There’s something truly magical about pink food. I can’t get enough of it. And neither can my daughter Julia. She is the reason I’ve come up with several creative and healthy ways of coloring food PINK. My love for beetroot has grown even stronger when I realized it is the perfect coloring agent. These lingonberry smoothies get their adorable color from both lingonberries and beetroot powder, a healthy powder which I’ve recently added to my already vast powder collection (greens, greens and more greens).
I really enjoy thick, creamy smoothies. When I first begun experimenting with smoothies, I only added a variety of fruit and vegetables and either plant based milk or water. It never occurred to me to use leftover (preferably neutral tasting) food as a base and thickener. Nowadays two of my favorite “leftover” thickeners are porridge (any kind will do!) and cooked quinoa. This time I used leftover porridge made from rolled oats and buckwheat flakes, and it gave these pink delights the most creamy touch! I also had some leftover chia pudding, so I used that as well for added nutritional benefits.
I will continue coloring my world pink, and I will most definitely continue using leftover porridge, quinoa, rice and puddings as a base for my smoothies and smoothie bowls whenever I have the opportunity. I hope you will try it too!
- 1 frozen banana
- ½ cup lingonberries (or other red berries)
- 1 tsp beet root powder
- ⅓ cup leftover cooked porridge or quinoa
- ⅓ cup chia pudding (2 tbsp chia seeds soaked in ½ cup plant based milk and 1 tsp maple syrup overnight)
- Instead of ready made chia pudding, you can also use 1 tbsp chia seeds, ⅓ cup plant based milk and 1 tsp sweetener of choice
- Optional: 2 tbsp creamy coconut milk for extra creaminess
- Blend banana, lingonberries and all other ingredients in a high speed blender until smooth and creamy.
- Enjoy PINK!
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