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Chilled beetroot and jicama gazpacho



Makes 10

200g of cooked beetroot (I like to roast mine in the oven whole for 1-1.5 hours)- peel the skin off

400g of Jimca (an Asian Radish which can be found in Asian stores) -peeled

Handful of chopped mint

50g shallot chopped

Lime juice from 2 limes

50ml of extra virgin olive oil

2 coconuts (fresh)- water + flesh

Salt and Pepper to taste

To Make

1. Put all ingredient except half of the jicama into a blend and liquify.

2. Dice the remaining jicama into small cubes and add into soup.

3. Chill before serving.


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There’ll be videos showing you how to prepare Kamalaya cuisine at home, as well as written recipes, and video spots from Karina Stewart and the Kamalaya wellness team.

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