- A 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)
- 1 tsp desiccated coconut
- 1 tsp raw cacao nibs
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.
Wash the vegetables well, then chop them to fit your blender.
Blend everything together with 500ml water until smooth, adding more water if needed.
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.