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:
1 1/2 to 2 cups unsweetened almond milk, adjusted to desired consistency
1/2 to 1 cup lightly steamed peeled purple beets*, adjusted to taste
1/2 frozen banana
1/4 ripe avocado
2 pitted Medjool dates
2 Tbsp raw cacao powder
2 Tbsp almond butter
2 Tbsp chia seeds
1/2 tsp pure vanilla extract
Lakanto monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste
*Notes: Raw peeled diced or grated beets may be used with a heavy-duty blender such as a Vitamix.
For a 'real meal deal', add 2 Tbsp Nuzest Clean Lean chocolate protein powder or 1/2 cup Greek yogurt for an extra protein boost.