Nothing signifies summer quite like the taste of fresh, new season berries. I love raspberries not only for their tangy flavour and pretty pink colour, but also because they’re a low sugar fruit, full of anti-oxidants, and vitamins and minerals that play a role in preventing cancer, ageing, inflammation and neuro-degenerative disease.
Our bodies need fat and protein to be able to absorb the nutrients in a smoothie, so I’m a big fan of adding nuts to smoothies and the smooth creamy texture of cashew nuts makes them a perfect accompaniment to raspberries. They’re also a great source of vitamins E, K and B6, as well as copper, zinc, magnesium, iron, and selenium, too name a few.
You will need:
1 cup raspberries*
2 cups coconut milk
¼ cup cashew nuts**
*Raspberries are among the fruits most vulnerable to chemical absorption because of their thin skins, so it is best to buy organic wherever possible.
** If you want silky smooth cashews, soak them in warm water (ideally overnight) first.
What to do:
- Combine all ingredients in a blender and blitz until smooth.
- Serve into a tall glass and enjoy.
Serves 2
