This is my take on the “Can’t Beet Me Smoothie” from Shalane Flannagan and Elyse Kopecky’s best-selling cookbook, Run Fast East Slow. This cookbook is one of my all-time favorites and I recommend it to people, especially runners! The original recipe is so delicious as is, I've just taken it a step further and added some superfood kick by replacing the frozen banana with frozen cauliflower, and adding mejool dates, wheatgrass, maca and hemp seed as desired.
Loaded with vitamin C, steamed cauliflower has also been shown to help regulate cholesterol. And the numerous health benefits of beets is almost too long to list! Beets are particularly popular with athletes because they can increase blood oxygen levels and help performance…yes! Also rich in essential vitamins and minerals, beets help reduce inflammation, support the heart, and protect digestive, brain and eye health. Top it off with some wheatgrass, maca and a garnish of hemp seeds...you may not even crave your morning coffee! Try this smoothie a couple days before your next workout and see how it goes. Makes enough for 2-3 servings.
1 cooked beet*
1 cup frozen blueberries
1 handful steamed fresh or frozen cauliflower
1 cup nut milk of choice (I used sweet walnut milk)
1 cup coconut water (or 2 cups coconut ice)
2 medjool dates (or to taste)
1 Tbsp almond butter
1 1-inch knob fresh ginger, peeled
1 tsp wheatgrass powder, if desired (I use Navitas brand)
2 tsp maca powder, if desired
1/2 tsp hemp seeds, for garnish
Put all ingredients in a high-speed blender or Vitamix and combine until smooth. Store any leftovers in fridge for up to 3 days.
* I prefer the added sweetness of roasted beets. To roast: trim and scrub beets, poke with a fork, wrap in foil and bake in a 350 degree oven for about 1 hour (will depend on size of beets) until you can pierce with a fork. Store unused beets in fridge or freezer.