Kale green smoothie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1-2 cups water2 cup fresh kale1 ripe mango (peeled and pitted)1 ripe banana2 tbsp ground flaxseedSplenda (optional, nutrition facts reflect usage 1 tsp of Splenda)
1.) Peel mango with peeler (easier for me). CAREFULLY cut fruit from pit (mangoes are VERY slippery). Discard peel and pit. Grind flaxseed in coffee grinder and set aside (if you do not own a coffee grinder, take them for a spin in the blender and leave them in there).
2.) Add water and kale to blender. Blend until there are no huge chunks of kale floating around. This may take a minute or two depending on your blender.
3.) Add mango chunks, banana, and flaxseed and blend until smooth. After fruit have been blended, add enough water (and Splenda, should you choose to use) for your preferred consistency and take for a quick spin to mix the water well.
Drink as is, with ice, or chilled overnight. Don't forget to experiment with other greens and fruits!
This recipe makes approximately two 3 cup servings.
Keep in airtight container in fridge. Keeps well in fridge for up to 2 days.
Number of Servings: 2
Recipe submitted by SparkPeople user ADDIEKELLER.
2.) Add water and kale to blender. Blend until there are no huge chunks of kale floating around. This may take a minute or two depending on your blender.
3.) Add mango chunks, banana, and flaxseed and blend until smooth. After fruit have been blended, add enough water (and Splenda, should you choose to use) for your preferred consistency and take for a quick spin to mix the water well.
Drink as is, with ice, or chilled overnight. Don't forget to experiment with other greens and fruits!
This recipe makes approximately two 3 cup servings.
Keep in airtight container in fridge. Keeps well in fridge for up to 2 days.
Number of Servings: 2
Recipe submitted by SparkPeople user ADDIEKELLER.
Nutritional Info Amount Per Serving
- Calories: 212.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 39.8 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 8.4 g
- Protein: 5.6 g
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