The orange is the key to this recipe. It balances the arugula so nicely. I simplified the New York Times recipe and replaced the yogurt and walnuts with almond milk. I've tried the original, and believe me my version tastes better!
- 1 cup almond milk
- 1 orange, peeled and seeded
- 1 bartlett pear
- 1 handful baby arugula (about 2-3 oz)
- 1" ginger, peeled
Combine the ingredients in a blender and process on high until smooth (about 1-3 minutes depending on the blender).