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Quick Breakfast Drink
contributed by Sandra Crockett, from: The 4 Ingredient Vegan cookbook by Marybeth Abrams and Anne Dinshah
Yield: two servings
One and a 1/2 cups vanilla nondairy milk (soy or almond)
1 cup frozen raspberries, blueberries, pineapple chunks or a combination
½ cup chopped kale (1 to 2 leaves)
(Optional) 1 tablespoon agave nectar or a pinch of stevia
Combine all in a blender until completely smooth. Serve immediately
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