1.Boil the water in the kettle.
2.Place the flaxseeds in a small pot and add in the water, cook for around 5 minutes, until the water turns sticky. Then take off the heat and allow to cool slightly.
3.Place the raspberries and beetroot juice in a blender and blend until smooth. Next add in the flaxseeds and blend again.
4.Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve straight away

3 tbsp. flaxseeds
½ cup (100ml) water
1 cup raspberries, frozen
3 heaped tbsp. (50ml) beetroot juice
2 tbsp. natural yogurt (or plant based)
1 tsp. raw cacao nibs

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