Save this sweet and tart smoothie for your next breakfast. The cucumber and grapefruit give this smoothie a “juice” feel without the hassle of cleaning up a juicer.
Note: The frozen raspberries make this smoothie cold. If you are using fresh raspberries, add a few ice cubes to make it colder. Feel free to use whatever milk you prefer; for a thicker smoothie, use less milk.
Bonus: This recipe also makes delicious popsicles. Simply freeze the mixture in popsicle molds overnight. Omit the garnish if you opt for popsicles.
1 stick or scoop Nature’s Sunshine Power Beets
1 cup plant-based milk
1/4 cup Greek-style yogurt, plus extra for garnish
1 Tbsp. chia seeds, plus extra for garnish
1 cup frozen raspberries *see note above if using fresh raspberries
1 inch slice fresh ginger or 1 tsp. ground ginger
1/4 cup cucumber, medium diced
1/4 deseeded grapefruit, peeled and medium diced
- Add all the ingredients to a high-speed blender. Start on low for 15 seconds, and then blend on high for 30-60 seconds or until smooth.
- Pour into a glass and garnish with a drizzle of yogurt, you can thin out the yogurt with a splash of milk. Sprinkle chia seeds on top and serve with a straw.