I love blending kale into smoothies. I love that it turns my breakfast into a vibrant, green and energy-giving machine, full of the most potent nutrition. I normally stick with the common green kind, but this week I tried something new in the spirit of beginnings. Classes started on Monday, which meant my schedule got a makeover and feelings of excitement and optimism carried me through the past five days. Maybe I’m the only member of this club, but anyone else get the first-week-of-school euphoria? Ever since first grade when I couldn’t wait to show off my new fall wardrobe and crisp notebooks, going back to class has been a pleasant experience. At least for the first week.
Enough of that, more about kale. Other than the fact that it is an absolutely gorgeous shade of almost-black imperial purple, “red” kale doesn’t really differ in appearance from its curly green sister. It must have known I was seeking adventure, though, because a rather ample bunch of the stuff followed me home from the store this week. I was delighted-- what kinds of crazy stovetop adventures could we stir up together? With its ample antioxidants and flavonoids (WHFoods claims kale boasts 45 different recently-discovered flavonoids), these nutritious leaves are ready to party at the drop of a spatula.
In my smoothie, frozen blueberries kept the color palette consistent; you can use any richly-colored fruit you want. If this is your first time blending leaves into a morning beverage, you might try using spinach for a much smoother smoothie. It blends up a little easier, and leaves no lumps. The most important thing to remember, though, is to use a frozen banana: peel, cut into chunks and pop into the freezer the night before. The result will be much different if you don’t. Cinnamon keeps things spicy-sweet and gets your circulation going.
Red kale & blueberry smoothie :: Serves 1 very hungry person
1 1/4 cups water or nut milk
1/2 cup frozen blueberries
1 banana, peeled, cut into chunks and frozen
1/4 an avocado
1/2 teaspoon ground cinnamon
1/2 teaspoon ginseng powder (completely optional-- I happened to have some in my bag of tricks)
any other powders or add-ins you like: cacao, protein powder, shredded coconut, etc.
1-2 cups loosely packed kale leaves (from 3 stalks or so)
In a powerful blender, add all ingredients in the order listed, reserving 1/4 of the banana. Blend on high for at least one minute, adding more liquid if necessary. You might have to stop and push the contents down periodically. Blend and blend some more. Once completely smooth, add the remaining banana and pulse on the ‘ice crush’ setting. Serve in a tall glass and enjoy!
May 7, 2011 
