Recipe courtesy of La Bodega Del Cuervo, Chef Raquel DeHoyos
Ingredients
1 cup unsweetened vanilla almond coconut milk
½ cup kale microgreens
1 ½ cups fresh or frozen pineapple chunks
1 large stalk of celery
4 sprigs fresh mint
1 teaspoon honey
Yields: 2 ½ cups
Instructions
Add milk to the blender, followed by the remaining ingredients. Blend until smooth.
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