Blackcurrant & Beet Vitality Smoothie
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Time to read 1 min
5 min
2
Breakfast or Snack
Boost your health and energy with this powerhouse combo! Blackcurrants and beetroot pack an antioxidant punch that promotes heart health, aids cholesterol reduction and blood‑pressure management, speeds exercise recovery and supports metabolic wellness. Make ahead with Everee #4 for post‑menopausal support and enjoy a grab‑and‑go breakfast or post‑workout refuel by storing overnight in the fridge.
Ingredients
500 ml trim or high‑protein unsweetened plant milk
100 ml water or coconut water
1 banana (fresh or frozen)
½ cup frozen blackcurrants
½ cup frozen blueberries
60 g cooked beetroot (fresh or frozen)
1 Tbsp grated ginger
1 Tbsp nut butter
2 scoops / 4 tsp Everee #4
Optional: 1–2 dates or maple syrup, to taste
Directions
Step 1
Add all ingredients to a blender and blitz until smooth.
Step 2
If too thick, thin with extra water or coconut water.
Step 3
Pour into two glasses—or share one now and refrigerate the other for up to 24 hours.
Step 4
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
Step 5
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Step 6
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Tip: You can buy cooked, vacuum‑sealed beetroot in the fresh‑produce section. To roast your own: wrap trimmed, unpeeled beetroot in foil, bake at 180 °C for 1–1½ hours until tender, then cool, peel and store for up to 5 days in the fridge or 2 months in the freezer.