Beet Smoothies
Oh beet smoothies. Making these was a lot of fun. For starters, I told a friend that I was going to make some beet smoothies and she thought I said meat smoothies. She just kind of smiled and said “that sounds interesting”. When she told me what she had heard, I was shocked that she would think I would actually make a meat smoothie. She said she knows I make a lot of weird things, so why not. It was a funny exchange.
Then, when I told Hubby about these smoothies, he was not so excited. Usually, he’s open to any new foods and he’s been really receptive to all the pink food I’ve been feeding him. But the beet smoothie just didn’t sound good to him.
Good thing these beet smoothies are awesome. You can’t taste the beets at all, but you’re still getting all the nutrients of eating raw beets. Hubby drank his smoothie and half of mine. We froze the rest and Hubby drank them for breakfast the next two days.
One Year Ago: Homemade Snickers Bars
Two Years Ago: Marshmallow Fondant Pirate Party Cupcakes
Three Years Ago: Pink Cupcake Bites
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Beet Smoothies
Yield: Serves 4
Ingredients:
10 oz milk
10 oz fresh squeezed orange juice
1 cup peeled and shredded raw beets
1 fresh mango, cut into chunks
1 cup frozen raspberries
1 cup fresh pineapple chunks
1 cup fresh sliced strawberries
2 frozen bananas
1 avocado
2 tsp vanilla
Directions:
Combine all ingredients in a blender. Puree until smooth and serve.
Recipe adapted from Virtually Vegan Mama
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
love,
cathy b.
I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!
I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!
i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!
Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!
I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.
home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂
definitely looks better than the “traditional” version!!
Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!
everything’s better homemade!
This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).
Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.
beantownbaker — November 24th, 2013 @ 5:51 pm
Isn’t it great?!?