Hot Pink Smoothie
(This recipe is for a large Vita-Mix or Blend Tec container)
3 c. coconut water or water (coconut water is very hydrating and full of minerals)
7 prunes (dried plums) or dried dates
3/4 c. raw cashew pieces
2 medium carrots, peeled (cut up if using a smaller blender)
1/8-1/4 fresh peeled beet (peel and cut your beet up into eighths if it's a large beet about the size of your fist, or fourths if it’s a small beet and freeze in a Ziploc bag)
2 T. vanilla extract (only 1 T. if using extra strong pure vanilla)
2 T. protein powder (I like vanilla flavored hemp or rice protein)
15-20 or more strawberries, frozen (or 16 oz. bag)
Agave (to taste, I usually use about 2-4 T.)
Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Add strawberries & water until the blender reaches the 8 c. mark. It should make a full 8 cups. Blend until smooth and add a little agave if needed. Make sure to peel your carrots and beets so you don't have an odd taste from the skin. If you need to add more water if it's too thick, just add until everything blends well.
I like to buy a couple of bunches of beets and peel, cut into quarters, and freeze them. If your beets come with stems and leaves on them, you can use them in your green smoothies.
These are two types of coconut liquid you can use. The health food stores should have the coconut liquid. If you want to use the coconut milk, you could always use the lite version for less fat.
After I am done, I pour them into my four jars and I'm ready for breakfast for the week! The GSG reccommends drinking 4 c. of smoothie a day for breakfast but I only drink 2 c. (1 jar). You can do what is best for you. Bon Appetit!