Ginger & Cashew Raspberry Smoothie
Total: 5 mins
Tangy summer raspberries and refreshing pieces of cucumber go for a spin with creamy cashews and cool brown rice drink in this smashing smoothie, spiced up with a kick of fresh ginger.
This recipe is a:
See this week's box.
Ingredients you'll need
- 1cm slice of ginger
- 1 cucumber
- 125g raspberries
- 35g cashews
- 330ml brown rice drink
From your kitchen
- A few ice cubes
You'll need
- Blender
- Measuring jug
Step by step this way
- 1.
Peel and finely grate the ginger into your blender. Roughly chop the cucumber and add that. Tip in the raspberries and cashews.
- 2.
Pour in 330ml brown rice drink (save the rest for your other smoothies this week) and add a few ice cubes. Blitz till smooth, pour into a couple of glasses and serve.
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