Amla spinach apple green smoothie

• Amla · seeds removed, chopped2 (40 g)
• Spinach (palak) · washed40 g (1 packed cup)
• Cucumber · chopped, skin on100 g (1/2 medium)
• Green apple · cored, chopped1 medium (150 g)
• Ginger · grated1/2 tsp
• Lemon juice1 tsp
• Water · chilled150 ml
• Black salt1 pinch

Method

1. 1

   Cut the flesh off the amla stones and chop it; the stone will damage the blades.

2. 2

   Add the amla, spinach, cucumber, apple, ginger, lemon juice, water and black salt to the blender jar.

3. 3

   Blend on high for 60 seconds, scraping once, until smooth and bright green with no leafy bits. Pour over ice and drink within 15 minutes.

Tips

• Amla is seasonal (roughly November to February); freeze chopped amla in a box for the rest of the year.
• If it is too sour for you, add half a banana rather than sugar.

Swaps

• No amla? Use the juice of 1 whole lemon; you lose most of the vitamin C bonus but keep the fresh taste.