- ½ galia melon
- 1cm slice of ginger
- 50g baby leaf spinach
- 330ml oat drink
- 35g cashews
- A few ice cubes
- Blender
- Measuring jug
- 1.
Halve the melon and store 1 half for another time (see our tip below). Scoop the seeds out of the remaining melon half, then scoop the flesh out of the skin and add it to the blender.
- 2.
Slice a 1cm-thick chunk off the ginger, peel it and grate it into the blender (you can add more ginger later if you like). Add the baby leaf spinach.
- 3.
Pour in 330ml oat drink (save the rest for this week’s other smoothies). Add a few ice cubes to the blender and blitz till smooth. Pour into 2 glasses and serve.
- Tip
Extra, extra
Your leftover melon half will keep in the fridge for a few days, or you can deseed it, slice off the skin and roughly chop the melon. Then spread the chopped melon out on a baking tray lined with greaseproof paper and freeze. Once frozen, tip the melon into a freezerproof tub or bag and store in your freezer ready to add to future smoothies. - Tip
A nice long soak
If you have time, soak the cashews in water overnight. Drain, rinse and add to the blender with the rest of the ingredients. Soaking makes them easier to blend and may make them easier to digest.
