Spring

Rhubarb, Spinach & Raspberry Protein Smoothie [vegan]

April 15, 2015
Author Notes

This is a lovely and fresh tasting vegan and sugar free smoothie. A hit for the whole family. Kids love the pink colour and have no idea there is some hidden spinach inside! —The Flexitarian

  • Serves 4
Ingredients
  • 200 grams rhubarb [7oz]
  • 1 handful fresh spinach leaves
  • 1/4 beetroot [55g /2 oz]
  • 150 grams frozen raspberry [5 oz]
  • 350 grams silken tofu [12 oz]
  • 250 milliliters oat milk or similar [ 1/2 pint / US 1 cup] - adjust to get your desired consistency
  • dash vanilla extract to taste
  • agave syrup to taste
  • handful of ice cubes
In This Recipe
Directions
  1. Cut rhubarb and beetroot into small chunks.
  2. Whizz in a blender with oat milk, spinach, tofu and rapsberries until smooth.
  3. Add vanilla, agave syrup and ice cubes to taste. Whizz again until smooth.

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