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 paste 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:
1.5 cups frozen strawberries
1 cup steamed-then-frozen cauliflower
2 Tbsp vanilla or natural protein powder or collagen peptides (nonvegan)
2 Tbsp tahini (or substitute nut or seed butter of choice)
1/2 to 1 Tbsp beetroot crystals (optional, adjust to taste)
1/2 cup or more nondairy milk (adjust to desired consistency)
pure stevia, monkfruit sweetener or raw honey (nonvegan) to sweeten as desired
optional toppings: sprinkles (vegan, naturally-coloured), fresh strawberries, warm tahini drizzle