Yields: 1 smoothie | Prep Time: 15 minutes
INGREDIENTS
Cherry Ginger Smoothie
- ⅓ cup (75 grams) whole milk
- ½ (10 grams) pitted Medjool date
- 1 (¼-inch) wedge (10 grams) small steamed beet
- ¼ cup (35 grams) frozen strawberries
- 1 ¼ cup (155 grams) frozen cherries
- ¼-inch (4 grams) fresh ginger, peeled
- 1 ½ teaspoons (7 grams) lemon juice, freshly squeezed
- ¼ teaspoon (1 gram) kosher salt
- 1 teaspoon (4 grams) extra-virgin olive oil, for layering
- ½ teaspoon beet powder, for assembly (optional)
Vanilla Bean Protein Yogurt
- 1 cup (227 grams) plain yogurt*
- 1 scoop (34 grams) Vanilla Bean Farmer Protein
- Pinch kosher salt
Directions
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To a high-powered blender, add the milk, date, steamed beet, strawberries, cherries, ginger, lemon juice, and salt. Starting on low speed and slowly increasing to high, blend until completely smooth. The base should be thick, with a creamy texture almost like an acai bowl.**
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Measure the olive oil and set aside separately. In a small bowl, whisk together the yogurt, protein powder, and salt.
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To assemble, add the beet powder (if using) to a large glass or a Mold Weck Jar. Twirl the glass to let the beet powder stick around the sides of the glass. You can either leave the remaining beet powder in the glass, or toss whatever doesn’t stick to the sides.
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Add a heaping ½ cup of the cherry ginger smoothie to the bottom of the glass. Drizzle half of the olive oil around the edges, then top with half of the yogurt mixture. Add another ½ cup of the smoothie, drizzle the remaining olive oil around the edges, and top with the last of the yogurt. Add the remaining smoothie and enjoy.
*If using Greek yogurt, stir in 1 to 2 tablespoons of milk (about 25 to 40 grams) to give the yogurt a looser consistency. If the yogurt is too thick, it may not layer.
**Depending on the blender you use, you may need to add more frozen fruit or a splash of milk to the smoothie base to achieve the right consistency.
