Is it okay for me to admit that I’m afraid half of you, my visitors, will quickly move on after you’ve only given this recipe a quick glance?
I was nervous about even publishing this recipe. It was ready last week. I put it off. I toyed with umpteen different names because I felt the need to do a little razzle-dazzle to bring you in, get you on board. In order to at least get you to try it, I thought I might need to distract you from the fact that…
this smoothie is green
really, really green
it’s as green as green can be
The real issue at hand here is, this smoothie has Cilantro in it. There, now it’s out. Please don’t leave. Let’s strike up a bargain here. You can make the smoothie without Cilantro. It will still be good and good for you but I’m afraid it just will not be the same.
I think if you were to look it up in a foodie dictionary, you would find the following definition –
Cilantro ==> “polarizing herb, as to divide into sharply opposing factions: The Cilantro has polarized blog readers into love it and hate it groups.
Fact: Cilantro is the most popular herb in the world. Yay people, you do love it!
Fact: Cilantro is an ancient herb. Its name comes from the Greek word koris, meaning a stinky bug. Ahh, maybe that’s why people hate it?
As you may have guessed, my feet are firmly planted in the Cilantro love it group and have been since long before I found out about Cilantro’s medicinal and nutritional properties. You can read more about the benefits on Lindsay Loves Veggies blog. Her Cilantro Pineapple Smoothie recipe inspired this Green Smoothie Baby. I plan to try Lindsay’s version. Just waiting for my avocado to ripen.
Do you partake of green smoothies? For the longest time, I’ve had a love of fruit smoothies but it’s only in the last year that I became brave enough to try green smoothies, or ones made with veggies. In addition to the green ones, I enjoy my Roasted Pumpkin Chai Smoothie that I make with Roasted Butternut Squash these days…oops, I bet I lost a few more readers right there
As far as green smoothies go, this Green Smoothie Baby is kinda a grown-up one. In fact I think if you were to add rum, it would taste like a Mojito. Hmmm, something to consider…
Rum aside, I haven’t tried spiking it (yet), this Green Smoothie actually does have kid approval. At least it’s approved by our little Broccoli Man. My 3-year old grandson likes it. Don’t you think smoothies are a fantastic way to get kids to consume more veggies?
Now about the Cilantro, if you’re in the love it group with me, you have to try this smoothie! As Lindsay says
Cilantro and pineapple has always been one of those combinations that surprises me by how well it works
If you’re in the hate it group, you should consider easing into giving Cilantro another try (remember it’s good for you). Leave it out of the first Green Smoothie you make and only add a small amount of the herb to the next one and the next one after that. Continue working your way up a few Cilantro leaves at a time, until…
…welcome to the love it group!
There, we’ve got that settled. Let’s change the subject. Do you want to talk about Kale?
Until recently I couldn’t understand what all the fuss was about. Cooked Kale is not my thing. Raw Kale, I’ve recently discovered, is more my style. Kale Chips, ho-hum for me. Raw Kale added to a salad, yes please.
I wasn’t crazy about Kale in my Smoothies until after I discovered Baby Kale. No more strongly flavoured, too-tough-for-my-standard-blender-to-break-down, mature Kale for me. The baby kale leaves and stalks are tender with a slight bit of crunch and the flavor is mild.
Kale leaves are loaded with antioxidants and fiber. I’m not a nutritionist but I suspect the young leaves in the Baby Kale don’t have the same level of nutritional benefits as the mature leaves but I still think you can feel good about adding any greens to your diet, especially raw ones.
Where to buy Baby Kale? Watch for it at your local Farmers Markets, or you should find it in clamshell packages at local Supermarkets. I use Earthbound Farm Organic Mixed Baby Kale. At first I was driving to the closest whole foods grocery store, which was a twenty-minute drive away and then I asked the Produce Manager at a nearby Produce Store if he would bring it in. He reluctantly agreed. Now I have to make sure I get there early on delivery days otherwise I might be out of luck. Apparently there are others in the neighborhood who share my love of Baby Kale.
I have this Green Smoothie for breakfast about 3 or 4 times a week. So often in fact I’ve started pre-packing most of the ingredients in zip-lock bags and storing them in the freezer. Makes things quicker and simpler in the morning. All I have to do is empty the contents of one bag into the blender. Add 1 1/2 Cups coconut water and 1 Tablespoon of psyllium husks, whirr it all up and yum, drink it on down.
Finally, I have one more selling point for this Green Baby. There is no added sugar. None, not a drop. You don’t need it. The pineapple and honeydew give this smoothie enough sweetness and the fresh mint adds a refreshing, well, ah, minty-ness.
So much goodness. Told you, this is not just any green smoothie baby.
Recipe: Pineapple Honeydew Baby Kale Smoothie
Summary: A refreshing, sugar-free, nutritious, clean, green smoothie. Perfect way to start the day.
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo
*** Always refer to packaging labels for the most up to date allergy information
- 1 Cup pineapple, cubed and frozen
- 1 Cup mixed baby kale greens
- 1/2 Cup honeydew melon, cubed and frozen
- 1/4 bunch fresh cilantro, about 1/4 Cup loosely packed
- 2-3 sprigs fresh mint, about 2 Tbsp
- 1 1/2 Cups coconut water
- 1 Tbsp psyllium husks (optional)
- Add all ingredients to a blender. Blend until smooth. Pour into your favorite glass and enjoy!
Recipe by Laureen
- Timesaver: prepack most of the ingredients in zip-lock bags and store them in the freezer. I make up 4-5 bags at a time. Measure the following ingredients, pineapple, baby kale, honeydew, cilantro and mint, seal and freeze in quart size zip-lock style bags. When you’re ready to make a smoothie, empty the contents of one bag in the blender. Add 1 1/2 Cups coconut water and 1 Tablespoon of psyllium husks, whirr it all up until smooth.
Preparation time: 5 minute(s)
Diet type: Vegan | Vegetarian | Paleo
Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free
Number of servings (yield): 1
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Family Table Tuesday hosted by Courtney at The Polivka Family
Fat Tuesday hosted by Jill at Real Food Forager
Hearth and Soul Hop hosted by April at The 21st Century Housewife
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Jessica at Delicious Obsessions
Tuesdays With a Twist hosted by Back To The Basics
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Wheat Free Wednesday hosted by Anne Marie Cain
Real Food Wednesday hosted by Kelly the Kitchen Kop
Allergy Free Wednesdays hosted by Tessa The Domestic Diva
Healthy 2Day Wednesdays hosted by Rachael at Day2Day Joys
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
Raw Foods Thursday hosted by Heather at Gluten Free Cat
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Tasty Traditions hosted by Dina-Marie at My Cultured Palate
Tasty Traditions hosted by Dina-Marie at My Cultured Palate
Simple Lives Thursday hosted by Wardeh at GNOWFGLINS
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Foodie Friends Friday hosted by Lois at Walking on Sunshine
NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!
Copyright © foxinthekitchenblog.com