Print this Recipe
Share this recipe
- 3 tbsp. flaxseeds
- 1/2 cup (100ml) water
- 1 cup raspberries, frozen
- 3 heaped tbsp. (50ml) beetroot juice
- 2 tbsp.coconut yogurt
- 1 tsp. raw cacao nibs
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 yoghurt and cocoa nibs. Serve straight away.