Recipe by Chef Matthew Purnell @takeachef
Matthew has been a chef in San Diego for over 20 years focusing on thoughtfully prepared plant-based cuisine. Check out the organic plant-based catering business he runs with his partner Fuji Harville in SoCal Living on the Veg livingontheveg.com.
Ingredients
- 4 cups coconut milk (young Thai coconuts with meat)
- 2 cups pineapple
- 2 cups kale (chopped roughly)
- 2 cups ice
- 1 cup mango
- 2 ripe bananas
- 2 tbsp E3AFA®
- 1 tsp vanilla powder
Step 1
Prepare coconut milk first in high speed blender.
Step 2
Then add in all other ingredients except ice, and blend thoroughly.
Step 3
Lastly add in ice and finish blending.
Step 4
Enjoy in your favorite smoothie cup!
