September, 2019 // breakfast and smoothies, recipes

Hibiscus, Orange & Berry Frappe

SERVES 1-2 (makes 2 cups/500mL)

Sip on this refreshing frappe for a boost of berry goodness.

INGREDIENTS
  • 1 cup (120g) frozen mixed berries
  • 1 cup ice
  • 3/4 cup (180mL) brewed hibiscus tea, chilled
  • 1/4 cup (60mL) freshly squeezed orange juice
  • 2 tablespoons The Beauty Chef COLLAGEN Inner Beauty Boost
  • Finely grated zest of 1 unwaxed orange
  • Edible flowers, to serve (optional)
METHOD
  1. Place all of the ingredients in a high-speed blender. Blend until ice is finely crushed, to form a thick slushie-like consistency.

 

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Carla Oates
Carla Oates Carla Oates is the founder and CEO of The Beauty Chef, and a pioneer in the ingestibles and gut health space. A former beauty editor turned wellness innovator, Carla created The Beauty Chef's first product Glow® in 2009—a groundbreaking fermented supernutrient powder with pre, pro & postbiotics. Today, she works alongside a team of naturopaths, nutritionists and microbiologists to develop The Beauty Chef's range of probiotic formulas, fermented for potency at their state-of-the-art Probiotic Lab in Sydney. Carla is also the author of three books, a longtime natural beauty columnist, and a sought-after speaker who has been featured at VOGUE Codes, WWD Beauty Summit and various international events and media.

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