Go Back
–+ servings
Two deep-pink rose petal beet smoothies for Full GAPS in clear glasses in the WFLI Photo House

Rose Petal Beet Smoothie With Raw Honey for Full GAPS

Cooked frozen beets blend with strained rose tea, raw honey, and a homemade creamy ingredient into a thick, slushy fruit-free Full GAPS smoothie for two.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Freezing and Steeping Time 2 hours 15 minutes
Total Time 3 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American-inspired, GAPS
Calories: 192
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups cooked peeled 1-inch cubed frozen beets cook enough whole beets to yield the displayed amount
  • 1 1/2 cups filtered water after straining, use two-thirds of the brewed tea
  • 1/4 cup plain dried rose buds or petals plain and unsweetened
  • 1/2 cup homemade 24-hour yogurt or kefir, cultured cream, homemade additive-free coconut milk, homemade GAPS avocado milk, or later Full GAPS raw organic milk
  • 3 tablespoons raw honey for the displayed batch

Equipment

  • 1 Large pot (for boiling the whole beets)
  • 1 High-powered blender (Ninja Professional Plus Kitchen System BN801 or another high-powered blender)
  • 1 Fine-mesh stainless-steel strainer (for straining and pressing the rose tea)
  • 1 Rimmed stainless-steel tray or freezer-safe dish (for freezing the beet cubes in one layer)

Method
 

  1. Wash the beets and boil them whole until a fork reaches the center easily, about 45 minutes.
  2. Cool the beets under running water, rub off the skins, and cut them into 1-inch cubes.
  3. Spread the beet cubes in one layer and freeze until hard, about 2 hours.
    Frozen cooked beet cubes, dried rose buds, raw honey, and homemade coconut milk measured for a Full GAPS smoothie
  4. Bring the filtered water to a boil. Add the dried rose buds or petals, turn off the heat, stir to wet them all, and steep for 15 minutes.
  5. Strain the tea and press the petals. Measure the scaled amount of strained tea for your batch: 1 cup for the base two-serving recipe.
    One cup strained rose tea beside pressed rose buds for a Full GAPS rose petal beet smoothie
  6. Put the frozen beet cubes, measured rose tea, chosen creamy ingredient, and the scaled raw honey amount in a high-powered blender.
  7. Blend on medium-low for about 50 seconds. Pause to release any air pocket around the blade, then continue until completely smooth and slushy.
  8. Divide between two glasses and serve immediately.

Nutrition

Serving: 1smoothieCalories: 192kcalCarbohydrates: 42gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 145mgPotassium: 537mgFiber: 4gSugar: 38gVitamin A: 106IUVitamin C: 7mgCalcium: 102mgIron: 1mg

Notes

Full GAPS after every chosen ingredient has been introduced and tolerated. Use homemade cultured dairy fermented at least 24 hours or homemade additive-free coconut milk. Raw organic milk is a later Full GAPS branch only after digestion has healed, homemade fermented raw-milk products are well tolerated, and cheese has been introduced. Homemade avocado milk must be prepared separately; any honey in it is additional to the 3 tablespoons measured here. Use plain dried rose buds or petals, not a sweetened tea blend. Stevia is not used in this formula.

Tried this recipe?

Let us know how it was!