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Ingredients
Soaking
- 200 g raw cashews (see Tips)
- 1 tsp salt
- filtered water for soaking
Beetroot dip
- 500 g beetroot (approx. 3 beetroots), peeled and cut into pieces (approx. 3 cm)
- salt to season
- ground black pepper to season
- 2 tbsp extra virgin olive oil plus extra for covering dip
- 1 garlic clove
- 2 dairy free probiotic capsules contents only (see Tips)
- Nutrition
- per 660 g
- Calories
- 1564.7 kcal / 6546.7 kJ
- Protein
- 44.6 g
- Fat
- 115.6 g
- Carbohydrates
- 109.5 g
- Fibre
- 20.7 g
- Saturated Fat
- 19.8 g
- Sodium
- 2740.9 mg
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