I know kale is good for me, but I don’t like it.
I’ve tried it in salad. Not enough dressing in the world to cover that taste! I’ve tried it as dried kale chips. One word:blech! I’ve tried it in soup. Ok, that I can handle, but the thought of it still makes me cringe. Plus, it’s cooked, so there go the enzyme and superfood benefits!
But there is one way I will eat it happily: in a smoothie! (Tip: the citrus really helps tame the wild kale flavor.)
With all the random sicknesses going around this winter, this easy breakfast/lunch/snack is a yummy first line of defense, as it is chock full of immune-boosting vitamin C, anti-oxidants, and anti-bacterial ingredients. Whirl it, sip it, and be refreshed!
Tropical Green Smoothie
1 mango (or 1 cup frozen mango chunks)
1/8 of a fresh pineapple (or about 1/2 cup frozen or canned chunks)
2 cups kale or other dark leafy greens
2 tbsp coconut oil
1/4 cup honey (or to taste)
Sliver of lemon (with peel)
Ice (optional, but amazing)
Even the kids gulp it down and beg for more!