Raspberry Beet and Lemon Smoothie
Start your morning off right with this pretty pink raspberry, beet, and lemon smoothie packed with fiber, protein, and antioxidants.
Servings: 2 servings
Calories: 247kcal
Equipment
- 1 blender
Ingredients
- 1 cup frozen raspberries
- 1 banana, fresh or frozen
- 1/2 cup chopped, cooked beet
- 1/2 cup non-dairy vanilla yogurt
- 1/2 cup plain, unsweetened soy milk
- 1/4 cup raw cashews**
- 1/2 lemon, juiced
Instructions
- Add all of your ingredients to a blender and puree until smooth. Makes 1 large meal-size serving or 2 small snack-size servings.
Notes
- Buy pre-cooked beets like the ones from Love Beets to make the prep for this smoothie faster.
- To cook beets, peel and chop and add to a steamer basket on the stovetop. Steam until fork tender. Allow to cool completely before adding to smoothie.
- Cashews: If you don't have a higher powered blender, you can omit the cashews or replace with hemp hearts or ground flaxseed.
- Use both frozen raspberries and frozen banana for a thick, frosty smoothie.
Nutrition
Serving: 1recipe | Calories: 247kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 60mg | Potassium: 599mg | Fiber: 7g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 33mg | Calcium: 180mg | Iron: 2mg