Rachael Ray: Rachel Beller Raspberry Red Velvet Recipe

Rachael Ray: Rachel Beller’s Raspberry Red Velvet

Rachael Ray was joined by Rachel Beller, a nutritionist and chef who explained the importance of taking advantage of nutritional opportunities. As Rachel said, no one wakes up in the morning and thinks about how badly they want to eat some beets! But with a recipe like her Raspberry Red Velvet, you can blend them together with other ingredients to get the nutrition you want from the beets, but not the flavor. She further explained that beets and raspberries help neutralize toxins in the body.

All of the “soups” that Rachel creates contain a base, protein, then a topping. For this breakfast “soup” she used coconut flakes, cacao nibs, and raspberries as topping. To get this delicious, guilt-free recipe, click next page.

Rachael Ray: Rachel Beller Raspberry Red Velvet Recipe Ingredients

• 1/2 small frozen banana or 1/3 avocado
• 2 small red beets – peeled, raw or steamed
• 3 tbsp raw cacao nibs
• 2 dates – pitted (optional)
• 1/2 C unsweetened plant-based milk
• 1 tbsp plant-based protein powder
• 1 C frozen raspberries
• 1 tbsp peanut butter or other nut butter

Optional Toppings:

• 2 tbsp unsweetened coconut flakes
• 1 1/2 tsp raw cacao nibs
• 3 raspberries

Rachel Beller: Rachael Ray Raspberry Red Velvet Recipe Ingredients Directions

1. Put banana, milk, beets, protein powder, cacao nibs, raspberries, dates, and peanut butter in a high-powered blender
2. Puree until smooth
3. Add desired toppings