This powerful vegan beet-the-heat pink detox smoothie is home to an impressive lineup of feel-good fruits and veggies, including beet, green apple, pear, fennel, ginger, lemon juice, parsley, dates (for a touch of sweetness), and coconut water. Detoxifying, nourishing, and hydrating goodness all wrapped up in one (hot) pink package.
I’ve been blogging for over six years now, which is just crazy to think about.
Since the six-year blogiversary (July 8th), I’ve been thinking a lot about blogging in general but especially as it relates to the more personal aspects of my life.
This summer has been packed with all sorts of memorable life events that I’ve typically only briefly mentioned in passing. It’s not that I haven’t wanted to share the stories of those moments within this space, it’s just that I’ve become more selective about the stories I do share as well as the stories I don’t. In general, this trend doesn’t apply to my own, personal stories. Rather, it’s the moments involving family and loved ones that I’ve become protective toward. To be honest, I’m not entirely sure why this is, it’s just something I’ve noticed.
The reason I’m mentioning any of this is because one of those really special events occurred just this past Saturday. I sat down to write this post last night, intending to stick strictly to smoothie-talk. But given the significance of the festivities, it felt inauthentic and almost dismissive to pretend it was just any old weekend. So I deleted the smoothie talk, closed my laptop, and decided to give the post another go in the morning.
With a fresh set of eyes, I realized this event was too meaningful not to mention and that sharing it would both honor an important life story as well as the two people at the heart of it.
So, without further ado, the reason this weekend was so darn special was because my little sister married the woman of her dreams. It was one of the most love-filled, inspiring celebrations I’ve ever witnessed, and I had the pleasure of standing by her side as Matron of Honor (MoH) as she said “I do”. Her wife is one of the kindest, wittiest, and most warmhearted people I’ve ever met. She’s the type of person whom inspires sincerity in those around her without even meaning to do so, and she is the perfect match for my sister. The amount of love and support at this wedding made grown men, women, and children weep happy tears, and I’m grateful to be part of a place, time, and family where love wins above all else.
So here’s to the conclusion of a beautiful weekend, the start of a new week, and above all else, here’s to love. . .
This pink smoothie is packed with detoxifying, nourishing, and hydrating ingredients.
So, what’s on the roster of goodness, you ask? Great question.
This powerful smoothie is home to an impressive lineup of feel-good fruits and veggies, including beet, green apple, pear, fennel, ginger, lemon juice, parsley, dates (for a touch of sweetness), and coconut water.
Plus, it’s hot pink, which only adds to its brilliance in my book.
Because let’s face it, it’s a challenge to feel anything less than energized when you’re staring into a magenta-hued abyss. . .
Beet-the-Heat Pink Detox Smoothie
This powerful vegan detox smoothie is home to an impressive lineup of feel-good fruits and veggies, including beet, green apple, pear, fennel, ginger, lemon juice, parsley, dates (for a touch of sweetness), and coconut water. Detoxifying, nourishing, and hydrating goodness all wrapped up in one (hot) pink package.
Ingredients
- 1 small granny smith apple, cored and roughly chopped
- 1 cup coconut water*
- 1/2 medium firm-ripe bartlett pear, cored and roughly chopped
- 1/4 to 1/3 cup peeled and roughly diced fresh beet, to taste
- 1/3 cup fresh or frozen mango chunks (about 1/2 medium mango)
- 1/3 cup roughly chopped fennel bulb (about 1/4 of a small bulb of fennel)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Small handful fresh flat leaf parsley, tough stems removed (about 1/4 cup) (optional)
- 1 teaspoon peeled and minced fresh ginger
- 1 cup ice, more or less to taste (to cool)
- 2 pitted medjool dates or to taste ** (optional to sweeten)
Instructions
Add all ingredients except for the dates to a high-speed blender.
Blend on high for 2 minutes or until completely smooth.
Taste and if desired, add the dates and blend again to sweeten.
Serve immediately.
Recipe Notes
*You can substitute filtered water instead, but it will be less sweet because coconut water has a natural, subtle sweetness. Thus, you may want to add a date or two to make up for the lack of sweetness.
**If your medjool dates are firm or hard (as opposed to soft and gooey), soak them in hot water for 15 to 30 minutes before blending.
I love the simple, stunning photos that you took of the smoothie.. great lighting! Congratulations on your new sister-in-law :)
Thanks so much, Shannon!! :)
In addition to the beautiful tribute to your younger sister and now sister-in-law I am very excited to see that you used Fennel in this recipe. I recently read in Prevention magazine about all the wonderful attributes of fennel including that it is a great source of calcium and magnesium and may help prevent osteoporosis. As much as I love the flavor of fennel I don’t find many recipes with it. Now I have an easy way to add it to my diet.
Thank you!
Yes, I’ve been loving fennel in summer smoothies as of late. Also, that’s great to know about the calcium and magnesium as well—thanks for the fun facts!
What a wonderful,joyous day,and thank you so very much for sharing it!!I follow almost 400 blogs.An old school foodie,that was bedridden with illness,and had no hope of doing all that I loved.Healthy for a year now,and while recovering from my last surgery,I discovered food blogs.By Christmas I had a Pinterest account.This is a current blog I discovered through Bloglovin.Love the new and healthy food ideas!Most importantly,the eloquently written tale of a day that was vividly depicted!So much hate,crime,anger and negativity in this world.Truthfully,so very many of the blogs can be…well,about money.God bless them,but blogs,to me,we’re about connecting with those having commonalities.Having been in an isolated life,the good ones kept me connected.Today,I feel connected.Has not been that way for some time.Wonderful post!????Thank you!
So strange, I distinctly remember replying to your kind, thoughtful comment back in August but my reply seems to have disappeared. So sorry about that as it probably looks as if I accidentally skipped right over it.
400 blogs?! That is seriously impressive. I’m so grateful that you discovered my blog through Bloglovin’ and even more grateful for the experiences, wisdom, and insights you shared here. It’s wonderful to share a personal story and have it be so well received and genuinely appreciated—warms my heart, to be honest. Thank you again, Teri. Cheers to continued health, connection, and tasty food blogs!
Congratulations to your sister and her wife on their marriage! It sounds like it was a lovely wedding. Also, gorgeous pictures as always… and as usual, I’ll be making your new recipe. :)
Thank you, thank you, and thank you, Katherine! I hope you enjoy the smoothie! xo
Congrats to your sister and her wife.
I was at Sprouts today and remembered I wanted to make this recipe. Double checked to make sure a fennel bulb was listed. Was all set to buy it (even though one smallish bulb was $3!) and then saw it was only 1/3 a cup. So—inquiring minds want to know: what did you do with the rest of the fennel?
Thanks, Ellen!! I’ve been making this smoothie a few times a week, so I usually just use the leftover fennel to make more smoothies. If you don’t mind the anise taste (I personally love it), then it also makes a great addition to summer salads. I like to slice it really, really thin (a mandolin works great for this—just be careful, it can be a dangerous little gadget). I hope this helps!
Delicious! I love the use of fennel, thanks for a great recipe!
Glad you enjoyed it, Megan! Thanks for taking the time to come back and share your rating and feedback—means so much.