Ruby Red Green Smoothie

Today I post my first YouTube video: yay!

This has been in-the-making for some time... I'm so elated!

Without further ado, here it is:

You might be noticing I post a fair number of recipes with beetroot. There used to be a time when I hated this vegetable. I vividly remember my parents steaming a pot-full of these root vegetables and lovingly urging me to try some with my dinner but I vehemently refused. Even though I would never eat it, I'm glad to have been continuously exposed to it - otherwise I might never have grown to love it.

It's earthy but sweet.

Crunchy or soft, depending on how you prepare it.

And the colour it gives any dish (or smoothie!) is magical.

It should go without saying that this vegetable is also loaded with antioxidants: that substance in plant-foods that helps to minimize cell damage.

Another plus?

One small study showed that eating beetroots helped to improve running performance.

Did you still have "run more" on your New Year's Resolution List? If so, maybe add "eat more beets" to the list too!

With the added nutrients from the spinach, the protein in the soy milk and hemp seeds, and the healthy carbs, vitamins and minerals from the banana and orange, this smoothie would make for a great pre- or post-workout snack... or an anytime-snack, really.

Cheers to good health!


Ruby Red Green Smoothie

Recipe PDF

▸ ▹ Vegan, raw, gluten-free, oil-free, refined sugar-free, nut-free

Yield: 1-2 servings Prep Time: 5 min Total Time: 5 min


1.5 ripe bananas, peeled, frozen*

1 cup (60 g) raw spinach

1 large orange, peeled, quartered

1 beetroot, peeled, quartered

1 Tbsp (15 g) hulled hemp seeds

1 cup (250 mL) unsweetened soy milk, or other plant milk**


Add all ingredients to a blender and blend until smooth. Serve and enjoy immediately.


  1. *If the banana is not frozen, add 1/4 cup ice to the blender.

  2. **Nutrition Tip: try to use a plant milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving).


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