BEET Smoothies
Happy Monday! It’s been a great one so far around the bakeshop-I’ve got lots of fun orders for the week 😉
This blog is very representative of my state of mind these days…a little bit all of the place. We’ve gone from decadent cupcakes back to veggie heavy smoothies. This is truly a slice of life blog.
I started my day with a serious green smoothie and a fit mamma bootcamp. I saw this recipe in runner’s world for a beet smoothie and could wait to give it a whirl–the verdict: it’s really delicious, filling and energizing.
Normally, I need a smoothie + snack bar, granola etc. This (yellow) beet smoothie really held me over for a while on its own. This recipe is from world class marathoner, Shalane Flanagan’s new cookbook Run Fast. Eat Slow. I can’t wait to get my hands on more of her recipes!
I’ve got two beet smoothies to share today: This morning’s smoothie was made with kale, yellow beets, tropical fruits and orange juice. A few days ago, I made a purple beet smoothie with banana, berries and almond milk and butter.
In the first recipe my beets were raw, in the purple beet recipe I had cooked beets. If you’re blender is high powered it won’t matter! I couldn’t tell the difference in either smoothie. I use a cuisinart bullet that does the trick.
- 1 cooked beet, peeled and quartered
- 1 cup frozen mixed berries
- 1 small frozen banana
- 1 cup almond milk
- 1 inch knob fresh ginger, peeled
- 1 T almond butter
- Kale & Yellow Beet Smoothie
- 1/2 cup orange juice
- 1/2 cup water or coconut water
- 1 small frozen banana
- 1 cup frozen mangos, papaya, pineapple
- 1 yellow beet, peeled and cut into small pieces
- 1 bunch kale
- Blend ingredients together. If making kale smoothie, blend the kale and liquid ingredients together first until smooth then add in the rest of your ingredients.
Before ↑
and after !
