• Home
  • ORANGE & BEET BREAKFAST SMOOTHIE

ORANGE & BEET BREAKFAST SMOOTHIE

ORANGE & BEET BREAKFAST SMOOTHIE

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
90 grams beet root cooked, peeled
250 millilitres orange juice freshly squeezed, strained
1 lemon juice only
5-6 ice cubes
15 grams honey
1 mint sprig
orange slice
Features:
  • Gluten Free
  • Serves 2
  • Medium

Ingredients

Directions

Share

Beetroot, in my view, is a much underrated vegetable. With the exception of the Scandinavian countries, where beetroot is a staple, it seems that beetroot is cheap and perhaps used for some salad at times. This beautiful root tough is full of nutrition and antioxidants and has been used for years as part of cancer prevention and treatment.. It’s a great source of potassium, dietary fiber and phosphorous. Its flavor can be a little “earthy, musky” but cooked beets have a real sweetness to the flesh. Blend this with a couple of ice cubes, good quality honey and freshly squeezed orange juice (at this stage you may want to add some yellow or red bell pepper juice as an variation) with all its goodness and I think that this is one great tasting healthy breakfast juice.

  1. Cook the beet root, with the skin, in plain water until well soft. Drain and leave to cool. Peel the beetroot while still warm. Ensure that you wear gloves during that process, as avoid the purple flesh stain your hands deep red in color.
  2. Chill the beetroot well.
  3. In a blender combine the ice, honey and lemon juice all ingredients and blend well to a smooth pulp.
  4. Turn on the blender to high speed and incorporate the orange juice. Adjust lemon and honey to taste and serve well chilled.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
SPAGHETTI VONGOLE
next
SOUTH COAST JOHN DORY, ORANGE GLAZED ENDIVE, CAULIFLOWER PUREE, CURRY OIL, PINE NUTS AND GOLDEN RAISINS
previous
SPAGHETTI VONGOLE
next
SOUTH COAST JOHN DORY, ORANGE GLAZED ENDIVE, CAULIFLOWER PUREE, CURRY OIL, PINE NUTS AND GOLDEN RAISINS

Add Your Comment