In March of 2014, I read a book and began having a kale smoothie every day.
Now don’t squish your face in disgust and hit the delete button…this is good food folks…and by popular request, I am posting a wee recipe for you to try.
No, I am not ill, just became inspired by a book, then cherry picked through it to fit my needs.
Although a foodie with a food business, I admit not eating according to my standards. I get busy, and often the raw veggies go off the plate. This smoothie idea appealed to me because it is fast, loaded with nutrition, mostly raw, vegan, organic, and did I mention FAST??
It all begins with kale. I am growing Lacinato kale heirloom variety this spring, as it is tender ~ even when bought in the organic section of the green grocer
fold the rinsed leaves of kale lengthwise and with a sharp knife, slice off the long spine
a nice neat pile of greens ready for the blender cup
this handy cup makes the entire process a snap
these ingredients are the basis of a healthy smoothie
save a step by grinding some golden flaxseed ahead of time in a coffee grinder and store in the fridge
voila, freshly ground flaxseed
place the ground flax into a glass jar for storage in the fridge, as flax goes rancid quickly
nutritional yeast, ground flaxseed, and Spirulina all have a place in the fridge for easy access when creating a smoothie
the cup is full of greens and topped with blueberries and other fruits of choice
on to the blending part
a pretty healthy way to begin a day often followed by two farm fresh eggs, over easy.
this is the source of my inspiration regarding smoothies and food in general. Dr. Wahl explains health and nutrition like no other publication.
healthful nutrition really begins here; this 5X12 raised bed produces much fresh food and kale is an early/cool crop
since parsley winters over, this healthy stand not only goes into spring pesto, but a handful will go into today’s smoothie
Now for my recipe for Diane’s Kale Smoothie:
- gather, rinse and de-stem the kale
- gather, rinse a handful of parsley
- in the blender cup add 3/4 c. organic, unsweetened coconut milk
- a hefty T. of full fat (yes full fat!)coconut milk solid (once the can is opened, it turns to a solid in the fridge. Cover can with clean pet food lid)
- add heaping T of ground flaxseed
- add heaping T nutritional yeast (found in bulk department of health stores)
- add heaping 1/4 t. Spirulina (a very healthy green algae)
- stuff the kale and parsley into the cup and add frozen organic fruits of choice. I always include blueberries, and also like pineapple and mango
- Whirl all this goodness and enjoy
- if too thick just add more coconut milk or RO water to suit
I do not receive compensation for mentioning this publication nor ingredients in this post. I tried many ingredients before deciding on the ones featured. Dr. Wahl’s book is a very educational read, as she teaches the importance of greens, and, yes, organ meats. OMG! ORGAN meats!! I will admit, I cannot get past liver of any kind, yet discovered that beef heart is a most delectable and affordable edible. Sourced locally from grass-fed beef, and found at my farmer’s market, I always thank the beast and feel it’s strength in my body. Local bison and free-range local farm eggs are other favorite proteins that provide affordable, sustainable food.
Followers, I do hope you will make this book a summer read, and apply the information however it speaks to you. Details and specifics of nutrition are fully discussed in this publication, far better than I could mention here. I look forward to hearing your feedback. And remember, the smoothie recipe here is my personal creation, and can be changed to your liking. Just don’t omit the kale…
living in the country where vistas like this keep me centered
Copyright © 2015 by Diane LaSauce All Rights Reserved