After an indulgent summer, and a few rounds of fried food between the OC Fair and the fish shacks along Route 6 in Cape Cod, this smoothie is the perfect energy booster. I can’t think of an easier, or tastier way, to get two cups of kale into my body in record time. Frozen blueberries are the trick to keeping this smoothie icy cold without watering it down, which is what plain old ice cubes would do. It does need a little liquid to help puree everything. I used some fresh squeezed OJ in an effort to keep it dairy-free, but you can use yogurt or milk if you want to add a protein punch to it. A spoonful of flaxseeds would be great too; I just didn’t have any in my vacation pantry.
If you want to make a vegan version, just swap in agave nectar for the honey. I’m thinking maple syrup might be nice too, but I haven’t tried that yet. I do recommend using some sort of sweetener, though, to temper the tartness of the berries and earthy taste of the kale. As-is, this blueberry kale smoothie was a homerun with my five-year old.
One last note—you don’t need a fancy high-powered blender to whip up this smoothie (though that’ll make the job faster, no doubt). I made this using a 350 watt Black & Decker blender I found in the vacation cottage we rented. No crazy motors, or bells and whistles. I did have to stop every minute or so, and push the ingredients down with a wooden spoon, but that didn’t discourage me in the least.
blueberry kale smoothie
makes one cup
2 cups packed (95 grams) kale leaves
1 1/2 cups (180 grams) frozen wild blueberries
Freshly squeezed juice of 1 plump navel orange
1 tablespoon (21 grams) honey
Add all of the ingredients to the bowl of a blender. Cover, and pulse to break down the kale. Turn the blender onto high, and process until pureed.
For more easy, homemade recipes visit my other blog In Jennie’s Kitchen.