Pomegranate, Beet & Lime Smoothie
Even in the fall and winter, especially now when I’m quite busy wrapping up my first quarter of my Masters program (yippy!!) I have My Morning Smoothie, something that has been so important in my IBS recovery.
With it being almost December (holy smokes it’s already December???) I’ve been enjoying some of those fall and winter fruits like pomegranates. With some purple beet and lime for a tart punch, this smoothie is so refreshing and delicious!
That color, too. It’s just so stunning. Such beauty in God’s creation!
I love the simplicity of a smoothie made only with fruits and veggies. I started implementing this after reading The Beauty Detox by Kimberly Snyder about a year and a half ago, and really began focusing on my gut health and digestion. You don’t need anything more than those fruits and veggies to create such a delicious smoothie that’s easy to digest first thing in the morning.
Collard greens are one of my favorite greens, but often aren’t used, especially in smoothies. Such a great source of plant-based calcium and other nutrients like vitamin A, potassium, iron, and protein. Pack em in!!
The kicker though, is that combo of earthy beets, sweet and sour pomegranate seeds, and tart lime. It’s so fun to get creative with such nutrient-dense, antioxidant-rich plant foods with all of their amazing and intricate flavors.
It’s so easy to throw in a lot of veggies (seriously, such a great way to “hide” those veggies for people who don’t like them!) and some fruit, blend em up with water, and bam! the perfect way to start the morning or add in a boost in the afternoon. Get creative yourself and change this recipe around too! 😉
- Collard greens, or other greens
- Celery (perfect for those inner stalks and leaves)
- Pomegranate seeds
- Banana, fresh or frozen
- Fresh parsley
- Lime, juiced or simply peeled
- Add as much greens and celery as desired. I use a ratio of about 1:1 for vegetables to fruit, which ends up being about one large collard leaf and all of the inner stalks and leaves of a celery head.
- Roughly chop or slice a beet, and add as much as desired. I use about ½ of a large beetroot.
- Add about ½ the amount of veggies used in pomegranate seeds, or more if desired.
- Depending on how sweet you want the smoothie, add ½ to 1 large banana. I like my smoothies on the tart side, so I use about ½, but use as much as you'd like. The more you use, the thicker and creamier it will be, especially if frozen. I recommend using at least ½ of a banana for 1 to 2 smoothies for that creaminess; use less, and the smoothie will separate easily and be watery.
- Lastly, add a few sprigs of fresh parsley and about ¼ of a lime, or more if a super tart smoothie is desired. I simply peel the lime and throw it in rather than just juicing it.
- Fill up your blender with water until it reaches about ¼ of the way up your ingredients. Blend on high until smooth and creamy! Enjoy!
*For those that are new here, I’m focused on showing how to create recipes without measurements. Learning the “art of cooking.” Please, contact me if you have specific questions.