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In the bowl, add the red beetroots (save 1/2 for the decoration), the drained tuna, cottage cheese, vinegar, garlic...

  • For beetroot mousse:
  • 200g cooked beetroot
  • 1 tin tuna in brine (170 g drained)
  • 170g cottage cheese
  • 1 tbsp white balsamic vinegar
  • 1 clove of garlic
  • ½ tsp salt
  • pepper
  • For the emulsion of parsley
  • 1 bunch of parsley
  • A touch of garlic
  • 5 tbsp olive oil
  • 5 tbsp of water
  • salt
  • Decoration:
  • Some diced cooked beetroot
  • Some diced feta
  • Pine nuts
  • A few drops of balsamic cream
3.4/5 (205 Votes)

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Measure out the Vi shake, flour, chopped apple, chopped pear, cinnamon and bicarbonate of soda

  • 4 1/2oz of Body By Vi Shake
  • 4 1/2oz of Self Raising Flour
  • 3 eggs
  • 250ml Skimmed Milk
  • 1oz of Apple (Chopped)
  • 1oz of Pear (Chopped)
  • 1tsp of Bicarbonate of Soda
  • 1tsp of Cinnamon
  • 1 Lemon
2.8/5 (6 Votes)

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Peel the carrots. Cut into slices

  • 5 potatoes
  • 3 carrots
  • 3 tablespoons of tomato extract powder
  • Salt, pepper, crushed garlic
3.7/5 (87 Votes)