Green Kitchen Smoothies / Purple Performance Smoothie

I was first introduced to David Frankiel and Luise Vindahl of Green Kitchen Stories back in 2012 when I first started to really pay attention to what I was eating. I had been switching between vegan and vegetarian for 12 years, was giving up gluten (unaware at the time I was coeliac), was cutting out refined sugars and all dairy products were completely eliminated. Finding recipes to suit my new lifestyle back then was hard. There wasn't the plethora of plant based blogs and cookbooks on offer. It was either recipes in extreme diet books, which lets face it, weren't all too appealing to a 21 year old, or it just didn't tick all of my new boxes. Whilst looking for inspiration online, I stumbled across Green Kitchen Stories and instantly fell in love. Their recipes were simple, real and looked SO appealing. They were the first couple that showed me that eating healthy could be delicious, and wouldn't make me feel like I was missing out on the foods I loved. Not only that, they were adorable. Their love for each other, and watching the beginning of their family made my heart strings sing. They were the ones who inspired me to think that plant-based cooking could be my career. If they were helping people change their lives through food, I could do it too!

I religiously followed the posts on their website. I got their first cookbook, I religiously liked their instagram posts and wanted to be as cool as David and Luise. Fast forward 2 years and this incredible couple would be attending my first Cookbook launch. I thought I was going to explode of nerves having this duo and their adorable family there to celebrate the release of something inspired by them. 

There is no secret smoothies have been trending for the last 5 years. Smoothie bars are popping up everywhere, making it easier for us to stay healthy wherever we go. Packed with incredible fresh ingredients, smoothies not only give us a boost of nutrients, they also add energy, fibre, antioxidants or a plethora of vitamins and minerals into our diets. Smoothies are a go-to for me, whether it be something which I can have on the go to ensure I still get nourished when I am too busy to make/consume a meal, or whether it be an afternoon treat, a pre or post workout protein packed energy hit or just something simple to tie me over in-between meals.

In Green Kitchen Stories latest cookbook, Green Kitchen Smoothies, there are recipes to suit every and any occasion. Whether its simple breakfast smoothies, green smoothies with a twist, or recipes that will transform the way you think of dessert. This is the perfect cookbook for anyone who is just getting into the health and wellness world and for those who just need some new and exciting ideas to inspire their smoothie game. I could not recommend this cookbook enough!


  Purple Performance Smoothie //    David Frenkiel and Luise Vindahl  from the  Green Kitchen Smoothies  cookbook. Cookbook out now through Hardie Grant. Photography by  David Frenkiel and Luise Vindahl .

Purple Performance Smoothie // David Frenkiel and Luise Vindahl from the Green Kitchen Smoothies cookbook. Cookbook out now through Hardie Grant. Photography by David Frenkiel and Luise Vindahl.

Purple Performance

pre- and post-workout smoothie
SERVES 2 or 1 large serving

Beets (and other nitrate-rich vegetables) improve blood and oxygen flow in muscles and prompt them to use the oxygen more efficiently. Sour cherries are rich in antioxidants and help the body to recover from intense training, as well as reducing delayed-onset muscle pain. Drink beetroot and sour cherry juices and smoothies regularly to gain the physical benefits. 

Ingredients

1 small raw beetroot, peeled (approx. 80 g/3 oz)
1 tablespoon dried sour cherries or sour cherry powder (or goji berries)
60 g (2 oz/½ cup) frozen raspberries
1 ripe banana, peeled
1 tablespoon hemp seeds or hemp protein powder (or more if you like)
½–1 teaspoon fresh ginger, grated (or ¼–½ teaspoon ground ginger)
350 ml (12 fl oz/1½ cups) almond milk (or unsweetened milk of choice)
1–2 tablespoons lemon juice

Method

Depending on the strength of your blender, roughly chop or grate the beetroot and add it to the blender along with the rest of the ingredients.

Blend on a high speed until completely smooth. Taste and adjust the spiciness and sourness to your liking by adding more ginger or lemon juice if necessary.

Pour into two medium-sized glasses and serve, or store in a large airtight glass bottle to pack into your gym bag (as featured in the photo).