Ingredients

  • 1 small handful of almonds, soaked (see below)
  • 1 ripe banana
  • 1 small raw beetroot, scrubbed but not peeled
  • 1 handful baby spinach
  • 1 tbsp coconut oil
  • 1.5 tsp vanilla extract
  • tiny pinch sea salt
  • 1 tsp powdered cinnamon (or more to taste)
  • 1 tsp raw honey (optional)

Toppings

  • 1 tsp desiccated coconut
  • 1 tsp raw cacao nibs

Method

  1. 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. 2

    Wash the vegetables well, then chop them to fit your blender.

  3. 3

    Blend everything together with 500ml water until smooth, adding more water if needed.

  4. 4

    Pour into 2 glasses and top with dessicated coconut and cacao nibs and drink immediately. Alternatively, pour into a glass jar or stainless steel flask and keep in the fridge for up to 48 hours.

Nutritional Details

Each serving provides
  • Energy 888kj 212kcal 11%
  • Fat 13.7g 20%
  • Saturates 7.0g 35%
  • Sugars 14.0g 16%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

15.7g carbohydrate 4.4g fibre 4.2g protein

 
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