I never liked beet in smoothies although I love beets. After a few trials of errors, I settled on this concoction. A velvety smooth, rich reddish purple drink for breakfast. The key was to use cooked beets.
1 medium red beet (I cooked whole beets with skins in a pressure cooker for 8 minutes)
2 cups packed kale leaves
1/2 cup frozen strawberries
3/4 cup apple cider
1 Tbsp grated ginger
2 tsp apple cider vinegar
Put everything in a vita mix, and blend until smooth.
I woke up at 7:30 a.m. on a Sunday to make a class. It way too early for me to eat. When I got home, I was hungry but couldn’t eat a big meal because our triple B-day dinner is only 3 hours away. I made this refreshing energizing green drink. I liked it so much, I’d like to share the recipe with you.
Ingredients: 2 kale leaves, 1″ fresh ginger (grated), a handful of fresh parsley, a banana, 1/2 cup frozen pineapple chunks, 1/2 cup apple cider, a handful of ice cubes
Serves 1 (16 oz)
Grate the ginger. Put everything in a blender. Blend until smooth.
Dinner: Japanese Risotto (Shiitake Mushrooms, Enoki Mushrooms, Swiss Chards, Tofu, Zucchini, Rice), all cooked in a broth together—definitely a comfort food in winter, also can be a refrigerator cleaner