So last week I posted this pumpkin & fennel soup and I wondered how fennel would taste in a smoothie. I enjoy the licorice flavour of fennel, so I thought it would be a tasty addition to a smoothie!
And I was right (don’t you just love it when you’re right?).
This smoothie had the perfect amount of sweetness with the bonus of a subtle hint of licorice. Plus, the beetroot gave it the most beautiful shade of dark pink. Another thing I enjoyed about this smoothie was the chewy texture – chewing is an important part of the digestive process, as it stimulates saliva production. So while it is tempting to gulp down smoothies, it is beneficial to take your time to chew your smoothies.
I have been struggling a bit this winter to have daily green smoothies. During the summer, a refreshing, ice-cold smoothie for breakfast is heavenly. But during winter, I prefer porridge or toast, something warm. But I try to have a smoothie later in the day – mid-morning, or afternoon. I also use room temperature fruit/vegetables where possible, and I leave out the ice. It can also help if I let the blender run for a while – my Optimum 9400 heats by about 4 degrees Celsius for every 30 seconds of blending. A minute or 2 is enough to heat up refrigerated vegetables/fruit to a comfortable drinking temperature during winter!
- 1 small beetroot, peeled and diced
- ½ fennel bulb + stalks, sliced
- 2 Granny Smith apples, cored and diced
- 1 cup water
- Blend in a high-speed blender until smooth - around 1-2 minutes.
- Pour into serving glasses.
- Drink <3.
Sharing at the Plant-Based Potluck, Healthy Vegan Fridays and #freefromfridays!
Comment and tell me:
- Do you find it hard to enjoy smoothies in the winter too?
- Do you remember to chew your smoothies?
- What blender do you use?