Serves 1

• 3 tbsp. flaxseeds

• 1/2 cup water

• 1 cup raspberries, frozen

• 3 heaped tbsp. beet juice

• 2 tbsp. yogurt

• 1 tsp. raw cacao nibs

Boil the water.

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 beet 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 immediately.