Ingredients
1 cup plant-based yogurt (unsweetened, unflavored, store bought or homemade, see Chef’s Notes)
2 handfuls organic kale, destemmed, leaves only (about 2 cups)
2 cups pineapple (fresh or canned, unsweetened)
1 medium banana (ripe)
2 tbsp chia seeds
1 cup water
Directions
1
Add all ingredients to a blender and blend until smooth. Taste for additional ingredients of choice.
Chef's Notes
Substitutions
Instead of kale, try watercress, mustard greens, or broccoli sprouts.
In place of pineapple, use mango or a combination of the two.
Instead of yogurt, use plant-based kefir.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add more water as needed for consistency.
Ingredients
1 cup plant-based yogurt (unsweetened, unflavored, store bought or homemade, see Chef’s Notes)
2 handfuls organic kale, destemmed, leaves only (about 2 cups)
2 cups pineapple (fresh or canned, unsweetened)
1 medium banana (ripe)
2 tbsp chia seeds
1 cup water
Directions
1
Add all ingredients to a blender and blend until smooth. Taste for additional ingredients of choice.
