less than 30 mins
no cooking required
Serves 2
This healthy vegan smoothie is packed full of vitamins and given a gentle kick with eastern spices.
Each smoothie provides 197 kcal, 4g protein, 18g carbohydrate (of which 14g sugars), 12g fat (of which 10g saturates), 2.5g fibre and 0.4g salt.
- 1 young beetroot (approximately 120g/4¼oz), cooked
- 125ml/4fl oz coconut milk, chilled
- 1 ripe banana
- 2 cardamom seeds (see tips)
- 7 ice cubes
- 1 tsp vanilla extract
- tiny pinch sea salt
- 2 tbsp freshly squeezed lemon juice
- cacao nibs or sesame seeds, to garnish (optional)
- Blend the beetroot with two-thirds of the banana and all of the remaining ingredients until completely smooth.
- Slice the remaining banana.
- Divide the smoothie between two tall glasses. Garnish with the banana slices and a sprinkling of sesame seeds or cacao nibs.
Tip 1: If you have a strong juicer you could use raw beetroot instead of cooked.
Tip 2: To get to the cardamom seeds, split the pod by crushing it with the flat blade of a knife and remove two seeds. Alternatively, use a pinch of ground cardamom.
