Warming Protein Shake

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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

 

  1. 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).

 

  1. 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.

 

  1. Serve warm. Do not let it sit for more than 2 hours.

 

Variation: Replace the green Thai chile with 1 tablespoon grated fresh ginger.

 

Related:

Vegan Protein Shakes: Introduction

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