Login: Kristin Meier

Colleen has accused me of cheating on the Swiss chard and having a love affair with beets.  It is probably true.  I just love the rich “beet-red” color that beets give anything it touches.  I now add them to my “green” smoothies to transform my green veggies into a gorgeous crimson hue.  Somehow that scarlet colored drink goes down so much more easily than the bile colored smoothie of “Shrek” juice.  Top it with Beet-colored coconut cream or a raspberry for an added touch. 

  • ¼ c beet root
  • 4 cups Swiss chard, spinach, collard and/or beet greens
  • ¼ c jicama, peeled and sliced
  • ½ c cucumber, chopped
  • 1 banana, fresh or frozen without peel
  • 1 orange, peeled
  • 1 apple, cored
  • 1 cup pineapple, chopped
  • ¼ c avacado
  • 2 T fresh ginger, peeled
  • 1 T chia seeds
  • 1 T Sesame seeds
  • 1 T ground flax seed
  • 3 T ground cinnamon
  • 3-6 cups liquid, such as coconut milk, almond milk, or water, depending on desired consistency

Add all ingredients to a blender or Vitamix.  Blend to desired consistency.  For an added treat, top it with Coconut Cream.