Ingredients

1 peppermint teabag
50g Coop British spring cabbage
3cm fresh ginger, peeled and chopped
100g Coop British celery
50g pitted dates
1 apple, cored and sliced
25g flaked almonds
Small handful muesli (optional)

Method

Make the tea with 100ml hot water, set aside to infuse for 3–5 mins, then remove the teabag

Meanwhile, blend the spring cabbage, ginger, celery and dates with 100ml cold water

Add the peppermint tea, blend again, then add the apple slices and flaked almonds and blend once more until smooth

If you have time, chill overnight

Divide between 2 glasses and serve with a sprinkle of muesli on top, if you like