Pete Evans

Ingredients

• 2 green coconuts (flesh and juice) or 500 ml coconut water
• 1 ripe avocado, stone and skin removed
• 40 g (1. ½ oz.) silverbeet, spinach or kale, roughly chopped
• 1 large handful fresh mint, parsley or coriander (cilantro)
• 2 organic free-range eggs (uncooked)
• 8 walnuts, soaked overnight
• 8 macadamia nuts, soaked overnight
• ½ teaspoon ground cinnamon
• 1 vanilla pod (seeds scraped) or ½ teaspoon vanilla powder
• filtered water, nut or coconut milk, added to desired consistency