Australian Yoga Journal — July 2017

MAKES 1 CUP

Ingredients:

1 large beetroot

Juice of 1 lemon or 2 limes

2 Tbsp. extra virgin olive or macadamia oil

Himalayan or Celtic sea salt, to taste

3/4 cup raw cashew nuts

1/2 cup fresh mint leaves

Method:

Place all ingredients into a blender or food processor

and blend until smooth and creamy. If too thick,

add a little water to achieve the desired consistency.

Store in an airtight container in the fridge for

3-4 days.

Sally’s tips:

Serve a spoonful with salad, as a side with a main

dish, or with celery or carrot sticks for a filling snack.

TUMMY time

Raw beetroot and mint dip

Love Your Gut – A Complete Guide to Gut Health and Achieving

Optimal Health and Vitality Through Food

Clinical nutritionist, author and health and wellbeing coach Sally Joseph is passionate about educating people about the

gut-brain connection. “Over 90% of serotonin receptors are contained within your gut. Given it’s the happy hormone and

infl uences everything from your mood and behaviour, to your sleep and appetite, a defi ciency in serotonin can contribute to

depression, anxiety, mood swings, sugar cravings and sleep disturbances,” says Sally. With the philosophy of ‘happy gut,

happy brain’ in mind, she’s developed Love Your Gut, a 28-day program designed to burn body fat, boost energy, improve

mood, reduce infl ammation and clear skin (and that’s just the beginning). The program outlines essential tips for gut

health, weekly meal plans, thoughts on mind-body connection and more. http://www.sallyjoseph.com

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july 2017

yogajournal.com.au