Almond – Kale Smoothie

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Contrary to what the ever-cute Kermit the Frog would have you think, it is easy to be green.  A lot easier than you might think.  Give your meals a little spring greening with some fast, easy changes and get yourself a little added nutrition without even trying.

Here’s a quick, green smoothie recipe from “It’s All Good” by Gwyneth Paltrow.  Soak the almonds overnight and discard the soaking water.  Soaking the almonds increases the amount of nutrients and vitamins your body absorbs from them and makes them easier to digest.  I keep frozen kale on hand because it’s easy to add to all sorts of things, and that’s just what I used when I made this.  I also made this without the date (didn’t have one of those!) or the coconut oil, and it was just delicious, even without.  You could make another great smoothie by blending 1 cup almond milk, 1 cup kale, and some banana.  Try freezing slices of  banana on a baking sheet and storing them in a zip-top bag in your freezer.  Pop these into your smoothies any time you want to add a little sweet and creamy to your drinks.  Add a scoop of protein powder, and you’ve got yourself a meal.

We are going “green” for the month of March. Stay tuned for ideas to brighten and lighten and add a little leprechaun mischief to your meals.  You’ll be seeing green before you know it.

 

Almond – Kale Smoothie

1 cup packed, torn kale leaves (thick center rib discarded)
1 cup unsweetened almond milk
1 tablespoon almond butter
1 tablespoon (about 10) soaked raw almonds
1 date, pitted
1 tablespoon coconut oil

Combine all in blender and blend at high speed until completely smooth.  Drink immediately.

 

Notes:

Use raw, organic almonds, if possible, for soaking.  Almonds can be soaked overnight by covering 1/2 cup of raw almonds with 2 cups of water in a large bowl.  Drain and store, covered, in the refrigerator.  Soaked almonds will remain fresh for up to a week with proper storage.