❤️ Beet & Hibiscus Smoothie ❤️ Heart Health
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Servings: 12 ounce smoothie
This vibrant Beet & Hibiscus Smoothie is a heart-supportive powerhouse combining nitrate-rich beet, antioxidant-loaded hibiscus, and berry polyphenols to help regulate blood pressure and enhance vascular elasticity. The tartness of hibiscus balances with sweet banana and berries, while optional chia seeds add omega-3s and texture. This recipe emphasizes flavor balance between earthy (beet), tart (hibiscus), and sweet (fruit) and features terpenes like linalool and pinene for mild anti-inflammatory and circulatory support.
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Equipment
- Small Saucepan (for brewing tea)
- Fine mesh strainer
- Knife & cutting board
- Measuring cups & spoons
- Glass jar for serving
Ingredients
- 1 small raw beet, peeled and chopped
- ½ cup brewed and cooled hibiscus tea
- ½ cup frozen mixed berries
- ½ banana
- ½ cup unsweetened almond or oat milk
- 1 tsp chia seeds (optional)
- 1 tsp honey or maple syrup (optional, for sweetness)
Instructions
- Make the Infusion: Brew hibiscus tea by steeping 1 tsp dried hibiscus flowers in 1/2 cup hot water for 5–10 minutes. Strain and allow to cool (about 20 minutes). *Note: for a more potent tea, add additional hibiscus flowers to water infusion according to preference.
- Prep the Smoothie: Add chopped beet, cooled hibiscus tea, frozen berries, banana, milk, and chia seeds to a blender.
- Blend: Process until smooth and creamy.
- Taste & Adjust: Add honey or maple syrup if extra sweetness is desired.
- Serve: Pour into a glass and enjoy immediately as a heart-healthy breakfast, snack, or post-workout energizer.
Betsy's Infusion Notes:
💡 If your blender isn’t powerful, steam the beet for 5–7 minutes beforehand to soften.
💡 Hibiscus tea can be made in larger batches and refrigerated for 3–4 days.
💡 Add a few fresh mint leaves before blending for extra cooling notes.
💡 This recipe pairs well with CBD oil (a drop or two post-blending) to enhance calming effects.
My Personal Notes for this Recipe
