Roots Smoothies Are Too Complex - But Your Body’s Gonna Thank You
Let’s keep it simple. One-or-two-ingredient drinks are easy to make—but they leave your body with nutrient gaps. We mix fruits, vegetables, herbs, and superfoods on purpose, because:
you hit more of your daily nutrient needs,
certain nutrients work better together than alone, and
the right combinations improve absorption and real-world results.
Below is what that actually means for your body, with the science to back it.
Reason 1: Coverage — many ingredients = broad nutrients
Your daily needs aren’t just “vitamin C and protein.” They’re vitamins A, B-complex, C, D, E, K; minerals like iron, magnesium, potassium, zinc, calcium; plus fiber, polyphenols, carotenoids, and omega-3s. A single fruit can’t cover that list. A thoughtful blend can. That’s why our smoothies always pair fruits with vegetables, seeds, and functional herbs—so you’re not overloading sugar while you under-deliver on everything else.
Reason 2: Synergy — nutrients help each other
Some combos measurably boost each other’s effect. We build our recipes around these pairings:
Vitamin C + non-heme iron (e.g., citrus + spinach): Vitamin C makes plant iron easier to absorb by reducing it to a more available form. This isn’t theory; it’s shown repeatedly in human feeding studies. PubMed+1JAMA Network
Turmeric (curcumin) + black pepper (piperine) + a little fat: Curcumin alone is poorly absorbed. Piperine can increase curcumin bioavailability dramatically (reports range from ~154% up to ~20-fold in small crossover trials). A bit of dietary fat also supports uptake. This is why we pair turmeric with pepper and include whole-food fats (e.g., seeds). PMC+1
Carotenoids (carrot, mango, tomato) + fat (seeds, nuts, olive oil): Beta-carotene and lycopene are fat-soluble; add fat and absorption rises. Studies show higher carotenoid appearance in blood when veggies are eaten with oils compared to low-fat/no-fat conditions. PMCPurdue University
Calcium + vitamin D: Vitamin D upregulates intestinal calcium transport; without enough vitamin D, calcium absorption can be as low as ~10–15%, and with sufficiency ~30–40%. If we’re building a calcium-supporting blend (greens, sesame), we help it along with vitamin-D sources. PMC+2PMC+2
Vitamin C + collagen formation: Vitamin C isn’t just “good for skin”—it’s a required cofactor for the enzymes that stabilize collagen. If you’re using collagen or aiming to support your own production, pairing with vitamin-C-rich fruits is logical. NCBIScienceDirect
Polyphenols + cardio-metabolic support: Polyphenols from berries/cocoa/greens promote nitric-oxide signaling and healthier endothelial function; together with fiber they also feed gut microbes, producing SCFAs that benefit metabolism. Blending multiple polyphenol sources can be additive. PMC+1ScienceDirect
Reason 3: Absorption & metabolic response — the matrix matters
Fiber changes the glycemic curve. Unlike fruit juice, a smoothie keeps the fiber (and we often add more via seeds/greens). Controlled work shows blended fruit (especially with berries/seeds) can yield a lower or similar glycemic response compared with whole fruit—and far below typical juice. Translation: steadier energy, less spike-and-crash. PMCNews-Medical
Food form > single nutrient. The presence of acids (vitamin C), fats (seeds/nuts), and certain spices (piperine) can convert “you ate it” into “you absorbed it.” That’s why we care about how things are combined, not just what goes in.
What this looks like in an actual Roots smoothie
We rotate the specifics, but the architecture is consistent:
Base vegetables for minerals and fiber (spinach/kale/cucumber/celery).
Targeted fruit for vitamin C, polyphenols, and flavor (berries/citrus/kiwi), not a sugar bomb.
Functional herbs/spices for synergy (turmeric + black pepper; ginger).
Whole-food fats/fiber for absorption and satiety (flax/chia/pumpkin seeds, sometimes a drizzle of EVOO when it fits the profile).
Optional boosters aligned to the role of the blend (e.g., spirulina/wheatgrass for chlorophyll and micronutrients).
This isn’t a “kitchen sink” approach; it’s nutrient design.
Why we don’t do one-ingredient drinks
Because nutrition isn’t a checkbox. If you load a bottle with just fruit, you’ll likely miss iron, omega-3s, vitamin K, magnesium, diverse polyphenols—plus you’ll get a faster sugar hit. If you build a recipe, you can cover daily values across the week, leverage synergy, and help the body use what you drink.
The takeaway
Mixing multiple ingredients isn’t a gimmick; it’s how human nutrition works best—coverage, synergy, and absorption. Keep the fiber, pair the right nutrients, include a little healthy fat, and use herbs and spices for bioavailability. That’s why our smoothies are built as blends, not as single-note drinks.
