Scrub and coarsely grate the beetroot. Quarter the apples and slice out the cores. Chop them into chunks. Cut half the cucumber into small pieces. Pop them all in a blender.
Slice a 1cm thick chunk off the ginger and the turmeric and grate them into the blender (see our tip on getting the spice levels right). Tip in the cashew nuts.
Add 250ml cold water and a handful of ice cubes. Blitz for a few mins till smooth, then serve.
Spice you like
Ginger adds fiery heat while turmeric brings some earthy warmth to this smoothie. Start off by adding a 1cm chunk of each, then once you've blitzed the smoothie together try it and grate it a bit more of either to get you the level of spice and heat you want. And remember: turmeric loves to dye everything yellow, so try to keep it away form wooden boards and kitchen tools and wear gloves to protect your hands.
A nice long soak
If you have time, soak the cashews in water overnight. Then drain and add them to the smoothie following the recipe. Soaking the cashes overnight can make them easier to digest.