Minty Microgreen Smoothie

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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