Some folks are really into cooked greens. I’m not one of those people. Sure, greens are a superfood so I try to include them in our meals regularly, but I just don’t like them cooked. But according to this article, raw kale is actually better nutritionally than cooked kale. I can do raw kale!
David and Jonathan aren’t fans of kale, but David doesn’t mind it if he doesn’t taste it. I mix it into our salads where it isn’t noticed much, and now I learned another way to subtly add more of this superfood to our diets: Smoothies! If you look closely at this picture you might see little specs of green from the kale, but if you don’t know it’s there it goes unnoticed. David didn’t even know it was there, and NOTHING gets by him!
If you’re really worried about adding the kale, start with just a few little pieces. Over several weeks you can slowly add more and more kale until you’re using a whole, big leaf. Be sure to blend really well so you don’t have chunks of kale giving away your secret superfood ingredient!
1 C. frozen blueberries 1 whole, frozen banana* 1 big leaf of kale (remove the tough stem) 3 C. kefir (or half yogurt and half milk) 2 T. honey
1. Place all ingredients in blender. Pulse a few times to break up the big chunks of banana, then blend on high for several minutes until completely smooth.
*I peel and cut bananas into pieces and freeze them on a cookie sheet. Once frozen I transfer the banana chunks to a bag to store in the freezer until I need them. This is a great way to preserve those bananas that are about to go bad!
Notes: I’ve noticed that when I’m making a smoothie with kefir it expands quite a bit when blended (I think because of the fizziness), so be sure to leave some extra space in your blender!
Yield: About 6 C. of smoothie
Inspired to use greens in smoothies by Tammy’s Recipes