Pineapple Chia Smoothie With Herbs

• 1/4 ripe pineapple, cored, skinned and cut into 1-inch pieces (about 1 heaped cup, or/ 7 ounces)
• 1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)
• 1 tablespoon sunflower seeds, soaked overnight in water and drained
• 1/2 cup carrot juice
• 1 tablespoon flat-leaf parsley leaves, firmly packed
• 4 to 5 fresh mint leaves
• Ice cubes

1. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds.
2. Place in the refrigerator for several hours or overnight.
3. The seeds and water will be become gelatinous.
4. Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (dont worry, your smoothie wont have this consistency).
5. Add the remaining ingredients and blend for 1 full minute at high speed.

pineapple, chia seeds, sunflower seeds, carrot juice, flatleaf parsley, mint, cubes

Taken from cooking.nytimes.com/recipes/1014743 (may not work)