Breakfast

If you’ve been following me on Instagram, you’ll already know about my obsession with beetroot. Although it’s crazy good for you, I think I’m just drawn to the beautiful rich pink it gives anything it touches. Plus it’s much cheaper and far easier to get hold of than pitaya! Don’t fear though, with the right balance of ingredients you can’t even taste the beetroot. I couldn’t taste it at all in this bowl. Of course if you’re new to beets in your smoothie, just add a little at a time to make sure you like it.

Beetroot has been proven to increase athletic performance, lower blood pressure, increase blood flow and slow down the progression of dementia. Beetroot also contains choline. Choline maintains the structure of cellular membranes, assists the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.

Recipe

• 4 frozen bananas
• 2 raw peeled beetroot (mine were small, use less if you want to)
• 1/2 cup blueberries
• 1/4 cup ground flaxseed
• 1 small apple
• 1 kiwi (don’t worry about peeling)
• 1 tbsp acai powder (I used Organic Burst)
• 1 cup almond mylk

1. Blend all ingredients together with half the almond mylk. Add more almond mylk until thick and pourable, but not too runny. Add a little water if it’s still too thick.
2. Pour into bowl and top with fruit, buckinis, dairy free chocolate, coconut and rose petals.

A breakfast bomb is a thing, trust me. Just freeze some bananas and soak some buckwheat the night before, rinse the buckwheat in the morning, throw it in the blender with your frozen bananas and you’re good to go.

Once you got the basics of this parfait down, you’ll be making it all the time. I love the fact that it’s always slightly different, depending on what I have in my kitchen.

Ingredients

• 1/2 cup of soaked buckwheat (soak in a jar of water overnight with a little apple cider vinegar)
• 3 frozen bananas
• 1/4 cup almond mylk
• 1 tsp vanilla extract
• 2 tsp acai powder (I use Organic Burst)
• Handful of blueberries
• 1 tbsp of almond butter
• Fruit, buckinis and coconut for decoration

Recipe

1. Rinse buckwheat well and add to blender with frozen banana, almond mylk and vanilla. Blend well. Now empty half the mix into a bowl.
2. To the remaining  mix, add your blueberries and 2 tsp organic burst acai. Blend again.
3. To assemble, smear almond butter round the outside of your jar or glass. Mix it with a little hot water if it’s too thick. Now layer in your two different coloured buckwheat smoothies and garnish with fruit, coconut, buckinis and an edible flower if you have one! Ta da!