This week’s recipe is a simple, easy and quick way of ensuring you and your family get a big dose of antioxidant rich leafy greens. My little boy adores this smoothie more than any other smoothie I have prepared for him. At 19 months old he will drink a large adult sized glass of this and be begging for more. It is perfect to give at any meal, but is a popular breakfast and snack time treat in my home. The star of this recipe is... kale!
I try my best to consume kale on a daily basis. The options are endless as to how to get this power house food into your diet. It is great for steaming, sauteing, adding to soups, stews or eating it raw in salads and smoothies. Consuming it raw will certainly give you more of the amazing nutrients it has to offer.
Kale is part of the brassica family along with cabbage, cauliflower, broccoli and collard greens. As with most brassica vegetables, kale has incredible cancer fighting properties due to a chemical it contains called sulforaphane. This chemical is most easily accessed by the body when it is consumed uncooked, and particularly minced, chopped or pureed (like in this recipe!). Kale also provides valuable cardiovascular support in terms of its cholesterol-lowering ability.
Kale contains very high amounts of beta carotene, vitamin K, vitamin C, and is a wonderful source of calcium.
This recipe will yield 2 large servings.
Green Coconut Smoothie
2 cups of washed and torn kale leaves
1 small papaya diced (approximately 2 cups)
1 1/2 cups of frozen or fresh peaches
2 tbsp. of shredded coconut (unsweetened)
2 dates (remove the pit!)
1 1/4 cup of coconut water
Place all of the ingredients in a blender and blend on high for a few minutes until you reach the consistency you desire. If the mixture is too thick for your liking, add more water table spoon by tablespoon until you reach the consistency you like.
Photos by Jonothan Lawley of ELDFilms