Ayurvedic Tropical Green Cooler
By
Inisya Rasiwala-Finn
(Published: )
https://yogue.wordpress.com/tag/insiya-rasiwala-finn/
The amount of mint and ginger will vary with personal preference - some people might like a little less of one or the other. While drinkable coconut milk (aka coconut beverage) is optimal, coconut water can definitely be used in its place. Shredding the kale will decrease the amount of time needed to blend things smooth. Do remove any stronger spines from the kale leaves, if not shredding.
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Cooking Time |
Servings |
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1 person |
Ingredients:
- 1/2 to 1 cup shredded Kale (or Spinach)
- 1 fresh Mango, cubed
- 1/4 cup Mint
- 1 Lime, squeezed
- 1 cup Coconut milk (or Coconut Water)
- 1/2 inch Ginger
- pinch of Turmeric Powder
- 1 or 2 Dates
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Directions:
Put all ingredients into a blender and pulse with increasing durations until smooth.
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