This girl needs no introduction because she is just that awesome and her intro says it all…oh, and we share a love of rainbows that knows no bounds!
Shalom, ya’ll! I’m Amy from What Jew Wanna Eat and I’m super excited to share a recipe over on Kitchen Tested today. On WJWE, I blog about modern takes on classic Jewish recipes, like Rainbow Challah or Bourbon and Coffee Braised Brisket and my first cookbook Sweet Noshings comes out in a few weeks! So lots going on, but I was pumped when Melinda asked me to share a recipe while her kitchen gets renovated. I canâ€™t wait to see the final makeover result!
Iâ€™ve been reading Kitchen Tested for years; Melinda won me over immediately with her fun, insanely creative recipes, especially her takes on hamantaschen (like Bagel, Lox and Cream Cheese Hamantaschen or the uber popular Rainbow Hamantaschen)! Though we had been Internet friends for years, I live in Austin, TX so I didnâ€™t get to meet Melinda until I spoke at the Kosher Food Blogger Conference she organized in NYC last year. She is just as bubbly and funny as she seems on her blog so I was thrilled when I got to hang out with her again when she visited Austin this summer for a health coach conference. We laughed, explored, and noshed on some super tasty kosher ribs (when in Texas, right?)
I love Melindaâ€™s balance of decadent sweets like Chicken and Red Velvet Waffles (!?!) and healthy dishes like Zucchini Ravioli, so I decided to share a recipe that is a little of each. Smoothies are healthy by definition, right? But this Sephardic inspired smoothie is so tasty, you may think itâ€™s a diet-breaker. Naturally sweet from bananas and beets, with spiced cardamom and nutty tahini. Perfect for breakfast or a snack, plus itâ€™s pink! And pink food is just fun to eat. Science. If you try this recipe, Iâ€™d love to see it over on Instagram!
Beet Tahini Smoothie
- Prep Time: 5
- Total Time: 5
- 1 small beet, washed, peeled and cooked until very tender (roasted or boiled)
- 1 medium banana, peeled and frozen
- ½ teaspoon ground cardamom or cinnamon
- 1 cup almond milk (or milk of your choice)
- 2 tablespoons tahini paste
- ½ teaspoon salt
- Splash rosewater (optional)
- Slivered almonds for garnish (optional)
- Place all ingredients in a blender and process until smooth. Pour into two small glasses or one larger glass and garnish with almonds. Drink immediately!
- Serving Size: 2