Our fresh weekly garden share has me pressing my mind on how to use fresh wonderfully GREEN curly kale as much as possible. My daily reading right now is taken up in raw nutrition and I am actively searching for ways to incorporate all this wonderful fresh produce.
So far I have sneaked in several leaves of kale in our morning berry smoothie without evidence in either color (if it is a blueberry smoothie) or taste change either. It is quite amazing. Although kale is a tough green, if you cut off the stronger tasting spine, it blends really well into a smoothie. If your smoothie is a lighter color as in peach or pineapple some color does give you away, but I asked my sons to close their eyes and sip a pineapple/mango smoothie and neither one could tell that is was made with kale. (this blender picture has mango and kefir on bottom, then two leaves of kale, then a pile of marion berries.(cross between blackberries and raspberries) It was delicious!
I just started another book by Victoria Boutenko, Green for Life on the newest of her mastery list - green drinks (non smoothie-just greens) and am going to try some of the recipes this week and post some of the best later on in the week. But in the meantime here is a great starter green drink that is pretty (but colored green) and delicious, taken from her book 12 Steps to Raw Foods: How to End Your Dependency on Cooked Food
3 leaves of kale-any variety-with the spines removed.
1 whole apple
juice from 1 lemon
Blend and enjoy the surprisingly non green taste!
Living a Lifestyle of Learning daily