Claire Gunn


Posted In: Food | Recipes

This post is unashamedly about celebrating my love for pink flowers and my cravings for beetroot. What human doesn’t get cheered up by the overzealous explosion of fuchsia in the generous beetroot? Fynbos flowers are my sweet joy, especially pink and grey varieties. I loved making a healthy beetroot smoothie and nice cream parfait, and as we know we also eat with our eyes, so this was especially fun to create. This is a good one for the kiddies. No nasties plus hidden vegetables? Win-Win.

Claire Gunn


Makes 2

Part 1:

  • 2 spotty bananas
  • 1 cup cashews, soaked for 4 hours
  • 10 strawberries
  • 1 cup coconut cream
  • 4 tbsp coconut and vanilla chia pudding (chia seeds soaked in coconut milk and a vanilla pod overnight)
  • 1  tsp cinnamon
  • 1 small beetroot
  • 3 large juicy medjool dates
  • 1 tsp cacao
  • 1 cap natural vanilla extract

Part 2:

  • 2 frozen bananas, pre-sliced and thawed for 5 minutes before you begin to blend
  • 1 cap natural vanilla extract
  • Juice of half a lime
  • half a tsp cinnamon
  • 2 tbsp chilled coconut cream( the hardened stuff from the top of the can)
  • shredded coconut dyed with beetroot juice

Blend all the ingredients for part 1 in a high-speed blender until smooth and adjust for sweetness. Feel free to use your own choice of sweetener like stevia or natural maple syrup if you prefer. Pour into your glasses. In a food processor blend all the ingredients for part 2 until a stretchy nice cream appears. When I was cooking my beetroot, I reserved a few tablespoons of the red water and mixed it into my shredded coconut to make it pink. I made a big batch to keep for the next round.

Claire GunnClaire Gunn

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    Food origins with Andy Fenner
    LOKAL in Baardscheerdersbosch