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Smoothie verde di spinaci e pesche
Quantità: ca. 2 bicchieri da 300 ml
Ingredienti
125 gr. di spinaci
300 gr. di pesche, senza nocciolo
175 gr. di cetrioli da insalata
80 ml di acqua minerale non gasata
4 cucchiai di succo di limetta (in
alternativa limone)
1 cucchiaio di zenzero fresco,
grattugiato e pressato
6 foglioline di menta fresca per
decorazione
Preparazione
1. Lavare gli spinaci e lasciare
sgrondare. Lavare le pesche,
tagliarle in quarti ed eliminare i
noccioli.
2. Sbucciare il cetriolo e tagliarlo in
pezzi.
3. Mondare e grattugiare lo zenzero,
pressarlo manualmente per ottenere
il succo. Smaltire le fibre dello
zenzero pressato.
4. Mettere gli ingredienti nel bicchiere.
5. Aggiungere acqua fino al segno
max; frullare brevemente o a impulsi,
e quindi in base alla consistenza
desiderata, emulsionare per
massimo 1 minuto fino a ottenere
una consistenza cremosa.
04_Standmixer CH IT INNEN.indd 72 10.01.2018 11:24:30
72


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