Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep the pear-kale tonic ingredients
Cut the pear into quarters, cut away the core, then coarsely chop the fruit.
Trim the ends from the cucumber; cut the cucumber in half lengthwise, then coarsely chop.
If desired, using a peeler, lightly peel off the strings from the celery; coarsely chop the celery.
Strip the kale leaves from the stems; coarsely chop the leaves.
Strip the parsley leaves from the stems.
2
Blend the ingredients
In a blender, combine the almond milk, honey, pear, cucumber, celery, kale, parsley, almonds, and 1 cup ice. Season lightly with salt and blend until smooth.
Serve
Pour into glasses and serve.
1
Prep the mango-turmeric smoothie ingredients
Zest and juice the lemon.
Grate or peel and finely chop the ginger.
2
Make the smoothie
In a blender, combine the coconut milk, lemon zest and 1½ tablespoons juice, maple syrup, mango, ginger, flax seeds, turmeric, and 1 cup ice. Season lightly with salt and blend until smooth.