When I first became aware of the health buzz surrounding kale, I didn’t enjoy the taste and had a difficult time introducing it to my meals. Kale chips can only get you so far before give up and into your sweet potato fries again. I’ve noticed though, that kale can easily be hidden behind beautiful sweet flavors such as in this recipe. When you blitz a smoothie well, you don’t even notice the texture, never mind the taste of kale.
If you have the same problem as I did when I first started eating kale, here’s a way to start introducing the nutrient dense, high vitamin C, antioxidant rich green into your diet. Kale is also thought to help lower cholesterol which is another plus. This smoothie has gorgeous sweet undertones, it looks very fresh and is extremely refreshing. Try it for a morning kick or enjoy it under the sun as you kick your feet up and lay your head back!
This recipe serves two and can be made vegan with vegan yogurt
- Frozen mango cubes, 2 cup
- Frozen banana slices, 2.5 cup
- Honey, 1.5 tblspn
- Fresh kale, leaves from 2 large stalks
- Sweetened soy milk or milk/water plus an extra .5 tblspn of honey
- Cashew nuts and pomegranate seeds (optional)
For a yogurt base:
- Creamy natural yogurt
- Pomegranate seeds, 1 cup/chia seeds, 3 tblspns
- 2 tblspns honey
- If you choose to add a yogurt base to your smoothie, simply stir the honey and your option of seeds (or both) into the tub of yogurt and distribute the mixture amongst the bottom of large pint-sized glasses. Leave overnight in the fridge for the seeds to soak into the yogurt.
- Add the smoothie ingredients into a high powered blender, (making sure to wash the fresh kale), followed by approx. 1/4 a cup of your liquid and more if it becomes too difficult to blend up the frozen fruit.
- When the smoothie is ready to serve, you can also garnish the top with a few cashews or pomegranate seeds. Enjoy the deliciously refreshing treat!