This is a selfish smoothie. At a time of the year when food and cooking is all about hospitality, I’ve made something entirely for me, a concoction I knew from the start–with 100% certainty–that no one else in my house would desire except me.
But, it’s ok for several reasons. First, because I need a burst of energy for the next few days, and this revitalizing drink provides plenty. Second, because I am least “sharing” my drink with you, fair reader. Third, because balance is a good thing–i.e., it’s fine to take 10 minutes out of my day to do nothing save for savoring a smoothie…I think…still working on that one…and finally, because this simple drink thrills me to my toes, and that’s always fine justification for a food blog.
I should also mention that this is the inaugural smoothie from spanking brand new, first-ever Vitamix 750 Blender! I entered a Food Network Contest many months back that asked contestants to come devise a single recipe that makes use of a blender and combines (1) shrimp, (2) watermelon, (3) dill pickles, and (4) soy sauce. Seriously.
I entered the dessert category. Seriously.
Lucky me, I won a mixer! I promise to put it to good blog use in the days, months and years to come. I will, however, spare you my shrimp-watermelon-pickle-soy sauce assemblage.
Enjoy the days ahead, safe travels, and Happy Thanksgiving!
- 1 medium organic red beet, scrubbed, peeled and finely grated (about ⅔ cup grated)
- ½ of 1 small zucchini, grated (about ⅓ cup grated)
- 2 medium organic sweet-tart apples, grated (e.g., Braeburn or Gala)
- ¼ cup finely chopped organic celery
- ¼ of a medium organic English cucumber, grated (about 3 to 4 tbsp)
- 2 tbsp fresh lemon juice
- 2 tsp minced fresh ginger
- 2-1/2 cups ice water
- Combine all of the ingredients in a blender. Process until smooth.