Yum -- RED VELVET for breakfast! This beet and cacao smoothie is a delicious and nutritious alternative to one of our favourite cupcakes!
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 beets can help lower blood pressure, enhance endurance, and improve liver function!
For 2 servings, blend together until smooth:
- 2 cups unsweetened almond milk
- 1 cup lightly steamed peeled purple beets*
- 1/4 ripe avocado
- 1/2 frozen banana
- 2 pitted Medjool dates
- 2 to 3 Tbsp raw cacao powder (adjust to taste)
- 2 Tbsp almond butter
- 2 Tbsp chia seeds
- 1/2 tsp pure vanilla extract
- sweeten with dates alone or add pure stevia or other sweetener as desired
*Notes: Raw peeled diced or grated beets may be used with a heavy-duty blender such as a Vitamix.
This recipe makes a thick chocolatey shake. For a thinner consistency, omit the avocado and use more almond milk.
For a 'real meal deal', add your choice of protein powder or Greek yogurt for an extra protein boost.