RED VELVET SMOOTHIE
/Yum — RED VELVET for breakfast! This beetroot and cacao smoothie is a delicious and nutritious alternative to one of our favourite cake flavours!
Most red velvet cake purchased today gets its colour from loads of unhealthy food colouring. However, traditionally, beetroot was used to create the lovely reddish-chocolate hue! For this family favourite, I use steamed purple beets (health tip: save the beet greens for salad!). Not only are they packed with fibre, vitamins and minerals, but research suggests that beet consumption may help to lower blood pressure, enhance endurance, and improve liver function!
Both my recipe-testers and I prefer this smoothie extra cold. One way to achieve this without adding ice is to use frozen beetroot and/or avocado chunks.
To enhance the reddish colour for my kids without making the smoothie too “earthy”, I also added Salus Red Beet Crystals (optional, not sponsored). These crystals are a staple in my pantry and add lots of nutrients and antioxidants with only a mild, sweet flavour.
For 2 servings, blend together until smooth:
1 1/2 to 2 cups unsweetened almond or nut-free milk, adjusted to desired consistency (I like to use my Almond Cow to make homemade plant-based milk)
1/2 to 1 cup purple beet chunks (lightly-steamed, peeled, and chilled or frozen), adjusted to taste
1/2 avocado, ripe or frozen in chunks
1/2 frozen banana
2 to 3 pitted Medjool dates (optional)
2 Tbsp Giddy Yo raw cacao powder
2 Tbsp almond butter (omit for nut-free)
2 Tbsp chia seeds
1 Tbsp Salus Red Beet Crystals (optional)
1/2 tsp pure vanilla extract (optional)
pinch of sea salt
Lakanto sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste (optional, or sweeten with dates alone)
optional toppings: granola, bee pollen, cacao powder, red beet crystals, or toppings of choice
If serving as a meal, add 2 Tbsp Nuzest Clean Lean Rich Chocolate protein powder or 1/2 cup Greek yogurt for an extra protein boost.