By Chef: Sarah Britton
Posted: December 3, 2015
This smoothie bowl is a one tasty blood builder. It’s got a solid dose of greens (think iron, folic acid, and protein) from the spinach and wheatgrass, with beet, raspberry and prunes (lots of deep, dark, iron-rich goody goodies!) plus lemon for a vitamin C boost – since we can’t absorb iron from plants unless we have a little help from vitamin C. Although you may think that putting raw beetroot in a smoothie is a little odd, you’ll be shocked at how utterly DELICIOUS the combination is with the raspberry. It’s altogether earthy, sweet and tart, with a divine vanilla kiss that will make your taste buds swoon. Plus that colour! You will be able to practically feel all of those juicy pigments and nutrients nourishing your blood with each bite.
- 1 small beet, peeled and chopped
- 1 cup raspberries, fresh or frozen (I use frozen)
- 2 cups packed / 45g spinach
- 3 prunes, soaked in 1/2 cup / 125ml water small wedge organic lemon (including the peel!)
- 1-2 scoops plant based protein (I use sprouted brown rice or pumpkin seed protein powders)
- 1-2 tsp. wheatgrass powder (or spirulina / chlorella) a generous pinch ground vanilla powder (or 1 tsp. vanilla extract)
- 1/2 cup water or milk of choice
- frozen raspberries
- pomegranate seeds
- sea buckthorn berries
- bee pollen
- raw almond butter
- Soak prunes overnight in water, or for a minimum of one hour.
- Pour the soaked prunes and their liquid into a blender. Add all remaining ingredients and blend on high until completely smooth (if you do not have a high-speed blender, this may take a minute or so). Taste and adjust sweetness / vanilla / lemon as desired.
- Pour contents into a glass or bowl and garnish with desired toppings. Enjoy!
Other topping ideas: sliced fresh fruit fresh berries hemp seeds toasted nuts and / or seeds chia unsweetened coconut granola cacao nibs goji berries