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This beetroot-based smoothie is hard to beat for taste + nutrition!  It is absolutely loaded with vitamins, minerals, and anti-aging, energy-boosting, liver-cleansing, disease-fighting plant-based goodness!!

The mint is a nice addition here as it brings some freshness to balance the earthiness of the beets and ashwagandha.

Ashwagandha is native to India, Northern Africa and the Middle East.  It has been used in Ayurvedic medicine for millennia and is sometimes called "Indian ginseng" because of its ability to reduce the effects of stress and restore a sense of wellbeing.

Ashwagandha is believed to reduce anxiety, support the immune system, and improve energy, memory, concentration, and even sexual potency.

As with other medicinal herbs, ashwagandha can have side effects, so it is helpful to discuss with your nutritionist or health care provider if considering regular use.

For 1 serving, blend together until smooth:

  • 1 1/2 cups unsweetened coconut water

  • 1/2 cup lightly steamed peeled purple beets

  • a handful of fresh mint leaves

  • 1 Tbsp chia seeds

  • 1/2 tsp matcha powder

  • 1/2 tsp ashwagandha root power

  • 1/2 tsp chlorella powder

  • pure stevia or agave to sweeten as desired