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.
- 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.
