Ginger Kale Smoothies Recipes
QUICK KALE AND TURMERIC SMOOTHIE
This is a quick meal replacement, detox vitamin-packed drink. You will love it!
Provided by Katrina Waite
Categories Drinks Recipes Smoothie Recipes Veggie
Time 5m
Yield 1
Number Of Ingredients 11
Steps:
- Blend ice cubes, almond milk, banana, kale, flax seed meal, ginger, turmeric root, almond butter, stevia powder, cayenne pepper, and ground black pepper together in a blender until smooth.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 58.1 g, Fat 25 g, Fiber 14.2 g, Protein 12.4 g, SaturatedFat 2.2 g, Sodium 274.2 mg, Sugar 23.5 g
GINGER-KALE SMOOTHIES
Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.-Linda Green, Kilauea, Kauai, Hawaii
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place all ingredients in a blender; cover and process until blended. Serve immediately.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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- Prep your ginger to freeze. Start by peeling fresh ginger and pureeing it in a food processor until it becomes a paste, adding a 1/2 cup of water if necessary. Spoon the fresh ginger paste into an ice cube tray and freeze overnight. The next morning, transfer the frozen ginger cubes to a plastic bag or container to keep fresh and ready-to-use in the freezer.
- Meanwhile, prep your kale to freeze overnight too. I'll typically buy a bag of organic kale, chop it into chunks, then stuff quart sized bags and put it in the freeer overnight. You'll need one quart of frozen kale for this smoothie.
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- Add ice to the blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 1 lemon (2 Tbsp or 30 ml // amount as original recipe is written // adjust if altering batch size) and working your way up) and 1 cup water (240 ml // amount as original recipe is written // adjust if altering batch size) to start. The amount of water will depend on how many of your ingredients are frozen.
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