- 1 apple
- ½ cucumber
- 2 bananas
- A thumb of ginger
- 35g cashews
- 50g baby leaf spinach
- 250ml cold water
- A few ice cubes
- 1.
Quarter the apple, slice out the core and roughly chop it. Pop it in your blender. Roughly chop half the cucumber and add that too.
- 2.
Peel the bananas and break them into the blender. Peel and chop the ginger and add it too. Tip in the cashews and tuck in the spinach leaves as well.
- 3.
Add 250ml cold water and a few ice cubes. Blitz till smooth, trickling in a little more water if you think it needs it. Serve straight away.
- Tip
A nice long soak
If you have time, soak the cashews overnight in a bowl of cold water, then drain them and add them to your smoothie following the recipe. Soaks them makes them easier to blend and may make them easier to digest. - Tip
Extra, extra
If you have a large blender you can use all the cucumber, although this well affect the nutritional information. Alternatively, it will keep well in the fridge for a couple of days. Try making smacked cucumbers for a fiery side dish to go with stir fries. Bash the cucumber with the flat of your knife till it is a little bashed looking, then slice it into 1cm-thcik slices Pop in a bowl with 2 tsp sea salt, stir to mix and set aside for 10 mins. Mix together 3 chopped garlic cloves, 1/2 tbsp sugar, 1 tso tamari, 2 tsp brown rice vinegar and 1 tbsp chilli oil. Drain the cucumber, stir in the sauce ingredients and serve.