The combination of cashew butter and earthy (yet sweet) beet lend this smoothie a PB&J vibe, offering up a healthy protein and antioxidant-packed start to your day.
This recipe comes to us courtesy of Field Day Juice Club, Roanoke’s cold-pressed juice and smoothie shop located in the Wasena neighborhood. Inspired by color, season and health benefits, owners Chelsea Taglang and Jeremy Kieffer utilize a wide range of ingredients, often thinking outside of the familiar berries/banana/yogurt smoothie model. Here, the root vegetable takes center stage.
Recipe by Field Day Juice Club, Roanoke
Ingredients
Frozen*
3.25 ounces beets, peeled and roughly chopped
2.5 ounces cauliflower, roughly chopped
Fresh
9 ounces almond milk
¼ cup cashew butter
1.2 ounces rolled oats
1 tablespoon honey
⅛ teaspoon cinnamon
INSTRUCTIONS
Place fresh ingredients in a blender. Add frozen ingredients and place the lid on the blender. Blend on high until desired consistency is achieved. More almond milk can be added for a thinner smoothie.
* Freezing the vegetables beforehand eliminates the need for ice, leading to a smoother, thicker drink
Field Day Juice Club is open Wednesday-Friday 7 a.m.-1 p.m. and Saturday 8 a.m.-1 p.m. You can also find them at the LEAP Farmers Market and at Crystal Springs Grocery (Roanoke, VA).
