The sun is shining… for once, in a long while. I finally feel like we are all ripping off our winter coats and running outside to play. Whenever we have a dramatic weather shift like this I am immediately reaching for all of the summery fruits I can get my pale little hands on. The sun is on my skin, and in my eyes, and warm and rich, and I want to feel this fruit-light and cold in my belly. It goes together in a peanut butter and jelly sort of way.
We always end up snacking on everything as its making its way into the blender… the pineapple will sweeten it up quite a bit and the beets will give it a bit of a kick. And it ends up being a gorgeous color (that I inevitably spill, on anything that will obviously stain).
But the fresh squeezed lemon juice really brings it home… it’ll last in the fridge great overnight. Just give her a shake when you are ready to drink the next day.
Time: How fast can you make a smoothie?
Yield: 4 cups (2 tall glasses)
1/2 Beet (cooked/peeled)
1 Cup Chopped Pineapple
1/2 Cup Blueberry
1/2 Cup Blackberry
1 Siggi’s Blueberry Yogurt (or any other Greek style yogurt)
1/2 Cup Coconut Water
Squeeze of 1/2 a Fresh Lemon- to taste
4-5 Ice Cubes
Toasted Hazelnuts and Freshly Grated Nutmeg to Garnish
Prep all ingredients and blend in blender. Pour into glasses, top with garnish- drink up the goodness.