Red Velvet Smoothie
Our wedding cake was a red velvet cake and since we celebrated our 10 year anniversary last summer, it seems appropriate to share this for Valentine’s Day this year :-). Red Velvet cake is one of my favorite desserts and while I have yet to develop a gluten and dairy-free version of the cake, this delicious smoothie gives me a healthy red velvet fix.
The beets in this recipe are wonderful for detoxification of the liver and blood, and are very anti-inflammatory. They also give the shake it’s beautiful deep red color.
I use the Kos Organic Plant Protein in chocolate, but the Vega Performance Protein in chocolate also works well. The key is to choose a protein with a rich chocolate flavor, and some can be a little bland. You can also use a vanilla protein and just double the cacao powder. Enjoy!
Ingredients:
1 cup unsweetened organic cashew milk (or non-dairy milk of your choice)
1 tablespoon organic almond butter
½ cup organic strawberries, fresh or frozen
2 scoops chocolate Kos Organic Plant Protein
1 Tbsp cacao powder, organic and raw
1 small-medium organic beet, peeled and shredded
1/2 organic cucumber
Directions:
Place all ingredients into the blender in the order listed and secure lid.
Blend for 30-45 seconds or until desired consistency is reached.
To make it extra fancy, top with shaved chocolate or a chocolate dipped strawberry.
Pour into glasses and enjoy!
