Pear Gingersnap Smoothie & Cinnamon Vanilla Almond Milk

by Elizabeth Fraser aka Girl Gone Raw                           Watch Elizabeth makes this on Season 1 Episode 6

Cinnamon Vanilla Almond Milk 

Add all ingredients into a blender. Blend for 30-45 seconds and strain through cheese cloth or a fine mesh strainer. Store almond milk in a mason jar in the fridge for 4-5 days.

1 c. almonds, soaked for 8 hours

4 pitted medjool dates

1 vanilla bean

1 t. cinnamon

pinch of sea salt

5 c. cold water

Pear Ginger Snap Smoothie

2 c. almond milk

4 c. dark leafy greens (spinach and dandelion or your favorite)

Handful of cilantro, with stems

2 ripe pears

4" slice of ginger

Frozen banana

If your blender is not a high speed blender cut your fruit into smaller pieces. Blend for 30-60 seconds on high.