Beetroot and Raspberry Smoothie Bowl

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We think it’s safe to say, we’ve become fans of the smoothie bowl. They are perfect for breakfast – packed with good energy foods and lots of vitamins from fruit and vegetables, these smoothie bowls are an easy way to get a whole lot of good stuff into your system first thing! And they keep you feeling full, so great if you’re trying to stay away from midday snacking!

Makes 2 bowls

Ingredients

120g pre-cooked beetroots (we used a ready cooked pack from the supermarket)

1 cup raspberries

2  weetabix biscuits

1 tbsp almond butter

1 tbsp sifted cocoa

1 cup almond milk

Method

To pre-cook the beetroot, cook it in boiling water till it’s soft enough to poke a fork through. You can do this the night before and leave the beetroot in the fridge overnight so you can get the smoothie done quickly in the morning. 

Add all the ingredients, except the milk into a blender. Pour in half the milk and start the blender. As the ingredients are blending, pour the rest of the milk in bit by bit until you get the consistency you want. You may find you prefer it thicker and so may not use the whole cup of milk. 

Pour into a bowl and if you like it chilled, cover with cling film and pop it in the fridge, or use frozen raspberries instead!

x Anu & Suba

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