Has anyone else been bombarded lately with oodles and oodles of kale? Curly kale, purple kale, even a type called Dinosaur kale (despite the name it wasn't totally unappetizing in its looks). Maybe this only happens to those of us who get a weekly farm share and try to eat in season. What I'm learning is that kale seems to always be in season (maybe I'll have a break come December). I'm also learning that its packed full of vitaminy goodness (did anyone else just think of the Vitameatavegamin episode of I Love Lucy?). Kale delivers alot of cancer-fighting antioxidants, is one of the best sources of vitamin A, and may help strengthen the immune system (thank you Eating Well for these nuggets of knowledge).
So when I was recently trying to figure out what to do with a big ol' pile of this green super-food, my brother suggested make a kale smoothie. He had been looking through my most recent issue of Eating Well and there just so happened to be a whole series of kale recipes. So I braved eating this veggie in the early a.m. and was very pleasantly surprised. It was certainly healthy tasting but also sweet and very refreshing. Definitely worth a try for those feeling adventurous.
Here's the recipe we followed, found in the October 2011 issue of Eating Well.
|Here's the green smoothie in all its glory.|
Makes 2 servings, about 1 3/4 cup each
2 ripe medium bananas
1 ripe pear or apple, peeled if desired, chopped (we used an apple)
2 cups of chopped kale leaves, tough stems removed
1/2 cup cold orange juice (we used mango-pineapple juice)
1/2 cup cold water
12 ice cubes
1 tbsp ground flaxseed (we sort of left this one out)
Place bananas, pear (or apple), kale, orange juice, water, ice cubes and flaxseed in a blender. Pulse a few times, then puree until smooth, scraping down the sides as necessary. Bottoms up!