I like my smoothies…green.
Those are five words I never ever thought I would utter in the same sentence.
I would buy kale, spinach, and bok choy in the hopes of weaving it into our daily foods. And in theory, the greens would excite me. They are nutrient dense, packed with tons of good things that our bodies need. And yet…when it came time to make a meal with the greens. I’d procrastinate.
When I finally cooked greens, I would do my best to stuff them into my mouth. Or hide them under other foods. Just so I could get a few bites in. But it never worked. And in the end, I would push the greens to the side and finish my meal.
I would do this dance every few month, thinking that it might have been the recipe. Or the green. But it was always the same result: procrastination, nausea, waste.
I was beginning to think that it was a lost cause. Until I tried a green smoothie at the Whole Foods Nutrition MeetUp. It. Was. Delicious. So delicious, in fact, that kale made it back on the grocery list. And has already been whipped into the first of many green smoothies.
Turns out, cooked greens and I don’t get along. Throw in a leaf or two of kale into a smoothie, and it disappears with 5 minutes.
A delicious introduction to the wonderful world of green smoothies.
5 minPrep Time
5 minTotal Time
- 2 leaves of kale, washed and chopped
- 1 banana, sliced
- handful of grapes
- handful of blueberries
- 1/4 of an apple
- 1 cup hemp milk
- Place all ingredients into a blender and mix until liquefied, about 3-5 minutes.
- You will probably need to use something like the back end of a wooden spoon to push ingredients down. Just be careful not to hit the blade!
Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
PS—Looking for additional information or instructions on making green smoothies, check out this blog post.