TOP TIP - When using kale in your smoothies, try blanching your leaves, this will help breakdown the fibrous texture & assist with achieving a more palatable smoothie.
To blanch kale, simply strip kale leaves from the stem, roughly chop. Place in a bowl, cover with boiling water (from the kettle). Allow to sit for approx 1 minute, you will see the kale leaves turn a vibrant green colour. Strain & rinse under cold water, to stop cooking process, drain well prior to adding to your smoothie.
I often blanch a whole bunch of kale & pop it into zip lock bags & freeze them for easy access!
This recipe also call for 'Chia Gel' to make the gel, simply pop 1 tablespoon of chia seeds in a glass, top with 1/4 cup coconut water & allow chia seeds to sit & absorb until you have a gel like consistency, this should take approx 5 minutes. Using a chia gel in your smoothie, instead of seeds is a great way to thicken your smoothie & chia gel emulsifies well in your smoothie, once again allowing a nice smooth texture for your smoothie.
4 Kale leaves, blanched
1 Thick Slice Pineapple, rind removed, chopped core & all
Chia Gel (see above)
250 - 300mls Coconut Water
Place all ingredients into your blender, blitz on high for 1 minute or until well blended.
Gluten Free - Dairy Free - Sugar Free
Maddie Race - Health & Wellness