- 2 bananas
- 2 nectarines
- 1cm slice of ginger
- 35g cashews
- 330ml hazelnut drink
- A few ice cubes
Peel the bananas and break them into chunks. Slice the sweet nectarine flesh off their stones (no need to peel). Slice 1cm off the thumb of ginger, peel it and roughly chop it.
Pop the bananas, nectarines and ginger in a blender with the cashews and a few ice cubes. Pour in 330ml of the hazelnut drink and blitz till smooth. Pour into glasses to serve.
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.
Nice & freezey
For a creamier, thicker smoothie, place your chopped bananas into a freezerproof bag or tub. Freeze for at least 6 hours to overnight before blending.
I dream of nectarines
You may find an extra nectarine or 2 in your box this week. You can use all of them in the smoothie (you'll need a big blender and this will affect the nutritional information), or keep them in your fridge till the night before you want to use them. Then pop them in a bowl to let them ripen up overnight. Try halving and grilling them to just browned. Serve with a spoonful of yogurt or ricotta and some toasted nuts or seeds.