Beets are one of those foods I try and incorporate into my meals at least twice a week. If I’m being honest, I don’t love the flavor. I often roast them with balsamic and coconut sugar, which makes them delicious, but still, they have somewhat of an earthy, mineral-like flavor that I don’t always love, or are in the mood for, which is why I love freeze dried beet juice powder. A common misconception with anything freeze dried, is that it is not as healthy, or nutritious as buying fresh, which is just not the case. When foods are freeze dried, they are done so at the peak of their freshness, and their optimal nutrition levels, which allows them to maintain their nutritional values, and not decrease by the day, as fresh produce does. (My produce will at times sit in my refrigerator for a week or more, so who is to say what nutritional value is still in tact). This is why I always opt for organic, frozen foods, and freeze dried options, as my schedule can be crazy, and unexpected. I need all of the money I spend on food not go to to waste. (Can I get an Amen) So, with that being said, beets are pretty amazing, they are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). They also contain the B vitamin folate, which helps reduce the risk of birth defects. Beets are a wonderful tonic for the liver, as they work as a purifier for the blood, and can prevent various forms of cancer. So why NOT incorporate these amazing super veggies into your diet? This recipe is super easy to make, and absolutely delicious.
In the past, I’ve always used Vega protein as my go to source of plant protein. But recently I decided to try out Aloha vegan protein, which has much less ingredients, but has a wonderful flavor. The color has a greenish tint, which I prefer, because you know they are not doing anything to it to make it look more appealing, because let’s be serious, puke green isn’t the most appealing color, but I promise you, the flavor is on point. Also, I spend a good amount of money per month on ground vanilla beans, which can get expensive, and Aloha has organic vanilla beans in the formula. There are also no 0 calorie sweeteners added such as stevia, splenda, etc. It’s as pure as it can get in terms of formulated plant protein, so I suggest trying it out! (I purchased mine at Target) Anyway, here it goes, I hope everyone will give this recipe a try! The rich creamy, vanilla flavor is unbeatable, and has no trace of that earthy beet flavor.
Creamy Vegan Vanilla Bean Strawberry Beet “Ice Cream”
2 Frozen (very ripe bananas)
1 cup frozen strawberries
1 cup frozen butternut squash (found in the frozen vegetable aisle, generally comes in 1/4 x 1/4 inch squares)
1 cup frozen sweet potato (found in the frozen vegetable aisle, generally coming in 1×1 inch squares, you can also cut your own and freeze it)
2 tsp freeze dried beet juice powder
1 packet (or scoop) of vanilla plant protein ( I used Aloha vanilla plant protein)
1 tbsp all natural almond butter (or peanut butter)
1.5 cups sugar free almond milk (or any other plant based milk)
- Add ingredients to any high powered blender, scraping the sides as you go. (Depending on the blender, this may take longer than 3-5 minutes)
- Stir mixture in blender as necessary, making sure everything is blended and has a thick creamy consistency
- Add more almond milk (or plant based milk) until you get your desired consistency (If you want to drink it through a straw like a milkshake, be sure to add more liquid)
- Spoon out and enjoy!
- Add your favorite toppings!
You can always customize these, as they are just a basis to my bowls, feel free in incorporate whatever ideas you have and make them your own!