Serves 2
INGREDIENTS
500 ml (17 fl oz/2 cups) filtered water
130 g (4½ oz/½ cup) sheep’s milk yoghurt
2.5 cm (1 inch) piece of ginger, peeled and chopped
½ teaspoon cumin seeds or ground cumin
pinch of Celtic sea salt
METHOD
1 Whizz all the ingredients in a blender until combined. Pour into two glasses and enjoy immediately.
Edited extract, images and recipes from Supercharged Food: Eat Right For Your Shape by Lee Holmes. Purchase the book here
