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.
Tea at Cafe next to National Academy Museum: Rooibos Chai, Scone—a very good scone actually. I don’t even know the name of this tiny cafe nestled inside of the Church of Heavenly Rest.
Dinner at Red Bamboo: Veggie Lo Mein with Soy Chicken, Carrot Cake—the Lo Mein was simple, but good. Carrot cake was a disappointment. I saw so many cheese cakes passing by. I should have ordered one for myself, although cheese cake is not my thing… I liked this little vegan restaurant. It was packed at 7 p.m.
Lunch: Cold Sesame Noodles, Lentil Burger with Tomato and Pickled Onion
Dinner at L’ybane: Moussaka, Baba Ganoush, Grilled Asparagus, Iced Mint Tea—their choice of music while we were there was unbearable and too loud. Otherwise, it’s a charming wine bar with a few good vegetarian friendly appetizers in middle of Times Square.