* Each of these smoothies is rich with nutritious mood and energy boosting ingredients:

• Cacao (rich in antioxidants, flavanols, iron, magnesium, calcium),
• banana (vitamin B6, vitamin C, potassium, magnesium, copper, manganese, fiber),
• pineapple (vitamin C, manganese, fiber), matcha (antioxidants -> catechins, fiber, chlorophyl, vitamins),
• ginger (anti-inflammatory properties; it fights infections, aids digestion and helps with nausea),
• beetroot (vitamin C, folate, iron, potassium, calcium, magnesium),
• orange (vitamin C, vitamin B6, carotenoid compounds which your body converts to vitamin A) to name few of the many health benefits.

Tip: Cacao vs cocoa. Cocoa powder is raw cacao that’s been chemically processed and roasted at high temperatures. It’s called ‘Dutch processing’, which destroys antioxidants and favanols, lowering the overall nutritional value.

INGREDIENTS

Cacao / Banana Smoothie

• 28 g = 4 tbsp Cacao beans (ground)
• 4-5 Bananas (chopped)
• 12 g = 4 tsp Lucuma powder (or more for sweeter flavor)
• To taste – Bee pollen
• 800 ml = 3 1/2 cups Water
• To taste – Extra virgin olive oil: Castillo de Canena Arbequina & Co 03 (Cardamom, Clementine & Apple)

Pineapple / Matcha / Ginger Smoothie

• 600 g = 21 oz Pineapple (chopped)
• 6 g = 4 tsp Matcha powder
• 240 ml = 1 cup Water (for the matcha tea)
• To taste – Ginger (freshly grated or candied as a topping)
• 600 ml = 2 1/2 cups Water or vegan milk
• To taste – Create The Super Mousse (optional; for thicker texture)
• To taste – Extra virgin olive oil: Castillo de Canena Arbequina & Co 04 (Cinnamon, Nut & Bergamot) Beetroot / Orange / Coconut Smoothie

Beetroot / Orange / Coconut Smoothie

• 300 g = 10 1/2 oz Beetroot (chopped)
• 300 g = 10 1/2 oz Orange
• To taste – Coconut flakes (as a topping)
• 600 ml = 2 1/2 cups Coconut water or water
• To taste – Create The Super Mousse (optional, for thicker texture)
• To taste – Extra virgin olive oil: Castillo de Canena Arbequina & Co 01 (bitter orange, thyme and orange blossom)

PREPARATION

Tip: For the Pineapple / Matcha / Ginger Smoothie I recommend to prepare the matcha tea in a traditional way. Sift matcha into a small bowl using a small sifter. Add hot water (about 80°C = 176°F), pouring it near the sides, not it the center. Using a matcha whisk, whisk carefully in a zig zag motion until all the powder is dissolved and the tea is frothy.

Combine the ingredients for each smoothie in a blender, starting from the liquid, then adding fruits and the remaining ingredients. Blend and adjust the water quantity until obtaining a desired consistency. Decorate with toppings as in the photo or to your liking.