1 large handful roughly chopped kale, spinach, collards, or a combination
1 frozen peeled banana, cut into several pieces
1 cup unsweetened coconut water
2 tablespoons almond butter
1 tablespoon flax oil
1/8 teaspoon ground cinnamon

Place all ingredients in a blender and puree until completely uniform in color and all the bits of green are pulverized. Serve immediately.

This recipe was originally published in January 2013.

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