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.
- 4 cups coconut milk (young Thai coconuts with meat)
- 2 cups pineapple
- 2 cups kale (chopped roughly)
- 2 cups ice
- 1 cup mango
- 2 ripe bananas
- 2 tbsp E3AFA® blue-green algae powder
- 1 tsp vanilla powder
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 favourite smoothie cup!