Red Velvet Smoothie Bowl

Red Velvet Smoothie Bowl

This recipe was submitted by Anthea from Sydney as an entry for our Kamalaya retreat competition. It is based on my Red Velvet Cupcake recipe which she adores. The combination of beetroot, raspberries and vanilla is just divine, and our Naked Chocolat can be added for a delicious magnesium boost.


Red Velvet Smoothie Bowl Recipe

by Teresa Cutter

INGREDIENTS

Serves 2

60g (about 1/2 small) raw beetroot, chopped

1 cup (100 g) frozen raspberries 

1/2 banana

Small handful baby spinach leaves or cos lettuce leaves

1 tablespoon Healthy Chef Organic Superfood

1 tablespoon Healthy Chef Pure Native WPI Vanilla

1 cup coconut water

1 1/2 cups ice

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Organic Superfood - 280g Supplement Powders The Healthy Chef
Organic Superfood - 280g Supplement Powders The Healthy Chef
Organic Superfood - 280g Supplement Powders The Healthy Chef
Organic Superfood - 280g Supplement Powders The Healthy Chef
Organic Superfood - 280g Supplement Powders The Healthy Chef
Organic Superfood - 280g Supplement Powders The Healthy Chef

METHOD

Combine ingredients into a blender and blend until smooth and creamy.

Divide between 2 bowls or glasses and enjoy.

Delicious topped with coconut yoghurt and fresh raspberries.

NOTES & INSPIRATION

Other toppings can include: Cacao nibs, rose petals, bee pollen and pomegranate.

Healthy Chef Protein powder can be replaced with 2 tbsp of Greek yoghurt.

Add 1/2 banana for extra creaminess.

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Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.

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