2.5 cups kale
1 cup 100% carrot juice
1 inch ginger root
2 kiwis, small/medium sized
¼ cup blueberries
4 tablespoons ground flaxseed
½ cup water
Add the carrot juice, kiwi, blueberries, flaxseeds, and ginger root to a blender. Blend until everything is well incorporated. Then add the spinach and kale a handful at a time, blending after each handful. Add water and blend everything for a minute or so, making sure that the texture is smooth. Serve immediately or store in a sealed container (mason jars work great for this) and refrigerate for up to 12 hours.
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