Recipe thanks to wellnourished.com.au.
The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.
Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient-rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also known as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.
1 small raw beetroot, peeled & quartered
2 cups strawberries or raspberries, washed & hulled
1 large banana, peeled
½ small zucchini, quartered
1 cup coconut water
¼ cup sweetener (honey, rice malt or maple syrup), optional
1. In a high powered blender, blend all of the ingredients until smooth.
2. Divide between ice block moulds and freeze until set firm.
Replace the coconut water with a nut milk.
Make it creamy
Replace the coconut water with coconut cream, full-fat natural yoghurt or coconut yoghurt.
Replace the banana with mango.
I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options.
This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).
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