Beet cream

• 500 g beet
• 1 l vegetable broth
• 2,5 dl coconut cream or 2 spoonfuls almonds cream and a little water
• 3 garlic cloves
• half organic lemon juice
• sea salt
• anise, cinnamon, pepper

Peel the beets, cut them into pieces and cook them with broth, sea salt, garlic and 2 bay leaves, until they are pretty soft.

Add the coconut cream, spices, salt, lemon juice and blend everything.

Roast the sunflower seeds in a pan without oil and serve with the beet cream.

Pour into coconut bowls and serve.

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