Shamrock Shake | CUESA

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Shamrock Shake


Ray Plosscowe, raw foods chef

This recipe was demonstrated for CUESA’s Market to Table program on March 17, 2012.

Serves 3-4


1 teaspoon raw almond butter
1 medium cherimoya (or pear), quartered, seeds and peel removed
1 medium avocado, quartered, pit and peel removed
1 bunch fresh spearmint, de-stemmed
1 tablespoon raw honey
½ teaspoon vanilla extract
1 cup ice cubes


1.    Place 1 cup of cold water and the almond butter in a blender. Blend on high for 2 minutes until creamy.

2.    Add the remaining ingredients and blend until smooth. Serve immediately in tall glasses.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »