Healthy Blender Recipes

Salty Alkaline Kale Green Smoothie

vegetarian vegan raw dairy_free gluten_free egg_free nut_free body_ecology soy_free blender
  • 2 cups firmly packed curly kale
  • 2 cups fresh tomato chopped roughly (about 2 large tomatoes)
  • 1 large cucumber chopped roughly
  • 1 whole avocado pitted and chopped
  • 2 whole limes peeled and quartered
  • 1 cup ice
  • 2 cups filtered water
  • ½ cup broccoli sprouts
  • 1 inch piece of creamed coconut
  • 4 cloves of garlic
  • 1 tsp Celtic sea salt or Himalayan salt
  1. Throw all the ingredients in your blender (I use a Vitamix) and puree until smooth and creamy.
  2. Serves 2.

Piggy Cooking Tips

how to select and store kale

To select the best tasting kale with the highest nutritional density look for varieties that have bright rich coloured leaves that are firm and energetic. The stems should be moist and crisp. Buy organic wherever possible and avoid leaves that are wilted, discoloured, bruised or have holes. Kale is very delicate and will become yellow, bitter, and lose much of its nutritional properties very quickly if not stored correctly. Do not wash the kale, but rather, enclose it in a plastic bag taking out as much of the air as possible. Then store in a cold fridge for up to five days. The Tupperware vegetable storers with the “breathers” are phenomenal for storing kale! For all of you fellow “tupper-tarts” out there – you know what I am talking about!