Ginger carrot smoothie
- 6 whole Good & Balanced Cashew Nuts
- 300ml coconut water
- 2 medium carrots, peeled and roughly chopped
- 1cm piece of ginger root, peeled and chopped
- Juice ½ lemon
- ½tsp turmeric
Soak the cashew nuts in 3tbsp of the coconut water overnight.
Put the cashews and the soaking liquid in a blender along with the carrot, ginger, lemon juice, turmeric and the rest of the coconut water. Blitz until smooth.
Serve in a tall glass, over ice. This smoothie is best enjoyed fresh, but will keep in the fridge for up to 2 days if you want to make it ahead.