Recipes 

January 26, 2020

Makes 2 servings

4 cups of kale, thinly sliced
1 cup parsley, chopped
½ cup of red onion, chopped
1 large lemon, juiced
1 avocado, chopped
4 tablespoons extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
1 large apple, chopped
1 carrot, shredded


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Lebanon, NJ 

Blueprint2wellness@yahoo.com

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Functional Health Coach

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