Green Chocolate N' Cherry Smoothie
4 cups almond milk (see below)
6-8 medium kale leaves, (or your fav greens)
2 frozen bananas
3 Tablespoons hemp seeds
3 Tablespoon cacao powder
1 Tablespoon **Spirulina Powder (optional)
2-3 Medjool dates (or your fav sweetener)
3 drops *Medicine Flower Morella Cherry extract (or 1/2 cup frozen cherries)
In a high speed blender, mix almond milk and kale.
Add frozen bananas and blend until creamy.
Add remaining ingredients. I like to add a few ice cubes to keep the mixture from warming up in blender.
Serve and enjoy.
Makes 2 large smoothies.
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How to Make Almond Milk
I use 1 cup of soaked almonds to 3 or 4 cups of filtered water.(Depending how thick you want it). This will keep in refrigerator up to 3 days. Brown skinned nuts should soak over night. Light nuts can soak for a couple of hours, but not necessary.
Blend until creamy. Place nut milk bag inside a bowl or pitcher. Pour milk into the bag, hold closed at top and gently squeeze the milk through the bag. Be patient and think about the LOVE you wish to put into this gorgeous milk. Squeeze gently, and as you get down to the pulp, you can grip it in your fist, and firmly squeeze out any excess liquid. Leftover nut pulp can be frozen as is, or spread on a sheet and dehydrated, to be used in recipes where almond flour or pulp is called for.