Turmeric, Spinach & Cashew Swirl
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Prep: 10 mins
Iron-dense spinach, refreshing coconut water, creamy mineral-rich cashews, earthy turmeric, zesty lemon and sweet, seasonal apples make this a powerhouse of a smoothie.
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180 kcal
(per portion)
Ingredients you'll need
  • 1 lemon
  • 50g baby leaf spinach
  • A thumb of turmeric
  • 2 apples
  • 35g cashews
  • 250ml coconut water
From your kitchen
  • A few ice cubes
Step by step this way
  • 1.

    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).

  • 2.

    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.

  • Tip

    Mellow yellow
    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.

  • Tip

    Get ahead
    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.

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