Better Start Smoothie Bowl

Recipe created by Elyse Kopecky @elysekopecky 2x NY Times Best-Selling Author, Run Fast. Eat Slow.

Start your day right with this creamy and satisfying smoothie bowl that sneaks in a serving of mineral-rich beets with your vitamin-C loaded fruits. The cashews and seeds add healthy fat and protein. Double up on the protein by adding a scoop of hemp protein powder. Decorate your bowl with your fave nuts, seeds, and granola to guarantee a happy, not hangry, start to your day.

Ingredients

1 cup frozen strawberries

1 cup frozen mango

½ medium sized beet, steamed, peeled

½ cup Cashews, Whole, Raw & Unsalted

4 Deglet dates, pitted

1-inch knob ginger, peeled

2 tablespoons Hemp Seed Hearts, Organic

1½ cups filtered water

Directions

In a high-speed blender*, combine the strawberries, mango, cooked beet, cashews, dates, ginger, hemp seeds, and water. Blend on high speed for a minute until smooth. Use the tamper tool to prevent the frozen fruit from getting stuck.
Divide between two bowls. Decorate with your favorite toppings and serve. Leftovers can be stored in the fridge for up to 2 days.

*If your blender is not high-speed, we recommend soaking your cashews in the water overnight to soften them. You may also need to add more liquid.

Elyse’s Favorite Smoothie Bowl Toppings:

Organic Triple Omega Seed Mix, fresh berries, Walnuts or Honey Roasted Pecans, Ginger Molasses Granola (recipe in Run Fast. Eat Slow.),Coconut, Unsweetened & Shredded, honey.

Tip: The best technique to cook beets is to steam them to preserve nutrients. Simply quarter the beets, place in a steamer basket inside a pot, add water just to fill the bottom, place the beets in the basket, cover, bring to a simmer, and cook for 20 minutes or until soft when pierced with a fork. Allow the beets to cool, peel them, and store cooked beets in the fridge for up to 5 days.