Detox, Food

“Let food be your medicine and medicine be your food” – CREAMY BEETROOT and CASHEW RAVIOLI by SHA Wellness Clinic



At the SHA Wellness Clinic, we know that health and well-being depend to a large extent on the food we eat. That’s why our recipes are not only delicious culinary experiences, but also provide all the vitamins, minerals and nutrients the body needs.

Each ingredient has been carefully selected for its nutritional value:

Beetroot, which is high in fibre and antioxidants, is rich in folic acid, vitamin C and minerals such as potassium, magnesium and calcium. It therefore promotes weight loss, regulates blood pressure, improves intestinal transit, strengthens the immune system, helps manage cholesterol and prevents cardiovascular disease.

Cashews are a source of monounsaturated fatty acids, which are very beneficial for the cardiovascular system, and minerals such as calcium, zinc and manganese, which are essential for good bone health. They also promote healthy nervous and muscular systems, encourage relaxation and help control cholesterol and triglycerides.

Celery, which is high in water, minerals and vitamins, helps maintain a healthy immune system, accelerates joint and connective tissue repair, regulates blood sugar levels, promotes weight loss and reduces stress, cholesterol and blood pressure.

Finally, chives provide the body with fibre, antioxidants, minerals and vitamins that help reduce cholesterol, lower blood pressure, improve the immune system, prevent cell aging, improve digestion and brain activity and strengthen bones.

“Let food be your medicine and medicine be your food”



3 cooked organic beets

250 g organic cashew cream

20 g nutritional yeast, not active

Garlic powder

Sea salt

Balsamic vinegar

Extra virgin olive oil


Mineral water

Mixed edible flowers

Olive oil

Celery hearts




Mix the cashew cream with the baking powder, garlic powder, sea salt and water until smooth. Set aside.

Quick Balsamic Vinaigrette

Mix the balsamic vinegar with the olive oil and a little water. Set aside.


Using a mandolin or sharp knife, slice the beetroot into slices no thicker than 5 mm and marinate in the quick dressing for 20 minutes. Remove the beets and drain.

Serving tray

Place the beetroot slices separately in a shallow dish. Top with a layer of cream and another layer of beetroot slices. Drizzle with dressing, sprinkle with herbs, edible flowers and serve.




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