This Rosehip Smoothie Can Help You Get The Glow

This Rosehip Smoothie Can Help You Get The Glow

rose-hip-smoothie-finalYou already know that oranges, pineapple, and papaya are high in vitamin C. But what if we told you that a great source of this valuable nutrient can be found in a floral bouquet? Rosehips, which are the fruits of wild roses, are a highly concentrated source of vitamin C and antioxidants in nature. This is a wonderful way to boost the nutritional content of your morning Daily Shake.


These nutritious fruits develop on rose plants in summer after the flowers have been pollinated and the rosebuds fall off – and they come with loads of health benefits. While fresh rosehips pack the most nutrients, it’s easiest to source this superfood as a powder. Adding a tablespoon to your morning smoothie or Daily Shake is a great way to boost the immune system and ward off respiratory illness like the cold and flu. If you suffer from joint pain, the anti-inflammatory effects of rosehips have been shown to alleviate arthritic discomfort.


In addition to vitamin C, rosehips boast high levels of carotenoids, flavonoids, and polyphenols that help prevent chronic disease and lower blood pressure and LDL cholesterol in the body. These same antioxidants also make rosehips a powerful skincare tool for healing acne scars and promoting a glowing complexion. Bonus: the astringent quality of rosehips helps prevent wrinkles.

We blended rosehip powder with organic, cleanse-approved fruits and coconut water for a hydrating and healing smoothie. Coconut milk gives this smoothie a creamy texture and a serving of healthy fat to keep hunger pains at bay. If you use fresh fruit (preferred), add a few ice cubes to your blender and serve chilled.

Rosehip Smoothie

Makes 2


1 cup coconut milk, plus more for swirling

½ cup coconut water

¾ cup organic peaches, sliced

1 cup organic raspberries, sliced

2 Tbsp. organic rosehip powder

¼ tsp. vanilla extract

2 tsp. chia seeds

Ice cubes (optional)


Prep your ingredients. Slice the peaches and measure out the coconut milk, coconut water, rosehip powder, vanilla, and chia seeds.


Add the coconut milk and coconut water to a blender, followed by the peaches, raspberries, ice cubes (if using) and dry ingredients.


Blend on high until creamy and smooth, about a minute.


Pour into glasses and swirl with extra coconut milk.


Recipe and photography by Kate Kasbee

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