SEA MOSS DELIGHT SMOOTHIE

In honor of LAUREN VON DER POOL 

<h2> SEA MOSS DELIGHT SMOOTHIE </h2>

<p>Vegan chef Lauren is someone we could all learn from. Now based in Miami, she made waves as a private chef for Venus and Serena Williams and many other celebrities and when then-First Lady Michelle Obama invited Lauren to be a chef for Let's Move, the childhood obesity prevention campaign. Lauren's tenacity inspires me. As a teen growing up in DC, a stab wound nearly killed her, but she was fortunate to find the personal strength and men- torship that enabled the life she has now. Sea moss is a popular ingredient that's widely distributed in health food stores today, but I remember walking along the parks in Harlem or Brooklyn and the Ras- tafarians or other Caribbean street vendors would have it-it's long been part of those cultures' diets. This refreshing smoothie will get you right.</p>

  Place the sea moss in a bowl, cover with water, and soak for 15 minutes. Drain and cover with water again. Soak overnight at room temperature. Drain the sea moss, cut into small pieces, and set aside. Juice the apples, ginger, and cucumber and combine with the grapefruit juice. Add the juice to a high-speed blender along with the sea moss, almonds, dates, and cayenne and process unti smooth. Pour into glasses and serve immediately. 

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 ACTIVE TIME: 10 minutes

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START TO FINISH: 10 minutes, plus overnight >:soak SERVES 4

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 3 ounces (about 1 cup) Irish sea moss 2 Granny Smith apples Va-inch piece fresh ginger ½ medium cucumber Juice of 2 grapefruits 2 tablespoons sliced almonds 4 fresh dates, seeds removed Pinch of cayenne pepper