Eating healthy sometimes means drinking healthy. Adding foods that you won’t normally eat to a smoothie can give you the nutrients you seek without having to “learn to like” the food that is not at all appealing.
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I have never been fond of beets. My disdain for the vegetable probably goes back to my first diet at 14. It involved lots of beets – and was one of those eat this for three days and you will lose weight fad diets.
It may have caused me to lose weight because I struggled to choke down the beets required.
Since that time, I have not done anything with beets. The canned cranberry sauce even caused me to look away because it reminded me of those beets from the fad days.
Today, I made a change, and I believe it will be for the better.
I tried a red smoothie for the first time.
Green smoothies and I go way back, and my whole family will delight in the green smoothies. Granted, the smoothies are rarely green, but they do include a high dose of a green veggie.
I read about red smoothies when I was looking for something to sooth my son’s stomach. The red smoothies include a raw beet. That alone was enough to cause me to pause. But beets are supposed to be a super food (they contain lots of vitamins and minerals including carotenoids, lutein/zeaxanthin, glycine, betaine, dietary fiber, vitamin C, magnesium, iron, copper, and phosphorus, while also being a source of beneficial flavonoids called anthocyanins) so I decided to give it a go.
I started out with a recipe from the Food Network – because rarely has the Food Network steered me wrong.
If you have known me for very long, you know I say “started out with” because I have trouble following a recipe. And since I was trying to pack this red smoothie with as much immune building and distestion soothing punch as I possibly could, I pretty much ignored most of what the recipe suggested and just tossed lots of things into a blender.
NOTE: if you have never tried something before, you might want to follow the recipe first – just trust me on this.
So, roughly this is what I did:
1 med beet, peeled and then cubed
1 med apple, cored and cubed
Two lemons, juiced
2 cups Northland Blueberry Pomegranate juice
4 pitted dates
1 cup frozen cherries
1 cup frozen strawberries
1 cup of Stoneyfield Vanilla Yogurt
3 tbls Bragg Apple Cider Vinegar
¼ cup raw (local) honey
I blended it well and then had a heaping cup with breakfast. My breakfast also included grits (with raw garlic added) so I should be wired to kill any bad guys that may approach or that may be roaming through my body.
The red smoothie was not what I would call a shouting success, but it was tolerable. The whole time I was drinking I couldn’t decide if it was too tart (from the ACV) or two sweet. In I think it was too many flavors all at once.
Do you have a favorite red smoothie recipe? Share in the comments below because I still have five more beets I need to do something with!