This week’s smoothie features beetroot and spinach as the main healthy ingredients. I added lemon and coriander leaves to give a ‘wake me up’ tangy flavour hit. The liquid is almond milk and I added some hemp seeds for protein. I am going to Lisbon today for the weekend, so I made this smoothie Monday morning and I have had it a few times this week. If, like me, you love lemon and coriander I think they work really well to balance the strong flavour of the beetroot. Spinach is such a delicate flavour that you cannot taste it at all in this smoothie. So for anyone who doesn't like the taste of leafy greens, but still wants them in their diet, this smoothie is a good option. Just two tablespoon of hemp seeds provides 6 grams of protein.
Beetroot has long been heralded as being good for our heart health and our circulatory system. Adding it to salads, smoothies or lightly panfrying it in a little balsamic vinegar are great ways to add it to our diets.
This recipes serves two decent sized portions.
2 cups of almond milk
1 medium sized beetroot (cooked)
2 cups of spinach
Half cup of coriander leaves
2 tablespoons of hemp seeds
Place all the ingredients in a blender and blend until smooth. Drink immediately or store in the fridge in an airtight container for up to three days. Shake well before drinking as the smoothie will separate after a little while.