For the base

½ cup frozen Pichuberry

½ cup frozen pineapple

1/3 of a whole avocado

3 cups spinach

¾ cup almond milk, or milk of choice


¼ cup Pichuberry, sliced in quarters

¼ cup raspberry

1 teaspoon chia seeds

1 teaspoon coconut flakes

5 walnut halves, crushed


  1. Place frozen Pichuberry, pineapple, avocado, spinach and almond milk in a blender. Pulse and puree until it reaches a smooth, silky texture.
  2. Add toppings to the top and enjoy.
  Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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