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All throughout my facebook and instagram feeds I have seen people proudly holding their Unicorn Frappucinos and I have to admit, I am very intrigued.  First of all, they are SO pretty!  However, since I know consuming that much sugar would likely make me delirious for the rest of the day, I had to think of an alternative.

Magical Unicorn Smoothie Step 1 – Make Sure it Changes Color.

My SECRET Ingredient

Did you know that red cabbage changes color when you expose it to acids and bases? I had just picked up my CSA basket and at the top was a red cabbage, which reminded me of the crazy blue color that results when you boil it.   (If this topic is as exciting to you as it is to me, you should click here.)  To get the same magical effect in the smoothie, I added almond milk(a base) to turn the cabbage juice blue.  Then when you mix it into the smoothie, the pineapple and tangerine juice(acids) turn it bright pink!


Magical Unicorn Smoothie Step 2 – Make it Pink!

It’s Beets!

The Starbucks version is colored pink with a dye made from many natural ingredients, including cherries and radishes.  I didn’t have those in my CSA basket, but I did have beets. NOTHING is brighter pink than beet juice!

It also made me think of this Portlandia episode.

Magical Unicorn Smoothie Step 3 – Add a Swirly Straw

I found these awesome straws online, but haven’t had a chance to go to Target.  I had both pink and blue striped straws, though, so I decided they still gave my drink enough of a “unicorn” vibe.

I hope you are intrigued enough to try making your own!  I tested the smoothie on 7 kids and 2 adults and everyone loved it and asked for seconds.  The best compliment I received was, “You can’t even taste the beets!”.

Please let me know what you think in the comments below!

Magical Unicorn Smoothie Recipe

Makes 36 oz.


6 cabbage leaves

1 c. fresh raspberries

1 Tbsp spirulina powder(for color, can be omitted)

1 beet

3 cups frozen strawberries

2 1/2 cups almond milk

1/2 c. plain yogurt(dairy – free yogurt works well too)

1 c. frozen pineapple

2 tangerines, peeled

Juice the cabbage leaves and raspberries together and set aside the juice.

Thoroughly rinse your juicer.  This step is really important since a big part of this drink is color.  Juice the beet and set aside.

In your blender, add frozen strawberries, pineapple, 2 cups almond milk, and whole tangerines(peels removed).  Blend until as smooth as possible.  Add in beet juice no more than two drops at a time. Blend for 30 seconds.  Repeat this process until you get the desired color.  DO NOT dump in all the beet juice – it will add a very beet-y taste to the drink if you add too much.

Add spirulina and 1/2 cup almond milk to the cabbage raspberry juice.  Mix well until you get a nice purple blue color.

To serve, pour pink smoothie into a glass,  spoon in 2 Tbsp of yogurt and swirl gently.  I used a chopstick for this part.  Add 2 Tbsp of the blue drink to the top of your smoothie and swirl in gently.  Add striped straws and enjoy!