*Banana purée, frozen
Green bore kale
Wash and dry produce. Add one teaspoon matcha powder, one tablespoon hemp seeds, one tablespoon quinoa flakes, one tablespoon flax meal and one tablespoon chia seeds into the blender base with one and a half cups of filtered water.
Mince one tablespoon fresh turmeric root and two tablespoons fresh ginger root. Slice lemon in half, remove pulp from rind and remove seeds from one half of lemon (reserve remaining lemon half for future use). Add turmeric with a pinch of black pepper, ginger and lemon to the blender. Add two banana purée frozen cubes to the blender. Slice avocado in half and remove pit. Scoop out one half of the avocado flesh into the blender (reserve remaining avocado half for future use). Cover blender and blend on low for one-two minutes until smooth.
Remove kale leaves from stems and add two packed cups of kale leaves to blender with one cup of filtered water. Cover blender and blend on high for one-two minutes until smooth.
*Note: To make frozen banana purée, remove peels from two bananas, slice, add banana slices into the blender base with one half cup of filtered water and blend on low for one minute until smooth. Add two tablespoons of banana purée into the individual molds of an ice cube tray, cover ice cube tray, then freeze banana purée.
This cancer fighting recipe comes from Kristin Celeste Shroeger at The Intentional Minimalist!