We appear to have earned ourselves a bit of a reputation as the go-to hangout for young birds. Word of mouth, or tweet of beak as the case may be, is a very powerful thing. We had another winged visitor this morning, who we discovered perched next to the little turtle dove in the kitchen. They looked as if they were sitting in a restaurant waiting for lunch to be served. Had there been miniature knives and forks to hand, I think they’d have been banging them on the table impatiently. Not wanting to disappoint, I whipped up some quinoa; I’ve been slightly concerned that little TD might not be getting a broad enough range of nutrients on her rather obsessive mono-diet of couscous. Having been quite categorical about not cooking separate dishes for month-old birds, my stance has evidently flown out of the window. I’m absolutely intransigent when it comes to baby animals! I’m now racking my brains as to what I can prepare for them for dinner as, having checked on the Turtle Dove Forum, apparently chocolate cake is a no-no.
Beetroot’s nutritional benefits come from its potent combination of vitamins, minerals, amino acids (notably glutamine), fibre and unique anti-oxidants. Beets are high in vitamin C, B-complex vitamins, fibre and essential minerals such as potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Studies have shown the beneficial effect of beetroot juice on blood pressure and suggest that nitrate-rich foods such as beetroot may help in heart attack survival. The powerful phytonutrients that give beets their deep crimson colour may even protect from cancer.
100g spelt flour
75g rye flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
75g unsweetened cocoa powder
80g cane sugar
100g dark chocolate (min. 70% cocoa solids), melted
3 eggs, beaten
250g beetroot, cooked and grated
200ml olive oil
100ml plain yoghurt
Grease a medium-sized cake tin and set aside. Preheat the oven to 150°C. Sift the flours, raising agents and cocoa powder together in a bowl and set aside. Add the sugar, melted chocolate, beaten eggs, grated beetroot, olive oil and yoghurt to a bowl and mix well. Incorporate the dry ingredients with the wet ingredients little by little, mixing well. Bake for 40 minutes or until a fork inserted into the middle comes out clean. Delicious served with vanilla ice cream or Greek yoghurt.