Violet...You're turning VIOLET!
Willy Wonka: "I want you to roll Miss Beauregarde into the boat and take her along to the Juicing Room at once. Okay?"
Mrs. Beauregarde: "The Juicing Room? What are they gonna do to her there?"
Willy Wonka: "Oh, they're gonna squeeze her. Like a little pimple. We've gotta squeeze all that juice out of her immediately."
If you haven't guessed it already, the inspiration for this shake came from the infamous scene in Charlie and the Chocolate Factory where Violet Beauregarde lets her ego get the best of her after being challenged about her World Record title in chewing gum. She unfortunately falls victim to the side effects of the three-course meal gum (tomato soup, roast beef, and blueberry pie) and blows up like a blueberry. Despite the shock and horror of Willy Wonka's guests, he flatly tells Violet's mother, "Well, I told you I hadn't quite got it right, 'cause it goes a little funny when it gets to the dessert."
Although this shake is not intended as a dessert, you can certainly enjoy it as a healthy and sweet evening snack! I make a large batch of shakes with a variety of fruits and vegetables to enjoy over a few days as breakfasts. I also find my body responds well to having one liquid meal rather than three solid meals. They help maintain my weight while providing a big boost of plant-based protein.
1 large Frieda's Specialty Produce Stokes Purple Sweet Potato
⅓ cup fresh or frozen blueberries
⅓ cup fresh or frozen blackberries
1 medium red beet
2 tbsp Vegun Nutrition Vegan Mass Vanilla Cream Cake Mass Gainer
2 cups fresh kale
½ cup Quaker old fashioned oats
1 tbsp milled flaxseeds
1 cup plant-based milk
1 ½ cups water
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground clove
Cook the sweet potato: Preheat oven to 400°F and line a baking sheet with parchment paper. Using a fork, pierce the sweet potato 8-10 times depending on the size. Bake for 45 minutes to an hour, rotating every 15-20 minutes, until fork tender. Remove from the oven and allow to cool completely. Remove the flesh from the skin and place in small mixing bowl. Using a potato masher, mash the sweet potato until smooth and there are no lumps. Measure out a ¼-cup and add it to a blender jar.
Cook the beet: Thoroughly rinse and clean the beet. Place in a medium saucepan and fill the saucepan with water until the beet is completely submerged and covered by at least 1-inch of water. Add 1-2 tbsp distilled white vinegar to the water to prevent the color from bleeding too much. Bring to a boil on high heat. Lower heat to medium-high, cover and cook for 1 hour to 1 hour 20 minutes, or until beet is fork tender. Remove from heat and carefully drain the HIGHLY STAINING beet-colored water. Allow to cool completely. Remove the skin by rubbing it in your hands. Cut into quarters and add to the blender jar.
Remove the stems and ribs from the kale and roughly chop the leaves. Add to the blender jar. NOTE: Feel free to substitute the kale with spinach or any other dark leafy green, such as beet greens or Swiss chard.
Add all the remaining ingredients to the blender jar and blend for 2 minutes on high. Store in the refrigerator for up to 3 days in the blender jar or divide into shaker bottles to enjoy on the go.
NOTE: Cook and store a few beets and sweet potatoes to save time when you go to make the next batch of shakes.
Makes about 40oz