Hot Pink Monkey Smoothie

I think it’s fair to say I’ve had my share of experiences with beetroot smoothies, and not all were pleasant… But I’ve finally found a couple of recipes in which the taste of the beetroot is somewhat masked, to prevent that overpowering taste (But of course if that’s what floats your boat, then go for it!)

This recipe is one of them! Be sure to always use ripe bananas, and when I say ripe I don’t mean yellow, I mean they should be spotty and “leopardy”.
That ensures the sweet sugary taste, so our bodies receive maximum absorption of the nutrients. If you’re lucky enough to be experiencing beautiful hot summer weather, this recipe can be easily adapted to ‘icecream’ by using all frozen bananas and just enough water to help combine.


Hot Pink Monkey Smoothie
2 Small Servings (or 1 for me)

5 bananas (3 frozen)
1/2 small beetroot (peeled)
2tbsp. water
2tbsp. coconut sugar

1. Cut up 3 bananas and place in freezer for at least 4-6hrs.
2. Add the frozen bananas, 2 ripe bananas, coconut sugar and water to a blender and combine. You may need to use a spoon and mix around to help it combine fully.
3. Pour out and sip away!


Love, Jenny xxx


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