Wild Blueberry Beet Smoothie
 
Prep time
Total time
 
A tangy, gingery, refreshing, subtly sweet, antioxidant-rich smoothie made with blueberries and beets. Perfect for kickstarting digestion in the morning or as a delicious snack!
Author:
Recipe type: Smoothie
Cuisine: Gluten-Free, Dairy-Free, Soy-Free
Serves: 1 large smoothie
Ingredients
  • ½ cup (~70-85 g) cooked, cubed, frozen beets (see instructions for guidance)
  • ¾ -1 cup (~100-130 g) frozen wild blueberries (I get them from Trader Joe's // or sub regular frozen blueberries)
  • Optional: 1 handful (~20 g) baby spinach (~1 cup loosely packed // or sub other mild greens such as kale, leafy lettuce, or mixed greens)
  • ¼ large (~40 g) perfectly ripe avocado (too ripe or immature will cause unpleasant taste)
  • 1 Tbsp (15 ml) lime juice (or juice of ~1/2 lime)
  • 1 inch chunk fresh ginger
  • 1 inch chunk fresh turmeric (or sub ¼-1/2 tsp ground turmeric)
  • 1 cup water
  • 2 tsp apple cider vinegar
  • Optional: ¼-1/2 tsp moringa powder (note: can have a laxative effect)
  • Optional: 1 Tbsp (6 g) unflavored collagen (I like Great Lakes brand // I get it at Trader Joe's in the supplement section)
Instructions
  1. If you do not already have cooked, cubed, frozen beets, prepare at this time (it's best to do this in advance, such as during weekend meal prep). I highly recommend using cooked beets instead of raw as it removes the "earthy" flavor. I like to cook beets in the Instant Pot, but you can also boil them on the stovetop (~45-75 minutes). For the Instant Pot, place 1 cup water in the inner pot and insert trivet. Place beets on trivet and cook on high pressure for 15-30 minutes, depending on size of the beets. I had very large beets and found 30 minutes to be perfect. Let pressure release naturally (~15 minutes), manually release any remaining pressure and allow beets to cool. Once cooled, rub on the skin of the beets to remove it (it should slide off easily if they are fully cooked). Chop into cubes and place on a parchment or silicone-lined baking sheet. Freeze in a single layer, then transfer to a sealed container. Frozen beets will keep up to 3-6 months.
  2. To prepare smoothie, add all ingredients to a blender and blend until creamy and smooth (a Vitamix or other powerful blender is ideal for texture, but not essential). Add more water, if needed for blending (I didn't need to). Add more avocado to make it thick and creamy, blueberries for sweetness, lime juice or apple cider vinegar for tang, and ginger for zing. Enjoy!
Notes
*This recipe is not low FODMAP as written. I no longer follow a low FODMAP diet nor recommend it as a first line option for individuals with IBS. However, if you find it helps you, consider subbing beets for ⅓ cup frozen uncooked zucchini, reduce blueberries to ¼ cup and add ½ cup frozen strawberries, and reduce to ⅛ avocado. I have not tried with these modifications and can't guarantee it will be as good.
*Nutrition information calculated with baby spinach and collagen included.
Nutrition Information
Serving size: 1 large glass Calories: 212 Fat: 6.4 g Saturated fat: 0.9 g Unsaturated fat: 5.5 g Trans fat: 0 g Carbohydrates: 33.4 g Sugar: 19.1 g Sodium: 159 mg Fiber: 10.1 g Protein: 10.5 g Cholesterol: 0 mg
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/wild-blueberry-beet-smoothie-gluten-free-dairy-free/