Photo: Zsolt Sandor / mothershipUK.com
Beetroot makes you run faster. You know that. We know that. Every runner on the planet who’s ever aimed for a PB knows that. We roast the sweet beets, make all manner of delicious dishes, run like the wind and pee pink and pretty. Yes, we love beetroot.
But what of their wonderful leaves? I seriously hope you don’t chop them off and chuck them. They’re so good for you it’s unreal. Where to start? They contain protein, fibre, iron, vitamins A and C and calcium, which I think you’ll agree is a fairly hefty punch for a bunch of streaky leaves.
This Vegan Beet Greens and Ginger Smoothie ups the nutritional ante even further by adding in coconut water, everyone’s favourite rehydrating drink. Throw in a heap of dried dates to replace lost electrolytes and ginger, which has anti-inflammatory properties, and you have the perfect post-run recovery drink. Or a wonderfully refreshing way to start your day, or perk you up in the afternoon. Or whenever. It’s a fantastic drink for anytime you want to treat your body right. Which is anytime, right?
I used a high-powered blender – my wonderful Froothie – to whizz up the beet greens. You’ll get there with a stick blender or slower model but it may take a while.
Note: I loved this with the banana in but my delightful taste testers preferred it without. I’d suggest making it without first and adding it in if you fancy your smoothie slightly sweeter and/or thicker.
Beet Greens and Ginger Smoothie
Makes 2 large smoothies
500ml coconut water
2 large handfuls beetroot greens, chopped
About 20 dried, pitted dates, chopped roughly
1 teaspoon fresh ginger, finely grated (or half teaspoon ground ginger)
Juice of 1 lime
1 banana (optional)
1 Whizz the beet greens in a food processor with about 150ml of the coconut water.
2 When the beet greens are smooth, add all of the other ingredients except the banana.
3 Blend until smooth.
4 Taste and add the banana if desired.
gan ngỗng pháp says
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