Our second recipe in a series from the Community Health Hub!
Recipe by Becky Ayre and food energetics based on Chinese Medicine by Rebecca Minton from the Community Health Hub
What you need
- 500g chickpeas
- 600g cooked beetroot
- 1 tsps salt
- 1 lemon
- 4 cloves of garlic
- 1/3 of a jar of tahini
- 150 ml extra virgin olive oil
- 20g fresh horseradish
What to do
Chop up your cooked beetroots and add them with your chickpeas into a bowl.
Finely chop the garlic, grate the horseradish and add them in too.
Next juice your lemon into the bowl, making sure the pips don’t fall in as you go.
Add your tahini, olive oil and salt.
Then combine all the ingredients together using a food processor until you get a lovely, smooth paste. You can add a drop of water to the paste if you need to, to loosen it up if it feels too thick.
Coming out of the dormant months and moving into spring, our bodies can be stagnant as we start to become active again. This recipe contains garlic and horseradish that all aid the body out of stagnation as they strongly stimulate the Qi in the body.
The recipe is also very nourishing with the beetroot, chickpeas and tahini. Together they particularly support the blood and energy of the heart and liver. Tahini is rich and can lead the body towards stagnation, combined with lemon juice this action is balanced out and minimised.
This recipe is best served up with oatcakes, a food source that gradually builds Qi and strengthens the digestive systems ability to make the most of food.