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You can have your cake and eat it too with this healthy red velvet smoothie recipe!
Red velvet cake is one of those things that you either love it or could do without it. In reality, it’s basically just chocolate cake but with tons of red food dye these days.
And that red food dye is one of the main reasons why I loved hearing about healthier alternatives that bakers came up with decades ago!
Did you know that during World War II, bakers would use beetroot juice to color their cakes and it was used to help keep the cake moist and soft?
That is the idea for these red velvet smoothies… the color comes from beets!
If you are like me, you love to find ways to sneak veggies into your kids’ foods or even your own foods. Truth be told, my kids are actually not picky eaters but that never stops me from sneaking the veggies in where I can!
There is a whole 1/2 cup of beets in this smoothie recipe! What a delicious way to get your veggies in!
Plus there is no cooking involved (at least if you cook your beets ahead of time – note: I love cooking mine in my Instant Pot)!
My family tends to use milk kefir as a base in our smoothies because it’s a great source of probiotics but the recipe calls for milk of your choice. Feel free to get creative and choose your favorite milk, kefir, or even yogurt.
Psst, need another veggie packed smoothie recipe? Try my carrot cake smoothie or chocolate zucchini bread smoothie!
Healthy Red Velvet Smoothie
1 cup milk of choice
1 banana (frozen gives a better consistency)
1/2 cup roasted and cooled beets (I used cubed)
3 tbs. cocoa powder
2 tbs. honey
Directions:
Combine all ingredients in blender and blend until smooth.
This works best with a high powered blender like a Vitamix but should do okay in a regular blender.
