Makes 2 servings
1 small beet
3 frozen bananas
1 cup of frozen cherries
1/2 cup (75 g) frozen blueberries
3 soaked dates
8.8 ounce (250g) jar of wild Hibiscus flowers in syrup
Ingredients - Garnish
Handful of pumpkin seeds
Hibiscus flower tea
Start by making the beet sauce by blending one peeled beet with a cup of water and 1 date in a food processor.
Blend the remaining 2 dates with the frozen bananas, cherries, blueberries, and half of the beet sauce together to make the smoothie base.
Cut the dragon fruit in half and using a melon-baller scoop out several balls of fruit from each half.
Add smoothie to a bowl, stir in dragon fruit balls and several hibiscus leaves. Top with pumpkin seeds, blackberries, hibiscus tea leaves, and cocoa powder.
Lastly drizzle a couple tablespoons (30 ml) beet sauce on top.