I discovered today’s smoothie in my new Coconut Cookbook. The recipe seemed perfect–simple and healthful–and it even used leftover local foods from last summer. But I did have one concern. There was no way I was going to call a fun drink like this, a Strawberry Beet Smoothie. Not even to myself.
When I poured it out of the blender and noticed its brilliant red color, I had the answer–Ruby Smoothie.
I could even hear Mick Jagger singing… Goodbye Ruby Smoothie, Who could hang a name on you…
Yes, the song fit. The drink was so sweet and tasty, it disappeared fast–just like the Ruby Tuesday in the song. I am always leery of making sweet things with beets after my chocolate beet cake failure (forgive the pictures if you look, it is one of my first posts), and the beet flavor did come through at first. But after a couple sips the fresh sweetness took over and I didn’t notice any beet-i-ness at all.
I took a few liberties with the original recipe, which called for grated beets. I figured if I was going to ask my blender to puree hard frozen strawberries, I didn’t need to turn my hands (and grater and countertop) magenta by grating the beets first. In fact I didn’t even peel them, though I did slice them–something I’m not even sure was necessary.
I did search out the coconut milk yogurt the original called for, finding it locally. But the other flavors overwhelmed the coconut, so I’m pretty sure you could use any yogurt you had on hand (or increase the coconut yogurt to bring that flavor through more).
I love getting fruit, vegetable and calcium in a drink that tastes like a treat! Do you have a favorite healthy treat?
- 3 ounces (1/2 container) coconut milk yogurt (or yogurt of your choice)
- ½ cup frozen strawberries
- 2 1-inch square beet chunks, sliced
- ⅓ c cranberry juice (or juice of your choice)
- Place all ingredients in blender. Blend until smooth.
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