MAKES 1 SERVING
1 large handful of spinach
1 teaspoon of miso chickpea
8-12 ounces bone broth (We like Kettle & Fire)
1 squeeze of lemon
Add spinach to the blender
Add miso chickpea along with the bone broth warmed up on the stove, squeeze in lemon.
Blend it up and pour into your favorite mug.
Top with olive oil for extra nourishment.
Recipe and photos by Erin Parekh, Head of Nutrition at Sarah Wragge Wellness