Ingredients
- Spinneysfood Greek Yoghurt 50g + 2 tbsp
- Spinneysfood Beetroot Orange Juice 4 tbsp
- Spinneysfood Almond Butter 2 tbsp
- Spinneysfood Raw Organic Unfiltered Apple Cider Vinegar 1 tsp
- Spinneysfood Strawberries 100g
- Spinneysfood Organic Baby Spinach A handful
- Avocado ½, small
- Molasses 1 tbsp
- Monkfruit sweetener 1½ tsp, or more to taste
- Chia seeds 1 tbsp
- Flax seeds 1 tbsp
- Spinneysfood Fine Ginger 1 tsp
- Spinneysfood Oat Mylk 200ml
- Spinneysfood Ice Cubes 8-10 or 125g
Nutrition (Per serving)
- Calories 365
- Fat 20g
- Saturates 2g
- Protein 12g
- Carbs 37g
- Sugars 23g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Beet the cycle
Other 15 Mins Prep
- Spread 2 tbsp plain yoghurt unevenly inside two glasses.
- To make the beetroot layer, combine the beetroot orange juice, almond butter, apple cider vinegar and yoghurt in the jug of a blender. Blitz until smooth. Divide the beetroot yoghurt mixture between the glasses.
- To make the strawberry layer, add the remaining ingredients to the blender and blitz until fully combined and thick.
- Pour the mixture into the the glasses. Serve the smoothies immediately.