Rhubarb, Strawberries & Apple sweeten up the hearty Sweet Potato base in this energy-packed smoothie
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Sweet complimented with sharpness from rhubarb, with a more savoury finish from maca root
Sweet potatoes are one of the top food sources of beta-carotene, which is an antioxidant, but also our body converts it into vitamin A. We’ve added some chia and almonds to this recipe, as beta-carotene has been found to be best absorbed with a little bit of fat. Sweet potatoes also contain special storage proteins (called sporamins) which have antioxidant effects within our digestive tracts. They’re also a great source of fibre and have anti-inflammatory properties.
Rhubarb is a vegetable (yes, it’s a vegetable!) that’s low in calories, high in fibre and is a great source of vitamin K, which is essential for blood clotting and bone health. It is also a rich source of antioxidants.
Maca is a medicinal root from Peru which is high in vitamin C, copper and iron. It is known as an adaptogen, which means it works with the hypothalamic, pituitary and adrenal glands to regulate stress response in the human body. Evidence strongly suggests that maca can contribute to good reproductive health and a healthy libido in both men and women. It has also been found to help improve mood and can alleviate menopausal symptoms.
Chef’s Recommendation: Try with hemp mylk