With the storms that have been hitting much of the US this week, mother nature is making it clear….Winter is almost here. Even though Winter means Christmas and turkey, I have always been more of a summertime girl. This is especially true with food! I love the abundance of fresh fruits and veggies that I find at the farmers’ markets in Spring and Summer. But I do have a few favorite Winter fruits and veggies, which make the cold weather a bit more acceptable. One of my favorite cold weather vegetables is kale.
One of the most amazing things about kale is that it contains over 45 different types of a compounds called flavonoids — which work together to provide a variety of health benefits, like protecting against five different types of cancer (especially breast and colon cancer) and acting as an anti-inflammatory and antioxidant. It’s also is an excellent source of vitamins A, C and K. Just one cooked cup of kale contains 10 percent of your daily fiber needs. Holy superfood!
I personally love to serve kale in a very simple fashion, either steamed and tossed with olive oil, lemon, and salt, or, raw, tossed with avocado, lime, olive oil and sea salt. But thanks to one of my favorite bloggers, Snack Girl, I have now come up with a new way to serve this super veggie…..for breakfast! When I saw that Snack Girl posted a kale smoothie on her site I had to try it. Then Miss Sweet & Skinny got to work, tweaking Snack Girls recipe, making some additions and changes, until I had my own breakfast kale smoothie. I know this recipe sounds odd, and I’m sure visions of a drink that looks and tastes like swamp water are dancing in your heads, but trust me, this 140 calories smoothie isn’t just nutritious, it’s also delicious!
Morning Kale Smoothie
1 1/2 cups fresh or frozen blueberries
1 1/2 cups raw kale, washed and roughly chopped
1 ripe banana
1 1/2 cups unsweetened almond milk
1 tablespoon Stevia, such as Truvia brand
Place all of the ingredients in the blender and puree until smooth. Serve immediately.