This shake has a tomato-like color and taste, with a pungency that will pinch your tongue in a pleasant way. It is very satisfying for when you’re feeling more Airy/Vata or Earthy/Kapha. It is also a blood builder and a great tonic for the liver.
Serves 1 or 2 Prep: 2 minutes Cook: 3 to 4 minutes
1 small red beet, peeled and diced into thin slices (about 1 cup)
½ medium-size zucchini or fennel bulb, cut into 1-inch pieces (about 1 cup)
1 small green Thai chile, seeded and minced
½ teaspoon Digestive Masala
½ teaspoon Soma Salt or to taste
¼ teaspoon ground turmeric
1 tablespoon chopped fresh parsley
3 to 4 tablespoons Vegan Protein Powder
2 teaspoons olive oil
2 teaspoons fresh lime juice or to taste
¼ teaspoon freshly ground black pepper
- Bring 1 cup of water to a boil; add the beets, zucchini, chile, masala, salt, and turmeric. Cover and simmer for 3 to 5 minutes, until the vegetables are soft. Remove from the heat, and add the parsley (to let it wilt a bit).
- While the vegetables are cooking, prepare the blender: add 1 more cup of room temperature water, the protein powder, olive oil, lime juice, and pepper. Then add the cooked vegetables and blend until smooth.
- Serve warm. Do not let it sit for more than 2 hours.
Variation: Replace the green Thai chile with 1 tablespoon grated fresh ginger.