Green Goddess Kale Smoothie

By Jane Katz
August 5, 2015
9 Comments


Author Notes: Frozen banana and decadent almond butter meet kale and pear for a breakfast bonanza! This recipe is enough for 5 bags to keep in the freezer and enjoy all week long. Jane Katz

Makes: enough for 5 smoothies

Ingredients

  • 10 kale leaves, de-ribbed and roughly torn
  • 5 medium-sized bananas, peeled and cut into chunks
  • 2 ripe pears, cut into bite-sized pieces
  • 5 tablespoons almond butter (I like Trader Joe's Raw)
  • 5 cups almond milk (I use Califia Farms Unsweetened Vanilla)
  • 5 pinches flaky sea salt, such as Maldon

Directions

  1. Set aside 5 pint-sized zipper bags. In each bag, place 2 kale leaves, 1 banana, and 1/4 cup pear pieces.
  2. Keep the bags in the freezer until you are ready to use. They will last for up to one month.
  3. In the morning, dump the contents of 1 bag into a high-power blender and add 1 cup of almond milk and 1 tablespoon of almond butter. Add a pinch of sea salt and blend until smooth and creamy.
  4. Optional: To up the flavor, feel free to add any of the following to your smoothie: a dash of cinnamon, 1/4 teaspoon of vanilla extract and/or 1 teaspoon of maple syrup. When I have time, I add all 3 and blend!

More Great Recipes:
5 Ingredients or Fewer|Make Ahead|Gluten-Free|Vegan|Alcohol-Free Drinks|Breakfast

Reviews (9) Questions (0)

9 Comments

Carin N. September 4, 2016
This is very similar to what I make every day, but I use Trader Joes bagged Power Greens and add a teaspoon of ground flax. Sometimes I add other frozen fruit like berries, mango or pineapple. Great way to start the day!
 
James C. August 23, 2015
How is this with fat free plain yogurt? Does it taste funky or can it be tweaked to taste similar?
 
Author Comment
Jane K. August 24, 2015
Hi James,<br />I personally don't enjoy nut butter + tangy dairy much, but you could give it a whirl! A yogurt-based smoothie I make combines frozen mango chunks, lime juice, agave, yogurt, and a tsp of coconut oil.
 
wendy August 21, 2015
this is excellent tried it this am, I start back at the school clinic next week and will do this daily, I am a vegan so its perfect
 
Author Comment
Jane K. August 21, 2015
so glad you enjoyed it wendy!
 
PEGGY August 19, 2015
Is there any way to calculate the nutritional info? Protein, sugar fiber, calories?
 
Amanda B. August 24, 2015
This is what I came up with when I entered it into a recipe calculator, may vary with different brands of ingredients.<br />Nutrition Facts<br />Servings 5.0<br />Amount Per Serving<br />calories 312<br />% Daily Value *<br />Total Fat 11 g 17 %<br />Saturated Fat 1 g 3 %<br />Monounsaturated Fat 5 g<br />Polyunsaturated Fat 2 g<br />Trans Fat 0 g<br />Cholesterol 0 mg 0 %<br />Sodium 774 mg 32 %<br />Potassium 1133 mg 32 %<br />Total Carbohydrate 51 g 17 %<br />Dietary Fiber 9 g 37 %<br />Sugars 23 g <br />Protein 8 g 15 %<br />Vitamin A 218 %<br />Vitamin C 157 %<br />Calcium 61 %<br />Iron 16 %<br />* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
 
Lauren August 19, 2015
I made this, with hesitation, but it's DELICIOUS. And easy, if you prep beforehand like she suggests.
 
Author Comment
Jane K. August 19, 2015
glad you liked it Lauren!