Blackcurrant & Beet Vitality Smoothie

Recipe by Victoria Biddick Nutrition

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.

Serves: 2 | Time: 5 minutes

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

Instructions:

1. Add all ingredients to a blender and blitz until smooth.

2. If too thick, thin with extra water or coconut water.

3. Pour into two glasses—or share one now and refrigerate the other for up to 24 hours.

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.