
gluten-free / vegan
Prep time – 10 mins
Total time – 10 mins

what-you-need:
1½ cup frozen strawberries
1 cup frozen raspberries
1 orange, peeled (I used a Cara Cara)
1½ cups light coconut milk
2 medium carrots, scrubbed well and chopped
1 small beet, peeled and quartered
what-to-do:
Place everything into blender and puree until smooth. Makes two servings.

For more recipes by Lindsey, visit Cafe JohnSonia

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