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tickled pink smoothies

Seasonal pink foods to tickle your palate – rhubarb in the spring, and cranberries in the winter!



2 oranges, or 1 grapefruit, peeled

1 cup water

1 cup fresh cranberries

1 banana, peeled

1/4 cup red cabbage

1/4 cup cashews

2 pitted medjool dates

1” stem fresh gingerroot

  • Place the ingredients into a hi-speed blender jug. Blend until smooth.


2 stems rhubarb

1/4 cup water

2 Tbsp maple syrup

1/2 cup frozen strawberries

1/2 raw beet, diced

1/2" stem fresh gingerroot

1/4 cup fresh aloe gel

1 Tbsp lemon juice

1 pitted date

1 cup homemade blueberry kombucha (though any flavor is fine)

  • Chop the rhubarb into 1/2" pieces, add to a small saucepan with the water and syrup. Bring to a boil then simmer, uncovered, for 10 minutes until soft, and the liquid has evaporated. Remove from heat and let cool while you get the rest of the ingredients ready.

  • Place the frozen strawberries into a hi-speed blender jug, then add the rest of the ingredients in order of the list. Blend until smooth. .

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