I might have reached a new low on Sunday when I ate a cookie off of the floor.
Questionable behavior, but let me explain.
I’ve been recipe testing chocolate chip cookies like a mad woman over the past two weeks in hopes of creating a bullet-proof plant-based, gluten-free version. I’ll admit: a nasty case of perfectionism gripped me by the apron with this one. I was so happy with the way the first batch turned out that I probably should have stopped there and called it done. But no. That nagging, you-can-always-do-better voice wriggled its way in, and I made the mistake of listening to it.
On the fifth trial this past Sunday, I was testing out the way different baking times set the cookies once they cooled. I went in to pull out the two cookies I was baking until the 9-minute mark, and my excitement caused me to whip the pan around a bit too quickly as I turned to place it on the counter. If you’ve ever wondered, freshly baked cookies fly like hot mini Frisbees, except they plummet towards the ground without a single hope of being caught.
And rather than pick them up and place them in the trash, what did I do? I grabbed a spatula, scooped them up, and slid them onto the cooling rack. And when they were cool, I tasted one. Okay, I ate the entire thing and two bites of the other before realizing I was teetering between recipe testing and baking insanity. One more bite and I might have toppled.
Moral of the story: pushing for perfection in baking and life is a slippery slope, and the 5-second rule probably has its limitations.
Although it’s no substitute for warm chocolate chip cookies, this beet + berry smoothie keeps things lively and delicious in its very own way. Plus, after all that cookie testing/eating (fact: I ate all 16 cookies from the first batch within a 48-hour period), I was craving fruits and vegetables.
This smoothie is made with raw beets, fresh or frozen strawberries and blueberries, a frozen banana, and almond milk (or plant-milk of choice). I also threw in a tablespoon of hemp seeds to add a small kick of protein and creaminess, but you can omit them without affecting the overall flavor. If you don’t have a high-powered blender, I recommend grating the beet before blending because it takes a bit of power to cut through it.
If you’re looking to start adding vegetables into your smoothies but aren’t ready to dive head first into green smoothie territory (hellooo, kale), then this is a great one to try. It’s heavy on the fruit so the flavor of the beet gets quietly nestled in between the sweetness of the berries and banana.
If you’re a kale-blending, celery-shredding, green-smoothie-drinking pro, then this is one to mix into your rotation when you’re craving something a little sweeter.
And who could resist this vibrant magenta hue? It’s a bit swoon-worthy, don’t you think?
Beet & Berry Smoothie
- 1 cup plant milk of choice or water*
- 1 frozen banana
- 1 small beet, washed, peeled, and cut into sixths**
- 1 cup fresh or frozen strawberries
- 1 cup fresh or frozen blueberries
- Optional add-in: 1 tablespoon hemp seeds
- Add all ingredients to a blender, and blend for 2-3 minutes or until smooth. This one can be a bit tricky to get moving in your blender, especially if you're using all frozen fruit. If you have a "pulse mode" on your blender, I recommend using that to get it started. Then, blend consistently until smooth.
**If you don't have a high-powered blender, I recommend grating the beet before blending.