One of the best things about warmer weather? Smoothies! No longer is it too cold to fathom slurping up a delicious semi-frozen concoction, and not only do they taste amazing, smoothies are also a great way to incorporate lots of nutrient-rich foods. Anna Brown of Nutrition Squeezed couldn’t agree more and is sharing her Spring Beet Smoothie recipe with us.
The beautiful spring blooms are having an effect on my meals—I’m suddenly craving a pop of pretty pastels in my food. So instead of my usual neutral bowl of oatmeal, I’m reaching for a colorful smoothie in the morning. Despite its pink hue and sweet flavor, this smoothie has a sneaky amount of veggies thanks to the frozen cauliflower and beet powder.
Did you know beets are beneficial before and after a workout? They contain nitrates which our bodies convert into nitric oxide and increases blood flow to muscles, improving athletic performance and endurance. Beets are also packed with important electrolytes and antioxidants to help your body recover after a workout.
I like to make this smoothie for breakfast or as a pre or post-workout snack, because I can prep the ingredients the day before and then just dump it all in my Vitamix!
Spring Beet Smoothie
Serving size: 1 8 oz cup or bowl
1 cup frozen cauliflower florets
1 small frozen banana
1 cup almond milk or liquid of choice (more for a smoothie, less for a smoothie bowl)
1 tsp beet powder
1 scoop collagen protein
1 tbsp hemp seeds
¼ tsp vanilla extract
- Add all ingredients to a blender and blend on high until smooth
- Transfer to a bowl or cup and top with your favorite spring toppings like frozen blueberries, edible flower petals, coconut flakes, and bee pollen