Smoothies are the perfect food on-the-go. Also, there are countless variations – from chocolaty and (naturally) sweet, to hearty power smoothies that keep you full for hours. This is a filling smoothie that will satisfy even the biggest appetites, and we love it. For a nice, cool treat on a hot summer day, don’t forget to add the frozen berries.
Ok, enough talking for today. Let’s get down to business. In only 6 minutes and 40 seconds, you will have a delicious, pink and creamy smoothie in front of you. Or to bring to the beach. Good luck!
The Perfect Beach Smoothie
(serves 4 – or 2 if you’re starving)
4 medium-sized beets
1 fennel bulb
almost 2 cups frozen berries
1/2 cup whole grain buckwheat, soaked for 8 hours
2 handfuls baby spinach
1 handful fresh mint leaves
1 organic lemon, juice + zest
3 cups plant-based milk of your choice
Remove the tops and the roots of the beets, and wash them thoroughly (to preserve the nutrients and the flavor, keep the skin intact). Drain and rinse the buckwheat until the slimy coating is gone.
Add all ingredients to a high speed blender, once or twice depending on the size of your blender. Mix until smooth. We like our smoothies thick, but if you don’t, feel free to add some extra water or plant-based milk. Add to a thermos or vacuum flask if you want to keep your smoothie cool on the move. Yummy!
We usually soak whole grain buckwheat in water with some apple cider vinegar (2 cups water/1 Tbsp apple cider vinegar). Why? Soaking helps to break down hard-to-digest components of the grain and at the same time, helps to release highly beneficial nutrients. For best results, don’t forget the apple cider vinegar.