- 250ml coconut water
- pinch ground cinnamon
- ¼ tsp ground nutmeg
- 4cm piece fresh ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp shelled hemp seeds
- 2 small cooked beetroot, roughly chopped
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- small handful blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 1 pear, roughly chopped
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- small handful kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
Add the coconut water to your blender with the spices and fresh ginger. Tip in the remaining ingredients and blend until smooth. Add more liquid if you prefer a thinner consistency. Pour into glasses and serve.
Storing your smoothieIs it OK to make a smoothie the day before or should I drink it straight away? Enjoying it immediately is the healthier option as everything is fresh, but a pre-prepped smoothie is a far better choice than a muffin or croissant on the way to work. If you do make it the night before you might notice that the flavours change (depending on the ingredients), but many people prefer a slightly earthier taste. A squeeze of lemon or lime juice will help prevent oxidation and stop it going brown. Always cover or store it in a sealed jar in the fridge to preserve the nutrients as much as possible. An easier option, if you know you’re going to be short of time is to prepare the fruit and veg in advance and freeze immediately in portion-sized bags. In the morning tip the frozen ingredients into the blender with your liquid and whizz.