I wanted to make something fresh and delicious, not too heavy (especially after the holidays) thus filling. These grain and gluten-free tacos do not include any grain, flour or cheese. You wont believe how well the “batter” sticks together and how elastic the tacos turn out, thanks to psyllium husk. It is a water soluble and gel-forming fiber from a plant known as Plantago ovata. Sprouts add a little crunch, horseradish a little spice, avocado some creaminess and smoked salmon and capers a satisfying saltiness.
Sprouts are such powerful little nutrient bundles. Alfalfa Sprouts are high in phytochemicals such as phytoestrogens as well as vitamin C and folic acid. It is rich in copper, zinc, manganese and magnesium. Sprouts are beneficial for countless health functions and immune system support.
Smoked salmon is an excellent source of protein, selenium, Vitamin B12 and potassium and healthy fats. Its high omega-3 fatty acid content aids heart and brain health, Alzheimer's and many forms of cancer.
I love the sinus cleansing effect of horseradish, especially because everyone seems to have a stuffy nose these days.
grain-free beetroot tacos
for 6 Tacos
400g raw peeled beetroots
1.5 tbsp psyllium husk
thinly sliced red onion
sprouts (marinated with olive oil, lemon juice, salt and pepper)
honey-mustard sauce (1 tbsp honey, 1 tbsp dijon mustard, 2 tbsp plain yogurt or sour cream, salt, pepper)
horseradish cream (1 tbsp freshly grated horseradish, 3 tbsp plain yogurt or sour cream, salt, pepper)
preheat oven to 200C
cut peeled beetroot in cubes
throw beetroot, egg, psyllium husk and salt& pepper in a food processor and blend until you have a grainy paste
spread out on a baking tray
bake for 20-25min
take out of the oven and let cool
Please comment below if you like the recipe or if you have any questions.
Have a great weekend