Just say yes to raw kale for breakfast (in a smoothie, sister). It’s easy to throw a tropical kale smoothie together when you’re well stocked. I stash frozen fruit, like pineapple and bananas that I’ve peeled and sliced, at all times. Frozen at the height of freshness, it lasts a long time and you can use it in smoothies or for baking.
If you don’t have kiwi or pineapple on hand and you want to blend up a green smoothie, just use a little tart fruit, such as strawberries, a peeled tangerine or a few slices of green apple. Just make sure you’re not overdoing the fruit which will tip the scales of sugar in your smoothie.
For greens, if you don’t have kale, use spinach or chard. The avocado provides healthy fat and fiber that keeps you full. The hemp hearts are a seed that’s rich in healthy fatty acids, like omega-3. Collagen ups your protein quotient and helps keep you full. I’ve been using Switch2Pure collagen protein, which I’ve found has very little flavor and tons of protein (11 grams per scoop).
Blend it up and enjoy. Garnish with kiwi slices, shredded coconut or a sprinkling of hemp hearts. It’s slushy, tropical and full of nutrients — and the kale is just an added bonus.
Tropical Kale Smoothie
- 2 kale leaves About 1/2 cup any variety, center stem removed (substitute spinach or chard if you prefer)
- 1 kiwi peeled
- ½ banana peeled, frozen or fresh
- ¼ cup pineapple chunks frozen or fresh
- ½ avocado peeled and pitted
- 1 tablespoon hemp hearts
- 1 scoop collagen protein
- 2 cups water or coconut water
- ½-1 cup ice
- In a blender or Vitamix, combine all the ingredients. Start with the kale leaves so they are closest to the blade. Blend the smoothie either on the smoothie setting or on medium-high. You may need to stop the blender and stir. Add an additional ¼-½ cup water if the ingredients aren’t coming together or more ice if you'd like a slushier consistency.