Ever since I started taking a keen interest in nutrition, there have been a few foods on my ‘I wish I liked this’ list. For example, avocadoes have delicious unsaturated fats, and anyone who’s been on Instagram lately knows that they look beautiful smashed over toast and sprinkled with sea salt. Beets come in so many gorgeous bright colors, and their leafy greens, although bitter, are also nutrient dense. I truly wanted to love both of these foods, but for the longest time my palate refused to align with the desires of my inner nutrition nut. In recent years however, I gave them a few more chances and now they’re in my grocery basket on the regular.
Grapefruits are another produce item that’s been on the ‘I wish I liked this’ list for a long time.. Their vibrant, ruby red color makes my mouth water, but there’s always been something about the grapefruit’s bitter aftertaste that was a constant deal breaker. Until now.
One of the ways in which I’ve taught myself to like new foods is by pairing them with ingredients I already love. In this case, it’s raspberries. As a little kid I used to spend hours in my grandpa’s garden with my sister picking berries, usually following the one for the bowl, one for my mouth approach. (Quality control is important, right?!) I’ve always loved them, whether used in desserts, stirred into my oatmeal, or eaten straight off the vine. It just so happens that the sweetness of raspberries seems to counteract that bitterness I’ve always disliked in grapefruits, and the two combined make for a super vibrant smoothie.
- 1 scoop Vanilla Vega® Essentials
- 1 cup unsweetened coconut milk
- 1 cup fresh or frozen raspberries
- ½ large pink grapefruit, peeled
- 2 tsp chia seeds
- 6 ice cubes
- Flaked toasted coconut to garnish
Add all ingredients except for the garnishes and ice to your blender. Blend until smooth.
Blend in the ice cubes until no chunks remain.
Pour into a glass, top with toasted coconut if desired, and enjoy