You’ve probably enjoyed a strawberry rhubarb pie at some point, but have you thought about adding rhubarb to your smoothies?
If you like that tangy goodness, you’ll like using it raw in this smoothie. But, let me tell you, it is TART! That’s why I’ve added a date here to sweeten it up a bit. Alternately, you could use raw honey or pure maple syrup.
The great thing about rhubarb is that it’s packed with vitamin K for bone health and to protect against neuronal damage. It’s even been indicated in preventing Alzheimer’s. This stalky veggie also contains a fantastic amount of fiber and has been used for centuries in Traditional Chinese Medicine to treat digestive issues. And of course, like any beautiful, brightly coloured plant, it’s full of antioxidants like vitamin A and C. Obviously the same goes for those succulent summer strawberries.
The quinoa flakes and almond milk make this smoothie nice and creamy and also gives it a hit of some plant-powered protein.
This is easy to whip up and enjoy on a hot summers day when you’re craving something with a lip-smacking kick.
- (Use organic ingredients when possible)
- ½ cup chopped rhubarb
- 1 cup strawberries (fresh or frozen)
- 1 frozen banana
- 1 medjool date (pit removed)
- 1 tsp cinnamon
- 1 tsp ground flaxseed
- 1 tbsp quinoa flakes
- ½ cup almond milk
- Add all ingredients to blender and whizz until smoothie. Enjoy!