I have been inspired by colour this morning. Returning from running on a steely cold Ilkley Moor I was hungry and thirsty. I needed a drink and sustenance. I rooted around the fridge and store cupboards and came up with this wild, vivid pink, naturally sweet, exotic slurpy and really want to share the idea.
If you have not had your breakfast you might like to see what is in your kitchen stores. If there are uncooked beetroot (4) and the odd carrot (2) then you are on.
I bought a huge bagful (12) of, small hard, raw beetroot from Booths, Ilkley yesterday for only 90p. And my niece advised me to have a look in Aldi where I found a bag of bargain basement blush oranges for about £1.39. I juiced one for this breakfast drink.
To prepare the slurpy:
- Scrub the beetroot and carrots but don't bother peeling.
- Cut carrots and beetroot into chunks, feed them through a juicer collecting the juice in a jug.
- Add some fresh orange juice and a cupful of rolled oats to the beetroot and carrot juice. Whizz the juice and oats with a stick blender and taste.
"Ummm.
Needs something else with a bit more substance" I thought. And here is where the magic happened.
I ground a tablespoon of sunflower seeds in my coffee mill and added them to the slurpy and mixed. Wow... I did not realise a whiff of fresh coffee tastes fabulous with beetroot. It gives a hint of the exotic to this earthy, beauty.
I had made yogurt with semi skimmed milk yesterday, using the recipe from Jenny Linford's The Creamery Kitchen and added a dollop to the smoothie which made it even better.
So it worked. I have drunk the smoothie and loved it. A light, healthy breakfast drink with a lovely balance of ingredients. Give it a go if you can. A bright, nutritious start to the day.
