Make way PB&J, cuz there's a new kid at the breakfast party! My TB&J — or tahini, beetroot & jam — smoothie is super yummy and packed with all the goods. Sure, it may sound a little strange, but this creamy & dreamy blend tastes like an ice cream sundae while delivering veggies, fibre, healthy fats, protein, and antioxidants galore!
Not a fan of tahini? No worries. The recipe works well with cashew butter, sunbutter or your nut/seed butter of choice. But tahini is a great way to change things up!
Tahini is made from sesame seeds. It's loaded with vitamins and minerals including calcium, magnesium, copper, zinc and iron. Tahini is easy to digest; a great source of protein and healthy fat; and rich in anticancer, heart-healthy plant lignans as well as methionine, which helps with liver detoxification.
To enhance both the nutrition and pretty pink colour, I have added beetroot powder. The beetroot powder is optional, but trust me here — it adds beautiful colour and amazing vitamins, minerals and antioxidants with only a mild sweet earthy flavour.
For 2 servings, blend together until smooth:
1 1/2 cups frozen strawberries
1 cup steamed-then-frozen cauliflower
2 Tbsp tahini (or substitute nut or seed butter of choice)
1/2 to 1 Tbsp beetroot crystals (optional, adjusted to taste)
1/2 cup or more nondairy milk, adjusted to desired consistency
Lakanto monkfruit sweetener, pure stevia, or raw honey (nonvegan), adjusted to taste (optional)
optional toppings: sprinkles (vegan, naturally-coloured), fresh strawberries, warm tahini drizzle