Pineapple greens — pineapple, celery, lime, mint
~6 minno cookingFusionVeganGluten-freeDairy-free
295kcal
7 gprotein
57 gcarbs
3 gfat
10 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 213 | 8 g |
| Emmagetting lean | 27% | 117 | 5 g |
| Jackgrowing | 24% | 103 | 4 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Pineapple½
- Celery100 g
- Limes½
- Mint, fresh½ bunch
- Unsweetened soya yoghurt100 g
- Pineapple½
- Celery200 g
- Limes1
- Mint, fresh1 bunch
- Unsweetened soya yoghurt200 g
- Pineapple½
- Celery400 g
- Limes2
- Mint, fresh2 bunches
- Unsweetened soya yoghurt400 g
Method
- Cut two thick rounds off the pineapple, cut out the hard core and dice the flesh.
- Cut the celery into pieces and pull the coarse strings off along their length — a blender won’t break them down.
- Blend everything with the yoghurt for 60 seconds.
- Finish with lime and mint and blend another 5 seconds.
- Cut two thick rounds off the pineapple, cut out the hard core and dice the flesh.
- Cut the celery into pieces and pull the coarse strings off along their length — a blender won’t break them down.
- Blend everything with the yoghurt for 60 seconds.
- Finish with lime and mint and blend another 5 seconds.
- Cut two thick rounds off the pineapple, cut out the hard core and dice the flesh.
- Cut the celery into pieces and pull the coarse strings off along their length — a blender won’t break them down.
- Blend everything with the yoghurt for 60 seconds.
- Finish with lime and mint and blend another 5 seconds.
Allergens: Celery (9), Soya beans (6)
