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Ingredients
- 3 tbsp. flaxseeds
- ½ cup (100ml) water
- 1 cup raspberries, frozen
- 3 heaped tbsp. (50ml) beetroot juice
- 2 tbsp. natural yogurt (or plant based)
- 1 tsp. raw cacao nibs
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Boil the water in the kettle.
Place the flaxseeds in a small pot and add in the water, cook for around 5 minutes, until the water turns sticky. Then take off the heat and allow to cool slightly.
Place the raspberries and beetroot juice in a blender and blend until smooth. Next add in the flaxseeds and blend again.
Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve straight away.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
