The first time I had a kale smoothie was at Naturewell in LA. The person ahead of me ordered this bright, beautiful, green smoothie. I had to be nosy and ask “what is THAT?!” He replied, “It’s a kale coconut smoothie”. My reaction was probably similar to your’s, a combination of disgust and intrigue. I ordered it and have to say, I loved it. The young coconut added sweetness, while the kale gave it this fresh, grassy-like taste that was so refreshing. You really wouldn’t know you’re drinking kale. Sadly, I haven’t been able to find it on the east coast. Terri’s organic vegetarian shop has a kale smoothie that is similar, but with almond butter and pear. It’s delish and I definitely recommend trying it if you’re ever in Chelsea, but I still long for the Naturewell version.
I recreated a kale smoothie that’s close enough to tie me over between my trips to LA. I love that if I have one in the morning, I’m getting vegetables into my diet when I’d ordinarily have oatmeal or another carb/fruit combination. Kale is highly nutritious, full of antioxidants, calcium, vitamin K & C, beta carotene, and much, much more. I haven’t been ambitious enough to cut open a young coconut and dig out the meat. I’ll admit, I’m afraid I’m going to lose a finger getting that puppy open. So my version is kale banana and is still super yummy, but if you’re ever in LA, be sure to hit up Naturewell. It’s probably the best juice bar I know in NY or LA. And don’t be so quick to judge the green foods!!! They may surprise you.
Kale Banana Smoothie
3/4 cup hemp seed milk (or any soy, nut or regular milk)
1-2 whole leaves (approx 2 cup) lacinato or green kale, thick stems removed
1 teaspoon ground cinnamon
2 teaspoons agave nectar
1 frozen banana
Put all the ingredients in a high-powered blender adding the soft ingredients in first and the hard ingredients (frozen banana) last. Blend until smooth using the tamper as necessary to push the ingredients down. If it’s too thick for your taste, add another 1/4 c hemp milk. Drink immediately.
To freeze banana, cut horizontally into bite size discs. Line a quarter sheet pan or cookie sheet with parchment or wax paper and place the bananas on the sheet so they’re not touching. Place in the freezer overnight.
Disclaimer: Do as I say, not as I do. The image below is not a pretty example, but I’m out of bananas so can’t do another camera-ready version. The banana was overripe before I froze it so it’s not the sexiest and I didn’t line the slices up in neat little rows like I usually do but you get the idea. I know you’re disappointed in me, I’ll do better next time.
To all my friends starting Blue Print today (the tally is up to four now), best of luck and enjoy every minute of it! Looking forward to hearing all your stories, please share them!!!!!!