The Doctor's Journey

Beet Balls: The Recipe

• By admin
• May 11, 2014
• No Comments

Beet’n to a pulp in VitaMix

Several of you have expressed much interest in my healthy, delicious, juicy beet balls.  After much deliberation I have decided to make my top secret Nimble recipe public.  Now you too can enjoy the antioxidant, high fiber boost that will not only take your training and recovery to the next level, but also have your taste buds doing back flips.  Happy baking!

Servings: Approximately 12 Big Beet Balls

Ingredients:

• 2 eggs, beaten
• 2 ripe bananas, mashed
• 1 and 1/2 cups pulp (pulp mix remaining after making beet juice, consists of 4 Beets, 2 Apples and 2 Carrots).
• 1 cup almond flour
• 1/2 cup chia seeds
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/3 cup of shredded coconut
• 3 tbsp honey
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 F.
2. Cream together honey, beaten egg and mashed banana.
3. Add vanilla and spices, mixing well.
4. Mix in pulp, chia and almond flour until well combined.
5. Form balls by shaping out golf ball size/shape units and placing them onto a parchment lined cookie sheet .
6. Bake for 40 minutes or until lightly browned.

Thanks for following along and until next time.   Please don’t forget to check out my donation page and remember what this journey is all about.

Mmmmm, Beet Balls!

The Nimble Chef (Doctor)