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Turn up the Beet Drink

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"I love a drink that's vibrant, delectable, *and* good for you. This fuchsia-swirled almond milk smoothie is a showstopping breakfast sidekick or coffee alternative on the go. Look for steamed and sliced beets in the refrigerated produce section (or frozen ones if you can't find them) at your local supermarket."

List of Ingredients

◦ � cup fresh or frozen raspberries
◦ � cup (�-inch) chunks cooked beets (fresh or frozen)
◦ 3 large fresh or frozen strawberries, chopped
◦ � cup pomegranate seeds
◦ 1 teaspoon vanilla extract
◦ � teaspoon ground cinnamon
◦ 1 to 2 tablespoons maple syrup, to taste
◦ About 2 cups almond milk
◦ Ice


Recipe

In a blender, whirl together the raspberries, beets, strawberries, pomegranate seeds, vanilla, cinnamon, maple syrup, and 1 cup of the almond milk until super smooth (see Note).

Fill two 16-ounce glasses with ice and divide the smoothie between the two. Add almond milk to the top of each glass.
Mix well and serve.

Makes two 16-ounce drinks





❧ Note:
If using frozen berries, you may need to add more of the milk during the blending process to achieve a super-smooth texture.