- ½ pineapple
- 330ml dairy free whole mylk
- 2 celery sticks
- A thumb of turmeric
- 1 orange
- A few ice cubes
- Blender
- Measuring jug
- 1.
Cut the ends from the halved pineapple and carve away the skin. Chop the pineapple into small pieces. Slice the celery. Chop the turmeric. Finely grate the zest and squeeze the juice from the orange.
- 2.
Add everything to the blender with 330ml dairy free whole mylk (save the rest for your other smoothies this week) and a few ice cubes. Blend till smooth.
- Tip
Pineapple
If you have a large blender, you can use the whole pineapple in this smoothie. It will affect the nutritional values. You may need to trickle in some water to reach your desired consistency. Otherwise, the pineapple can be bitzed in your blender with a little water, 1 tsp fresh grated ginger, a handful of basil leaves and a glug of agave syrup. Pop it into your freezer for a few hours then 'fluff' with a fork. Repeat every 3 more times. Serve your granita in glasses with a shot of rum or vodka sploshed over (optional).