Smoothie with millet topping
In a blender, blend 1 cooked beetroot, 1 handful of blanched blueberries, 1/2 handful of soaked cashews, 1 heaping tablespoon of sunflower seeds, 1 tabelspoon of ground flaxseeds and 1 small cup of hibiscus tea.
In a skillet, heat coconut oil over low/medium heat and saute precooked millet. Season with cardamom and little bit of coconut sugar for a couple of minutes. Then stir in some blueberries.
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