I love swapping a traditional green smoothie for my Ruby Red Smoothie when I feel like I need grounding between seasons and when the weather turns a little cooler. The addition of beetroot and carrot add vibrant colour, fresh flavour and a great hit of nutrition to you diet.
Beetroot is naturally high in Vitamin C to support immune health and is well known for it’s great levels of B vitamins, especially folate, which is used for DNA production.
Carrots are rich in Anthocyanins, an antioxidant shown to have both anti-ageing and health protective qualities. Together with the usual smoothie suspects, you’ll love this combo!
DAIRY FREE | REFINED SUGAR FREE | GLUTEN FREE | PALEO
RUBY RED SMOOTHIE
1 small – medium beetroot
4-5 leaves of kale, stems removed
1 handful of spinach
1 purple carrot
2 cm of ginger
3-4 pieces of pineapple
¼ cup raspberries
5-6 cubes frozen coconut cream
Water or coconut water
Chop all ingredients to approximately the same size. Place in blender and blend until smooth. Add as little or as much water as you like until desired consistency is achieved.
We keep coconut cream frozen in ice cube trays to add to smoothies instead of ice. This helps increase the good fat content, makes the smoothie slightly creamy, tastes great, fills you up and is wonderful for convenience.