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