Nutrients Per Serving
Kilocalories: 7 kcal
Protein: 0.2 g
Carbohydrate: 0.4 g
Total Fat: 0.5 g
Ingredients
- 120g Cucumber, peeled and cooked
- 5g Dill, fresh
- 100g Vegetable stock, keep cool in refrigerator
- 2g Salt
- 10g Lime juice
- 5g Organic extra virgin olive oils
- 50g Almond milk
- A pinch Black pepper
- Make approximately 290g
Method
- Combine all ingredients and blend until puree then sprinkle ground black pepper.
- Serve 20 g per shooter glass, garnish with dill sprig.
VP Brand Consultant & Creative Strategy at Mindful Media Communications
Shanon Hoffman is the founder and publisher of Healing Lifestyles & Spas, an independent wellness publication she has led since 2009. A brand strategist and creative director with 20+ years of experience in mission-driven wellness and clean beauty brands, Shanon has been a leading voice in spa, natural beauty, and mindful living media. She is the founder of the Annual Earth Day Beauty Awards and has collaborated with some of the most respected names in the wellness industry.
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