Red Nutrient Boosting Smoothie

Rhubarb is a super hack to boost your calcium intake, particularly if you don’t enjoy a lot of dairy.  

Rhubarb is also a great way to get vitamin A, C and K1, manganese, potassium and copper and the raspberries (which are also red) add some sweetness.  This smoothie recipe is based on almond milk which provides tons of choline, vitamin D and E, copper, iron, magnesium, manganese, potassium and even more calcium.  

This recipe uses almond milk also helps to keep calories low and maximise nutrient density, but you can use a different base (e.g. coconut water) and add other ingredients based on your nutritional goals and your taste.  

If you make a batch of the rhubarb and raspberry mix you can add to your smoothies all week.


One serve provides 50 calories, 2 g protein, 3 g fat and 4 g of net carbs


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 120 g (4.2 oz) rhubarb, chopped
  • 1 Tbsp raspberries, frozen
  • 1 cup almond milk


  • Pre-heat oven to 180°C/360°F (bake). 
  • Place rhubarb and raspberries in a small baking tray, add a splash of water and cover with foil.
  • Bake for 15 minutes or until tender. Let cool.
  • In a blender add almond milk and the rhubarb-raspberry mixture. 
  • Blend well and serve.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

Nutrient Optimiser

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