- 2 sticks of rhubarb
- 250ml coconut drink
- 2 oranges
- 1 tsp maca root powder
- 50g baby leaf spinach
- A few ice cubes
- 1.
Trim the dry ends off the rhubarb sticks and chop them into small chunks. Pop them into your blender. Pour in the coconut drink and blitz to combine. Pour the rhubarb mix through a sieve set over a bowl or jug and use a wooden spoon to press on the strands of rhubarb in the sieve to squeeze out as much liquid as possible. Discard the rhubarb strands. Pour the coconut and rhubarb drink mixture back into the blender.
- 2.
Use a small, sharp knife to slice the skin and white pith off the oranges. Slice the segments out of their thin, papery membranes and pop them into the blender. Squeeze the membranes over the blender to wring out any remaining juice. Tip in 1 tsp maca root powder.
- 3.
Tuck the baby leaf spinach into the blender and add a few ice cubes. Blitz for a few mins till smooth, pour into glasses and serve.
- Tip
You maca me so happy
Maca root, sometimes called Peruvian ginseng, is native to the Andes Mountains and looks a bit like a long skinny turnip. In its dried, powdered form, it has an earthy nuttiness to it.
