Lola’s Beet Shake
Prep time: 10 mins (+ 2 hours freezing time)
2 bananas, frozen
1 beetroot (40g)
200ml coconut drink
1 teaspoon vanilla extract
juice of half a lime
5 scoops (vegan) ice cream
4 squares dark (vegan) chocolate
Recipe donated by Lola Mansell for Veg Power. Recipe and photography by Lola Mansell.
This is a thick and creamy vegan beet shake, great for a treat or a dessert. It looks stunning, but I bet not many people will guess what gives it this colour! You might like to try this with other liquids such as almond milk, but my favourite is coconut! I wanted to keep this recipe vegan, but you always use dairy ice cream if you prefer. Make sure you buy plain, cooked beetroot, you don’t want to use pickled beetroot in this!
Chop the frozen bananas up and put in a blender with the beetroot, coconut drink, vanilla, lime juice and a scoop of ice cream. Pour into four glasses, top each with a small scoop of ice cream, and grate a square of chocolate over each shake. Serve immediately.
Kids in the kitchen:
Get the kids to break up the bananas before they go in the freezer, plus they can measure the coconut, squeeze the lime juice and measure the vanilla. They can also throw the beetroot and all the other ingredients into the blender, scoop out the ice cream to top each shake, and grate the chocolate on top.
Henry Firth & Ian Theasby (Bosh!)