In honor of National Nutrition Month (March), Chef Frank Caputo of Cancer Treatment Centers of America at Western Regional Medical Center and Hope Springs Organic Farm will provide a fresh, nutrition-packed recipe every week of the month. Today, check out this fresh and flavorful smoothie–that even kiddos will love.
Super Green Smoothie
Yields 1 serving
Portion: 16 oz
2 oz evergreen wheatgrass juice
2 oz fresh broccoli florets
4 oz Granny Smith apples (peeled and sliced)
½ cup coconut water (may substitute vegetable stock)
2 oz fresh kale (chopped)
Peel and core apple.
Combine all ingredients in blender and pulse until smooth and pourable consistency.