Every now and then I just feel like putting a bunch of stuff in a blender and make it into a delicious smoothie, like today- a sunday, where I don’t really want to think, just do and be. Sometimes I need days like these, where I simply do nothing- or do exactly the things I feel like doing at the time I feel like doing them, you know? This is one of those days and this velvet smoothie sure is perfect for it.
When I make a juice or smoothie I don’t tend to follow a rule or a recipe, I like the idea of grabbing what I have in the fridge- not only does it save money, but time and space as well. Of course, one should have a slight idea of the flavors and what works together. I’ve always favored the rich, earthy, sweet tastes in a smoothie- but others may like the sour, yet tangy flavors like berries and citrus fruit. By combining the best of both worlds you end up with a delicious flavor combination.
The key is to balance out the flavors- if you add something sour, it needs something sweet to balance it out to the perfect flavor. Even though I don’t reccomend salt to anyone, it does enhance flavor- in any dish. Over the years I’ve come to realise what my favorite smoothie base is; avocado, oat milk and dates. Many people love to use bananas in a smoothie, but for those who doesn’t like the slight banana taste- try swapping it with avocado instead. This way you will get a smooth, silky texture as well as a great taste.
This Beetroot Smoothie is for all beetroot lovers out there- if this is not up your street then simply omit the beetroot and replace it with blueberries, raspeberries or any fruit you wish to use.
1 small beetroot, cooked
4 decilitre oat milk
6-8 dates, soft and pitted
- Bring water to a boil and add the beetroot. Let simmer until soft.
- Add avocado, oat milk and dates in a blender and blend until smooth.
- Peel the beetroot and add to the smoothie mix.
- Blend until smooth and serve straight away or set in the fridge to get cold.