Hemsley & Hemsley’s Beetroot Cinnamon Breakfast Smoothie image

Recipe

Posted On: 27 April, 2017

Hemsley & Hemsley’s Beetroot Cinnamon Breakfast Smoothie


Delicious and quick to make in the morning – or make the night before and keep in your fridge – this bright pink breakfast smoothie is packed with raw goodness.
For the smoothie:
  • A small handful almonds, soaked
  • 1 ripe banana
  • 1 ripe avocado
  • 1 small raw beetroot, scrubbed but not peeled
  • 1 handful baby spinach
  • 1 tbs coconut oil
  • 1.5 tsp vanilla
  • tiny pinch sea salt
  • 1 tsp cinnamon (or more to taste)
  • Opt: 1tsp raw honey
For the topping:
  • 2 tsp desiccated coconut
  • 1 tsp raw cacao nibs

  1. Soak the almonds for 8 hours or overnight in double their volume of filtered water. Be sure to discard the soaking water and rinse before using.
  2. Wash the vegetables well, then chop them to fit your blender.
  3. Blend everything together with 500ml water until smooth, adding more water if needed
  4. Pour the delicious breakfast smoothie into 2 glasses and top with dessicated coconut and cacao nibs and drink immediately
  5. Alternatively pour into a glass jar or stainless steel flask and keep in the fridge for up to 48 hours

Smoothie, Coconut Oil

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