Source: Ray Plosscowe, raw foods chef
This recipe was demonstrated for CUESA’s Market to Table program on March 17, 2012.
1 teaspoon raw almond butter
1 medium cherimoya (or pear), quartered, seeds and peel removed
1 medium avocado, quartered, pit and peel removed
1 bunch fresh spearmint, de-stemmed
1 tablespoon raw honey
½ teaspoon vanilla extract
1 cup ice cubes
1. Place 1 cup of cold water and the almond butter in a blender. Blend on high for 2 minutes until creamy.
2. Add the remaining ingredients and blend until smooth. Serve immediately in tall glasses.