Eleanor Ozich's Beetroot, Blackcurrant and Lemon Smoothie Recipe
This luscious beetroot smoothie will brighten your day, whether it's for a quick breakfast or an afternoon pick-me-up
BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE RECIPE
Softly scented with cinnamon, this vibrant, glowing smoothie is creamy and invigorating. The sweet and tangy blackcurrants balance out the earthy beetroot, while the squeeze of lemon juice provides a zingy punch. Moreover, it's a great pick-me-up for when you're feeling a little flat, and takes mere minutes to throw together.
½ cup frozen blackcurrants, or berries of your choice
½ medium sized beetroot, peeled and chopped
3 medjool dates, pitted
1¼ cups coconut milk
Juice of half a lemon
1 frozen banana
½ tsp cinnamon
A handful of ice cubes
1. Put all the ingredients in a high-powered blender and blend until smooth. If necessary, add a little water or extra coconut milk to reach your desired consistency.
2. Pour into glasses, and serve immediately.