The thing that makes this juice so eye-poppingly bright is beets.  They do have an earthy flavor to them, and a plain ol’ beet juice might not be that tasty to some, but there are two ways to sweeten it to make it a lot more palatable. The first way is just sweetening it something like maple syrup or coconut sugar, which is good and all, but my favorite way to sweeten beets is with apples. Source: Viet Vegan

It’s cold and flu season and there’s no better way to treat and prevent them that eating lots of fresh fruits and veggies. Juices are perfect because as we remove the fiber when we make them, they’re more nutritious and just perfect for those people that struggle to eat enough fruits and vegetables. Source: Simple Vegan

  I have a smoothie for breakfast every single day, three quarters of the year…  during the winter, I eat oatmeal instead. Just today, I was having a discussion with my wife about protein. She suggested that my shake might be healthy, but doesn’t taste good. My daily shake VERY closely resembles this shake; the primary ingredients are almond butter and blueberries. Jane says they don’t go well together. I’ve been eating (or drinking if you will) this shake for well over a decade now.  YUM! To each his (or her) own. Source: Minimalist Baker  

This easy vegetarian baked gnocchi is bursting with juicy cherry tomatoes, mushrooms and kale, topped off with mozzarella, and baked to bubbly perfection.   Source: Oh My Veggies  

Have you tried Blue Majik? The pigment is out of this world–so true blue! This stuff is spirulina derived, so you can kind of get a vibe on the taste just from that factoid alone. It’s oceanic/algae-ish but! When mixed up into smoothies and flavorful toddies like this, it goes undetected AND you get all the benefits/pretty color. This has been my afternoon pick-me-up of choice when I’m at home these days. It gives me a proper boost with a bit of a soothing effect, too. Source: The First Mess