In our household, smoothies are a go-to breakfast filled with something from every food group, especially protein and grains. When we have smoothies with our breakfast-for-dinner, it’s heavier on fruits and veggies. And when we’re hunting for a filling snack, a small smoothie with energizing nutrients is the best option, like this kiwi kale smoothie.
This smoothies is a classic green smoothie. It has a green veggie (kale) and a green fruit (kiwi). I never make a smoothie without bananas because they thicken the consistency and provide a needed source of calcium.
You can taste the kiwi and the nutty flax – yum! And the kale offers a slight taste (which means you can sneak it in without anyone knowing). But the discrete star of the show is the turmeric. It makes your tongue tingle. It makes you stop and concentrate on your taste buds. It’s what makes this smoothie anti-inflammatory.
Tips:
- Don’t know how to properly cut a kiwi? Cut in half and scoop out the inside! Hold on to the ends with your thumb and forefinger. Slice it down the middle so you have 2 halves, each half connected to the stem. Then, take a small spoon and scoop around the edges to “peel” it. Next, scoop down toward the stem and the kiwi half should pop out of the skin!
- You can sub the kale with spinach or other leafy green.
- You can use milled flax, whole flax seeds, hemp hearts, or chia seeds in this recipe.
- Try freezing the banana to make the smoothie colder. Or, add ½ cup ice to this recipe.
Kiwi Kale Smoothie
An anti-inflammatory smoothie that packs a punch with vitamins. The fruit adds sweetness, the kale and turmeric contribute an earthy flavor, and the flax brings in a perfectly balanced nutty taste.
Ingredients
- 1 banana
- 2 kiwi, peeled and cut in half
- ¾ cup milk, any kind
- ½ tsp dried turmeric
- 1 cup kale, packed
- 1 Tbsp flax seed
- Optional: ½ cup ice
Instructions
- Add all ingredients to blender.
- Blend on high for 30 seconds.
- Enjoy!
Notes
- Don’t know how to properly cut a kiwi? Cut in half and scoop out the inside! Hold on to the ends with your thumb and forefinger. Slice it down the middle so you have 2 halves, each half connected to the stem. Then, take a small spoon and scoop around the edges to “peel” it. Next, scoop down toward the stem and the kiwi half should pop out of the skin!
- You can sub the kale with spinach or other leafy green.
- You can use milled flax, whole flax seeds, hemp hearts, or chia seeds in this recipe.
- Any kind of milk will work in this recipe!
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 135mgCarbohydrates: 67gFiber: 13gSugar: 29gProtein: 13g
