I’ll admit it, although I love and crave kale – cooked or raw – I used to really dislike it in my smoothies. I used to think that it ruined this morning drink that I find delicious. Not anymore! My daugther refuses to drink any smoothies that have vegetables in them, so if the smoothie is green she tends to steer clear. I had her try this one the other morning – she loved it. She said “are you sure this has kale in it?”
Kale and other leafy green vegetables are full of chlorophyll, which means they are full of magnesium – and we tend to not get enough of that mineral. Magnesium serves as a muscle relaxant in our bodies – so when we are stressed, tense, sore from exercise, have crampy periods – we need more magnesium. It contributes to the process of energy production, as well as maintaining a stable body temperature and pH level. It also prevents damage resulting from sudden blood pressure variation by aiding the expansion of our arteries as well as assisting in nerve impulse transmission. A large portion of the body’s magnesium is found in the bones, and is a crucial component of healthy bone structure. Adequate consumption of magnesium can also aid in the prevention of mild depression, muscle weakness and monthly PMS symptoms.
I recently tried this recipe from Angela Liddon’s book “The Oh She Glows Cookbook: vegan recipes to glow from the inside out”. I have enjoyed many of Angela’s recipes from her blog over the last couple of years. She creates delicious vegan dishes that even meat-eaters like. We’re not vegan in our house, but many nights per week we eat this way.
Classic Green Monster
1 cup almond milk, or other non-dairy milk
1 cup packed destemmed kale leaves, or baby spinach (I like the kale better)
1 frozen ripe banana
2-3 ice cubes
1 Tbsp almond butter
1 Tbsp chia or ground flax seeds
1/4 tsp pure vanilla extract
pinch of ground cinnamon
protein powder, optional (Instead I used 1 Tbsp each sesame and sunflower seeds)
Blend all ingredients together in a highs-speed blender. Serve immediately.