- 2cm slice of turmeric
- 2 Medjool dates
- 50g baby leaf spinach
- ½ cucumber
- 330ml tiger nut drink
- A few ice cubes
- 1.
Slice a 2cm chunk off the turmeric and peel it. Roughly chop the turmeric and add to the blender (see our turmeric tip, below, to keep your kitchen stain-free).
- 2.
Pop the stones out of the Medjool dates and drop the dates into the blender. Roughly chop half the cucumber (the other half can be used for salads, snacks or slicing and adding to jugs of ice water for a summer twist) and add it to the blender, along with the spinach leaves.
- 3.
Add a handful of ice cubes to the blender and pour in 330ml tiger nut drink. Blend till smooth, then pour into glasses and serve.
- Tip
Top turmeric tips
Turmeric will an earthy spiciness to your smoothie, as well as a bit of colour – in fact, it’ll add its signature golden glow to just about anything. So if you’d like to keep your fingers and chopping board stain-free, we’d suggest wearing gloves to slice the turmeric, and using a plate or board that you can wash straight away. Your leftover turmeric will keep in the fridge for a few days, and would work wonders in curries and soups – or grate it, add to boiling water then strain for a sunny, spicy cuppa. - Tip
Tzat's the way
Turn your leftover cucumber half into a speedy refreshing tzatziki. Coarsely grate the cucumber into a bowl and stir in dollops of yogurt, shredded mint leaves, a little garlic and a squeeze of lemon.
