Are you searching for a healthy and refreshing way to start your day? Look no further than the beetroot smoothie. This vibrant and nutrient-packed smoothie is a great way to add a boost of vitamins and minerals to your diet. With its deep red color and earthy flavor, this smoothie is not only delicious but also offers many health benefits. Beetroot is a natural source of antioxidants and nitrates that have been linked to lower blood pressure and improved athletic performance. In this article, we’ll dive into the world of beetroot smoothies and explore the many health benefits they offer. We’ll also share some easy and delicious recipes that you can make at home. Whether you’re a beetroot enthusiast or just looking for a fun and healthy way to start your day, the beetroot smoothie is definitely worth a try. So, let’s get started and discover all the amazing things this nutrient-packed smoothie has to offer!
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Ingredients
1 small raw beet (about 2/3 cup peeled and diced)
1 large green apple
1 banana
1 cup frozen pineapple chunks or mango
½ cup water
10 ice cubes
Directions
- Peel the raw beet, then dice it (be careful of the beet juice, as it stains!). Combine all the ingredients in a high-powered blender and blend until completely smooth.
- Chop the apple, leaving the skin on. Break the banana into pieces.Garnish with sliced strawberries and whipped cream if desired.
- Add the beet, apple, banana, frozen pineapple, water, and ice cubes. Blend until smooth. Eat immediately or store 1 day in a sealed jar; if it separates, shake to re-integrate it.
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
