Serves 4
Summertime Smoothie
Cucumber and lettuce are in season from June through to September hence why I call this my summertime smoothie. I have also used avocado, a source of “healthy” unsaturated fats which are important to our heart health; Cashew butter to provide protein which helps to keep our blood sugar levels stabilised and keep us full until the next meal; Kiwis provide vitamin C which helps to support our immune system as well as the growth and repair of our cells; Coconut water as it gives a nice flavour but also provides minerals including potassium and manganese which are important for our mineral balance and the function of all of our cells, tissues and organs.
INGREDIENTS
- Head of romaine lettuce, roughly chopped
- 1 cucumber (peeled, if not organic), trimmed and roughly chopped
- A handful of young-leaf spinach
- 1 avocado, peeled and stoned
- 2cm cube of root ginger, peeled
- 16 mint leaves
- Juice of 2 limes
- 4 kiwi fruit, peeled
- 4 tbsp cashew nut butter (for homemade – see below)
- About 500ml coconut water (or water)
- 4 ice cubes
To serve:
- Add a couple of ice cubes to make it really cold, if you wish
STEP-BY-STEP
Top Tip: To make cashew nut butter, soak 4 tbsp cashew nuts in water overnight, then drain, rinse and blend with 100ml water until smooth.
Blend everything together in batches in a large high-speed blender – add a little more water if you think the juice should be a little thinner. Serve in glasses.
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