Raspberry & Flaxseeds Smoothie Bowl
Here's a delicious breakfast idea. Keep it anti-inflammatory by replacing the dairy with a plant-based yogurt option.
Ingredients
- 3 tbsp whole flaxseeds
- ½ cup water
- 1 cup raspberries, frozen
- 3 tbsp beetroot juice
- 2 tbsp plain yogurt preferably dairy-free / plant-based
- 1 tsp raw cacao nibs preferably unsweetened
Instructions
- Boil the water in the kettle.
- Place the flaxseeds in a small pot and add in the water, cook for around 5 mins, until the water turns sticky.
- Then take off the heat and allow to cool slightly.
- Place the raspberries and beetroot juice in a blender and blend until smooth. Next, add in the flaxseeds and blend again.
- Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve straight away.
Notes
We prefer to use a plant-based yogurt, like Forager Project’s Cashew Yogurt (get the unsweetened plain) or So Delicious plant-based unsweetened yogurt. Watch out for any added sugars and sweeteners in your yogurts.
Nutrition
Calories: 283kcalCarbohydrates: 30gProtein: 9gFat: 16gSaturated Fat: 3gCholesterol: 5mgSodium: 69mgPotassium: 631mgFiber: 18gSugar: 11gVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 34mgVitamin E: 1mgVitamin K: 11µgCalcium: 155mgCopper: 1mgFolate: 100µgIron: 3mgManganese: 2mgMagnesium: 159mgPhosphorus: 283mgSelenium: 9µgZinc: 2mg
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