coconut milk smoothie

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Today’s breakfast smoothie:

1 cup (250 ml) full fat coconut milk
1 cup blueberries, fresh
1 cup kale, chopped, fresh
1 cup bok choy greens, chopped, fresh
1 handful of fresh parsley
1 thumb-sized chunk fresh ginger, sliced
1 teaspoon cinnamon
1/2 tablespoon lemon juice
1/2 ripe banana

These ingredients fill a 1-litre measuring cup.

Assemble in measuring cup for proportions. Transfer to blender. Wake up the neighbors with extended whirring sound. Add some water if the mixture is too thick. Total preparation time: About two minutes.

I’ve modified a recipe from the Wahl’s Paleo Protocol (because I do want I want). The original recipe didn’t call for the banana (or ginger or lemon juice). I wanted to make it a little sweeter because I was intimidated by the amount of greens. And the banana was sitting on the counter, waiting for some action.

If you like cold drinks, keep your coconut milk cans in the refrigerator. You can also use frozen berries for a frozen smoothie.

The smoothie tastes very good. I think the lemon juice brings out the sweetness of the berries. Cinnamon can act as a blood thinner. So be careful how much you eat every day, especially if you are taking medication.

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