Most mornings, my 7yr old son (the most laid back individual in the world and not particularly partial to anything to domesticated), makes the family a smoothie. Usually, he sticks to favourite combinations like berry, spinach, banana or pineapple, spinach, lime and mint; but occasionally, with a little guidance he likes to get creative.
My only stipulation with the morning smoothie is that it has a little veg in it (and he usually picks spinach or avocado). But one day recently he decided that we should try beetroot in the smoothie. A few weeks on, we’ve been fine-tuning this recipe and I think we’ve got to the really delicious stage, worthy of officially sharing.
Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). The coconut water is rehydrating and the nut butter a great source of protein.
1 cup frozen strawberries or raspberries (or a mix)
2 tablespoons cacao powder
2 tablespoons of peanut butter (or any other nut butter)
1-2 tablespoons sweetener (rice malt syrup or maple syrup)
½ small raw beetroot, peeled and diced
1 cup of coconut water (or Coco Quench)
Choose rice malt syrup as our sweetener.
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