On waking in the morning.

With such a deep love for the sweet dark earthy taste of beetroot I was fascinated to learn that for the past 3000 years beets have primarily been cultivated for their greens and not the root. It is only in the Elizabethan age that church rules on what was proper to eat and new cookbooks started to make their way into circulation that we begin to see the root used in recipes. And the science backs up history. Turns out most of the powerful nutrients we associate with beets are in the dark green leaves. So next time you see beets in the store, opt for the ones with the greens still on and never throw them away in the bin. This deep red smoothie is so sweet and delicious you could easily imagine it as a sorbet.

-Matt Miller

1 beet

2 beet green stems

1 carrot

1 blood orange ( or seville or clementine orange )

1 thumb of fresh ginger

1 cup water

Mix above in blender for 1 minute

Makes 2-3 smoothies that can be refrigerated for up to three days. Stir before serving as it will settle.