The industrialized food system is failing us, and we must find ways to take responsibility for our own health and food security. Eat Your Greens (New Society Publishers, 2014) by David Kennedy provides complete instructions for incorporating leaf crops into any kitchen garden, from growing and improving garden soil with cover crops to making delicious, nutrient-rich foods from them. The following Kale Smoothie Recipe is from chapter 14, “Recipes.”
You can purchase this book from the Grit store: Eat Your Greens.
• 2 cups of spinach, kale, Swiss chard, parsley, or vine spinach, washed, stemmed, and ripped into large pieces.
• 2 cups of water
• 1 cup of mango or blueberries or raspberries
• 1 cup of pineapple
• 2 bananas
1. Put the greens and the water in a blender and blend well.
2. Add the other ingredients and blend until smooth.
3. Pour into 2 glasses and enjoy.
Some tips for making green smoothies:
• To get a really velvety smoothie, blend greens in the water (or other liquid) first, and then add the fruits or other vegetables.
• Bananas help thicken the smoothie, offering a nice consistency. If you don’t like bananas, try freezing them first to reduce flavor or simply don’t use them. Pick another fruit instead.
• Add at least one frozen fruit so the smoothie will be cold.
• There are endless variations on the smoothie idea, and it is fun to try new ones by using ingredients that you have on hand. They all can be made more nutritious by adding green leafy vegetables.
• Check out Simple Green Smoothies for tips, examples, and more recipe ideas.
More Recipes from Eat Your Greens:
Reprinted with permission from Eat Your Greens: The Surprising Power of Home Grown Leaf Crops by David Kennedy and published by New Society Publishers, 2014. Buy this book from our store: Eat Your Greens.