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DRINK YOUR SALAD Yields 2 cups
• Blend ingredients until smooth.
1 cup water
½ cup raw unsalted cashews, soaked for 2-4 hours,
then drained
1 cup torn green kale leaves, plus more to taste
2 ripe bananas, fresh or frozen
1/8 cup diced pitted dates
½ tsp natural vanilla extract
2 cups ice cubes (less if using frozen
bananas)
¼ tsp minced ginger, plus more to taste
CREAMY COCONUT DATE SHAKE
• Throw everything in the high-blender and puree until smooth and creamy.
1 cup homemade raw almond milk
1 cup coconut water
6-8 pitted dates
2 frozen very ripe bananas
1 tsp natural vanilla extract
Pinch of Celtic sea salt
RECIPES (cont.)
DRAGON FRUIT MILKSHAKES
• Peel the dragon fruit and banana, cut them in large pieces and place in a blender.
• Open the young coconut and pour the water into a measuring jug.
• Pour 250ml (8 ½ oz/1 cup) of the coconut water over the fruit, then scoop out 125 g
(4 oz or ½ cup) of the soft coconut meat and add to the blender.
• Add the ice cubes and blend until smooth. Serve immediately in tall glasses with straws.
1 dragon fruit
1 banana
1 young ‘drinking’ coconut or a 400 ml (14 oz) can coconut milk
1 large handful ice cubes
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