Summary
Not too sweet, not too savory, just a perfect balance. Wholesome fruits, vegetables, and heart-healthy seeds are blended in harmony to create a delightful smoothie experience. Banana, blueberries, and pickled beets (you read that right) are combined with cranberry juice, kale, and creamy plant-based yogurt to make a powerful anti-inflammatory smoothie for those days when you need a little extra plant power.
Ingredients
Directions
Add all ingredients to a blender and blend until creamy smooth.
Taste for additional ingredients of your choice.
Top with more hemp seeds if desired!
Chef's Notes
Substitutions
Use steamed beets in place of pickled beets if you’re watching sodium intake.
Instead of flax meal, add chia seeds for the omega-3s.
Use any leafy green of choice in place of kale.
Try pomegranate juice in place of cranberry juice.
Use mixed berries or another berry of choice in place of blueberries.
Yogurt to Use
For the plant-based yogurt, use an unsweetened store brand or make your own from this DIY Cashew Yogurt.
Prep Ahead
If you’re making your own yogurt, plan ahead by making it 48 hours ahead of time since it takes 24–48 hours to ferment.
Storage
Store leftovers in an airtight container or mason jar for up to 24 hours. Note that you may need to add more water to reach the right consistency.
