Beet Smoothies
Oh beet smoothies. Making these was a lot of fun. For starters, I told a friend that I was going to make some beet smoothies and she thought I said meat smoothies. She just kind of smiled and said “that sounds interesting”. When she told me what she had heard, I was shocked that she would think I would actually make a meat smoothie. She said she knows I make a lot of weird things, so why not. It was a funny exchange.
Then, when I told Hubby about these smoothies, he was not so excited. Usually, he’s open to any new foods and he’s been really receptive to all the pink food I’ve been feeding him. But the beet smoothie just didn’t sound good to him.
Good thing these beet smoothies are awesome. You can’t taste the beets at all, but you’re still getting all the nutrients of eating raw beets. Hubby drank his smoothie and half of mine. We froze the rest and Hubby drank them for breakfast the next two days.
One Year Ago: Homemade Snickers Bars
Two Years Ago: Marshmallow Fondant Pirate Party Cupcakes
Three Years Ago: Pink Cupcake Bites
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Beet Smoothies
Yield: Serves 4
Ingredients:
10 oz milk
10 oz fresh squeezed orange juice
1 cup peeled and shredded raw beets
1 fresh mango, cut into chunks
1 cup frozen raspberries
1 cup fresh pineapple chunks
1 cup fresh sliced strawberries
2 frozen bananas
1 avocado
2 tsp vanilla
Directions:
Combine all ingredients in a blender. Puree until smooth and serve.
Recipe adapted from Virtually Vegan Mama
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That looks so yummy! Can you suggest a good substitute for the cream cheese? I can’t eat dairy….. Also, can I use honey/agave in place of the sugar & corn syrup? Thanks!
beantownbaker — July 11th, 2013 @ 7:54 am
Have you tried the Tofutti “Better than Cream Cheese”? I am lactose intolerant and use that in place of cream cheese. I think the cream cheese is there to enhance the smooth texture of the ice cream. You could just leave it out if you wanted. The corn syrup is there to help it not freeze too hard. Again, you could omit it if you wanted or replace with honey. Let me know how it turns out for you with the substitutions.
I really need an ice cream maker….
beantownbaker — July 14th, 2013 @ 4:15 pm
I can’t believe I lived so long without one…
i’ve done a pistachio ice cream awhile back and it was most definitely amazing. never was into the bright green stuff as a kid, either 🙂