Beauty in a Blender: Hot Pink Smoothie Recipe


From Robyn Openshaw, GreenSmoothieGirl.com

Robyn’s Famous Hot Pink Smoothie

Serves 4

1 1/2 cups coconut water (optional: “ferment” it overnight on the counter with water kefir grains, strain it, and put new coconut water in for tomorrow)

2 tsp vanilla

1/4 cup raw cashews (not roasted)

2–4 large dates, pitted

1 large carrot, cut in chunks

1/3 of a medium raw beet, peeled

12 large strawberries (10 oz. bag), or equivalent amount of frozen blueberries

Blend all ingredients except berries until smooth. Add berries and blend till smooth. Pour into quart jar and enjoy! Makes 4 cups in the blender, a 400–450 calorie perfect pink smoothie breakfast!

Açaí Bowl

Serves 3

14 oz. açaí juice

1 1/2 cups blueberries

1 1/2 cups frozen mango

1 banana

Blend all ingredients in a high-speed blender, and pour into 3 bowls. Top with granola, coconut flakes, chocolate chips, banana slices, strawberries, blueberries, nuts and seeds, or anything else that makes you happy!

Recipe courtesy of Holly Jackman of Roxberry

Bio

GreenSmoothieGirl founder Robyn Openshaw’s passion for educating people about nutrition arose from her own personal journey.  Twenty years ago, Robyn weighed over 200 pounds and had 21 diagnosed diseases. Getting off the Standard American Diet proved a lifesaver. By converting to a whole-foods, mostly plant-based diet, Robyn lost 70 pounds without dieting. Today she is a competitive athlete, free of all disease and symptoms, at her ideal weight, and the author of 15 books that teach others how to find their own way to health.

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