I love creating smoothies by colour. This smoothie is full of all things red and purple, which are known for containing an abundance of plant-based omega-3, anthocyanins and resveratrol — all things that are wonderfully restorative for our cells, from the inside out.
Though I usually have a green smoothie every day, I sometimes feel like a change and this smoothie is my go-to when I feel like I need an immune-boosting antioxidant punch — it is also great pre- or post-workout.
If you find the taste of beetroot too earthy, you can leave it out. You can also add a little extra banana if you like things sweeter, or add a date or honey. The ginger in here is lovely and gives the smoothie a warming quality on wintery days.
Ingredients
| ½ | Frozen bananas |
| 1 | Acai pouch, I used Riversea Trading (Main) |
| 2 Tbsp | Frozen blackcurrants (Main) |
| ⅓ cup | Frozen blueberries (Main) |
| 2 cm | Beetroot, cut a wedge and roughly chop it |
| 1 knob | Ginger, about 2cm (Main) |
| 1 tsp | Chia seeds (Main) |
| ⅓ cup | Water, or almond milk |
Optional
| 1 Tbsp | Lemon juice |
| 1 tsp | Bee pollen, (immunity) |
| ½ tsp | Schizandra, See pantry note below |
| 1 | Date, or 1 tsp raw honey (for a touch of sweetness) |
| 1 Tbsp | Coconut yoghurt |
Directions
- Place all the ingredients in a blender and blend until smooth. This is a thick smoothie so add a little more liquid if you want it thinner. Pour into a large glass and enjoy.
Pantry note:
Schizandra is a type of berry native to Northern China, Russia and parts of Korea with a long history in traditional Chinese medicine used to aid sleep, fight fatigue and soothe anxiety. You can buy it from several health food stores and organic grocers in powder form, like acai powder.
