pink

Spring slowly is coming and all the different colors are starting to appear in nature. So all beautiful colors are starting to appear in our food again as well! The season with many fruits and veggies in season is tarting and I am more than ready to head into it!

I thought, let’s not do a green smoothie because 1) I do a lot of recipes with greens and 2) many people are scared off by seeing green (not only in their drinks) as it often tastes too healthy! But the are so many ways to eat and drink healthy without needing to add spinach or broccoli. Just eat the rainbow, a little if everything and you will feel amazing!

Today I am sharing a recipe with you, which is one of the prettiest (if not the prettiest) color of the rainbow, pink. What’s not fancy about pink? Right, nothing! This smoothie is so good and not only because of the color. It is super creamy because wir the banana, sweet from the date and super tasty because of the fresh fruits in it!

Besides banana as a base, you’ll need raspberries, blueberries and if you find it somewhere near you, pink dragonfruit. This is totally optional because dragonfruit itself does not have a lot of flavor but it adds a super nice color. You can just switch it out for more berries. All of the berries you are using can be fresh or frozen, it really only changes the consistency of the smoothie. When frozen, it will become more thick and creamy so that is up to you!

Besides the fruits we are using some zucchini in the smoothie too. Don’t be scared, I promise you, you won’t taste anything! If you do have time you can steam it before then there will not be any chunks but if you do not have time that is not a problem either! Just make sure you peel it so it doesn’t make the color go gross. Other than that, just some dates for fiber and sweetness and oat milk as well as soy Joghurt for creaminess. That’s it. If you what to make it more filling you can add some almond or any other but butter and some oats or if you just want it as a snack, leave it as is.

This smoothie makes a perfect breakfast in the go if you are in a hurry or you can also pour it into a bowl and add toppings such as granola, but butter and fresh fruits to enjoy it as a smoothie bowl! Either way it tastes really good and is super quick, which also makes it a ideal snack!

I hope that you will love this recipe and it brings you into a summer feeling!
Happy cooking!
Katie / Une Petite Cuisinière

Think Pink Smoothie

A super pretty and tasty smoothie for some serious summer feelings.

Course Breakfast, Drinks, Snack

Prep Time 5 Minuten

Cook Time 5 Minuten

Total Time 10 Minuten

Servings 2 smaller or 1 large

Calories 158 kcal

What you will need

1 banana
1 zucchini
150 g raspberries if you have you can substitute out half of the raspberries for pink dragon fruit or blueberries for even more color
50 g blueberries
1 date
50 ml oat milk
50 ml water
2 tbsp soy yoghurt

How to

That is how it works:

Peel the zucchini and cut it into chunks. Do the same with the banana and the dragonfruit if using it. Add the berries, milk, water and yoghurt aswell and blend until smooth.
Serve in glasses with straws or as a smoothie bowl with all the delicious toppings! Enjoy!

Need some inspirational recipes for pink food? Then you have to try these sesame coated beetroot balls! Packed with so much flavor, a great texture, fluffy and soft, a beautiful pink color and coated in crispy seeds. Served in a bed of hummus and salad and topped of with some crumbled feta! Isn’t Fall a great season? With all the good seasonal food? At least I think so!

Beetroots are such a healthy vegetable. They are packed with fiber and loaded with vitamin B9, which helps to form the DNA and RNA and helps the protein metabolism. Moreover they contain good amounts of manganese, potassium and Vitamin C. Also, they are great for vegetarians and vegans because of their high iron content.

Beetroots are also proven to have numerous health benefits. When consumed they can control your blood flow levels, lower blood pressure, and increase your exercise performance! They help preventing cancer and are really low in calories. If all of this information hasn’t convinced you yet to try it than maybe look at that color! It’s so pink and pretty!

The only reason why I did not cook with beets very often was because I did not know how to prepare them! I always thought of them being really difficult to prepare but actually they are really simple! You can either boil them, or steam them or bake them. I prefer baking the most because you can put it into the oven for about 50 minutes and don’t really have to leave an eye on it. It is so incredibly simple, I don’t know why I haven’t realized this earlier. Really missed out on something.

After the little chunks have been baked, they just need to be combined in the food processor with a few other ingredients to get a doughy consistency. If you do not have a food processor you can just combine all the ingredients with a potato masher or a fork, simply bake the beets for a little bit longer! Form the balls, and roll them in the seed mixture. The seeds are really nutritious too and add an extra kick of protein to the balls, as well as some crunch. Think falafels but with beetroot and baked.

If you feel like turning in the oven for just two servings isn’t worth it, than I have good news for you! Firstly, you can meal prep beets on the weekend so you have them in several dishes throughout the week, and secondly, you can make these balls in a big batch and freeze them (without baking). Whenever you need them, just take them out of the freezer and bake them in the oven and voila!

I love to serve them on a bed of hummus because I am a hummus addict but if you prefer something else, Greek yoghurt for example would be really great too, or even some mashed avocado. On top some crumbled feta, it adds some freshness and I think the combo of beets and feta cheese is just bomb. Of course, if you prefer a vegan option, you can leave that out but if you are not vegan, I would definitely recommend to add it on top.

Also, what I love to eat it with is some homemade focaccia. It basically is pizza, but only drizzled with some olive oil and fresh thyme. So good! If you don´t have the time or patience to make homemade focaccia, baguette, naan, or pita definitely works to. Or if you want to keep it low-carb, then leave the bread out!

I really enjoy making this recipe in fall because I believe that it is a healthy and funny way to switch up the game when preparing beetroots. It is not too hard but tastes amazing! I hope you like it and if you do so, I would really be thankful if you could leave a comment. Also be sure to tag me on Instagram with @uneptcuisiniere or #unepetitecuisiniere so I can see it! Happy fall, and I hope tht you will enjoy it!