I am on a cooking kick after my packaged-food-eating extravaganza when I was without-kitchen in Florida. Essentially I have been trying to cram in as many fruits and veggies as I possible can to make up for the ridiculous amounts of rice cakes, gluten-free pretzels, and peanut butter (bananas were the highlight) that I consumed during my little training camp.
Then yesterday my friend Jordan shared this berry-beet smoothie recipe on her twitter.
I had these sitting in my fridge and quickly became very disappointed in myself that for all the funky stuff I combine into my shakes, it had never occurred to me to use beets! Brilliant!
I am no good at following recipes and didn’t have all that the NYT one needed. My other project for the week is working with the produce that we have in the house, since my husband is a compulsive produce-shopper and I came home from Florida to be forced to throw away boxes of it. Ugh.
So this was my masterpiece: Berry Vega Sport, spinach, half of a massive cucumber, mixed berries, a frozen banana, water, and three baby beets.
At first I was a bit alarmed by the beet-y taste, but after a few minutes, I stopped noticing it. I repeated this mix today and am in love—it feels like a nutrient-extravaganza! I do still want to try the NYT recipe done properly, though.
This was the second part of dinner: roasted carrots, onions, and two kinds of potatoes, with rosemary, olive oil, salt, and pepper. Then I grilled up some tofu to mix in with it—yum!