Since I am dedicated to a plant-based diet as well as avoiding gluten, People always ask me what I eat for breakfast. I eat anything from leftover grains and veggies from the night before to grain porridge or soups, but my favorite breakfasts are blended. This smoothie made with kale and fruit is my favorite. It fills me up, nourishes my body, and gives me a strong energy that no cup of coffee ever could.
We already know how great kale is for us as it is packed with vitamins A and C, iron, calcium, folate, B6, and fiber. Oranges make the need for sugar and sweeteners unnecessary in a smoothie and are high in phytonutrients including vitamin C and a flavanone called herperidin which has been shown to lower high blood pressure as well as cholesterol in animal studies, and have strong anti-inflammatory properties. They are also high in vitamin A, calcium, and dietary fiber. Bananas not only make smoothies sweet and creamy, but they are a terrific source of potassium which helps us to absorb calcium, protect our cardiovascular system, and maintain normal blood pressure.
|Favorite Green Breakfast Smoothie|
|Makes 12-14 ounces|
|For all ingredients, please use those that are organic or grown without pesticides.|
|1/2 cup||unsweetened almond milk or plant-based milk of your choice|
|1||orange, peeled and cut in half|
|1/2||frozen banana, see note below|
|1 cube||frozen wheat grass juice (optional)|
|Evergreen Organic Wheat Grass Juice is available in the frozen food section of natural food stores|
|2 cups or 4-7 stems||kale leaves, depending on size, center veins removed|
|1 teaspoon||maple syrup or brown rice syrup (optional)|
|Put all of the ingredients into the bowl of a blender and process until smooth. A high powered blender such as a Vitamix is ideal for such a smoothie, but a normal blender will work with tamping down the ingredients.|
|Freezing bananas. Peel ripe bananas and lay on a plate or parchment lined baking sheet. Freeze until frozen and store in zip plastic bags until ready to use.|