Kale Smoothie
It may technically be fall now, but these hot afternoons still feel like summer. What better way to hydrate than with a kale smoothie? Packed with fresh kale, mango, pineapple and ginger, this was an extremely delicious and healthy afternoon treat. You know I made it extra too, with a layer of berry & coconut yogurt smoothie on top. I highly recommend you do the same.
The inspiration for this treat came from Minimalist Baker, in fact, the only modification I made was using pineapple instead of peaches, because that’s what I had available. You can find the original recipe link here.
Without further ado, here’s the recipe:
Ingredients
1 cup ice
2 cups packed kale
1 cup ripe frozen mango cubes
1 cup ripe frozen pineapple or peaches
1 Tbsp minced fresh ginger
1 lime, juiced (yields ~1/4 cup or 60 ml as original recipe is written)
1 1/2 cups filtered water
If you want to be extra:
So Delicious Coconut Milk Yogurt
1/2 cup frozen berries
1/2 cup water
Instructions
Add ice to the blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 1 lime (or 1/2 lime to start with if you prefer a less tart smoothie) and 1 cup water to start. The amount of water will depend on how many of your ingredients are frozen.
Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed.
Once well blended, taste and adjust seasonings as needed. If too tart, add more fruit or a little maple syrup (optional). For more zing, add ginger. And for more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed.
Divide between two (amount as original recipe is written // adjust if altering batch size) serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.
For the extra:
Add all ingredients to your rinsed out blender & blend until you reach the desired consistency. Spoon on top of your kale, mango & pineapple smoothie and enjoy.