One of our sponsors, Barleans, sent me a wonderful package of their Digestive Blend, chock full of flax, chia, coconut, pumpkin and quinoa. Perfect for sprinkling on salads, yogurt and oatmeal. You can add it to your baked goods for an extra nutritious punch. I decided to add it to this smoothie, perfect for grabbing as you head out the door to work.
The recipe I am sharing is perfect for smoothies for two. You can always halve the recipe if you are not
forcing having your husband eat healthier along with you.
I had some leftover beets that I had roasted for a salad (that recipe will be coming shortly) and some leftover carrots from a package of frozen that I had heated up for dinner the night before. I added in a crispy and sweet apple and some apple juice so no additional sweetener was required.
I topped this with 4 tablespoons of the Barleans Digestive Blend and a cup of ice and set my heavy duty blender to puree.
I thought the earthy goodness of this smoothie might be too sophisticated for young palates but to my surprise the Little Angel Face loved it! I was happy to share this nutritious, delicious breakfast with her. Thanks Barleans!
Thank you Allison and the other ladies of The PinterTest Kitchen for all of your hard work putting together this wonderful event.
Beet and Carrot Smoothie
makes 2 servings
2 c. roasted beets and carrot mixture
1 c. apple juice
1 apple, cored
4 T. Barleans Digestive Blend, if desired
1 cup ice
Place all ingredients into a heavy duty blender in the order listed and puree until smooth. Print Recipe