Green-A-Colada
using the Refractance Window Dried™ signature superfood E3AFA — dried Aphanizomenon flos-aquae
recipe by Chef Matthew Purnell
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 ea ripe banana
2 tbsp
E3AFA blue-green algae powder
1 tsp vanilla powder
directions:
Prepare coconut milk first in high speed blender. Then add in all other ingredients except ice, and blend thoroughly. Lastly add in ice and finish blending. Enjoy in your favorite smoothie cup!
Find Chef Purnell on social media and the web
Instagram: @chefmatthewpurnell
Check out their organic plant-based catering business in SoCal
Living on the Veg Website: livingontheveg.com