This smoothie is light yet filling. Earthy and sweet. Balanced to perfection with a kick. The kick, that is what makes this one RED red..
I was born in South Carolina. You want to talk red velvet? …Lets talk. I am playing around with ingredients again because things happen.. what an excellent opportunity to perfect a recipe for starters. The pictures were too festive not to post first. Recipe follows. We are in a new world after all.
Speaking of new world, let’s take a moment to be grateful for the little things in life to before we continue. Sparklers and smoothies that taste like cake are two things on my gratitude list today. What about you?
Dates carob bananas plant milks you know the ones soy milk coconut cream veganaise large chunks of pink salts resembling diamonds in the rough maple roasted red beets Madagascar vanilla paste water toasted vegan marshmallows and the secret ingredients and stuffs… say that ten times fast..
Ok, this recipe doesn’t contain all of that stuffs above and isn’t that complicated. Who wants complicated for a smoothie, right? Roasting beets is the most complicated. Fill you time with something else the while they roast or do a meal planning and keep them in the refrigerator until ready to use. I roast my beets with avocado oil and maple syrup. I prefer ahead of time. I store my red roasted beauties in a zip locked bag in the refrigerator..
Vegan Red Velvet Smoothie, my way.
Vegan marshmallow the final add-on. All ingredients in the blender. Ta-dah.
THE RED Red Velvet Smoothie
2 Tablespoons of dark maple syrup
2 1/2 frozen bananas
10 pitted dates
1 1/4 cup of chopped avocado oil maple roasted red beets
3 tablespoons of Bob’s Red Mill Carob powder
1 1/2 cups of unsweetened soy milk
1 tablespoons of vanilla bean paste
1/4 teaspoon of pink salt
1/4 teaspoon of cayenne pepper – that is what makes this the RED red velvet smoothie.
1/4 cup walnuts (optiona for garnish with the marshmallow or toss inside) More each here.
6-9 large Dandies marshmallows broiled and cooled. I used one. I ate the rest while they were cooling. You may do this too. One really needed for the garnish for this one.
For the Beets
Depending on the size of your beets. I have several sizes right now. Two large 14 inches around and four small and two medium sized. I use two medium beets for this recipe. Should equal a cup to a cup and a quarter. Wash and peel. Cut the tops off. Coat with avocado oil and maple syrup. Place them on a lined parchment paper (or S’il Pat) baking sheet. Cook 400 degrees F for 45 minutes. Once ready remove from the oven and let them cool. You could freeze them but why wait that long.
For the Marshmallow
Line a small baking sheet with aluminum foil. Pour some avocado oil on the foil lined pan. Using a pastry brush or paper towel, evenly coat the foil. The marshmallows will not stick this way. Broil to desired char. I like mine slightly charred for this one. I do this in the lower compartment of my oven. A toaster oven is a great alternative if your oven doesn’t have two separate compartments.
In a Cuisinart or blending machine of your choice, add all other ingredients except the marshmallows. Blend until smooth. Pour into your favorite drinking glass. Add one or more of your broiled marshmallows. Sparkler optional, I most certainly recommend.
Optional: More earth and health, add turmeric and dash of black pepper
Until Next Time…