One of the richest plant sources of omega-3 fatty acids, flaxseed oil also increases the uptake of beta carotene from the sweet potatoes, (bell) pepper and beetroot/beets.
1 medium sweet potato, peeled and cut into long wedges
1 large red (bell) pepper, deseeded and cut into long wedges
1 medium uncooked beetroot/beet, peeled and cut into wedges
2 pears, cored and quartered
2.5-cm/1-inch piece fresh root ginger, peeled and halved
1 teaspoon flaxseed oil
1–2 teaspoons spirulina powder (see page 18)
SERVES 2
Juice the sweet potato, red (bell) pepper, beetroot/beet, pears and ginger and stir in the flaxseed oil and spirulina.
sweet potatoes Look for orange-fleshed sweet potatoes, which have a higher nutritional content than the white-fleshed variety. A rich source of antioxidants, beta carotene and vitamin C, sweet potatoes also provide plentiful amounts of sustained energy and help to boost circulation.