Few months ago I would have ever thought of blending a kale and then drinking it. Entering the world of Pinterest enlarged my food horizons. Hundreds of pins and several visits to “stratospherically” beautiful food blogs after, I know that smoothies combining fruit with green vegetables are popular among girls with weight loss ambition (90% of us). Surprise, surprise, they can even taste good.
So this weekend I tried my first Kale smoothie. Before letting my patient blender do all the work and my private food cutter (i.e. boyfriend) chopping pineapple, I read something about this legendary veggie. Kale was considered sacred in ancient Greece and in the Middle Ages was known as a vegetable with healing properties. With its high content of vitamin C and only 50 calories per 100 grams, this is not surprising.
Kale provides support for the body’s detoxification system. In its leaves – that should appear swollen and deep green, to be considered fresh – are contained over 45 different flavonoids with antioxidant and anti-inflammatory benefits. Some people even recognize kale as helpful food to fight chronic inflammation.
My favorite kale recipe is with no doubt kale chips (I’ll post about it soon) but I’m pretty fond of this smoothie too, because it is fulfilling, not too sweet and not too greenveggie-taste like. This smoothie invites you to embark into a healthier routine. After drinking it, I was about to wear my running shoes (covered in the dust of time, by now) and leave home for a quick run. It didn’t happen but I trust it may come true next “smoothie-time”.
- 3 kale leaves
- 1 cup coconut milk (or coconut water for a skinnier version)
- 1/2 cup pineapple (cut in pieces) or 1 cup pineapple juice
- 1 tsp cinnamon
- 1 tbsp honey
- 2-3 ice cubes (optional)
- Select the best leaves and remove the stem. Cut the leaves in a few pieces with your hands.
- Cut the pineapple in to cubes and blend all the ingredients until you get a smooth consistency.