Raspberry smoothie
Ingredients
- 1 orange, peeled
- 1 cup (250 mL) plant-based milk*
- 1 handful (30 g) fresh spinach
- 1/2 up(50 g) frozen raspberries
- 1/4 awbeetroot peeled
- 1/4 up(60 mL) plant-based yogurt* (we used coconut)
- 1- inch chunk fresh ginger
- 1 Tbsp (15 mL) nut butter (we used peanut butter)
- Optional toppings
- Granola homemade or store-bought
- Coconut flakes
- Fresh berries
Instructions
- This recipe starts at 5.30
- This smoothie bowl is a staple at home. The ginger gives this smoothie a bit of spice, and the beetroot gives it an earthy flavour. If you’re not a fan of either, just leave them out, which will give this smoothie more of a milder and sweeter taste.
- Enjoy!
- Immune Booster Smoothie
- Recipe PDF
- ? ? Vegan, gluten-free, refined sugar-free, soy-free
- Yield: 2 servings
- Total Time: 5 min
- INGREDIENTS
- 1/2 Apple
- 1 orange, peeled
- 1 cup (250 mL) plant-based milk*
- 1 handful (30 g) fresh spinach
- ½ cup (50 g) frozen raspberries
- ¼ raw beetroot, peeled
- ¼ cup (60 mL) plant-based yogurt* (we used coconut)
- 1-inch chunk fresh ginger
- 1 Tbsp (15 mL) nut butter (we used peanut butter)
- Optional toppings
- Granola, homemade or store-bought
- Coconut flakes
- Fresh berries
- Directions
- Combine all ingredients in a high-speed blender and blend on high until smooth.
- Pour into bowls, top with granola, fresh berries, toasted coconut, or any other desired toppings.
- Notes
- Storage: best if enjoyed right away.
- *Nutrition tip: try to use a plant-based milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). If you want to read more on calcium, check out our article here.
