| 10 | 5 | 372 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 1 beet(s) | Beets, boiled, drained |
| 1/2 cup | Blueberries |
| 1 cup | Spinach |
| 1 tsp | Flaxseed oil (or coconut oil, UDO's oil) |
| 1/4 cup | Coconut milk, sweetened |
| 1 tbsp hulled | Hemp seeds, shelled |
| 1/2 tbsp | Flaxseed meal (ground) |
| 1 tbsp | Sliced almonds |
| 1 tsp | Coconut, shredded |
| 1 tbsp | Cashew butter |
In blender, blend beets, berries, oil and non-dairy milk. You can add more milk to make this as thick or liquid as you'd like.
Poor the smoothie mixture into a bowl and top with the remainder ingredients.
*you can double the smoothie part of the recipe and put it away in your fridge for breakfasts throughout the week (this will last in your fridge for three days).
*keep the water from the boiled beets and drink the water to improve anti-inflammatory and liver support.
| Fruit | 0.9 |
| Meat Alternative | 1.1 |
| Vegetables | 2.2 |
