamin C and minerals like potassium, magnesium and calcium, so it promotes weight loss, regulates blood pressure, improves intestinal transit, strengthens the immune system, helps manage cholesterol and prevents cardiovascular disease.
Cashew nuts are a source of monounsaturated fatty acids, which are very beneficial for the cardiovascular system, and minerals such as calcium, zinc and manganese, which are essential for good bone health. They also promote good nervous and muscular system health, encourage relaxation and help control cholesterol and triglycerides.
Celery, with a high water, mineral salt and vitamin content, helps keep the immune system healthy, accelerates joint and connective tissue repair, regulates blood sugar levels, promotes weight loss and reduces stress, cholesterol and blood pressure.
Finally, chives provide the body with fibre, antioxidants, minerals and vitamins that help reduce cholesterol, lower blood pressure, improve the immune system, prevent cellular ageing, improve digestion and brain activity and strengthen bones.
3 large organic cooked beetroots
250 g organic cashew cream
20 g non-active nutritional yeast
Balsamic vinegar of Modena
Extra virgin organic olive oil
Edible flower mix
Mix the cashew cream with the yeast, garlic powder, sea salt and water until blended. Set aside.
Quick Modena dressing
Mix the Modena vinegar with the olive oil and a little water. Set aside.
Use a mandolin or sharp knife to slice the beetroot to a maximum thickness of 5 mm knife and marinate in the quick dressing for 20 minutes. Remove the beetroot and drain.
Place the beetroot slices separately in a shallow dish. Top with a layer of cream and another layer of beetroot slices. Drizzle with the dressing, sprinkle the herbs on top and serve.