vegantality:

albeeats:

Banana strawberry cherry smoothie and the biggest fruit salad.

woow!

vegantality:

albeeats:

Banana strawberry cherry smoothie and the biggest fruit salad.

woow!

albeeats:

Beet + banana smoothie
This is my favorite smoothie of all time and I make it almost every day. Beets are rich in potassium, fiber, iron, vitamins A, B & C, and beta-carotene. And they’re delicious. The sweetness of the bananas helps to offset the earthy flavor of the beets. 
The only time consuming part of this recipe is cooking the beets. I usually make a bunch of them in the beginning of the week and store them in the fridge and use them in the smoothies or salads as needed. 
Ingredients: 
Frozen bananas
Uncooked beets
Cacao, agave/honey/other sweetener (optional)
The proper amount of each ingredient to use really varies depending on your taste, but I think 3-4 bananas with ½ small to medium beet is a good ratio.
Method: 
Preheat your oven for 400F
Wash the beets well, trim the greens and cut off the little tails
Wrap each beet individually in aluminum foil and place them in a baking dish that is also lined with more foil, parchment paper, etc. This helps catch the drips and prevents said drips from getting baked onto your pan.
Put the beets in the oven for 1 – 1.5 hours. After an hour, take them out and poke them with a fork. If you can stick the fork in easily and the center doesn’t feel hard, they’re done. If they still feel a little tough inside, keep them in the oven for a little while longer. Cooking time really depends on the size of the beets.
Allow the beets to cool until you’re able to handle them and then peel off the skin. The skin should come off pretty easily and you might be able to just sort of rub it off with your hands. Or use a knife if you don’t want to stain your hands pink.
To make the actual smoothie, just take as many bananas as you want and a big chunk of beet and blend them together in the blender with some water. You may also add sweetener and cacao if using. The amount of water really depends on how many bananas + beets you’re using and how thick you want the smoothie to be, so just add enough to blend and keep adding if you think you need it. If it gets too watery just add more bananas. No stress.

albeeats:

Beet + banana smoothie

This is my favorite smoothie of all time and I make it almost every day. Beets are rich in potassium, fiber, iron, vitamins A, B & C, and beta-carotene. And they’re delicious. The sweetness of the bananas helps to offset the earthy flavor of the beets.

The only time consuming part of this recipe is cooking the beets. I usually make a bunch of them in the beginning of the week and store them in the fridge and use them in the smoothies or salads as needed.

Ingredients:

  • Frozen bananas
  • Uncooked beets
  • Cacao, agave/honey/other sweetener (optional)

The proper amount of each ingredient to use really varies depending on your taste, but I think 3-4 bananas with ½ small to medium beet is a good ratio.

Method:

  • Preheat your oven for 400F
  • Wash the beets well, trim the greens and cut off the little tails
  • Wrap each beet individually in aluminum foil and place them in a baking dish that is also lined with more foil, parchment paper, etc. This helps catch the drips and prevents said drips from getting baked onto your pan.
  • Put the beets in the oven for 1 – 1.5 hours. After an hour, take them out and poke them with a fork. If you can stick the fork in easily and the center doesn’t feel hard, they’re done. If they still feel a little tough inside, keep them in the oven for a little while longer. Cooking time really depends on the size of the beets.
  • Allow the beets to cool until you’re able to handle them and then peel off the skin. The skin should come off pretty easily and you might be able to just sort of rub it off with your hands. Or use a knife if you don’t want to stain your hands pink.
  • To make the actual smoothie, just take as many bananas as you want and a big chunk of beet and blend them together in the blender with some water. You may also add sweetener and cacao if using. The amount of water really depends on how many bananas + beets you’re using and how thick you want the smoothie to be, so just add enough to blend and keep adding if you think you need it. If it gets too watery just add more bananas. No stress.
themilkywhiteway:

Morning essentials: oatmeal (with a tsp of instant coffee) and banana, puffed quinoa, goji berries, coconut flakes, almonds and a bunch of seeds. And also @kosmeaaustralia organic rose hip oil for my skin 💛

themilkywhiteway:

Morning essentials: oatmeal (with a tsp of instant coffee) and banana, puffed quinoa, goji berries, coconut flakes, almonds and a bunch of seeds. And also @kosmeaaustralia organic rose hip oil for my skin 💛

Nourish thy cells🌱🍌🍓  (at געתון)

Nourish thy cells🌱🍌🍓 (at געתון)

Lucked out with this one. Thanks Rabbi E. Kestenbaum for producing the perfect matzos for Rachel Stone😄 Ingredients: gf oat flour and water. Seder here I come. חג כשר ושמח #glutenfreeveganseder #eatthewholebox  (at געתון)

Lucked out with this one. Thanks Rabbi E. Kestenbaum for producing the perfect matzos for Rachel Stone😄 Ingredients: gf oat flour and water. Seder here I come. חג כשר ושמח #glutenfreeveganseder #eatthewholebox (at געתון)

albeeats:

Banana spinach and banana carrot turmeric smoothies plus a big salad with lots of lettuce, asparagus, avocado, red onion, cucumber, turmeric hummus and smoked paprika

albeeats:

Banana spinach and banana carrot turmeric smoothies plus a big salad with lots of lettuce, asparagus, avocado, red onion, cucumber, turmeric hummus and smoked paprika

youthofathousandsummers:

ohhhh my <3333

youthofathousandsummers:

ohhhh my <3333