Alkalising Beetroot and Turnip Ravioli

By: Elna Botes van Schalkwyk

fake cream cheese
spinach, finely chopped
garlic white sauce
spring onions

Using a mandolin cut very thin rounds of beetroots and turnips. Salt the slices with Himalayan salt and allow them to 'sweat' for 10 minutes. Take your cream cheese and combine it with some finely chopped spinach. Take a beetroot or turnip round, put a dollop of cream cheese with spinach in the middle and close it over with another round. Dehydrate for 2 - 3 hours.

Make a batch of garlic white sauce in your power blender and leave it running until slightly warmed. Place the warmed garlic sauce in a bowl and serve the ravioli on top of the warm sauce garnished wih spring onions.

Enjoy! ♥