BY Ceres Organics, adapted from Brett McGregor
Ready in 1½ hours | Serves 4
2 cups Organic Sorghum
3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
½ teaspoon fennel seeds
½ fresh fennel bulb, chopped, fronds reserved
4 cups organic beetroot juice
2 large beetroot, peeled and coarsely grated
¼ lemon wedge
salt and pepper to taste
Black Cumin (Nigella Sativa) (to garnish)
Private: Organic Kale Chips, Cheesy (to garnish)
⅔ cup Organic Cashews, RAW Whole (soaked in warm water for 30 minutes & drained)
½ cup almond milk
1 tablespoon fresh lemon juice
4 tablespoons horseradish, grated & loosely packed
1 tablespoon Dijon mustard
2½ teaspoons Organic Vinegar, White Wine
sea salt, to taste
black pepper, to taste
Cook sorghum according to packet instructions.
Make the cashew horseradish. Add cashews, almond milk, and lemon juice to a high-speed blender, and process on high until smooth and creamy. Transfer to a mixing bowl and whisk in the grated horseradish, mustard and vinegar. Season to taste, then place in the fridge for at least 1 hour to allow the flavour to develop.
Heat oil in a saucepan over a low heat. Add fennel seeds and fennel, and sauté until fragrant, stirring continuously. Add beet juice and increase heat to medium-high to reduce the liquid by half. Strain the remaining liquid and discard the solids. Return the strained juice to your pan, add the pre-cooked sorghum, and stir until liquid almost completely absorbed.
Add beetroot and fresh fennel fronds, then squeeze in the lemon and season to taste.