This blend feels very of-the-moment, in that liminal space between summer and fall. The ingredients reflect that: combining cherries and beetroot, which come from either side of that bittersweet tipping point.
The tropical fruits add a wonderful creaminess, but it’s delicious without them too. And I suggest to start off by using just half of the hibiscus tea, and add more as needed to achieve the consistency you like. You can sub the hibiscus tea with any other liquid, but this adds a delightful tang, gorgeous hue, not to mention beta-carotene and other antioxidants.
Season Shift Smoothie Bowl
Ingredients
- 1 cup / 225g fresh or frozen cherries
- 1 small cooked beetroot preferably frozen
- 1/2 frozen banana
- 1/2 avocado
- 1 scoop vanilla protein powder I like Four Sigmatic, optional
- 1 scoop Copina vanilla optional
- 2 Tbsp. hemp seeds
- 1/2 – 1 cup / 125 – 250ml hibiscus tea as needed
- a squeeze of lemon juice as desired
- Toppings:
- 1 fresh peach
- 1 handful frozen raspberries
- Bee pollen
- Chia
- Mint
- Yogurt I used Yoggu plant-based strawberry
Directions
- Place all ingredients in a blender and blend on high until smooth. Add more liquid if desired.
- Sprinkle with toppings, say thank you and enjoy!
Notes
Serves 1
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