Broccoli smoothie as a breakfast substitute

I’ve whipped up this smoothie to make it easy to get your daily dose of broccoli, great for your health. Wondering why this broccoli smoothie isn’t green? It’s because it also has beets in it. The color might not be the most appealing, but don’t let that fool you—it’s incredibly tasty, even with half a head of broccoli in there. I have this broccoli smoothie every morning for breakfast.

Broccoli is known to have higher health benefits when eaten raw, but I find it tough to eat it that way. This smoothie contains half a head of broccoli, yet it doesn’t taste overly earthy—it’s actually quite delicious. If you think it has too much broccoli, try making it with a smaller amount first. You’ll probably find that you can gradually increase the amount without any issues. I once tried making this smoothie without broccoli and it just felt like something was missing. Interestingly, it tastes better and more complete with the broccoli added.

In Japan, many people traditionally eat Japanese-style dishes or bread for breakfast, but recently, there’s been a rise in those opting for smoothies or protein drinks as a breakfast alternative. I also mix protein into this smoothie. A few years ago, my diet was low in vegetables, and I constantly struggled with skin issues. However, by substituting my breakfast with this smoothie and increasing my daily vegetable intake, I’ve seen a significant improvement in my skin health.

Broccoli contains an antioxidant called sulforaphane, which is known to have beneficial effects on both your overall health and your brain. Interestingly, sulforaphane levels can more than double if the broccoli is chopped and left to sit for over 30 minutes. So, instead of drinking this smoothie right away, let it sit for a little while after you make it.

This smoothie includes not just broccoli but other daily must-have ingredients as well. Beets, kale, blueberries, kiwi, cacao, macadamia nuts, and cinnamon are all essential for health and beauty. For the beets in the smoothie, I prep them without peeling. I boil them in vinegar water for about 20 minutes, finely chop them with their skins on, and then freeze them for use.

Depending on the season, it might be tough to find beets and kale. In Japan, there aren’t many supermarkets that sell them, so I sometimes use beet powder or frozen kale. While fresh beets do enhance the smoothie with a deeper red color and add both sweetness and freshness, you can still make a delicious smoothie using powder. Give it a try!