Strawberry Rhubarb Green Smoothie

There’s something about the warm weather that beckons the taste of classic Americana cuisine, don’t you think? Specifically, a taste of good, old-fashioned southern comfort food. Am I the only one who craves a taste of strawberry shortcake or rhubarb pie around Easter or Mother’s Day? I was feeling left out of the sweet southern style pies. So naturally, I created my own version of a luscious dessert that combines the flavors of strawberry and rhubarb with a hint of lime and spice. Check out my Strawberry Rhubarb Green Smoothie recipe. But first, let’s look at the rhubarb…

Rhubarb’s Not a Fruit?!

Rhubarb: it’s not a fruit. It’s actually a vegetable, however it’s commonly treated like a fruit in culinary arts. It looks like a red piece of celery and tastes like it, too. This is a great taste of sharp southern flavor. And it’s also a calcium-rich food. It’s high calcium content makes it a wonderful addition to women’s health and nutrition. Rhubarb can help to keep your bones and teeth strong (therefore, it helps to fend off osteoporosis!) It also delivers a giant helping of antioxidants. The big bonus of this raw green smoothie is the flavor palate of sweet and spice. It’s a southern comfort dessert blended into a frozen beverage and it’s sure to satisfy your craving for dessert! This recipe’s secret ingredient is beets…Hence it’s beautiful red color!

Ingredients:

  • 1 cup strawberries
  • 1 banana
  • 2 cups raw rhubarb
  • 1 cup raw nut milk
  • 1 cup beets
  • 1/4 cup raw pecans
  • 5 to 6 Medjool dates
  • seeds from one vanilla bean pod
  • 1/2 teaspoon cinnamon

Directions:

  1. Pre-chop and freeze the beets, rhubarb and banana into bite-sized chunks. Freeze for at least one to two hours, or overnight.
  2. Stem and hull the strawberries, chop in half ( or bite-sized chunks). Freeze for at least one to two hours, or overnight.
  3. Cup pecans and Medjool dates. Scrape seeds from a vanilla bean pod.
  4. Add all ingredients into the blender. Blend the ingredients for up to three minutes.
  5. Add more raw nut milk and ice cubes to taste.

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