It’s 2015 and chances are you are A) Still nursing one heck of a hangover or B) Making a resolution of some sort to eat healthier. Smoothies are a great way to pack in lots of veggies when you don’t have the time or appetite to munch on a salad, and unlike a juice, you get all the healthy fibre from the skin and pulp, making you feel fuller longer.
In this smoothie, the sweetness of the apple juice helps temper the bitterness and grainy texture of kale, while the frozen blueberries keeps the smoothie cold and adds a tinge of tartness. Ginger has long been used as a home remedy to help with an upset stomach, but more importantly, its spice adds a nice kick to the end of every sip. Feel free to adjust the amounts of each ingredient to your taste and experiment with other greens and fruits you have on hand. Smoothies are also a great way to use up greens that are starting to wilt and would otherwise look sad in a salad.
If you want to cut down on the amount of sugar, replace the apple juice with almond or coconut milk and add an additional teaspoon of maple syrup or honey. A scoop of unflavoured protein powder would also make this a nice breakfast option on the go.
Ingredients (makes one serving):
1 1/2 cups kale, stems removed and chopped finely
1/2 cup baby spinach leaves, chopped finely
1/2 cup frozen blueberries
1 cup apple cider or juice
1 teaspoon freshly grated ginger*
1 teaspoon maple syrup
- Blend all the ingredients in a blender until everything is well mixed and liquefied. Drink immediately.
*The easiest way to peel ginger is to scrape the skin off with the edge of a spoon.
Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.