Raw Vegan Pineapple Ice Cream Green Smoothie2
After receiving an overwhelming number of celebratory emails over the last few months from those of you who have been enjoying the "pistachio ice cream" kale shake, I thought I would post some more "sneaky green" smoothie recipes utilizing kale. There is such rich, juicy, sweet , fresh pineapple available in California right now, that I thought I would exploit it's "green masking superpower!"
This raw vegan "pineapple ice cream" green kale smoothie is sweet and refreshing on a Summer's day, and for "greenophobes", you will never know there is kale in it! You can't taste a thing. I actually LOVE the taste of kale! I love to make raw kale salads, kale chips, and in savoury "gazpacho-style" green smoothies. But for kale "newbies" unaccustomed to the taste, sweet green smoothies is the easiest way to get your dose of kale!
Whatever you do, make kale a part of your weekly diet. It is absolutely LOADED with nutrients. Kale contains powerful phytochemicals and antioxidants that are thought to suppress tumor growth and block cancer-causing substances from damaging cells. Kale also helps protect cells from stress, and contains vitamins A, B, C and folate, which work together to help prevent cancer growth. It is an excellent source of calcium, fibre, and is alkaline. Furthermore, it contains anti-inflammatory agents that can really assist with arthritis.
I have shared two versions of this smoothie. If you want a deep rich pineapple ice cream flavour, just omit the coconut and the vanilla protein powder. If you want a tropical pineapple coconut ice cream, add in those ingredients and then tweak to taste. You can use any vanilla protein powder you like. I just LOVE the Sprout Living vanilla lucuma protein powder, and I wanted to use it in honour if this month's giveaway, where you can win $250 worth of Sprout Living raw vegan gluten free products! Don't miss out.
Trust me, this is another very enjoyable way to enjoy kale! YUMMO!
Raw Vegan Pineapple Ice Cream Green Smoothie
- 4 cups fresh or frozen ripe pineapple
- 3 cups filtered water or raw coconut water
- 2 cups ice (if using fresh pineapple)
- 1 cup curly green kale (about 3 large leaves)
- 1 cup frozen or fresh ripe banana (about 2 medium bananas)
- ¼ cup chopped pitted dates or more depending on the ripeness of fruit
- ¼ cup raw cashews
- ¼ cup dried unsweetened coconut (*optional if you want a coconut flavour see note in post)
- ½ scoop Sprout Living vanilla lucuma protein powder (*optional - see note in post)
- pinch of Celtic sea salt or Himalayan salt
- Place the water into your blender (I use a Vitamix) first , and then the other ingredients.
- Puree until smooth and creamy.
- Tweak flavours to taste and devour. YUMMO!
- Makes four 16-ounce glasses
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!