Dr. Amy Sapola
By using greens to make a smoothie vs. a juice fiber is remaining in the smoothie and the cashew cream provides fat and fiber all of which help to balance blood sugar, and chlorophyll as well as vitamins A, E, and K are all better absorbed with some fat.
Greens can change with the season! Enjoy.
1 cup Cashew Cream, recipe below
4 Ice Cubes
1 tsp Vanilla Extract
1/2 cup Broccoli Microgreen
1 cup Baby Kale
1/2 cup Chocolate Mint, packed
1/2 cup English Mint, packed
2 tbsp Maple Syrup, adjust to desired sweetness
Make cashew cream by soaking 1 c of raw unsalted cashews for about 6-12 hours. Drain the water, then add 1 c of fresh water along with the soaked cashews to a high speed blender. Blend for 4-5 minutes until completely smooth and creamy. Refrigerate.
Add all ingredients and blend in a high speed blender until smooth, even bright green color. Serve with a mint garnish.