- 1 lemon
- 50g baby leaf spinach
- A thumb of turmeric
- 2 apples
- 35g cashews
- 250ml coconut water
- A few ice cubes
Slice the skin from the lemon. Roughly chop the spinach. Chop the turmeric into small chunks (see our turmeric below about how much to use).
Quarter the apples and slice out the cores. Pop them all in your blender with the cashews (see our tip about soaking them) and pour in the coconut water. Add a few ice cubes. Blend till smooth.
Turmeric has a distinctive warm, spicy flavour. You can use the whole chunk of turmeric in your smoothie or, if you haven't had it in a smoothie before, trying blitzing in 1/4 or 1/4 the turmeric, then taste the smoothie and blitzing in a little more if you want. be careful of its yellow flesh - turmeric will turn everything it touches yellow! Chop it on a plate or a board that you wash straight away. Wearing gloves will keep your hands stain-free.
Soaking your cashews in water overnight helps to remove enzymes that inhibit the body from absorbing the nutrients. Cover them with cold water and a pinch of salt and soak for at least 6 hours. Drain, then follow the recipe.