Spanish Sunrise Smoothie Recipe | Abel & Cole

Spanish Sunrise Smoothie

Cooking time
Serves2 people
Vegetarians Vegans
Spanish Sunrise Smoothie

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.


  • 250g strawberries
  • 2 bananas
  • A handful of mint, leaves only
  • 35g cashews
  • 250g coconut water
  • A cupful of ice

Prep: 15 mins

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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.
3. Tip: 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.
4. Tip: 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.
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