Vegetable Carpaccio with Cashew Cream
Vegetable Carpaccio with Cashew Cream - Vegetarian version of the Italian classic
Healthy, because
Even smarter
Nutritional values
The high magnesium content in cashews ensures proper functioning of the nervous system and muscles. Thus, the mineral saves us from cramps and sore muscles.
Not beet season right now? Then the vegetable carpaccio also tastes really good with other root vegetables such as carrots or kohlrabi.
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 343 μg | (114 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,947 mg | (49 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 3 ½ ozs Cashews
- 22 ozs beets (about 5)
- 22 ozs striped beets (5 striped beet)
- 7 ozs Daikon radish (1 piece)
- 1 oz lamb's lettuce
- 1 ½ ozs Arugula (1 bunch)
- 1 ¼ ozs Yogurt (low-fat) (2 TBSP.)
- ½ lemon (juice)
- salt
- peppers
- 5 ozs Strawberries
- 2 Tbsps Canola oil
- 2 Tbsps apple cider vinegar
- 1 Tbsp pink Pepper berries
- 1 Tbsp Pumpkin seed oil
Preparation steps
Cover cashews with water in a bowl and soak for at least 30 minutes. In the meantime, wash beet tubers thoroughly and slice them separately by color into very thin slices using a vegetable slicer. Peel radish and also slice very finely. Wash lettuce and arugula and shake dry.
Puree cashews with half of the soaking water, yogurt and lemon juice until creamy and season with salt and pepper.
For the dressing, clean, wash and coarsely dice strawberries. Puree strawberries in a blender with 1-2 tablespoons cold water, canola oil and vinegar. Lightly crush the pepper berries in a mortar, stir into the dressing and season with salt.
Arrange beet and radish on 4 plates. Place cashew cream in the center and garnish with lettuce leaves. Drizzle carpaccio with strawberry dressing and a little pumpkin seed oil.
