Spring is just around the corner. Some in the South say it’s already here with the arrival of the Cherry Tree blossoms, daffodils, tulips and periwinkle flowers. I’m not so sure since I’m still wearing scarves and mittens. But I do know that one of my favorite things to drink once the weather turns warm for breakfast and late afternoon snacks are fruit based smoothies. You can put some greens in these, but just about a handful is really all I like so the color stays bright to announce the warming weather.
Here’s two versions of this recipe but feel free to edit and add whatever fruit you like. You really can’t mess this up. The main goal is to get some fresh fruit, veggies, a little protein, a few greens and some good electrolytes into your body to begin the day or pick you up when it’s really hot outside.
Both of these recipes rely on you roasting beets plain, in their skin, then skinning them, slicing and freezing them to have year round. Beets are grown twice a year in the spring and fall here in the South and they are plentiful and inexpensive. You can eat them raw or cooked. I have not tried this recipe with raw beets yet, but I’ll do that later in the week and update the notes. Feel free to use the golden or red beets in this recipe to change the color.
The first version uses organic fruit based kefir, the second uses plain organic kefir which is 99% lactose free and with the probiotics it sits well on your tummy. The second version also allows you to customize the flavor a bit using any honey of your choice. For the test this week, I used Basswood Honey from Blue Ridge Apiaries which has a mild mint undertone. All honey has a different flavor depending on where the bees have been foraging and you can take advantage of the differences in recipes. I written about this before and want to note that I normally keep around a dozen different varieties from different producers around the state because the flavor varies so much in the different regions. Like maple syrup, you’ll find that the way a producer manages their hives and the honey collection process can change the flavor significantly so taste before you buy and ask questions. If a hive is located near or on a farm using a lot of chemicals, that gets transferred into the honey. If a hive is located near GMO crops, that could cause the hive to be much less healthy and produce an inferior product as the hive matures. So ask questions and select good quality honey when you’re out shopping.
Berry Beet Smoothie Version 1
Ingredients
- 1/4 – 1/3 cup frozen beets (roasted plain and peeled)
- 1/2 cup frozen very ripe banana slices
- 1/2 cup frozen raspberries, blackberries or blueberries
- 1/2 – 1 teaspoon finely chopped candied ginger (mine is candied in maple syrup)
- 3/4 cup plain coconut water (coconut water can be frozen in ice-cube trays)
- 1/2 – 3/4 cup Strawberry, Blackberry or Raspberry Organic Kefir
- 1 handful of tender baby greens with little stem (I like spinach, chard & bok choy)
Preparation
- Blend until smooth.
- Yields enough for one very generous smoothie or two kid-sized portions.
Berry Beet Smoothie Version 2
Ingredients
- 1/4 – 1/3 cup frozen beets (roasted plain and peeled)
- 1/2 cup blackberries, raspberries or blueberries
- 1/2-3/4 cup very ripe bananas (a little more for sweetness in this recipe)
- 1/2 teaspoon finely chopped candied ginger (you can candy your own with maple syrup or sugar)
- 1 cup plain coconut water (can be frozen in ice-cube trays)
- 1 cup plain organic kefir (which is 99% lactose free)
- 2 – 3 teaspoons honey (depending on how sweet you like it)
- 1 handful of tender baby greens (very little stem)
Preparation
- Blend until smooth.
- Yields enough for two very generous adult portions.
Notes
Maybe peaches, golden raspberries, golden beets and bananas would make a lovely yellow smoothie.
