Whilst I have mentioned my favourite vegan breakfast smoothie on multiple occasions across this blog and social media, it wasn’t a recipe I was ever planning on blogging about. Whilst you would think (or I did at least) that mixing green, yellow and blue produce together would create a vibrant green, in fact it creates more of a swampy hue. It still tastes absolutely delicious, and is full to the brim with vitamins and antioxidants, it wasn’t at all photogenic. When I found this beautiful purple kale I knew I had the opportunity to share one of my most used recipes here.
I have been playing around recently with a couple of smoothie recipes with different aims. One was filled with peanut butter and spinach for a little extra energy after exercising. A simple mix of cocoa, bananas, and honey with almond milk can take away mid afternoon chocolate cravings. But nothing quite beats my go to smoothie for a breakfast pick me up. Now the weather is gloriously warm, I’ve taken to drinking mine standing amongst the herbs on my balcony enjoying the morning sun. As well as being convenient, packing a whopping 3 of my five recommended portions of fruit and veg into my first meal, makes me feel a lot less guilty about rushed sandwiches at my desk, and one too many sausage rolls from the picnic basket.
It’s no secret that kale is one hell of a superfood, gram for gram it has more iron than a beef steak and more calcium than milk. It lowers cholesterol and helps to protect against various cancers and arthritis. The high levels of tryptophan in bananas get converted into seratonin ‘the happy hormone’ which helps to put you in a great mood whatever your morning throws at you. The real selling point of this smoothie, to me, is the oats. They don’t seem like a lot, but they really do keep me full until lunch, a have completely eliminated my 10am snack hunt.
If you’re new to ‘green’ smoothies (I know this one is purple but the flavour is the same!) I would recommend swapping out kale for spinach as it’s a little less bitter and easier on the palette. I try to switch between different leaves and berries from week to week to get a broader mix of nutrients, but the proportions are always the same.
Previously on BAKE
serves 1 recipe by Jennifer Brown
1 cup almond milk
1 cup washed kale, destemmed
1 cup filter water
½ cup porridge oats
½ cup frozen or fresh berries, I used a mix of blueberries and raspberries
1 tsp maple syrup
1 tbsp flax seeds
- Start by blending the kale, almond milk and water at a high speed. Raw kale is very tough and this step helps to break it down a little more.
- After 30 second to a minute, add the rest of the ingredients and blend until smooth. I find that stopping the mixer and allowing everything to settle and then pulsing it (short, quick bursts of blending) helps to get rid of the last few lumps of (usually) banana.