Combine the base ingredients: Add the 300g frozen mixed berries, 500ml unsweetened almond milk, and 120ml Greek yoghurt to your blender. You should hear a solid thud as the frozen berries hit the blades—this tells you they are still properly frozen.

Add the dry ingredients: Sprinkle in the 2 tablespoons chia seeds, 2 tablespoons flaxseed meal, protein powder (if using), and a pinch of sea salt. The seeds will look like tiny dark specks scattered across the surface of the liquid.

Pour in the flavourings: Add 1 tablespoon lemon juice and 1 teaspoon vanilla extract. The lemon juice will brighten the berry flavour and help the smoothie maintain a vibrant pink-red colour after storage.

Blend on high: Secure the lid and blend on high speed for 45-60 seconds. Listen for the sound to change from a loud chopping noise to a smooth, quiet whir—this indicates the berries have broken down completely.

Check the consistency: Stop the blender and remove the lid. The mixture should be thick, creamy, and a deep magenta colour, with no visible chunks of berry. If it looks too thick, add 1-2 tablespoons more almond milk and pulse briefly.

Taste and adjust: Dip a clean spoon into the smoothie and taste it. It should be tangy from the yoghurt and berries, with a subtle sweetness from the vanilla. If you prefer it sweeter, add a few drops of liquid stevia and blend for 5 seconds.

Divide into jars for meal prep: Pour the smoothie evenly into 4 mason jars or airtight containers. Leave about 2cm of space at the top to allow for expansion as the chia seeds continue to absorb liquid. You will see tiny bubbles rising through the thick liquid—that is normal.

Refrigerate immediately: Seal the jars and place them in the fridge. The smoothie will thicken slightly after about 2 hours as the chia seeds gel, giving it a milkshake-like texture by morning.