Spanish Sunrise
Prep: 15 mins
First of the Spanish-season antioxidant-rich strawberries are blended with fresh mint, sweet bananas and our favourite super-hydrating pink coconut water. Fill your glass with a taste of the Baleriacs on a chilly winter’s day.
This recipe is a:
See this week's box.
Ingredients you'll need
- 250g strawberries
- 2 bananas
- A handful of mint, leaves only
- 35g cashews
- 250ml coconut water
From your kitchen
- A cupful of ice
Step by step this way
- 1.
Pull the leaves and stalks from the strawberries. Peel and chop the bananas (see our tip about freezing them ahead of time). Pop them in a blender with the mint leaves and cashews.
- 2.
Pour in the coconut water and add a cupful of ice (if not freezing the bananas). Blend till smooth.
- Tip
A nice long soak
If you have time, tip your cashews into a bowl and cover with cold water and a pinch of salt. Leave over night. Then drain and rinse well. Follow the recipe. Soaking the nuts removes the enzymes which prevents your body from absorbing the nutrients. - Tip
Ice and freezey
For a creamier, colder smoothie, place your chopped bananas into a freezerproof bag or tub. Freeze for at least 6 hours to overnight before blending.
