- ½ pineapple
- 1 beetroot
- 1 lime
- 10g coconut oil
- 330ml ultimate almond drink
- A few ice cubes
- Blender
- Measuring jug
- 1.
Slice the leaves off the pineapple halve it, and set 1 half aside (see our tip below). Slice the skin off the remaining half, and use the tip of your knife to scoop out any tough ‘eyes’. Roughly chop the pineapple, discarding any woody bits of core. Add the pineapple to your blender.
- 2.
Peel the beetroot and grate it into the blender (see our beetroot note, above). Grate in the lime zest and squeeze in the juice from half the lime. Add the coconut oil.
- 3.
Pour in 330ml ultimate almond drink (save the rest for your other smoothies this week) and drop in a handful of ice cubes. Blend, pour the smoothie into glasses and serve.
- Tip
Careful Now
Stain warning + If you’re new to smoothies, please be aware that raw beetroot can be potent when blitzed into drinks. Try tasting a little at first and drink it slowly. - Tip
Pineapple Express
If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve.
