Spanish Sunrise Recipe | Abel & Cole
Spanish Sunrise
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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.
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190 kcal
(per portion)
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.