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–+ servings
Warm beet-ginger shake with homemade coconut milk and raw honey in a clear glass

Warm Beet-Ginger Shake for Full GAPS

A smooth one-serving Full GAPS shake made with tender cooked beets, warm homemade coconut milk, fresh ginger, raw honey, and natural sea salt.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 1 serving
Course: Beverage, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Warm Beet-Ginger Shake
  • 3/4 to 1 pound beets 1 large or 2 small, unpeeled and cut into similar rough chunks
  • 1 cup homemade coconut milk stirred before measuring
  • 1 inch piece fresh ginger unpeeled and cut into small pieces
  • 1 tablespoon raw honey
  • 1 pinch natural sea salt

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Stainless-steel colander or fine-mesh strainer
  • Heat-capable blender with complete jar and secure vented lid
  • Measuring cups and spoons
  • Heat-safe serving mug or glass

Method
 

  1. Put the beet chunks in the stainless-steel saucepan and add enough filtered water to cover. Bring to a boil, lower to a steady simmer, and cook for 15 to 25 minutes, until a fork slides through the thickest center without a hard stop.
    Beet chunks simmering in a Le Creuset stainless steel saucepan
  2. Drain the beets completely. While they drain, add the homemade coconut milk to the clean saucepan and warm over low to medium-low heat until light steam rises but the surface remains calm. Do not boil.
    Homemade coconut milk warming gently in a Le Creuset stainless steel saucepan
  3. Add the drained warm beets, warm coconut milk, chopped ginger, raw honey, and natural sea salt to the complete heat-capable blender jar.
  4. Secure the lid according to the blender's hot-liquid directions and keep the venting path clear. Start on low, then increase only after the beet chunks begin circulating.
  5. Blend until the shake is uniformly deep rose and completely smooth, with no dark beet corners, pale coconut streaks, ginger fibers, or honey settled at the base. Pour into one heat-safe mug or glass and serve warm.

Notes

Full GAPS; not the Introduction Diet. Use the linked homemade coconut milk and raw honey.
For the cold variation, cook and drain the beets, then chill or freeze them and blend with cold homemade coconut milk using the same ginger, honey, and salt measurements.
At 2x, use 1 1/2 to 2 pounds beets, 2 cups homemade coconut milk, a 2-inch piece fresh ginger, 2 tablespoons raw honey, and 2 pinches natural sea salt for 2 servings. Blend in batches if needed.

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