Beets are a superstar vegetable, but I’ve never seen them make an appearance in my client’s food journals. Sad, given they a unique source of phytonutrients called betalains, which provide antioxidant, anti-inflammatory, and detoxification support. Betalains are especially relevant to glutathione, a key protein molecule used in detoxification.
So I set out to provide an easy recipe to those who neglect the bodacious beet, and voila, the R-awesome Red Smoothie was born!
Red cabbage belongs to the cruciferous family of vegetables, which also assists methylation (needed for energy) & detoxification. It contains low amounts of pesticide residues as compared to the more popular vegetables. Flaxseed and coconut milk adds healthy fat and fibre, to slow down the insulin response of the fruits and beet. Apple cider vinegar has many benefits, so I’ll highlight it being a source of all-important enzymes and probiotics. Don’t miss out on this superstar smoothie!
Ingredients: (1 serving)
- 1 small red beet (approx. 1/4 cup), peeled and shredded or finely chopped
- 1 red apple, peeled, cored, and roughly chopped
- 1/4 cup frozen cranberries (optional, but add a slight tartness to the bevvie)
- 1/2 cup frozen strawberries
- ¼ cup red cabbage, finely chopped or shredded
- 3/4 cup non dairy milk, preferably coconut
- 1 tablespoon ground flaxseed
- ½” slice of ginger, or more, to taste (approx 1 tsp)
- 1 Tbsp apple cider vinegar
- Stevia, or raw honey, to taste
Directions
If using a regular blender, consider shredding and soaking the red beet and cabbage with the water overnight, to soften. In the morning, add a few ice cubes and blend well. Then add the rest of the ingredients and blend again! If using a high speed blender, the soaking is not necessary.