Kale Delivery Systems (Recipe: Coconut Kale Smoothie)
Kale is all the rage here in Iowa City, partly because of work of the awesome and amazing Dr. Wahls, who rose from her wheelchair with help from the power of kale. (A diet of fresh greens helps her keep her MS in check.)
My needs are not so dire, though, but I adore kale, and it’s kale season in the garden. We are kale-rich. I open the door to the refrigerator and see two bags of fresh, washed kale, and think, “And how will I get my kale today?” I’m always trying to come up with new ways of eating kale, new kale delivery systems.
When kale is young and tender, it’s great for for smoothies and other raw preparations. A raw kale smoothie is so refreshing and invigorating that I usually find that if I have this smoothie at breakfast, I don’t require my usual third cup of coffee. I’m sure Dr. Wahls could probably explain this in a more scientifically credible way, instead, I’ll out myself as a huge flake and say that raw kale just seems to have a a lot of chi in it.
Here’s one of my favorite raw kale recipes, a coconut kale smoothie, a cooling and nourishing breakfast or a snack. And the coconut milk is so rich, you really feel like you’ve had something delicious and hearty. And you have.
Coconut Kale Smoothie
Serves 2 for a snack, 1 for a meal.
- 1/4-1/3 cup (to taste) of coconut milk
- 4-6 small to medium kale leaves, or 2-3 large leaves with the tough center stems removed
- 1 ripe banana
- 1/2 cup water
- 5-6 ice cubes
- juice of 1/2 lime
- 1 teaspoon honey (optional)
- 1 peach, cut in half, with the pit and skin removed (optional – If you have a peach, it’s nice to put a peach in there, if not – eh, it’s still good)
Put all of the ingredients in a blender, blend, and taste and adjust the honey, lime juice, or coconut milk to your liking. I recommend letting this blend for a minute or two, until the kale leaves are really pulverized – otherwise, the smoothie’s a little chewy.