Anti-inflammatory Beetroot & Strawberry Smoothie
Anti-inflammatory Beetroot & Strawberry Smoothie
Nutritious and delicious, prep some beetroot by roasting and freezing it, before using it in this anti-inflamatory beetroot and strawberry smoothie.
Ingredients
- 3/4 cup chopped roasted beetroot (frozen)
- 2 cups frozen strawberries
- 1 tsp grated fresh turmeric (or use 1/2 tsp of dried turmeric)
- 1 tsp grated fresh ginger
- 1 cup unsweetened almond milk or non-dairy milk of choice
- ½ cup cranberry juice
Optional Extras:
- Cashew or Almond Butter
- Hemp Seeds
- Shredded Coconut
- Goji Berries
- Fresh fruit of choice
- Cacao nibs
Method
- Start by roasting your beetroot. (You could make more than needed for this recipe and freeze for future smoothies if you wanted to). Chop your beetroot into cubes and bake on an oven tray at 200C for 45 mins or until soft.
- Once your beet is cooked, allow it to cool, then freeze it for at least two hours.
- Add all ingredients to a high-speed blender and pulse until completely smooth.
- Pour into a glass (or bowl if you prefer smoothie bowls!) and top with your favourite toppings. Enjoy.
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