Beet & Fruit Smoothie
Growing up as a child in the North East of England my father would grow our fruits and vegetables. He was a factory worker but loved the garden. Most of his spare time he spent pruning apple trees, growing tomatoes or grapes in his green house, entering leeks in a local gardening competition, or digging up a fresh crop of new potatoes to be boiled, seasoned and served with a knob of real butter. My mother would use what my father brought into the house each evening for dinner. This time of year would mean fresh carrots, potatoes, cabbages and parsnips that she would roast, sauté, poach, bake or boil. Things like beets would be pickled and served with fresh ham that was sliced thick and stacked in between door steps of bread. Lovely!
Now I like my beets roasted, served in a big, fresh, vegetable salad or used raw in a delicious smoothie. They have been used for thousands of years, dating back to the Romans, as a powerful immune booster. The ancient Greeks viewed the beet as an endurance enhancer and an alternative sugar source during times of rationing. Beets help with inflammation and promote metal clarity and alertness because of the large amount of betaine in them. They are a great source of vitamins A, B, and C and minerals such as potassium, iron, folic acid and manganese.
Beets appear to be the new superfood. I would agree that they are a real “superfood” that is available at a reasonable price compared to many of the superfoods promoted over the web. Would you believe there are “dried beets” you can buy at a premium price? If you going to spend your money then spend it on fresh ingredients and get the full benefit, the way nature intended.
Beet & Fruit Smoothie
Serves 4
Ingredients:
1 cup filtered water
1 tablespoon lemon juice
2 cups raw beets, washed, cut into cubes
1 cup frozen mixed berries
1 cup water melon
¼ cup raw almonds
1 inch fresh turmeric
½ inch fresh ginger
How to Make:
Place the water and lemon juice into your blender first, then add all the other ingredients in one go, place on the lid and process on slow to start with, then change the setting to the highest speed until a well-blended puree forms, about 30 to 40 seconds. Stop the blender and scrape down the sides (if needed), then blend once more for 20 to 30 seconds. Add more liquid if too thick, then pour into four glasses and enjoy.