Brunch

Aloha Cucumber Parsley Southwest Tea with Lemons is for Breakfast.

Aloha Cucumber Parsley Southwest Tea with Lemons takes 5 minutes to prepare.

Aloha Cucumber Parsley Southwest Tea with Lemons takes several minutes to cook.

Aloha Cucumber Parsley Southwest Tea with Lemons makes 2 servings.

The ingredients for Aloha Cucumber Parsley Southwest Tea with Lemons are:

2 fruit without seeds Lemons
2 cup, diced Pineapple, fresh
2 small (6-3/8" long) Cucumber (peeled)
8 oz Arizona Zero Calorie Green Tea with Ginseng
0.75 cup Italian Parsley (by DOTTIDEAS)
2 slices (1" dia) Ginger Root peeled and juiced

Here is how you make Aloha Cucumber Parsley Southwest Tea with Lemons:

Peel and juice ginger root. Clean, peel, unseed, and chop Cucumbers. Cut pineapple into pieces and place both ingredients in smoothie maker or kitchen-blender. Add the parsley after washing and the juice of both lemons and ginger root. Pour in the Arizona and blend. If too tart add water, more tea and or ice.Serving Size:?Two 8 oz servings

The nutritional information for Aloha Cucumber Parsley Southwest Tea with Lemons is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 125.8

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 22.3 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 8.1 g
• Protein: 2.9 g

The dietary needs meet for Aloha Cucumber Parsley Southwest Tea with Lemons is Vegan