Recipe courtesy of Terri restaurant
INGREDIENTS
1 cup (about 3.5 ounces) kale leaves, packed
1/2 large, ripe pear
1/2 large, ripe banana
1 tablespoon almond butter
1 cup plain soy milk
PREPARATION
Chop the kale, pear, and banana into bite-sized pieces and place in an airtight container or freezer bag. Add the almond butter and freeze.
Add the soymilk to the frozen ingredients, then purée in a blender until smooth.