Week 1 of Smoothie Challenge:
Red Smoothie:
Ingredients
4 | beetroots | 500 g | ||
3/4 | avocados, mashed | 140 g | ||
2 stalks | celery, cut into 3 cm pieces | 140 g | ||
4 | pitted dates | 3 tbsp | ||
2 1/2 tsp | coconut oil | 13 mL | ||
2 | apples, green, Granny Smith type, peeled, cored, then cut into segments | 360 g | ||
3 1/2 tsp | ground flax seeds | 12 g | ||
65 g | soft/silken tofu | 1/4 cup | ||
4 cups | strawberries | 600 g | ||
1/3 cup | lemon juice, freshly squeezed | 2 lemons | ||
1 cup | coconut water | 250 mL | ||
1 cup | water | 250 mL |
Before you start
A blender or food processor will be very useful for this recipe.
Method
- Prepare the beets: boil or steam them about 25-30 min. Let the beets cool down a few minutes, then peel them and dice into 1,5 cm pieces.
- Place the all the ingredients in a food processor or blender.
- Process on the highest speed until a well-blended purée forms, about 1-2 min, stopping to scrape down the sides of the container once or twice. Serve.
Click on the link below to see all the nutritional facts for this smoothie:http://www.soscuisine.com/recipe/red-smoothie?gpr_id=28208Recipe desgined by Dietitian Pearle Nerenberg and to learn more about how to use the recipes or other tips click here: www.PearleSportsRd.com.