Summertime Smoothie Recipe
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.

  • 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

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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