Blueberry & Beetroot Smoothie

Blueberry & Beetroot Smoothie Bowl 
This recipe is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin C and Magnesium, and a very good source of Vitamin A, Vitamin K, Folate and Manganese.

Serves 1
1/2 cup water
50 g spinach, organic
1 small beetroot, organic (cooked, washed, peeled, and cut into sixths)
1 cup blueberries, frozen, organic 1 apricot, dried, organic (soaked overnight at room temperature)
50 g buckwheat, organic (soaked overnight at room temperature, drained and rinsed)

Wash the beetroot under running water before slicing into quarters. Place into a glass bowl and microwave the beetroot on a high heat setting for 2 minutes.

Whilst waiting for the beetroot to cook, weigh 125 g of water to the Wildside+ jar.
Add the remaining ingredients to WildSide+ jar after the beetroot has softened and warmed through in the microwave in order listed and secure lid. Select "Smoothie" or blend on a Medium speed for 40 to 50 seconds.
Serve

Notes:
Buckwheat groats | dry | 1 cup = 170 g | Buckwheat groats | cooked | 1 cup = 168 g | Ratio (dry : water) | 1 : 2 | Cooking time | 15 minutes | 1 cup dry yields | 2.5 cups cooked | 420 grams cooked |

Further alchemical developments to consider applying to the recipe;
Substitute the pure filtered water for fresh homemade almond milk (125 g) | Substitute the fresh homemade almond milk for fresh homemade coconut milk (125 g) | Substitute the fresh homemade almond milk for fresh homemade hemp seed milk (125 g) | Omit the fresh homemade almond milk and substitute for fresh homemade coconut yogurt (125 g) | Grapefruit (1/2) | Pear (120 g)

Amended source:
Beet & Berry Smoothie | Blissful Basil