Transitioning into the cooler weather generally means it’s time to transition to warmer drinks, those that steam so gracefully inside a cozy mug. But, what about those delicious cool drinks? Do we just table those until the warm rays come out again in Spring? Like..smoothies…we don’t just forget about those, right?!
Us Abbey girls, may be incapable of transitioning out of smoothies during this cooler season (even if we’re still waiting for our dang apartment complex to switch over to the heaters, but we suppose that our snuggly snowflake socks will keep us warm until then). And if we rid ourselves of smoothies, how else would we consume our hefty greens and blend their flavors with the sweet and tangy frozen fruits shoved deep into our freezer? We simply can’t and we simply can’t enjoy these bad boys warm (ew…could you imagine?).
Smoothies are a wonderful way to pack in loads of nutrients and can be enjoyed as a snack or even as a small meal. We have a basic smoothie-back-bone that we use for all of our delicious, blended drinks. Our smoothies always include a green, almond milk, and ground flaxseeds.
Our choice of smoothie greens are various but are generally spinach or a version of kale. We love using smoothies as a way to get our dark leafy greens in as leafy greens have quite an impact on our overall health as they are incredibly nutrient dense. In this smoothie, we used a handful of redbor kale from Steadfast Farm (and used two of their medjool dates, as well!) as we were pleased to see a massive bundle of kale in our CSA bounty this week. Now, we’re not sure if all ya’ll have heard of kale…(pshh, of course you have, it’s been the superfood of the year) but kale is purty dang good for many reasons…
WHY EAT THAT: Kale
Kale is a dark leafy green that is packed with calcium which helps to maintain and improve our bone health. It is also loaded with Vitamin A, Vitamin C, and Vitamin K and is a good source of thiamine which is an essential nutrient for our metabolism and the growth and development of our cells. Enjoy kale in the same ways that you enjoy your leafy greens, and if the taste is too bitter for you to eat raw, toss it in a smoothie or sauté it in a stir-fry or in your breakfast scramble.
We also enjoy the nutty flavor of the almond milk in our smoothies, and the ground flaxseeds add an extra punch of Omega-3’s. Alternate and change out any fruit used in a smoothie recipe with your favorite. For this recipe, if you don’t have frozen blueberries on hand you can certainly use fresh ones, or even use a frozen fruit you have already such as strawberries of peaches.
And just be sure that you’re bundling up warmly as you sip on a nutritious and refreshing smoothie this Fall.
Kale + Blueberry Smoothie
1 large handful of redbor kale
1 frozen banana
1 cup frozen blueberries
3/4 cup almond milk
1 tbsp ground flaxseeds
2 dates, pitted
1. Add in all ingredients into a blender and blend until smooth. If the blender is having a difficult time blending up all of the ingredients, simply add in more almond milk (1 tbsp at a time).
2. Enjoy! Serve inside your favorite glass with your favorite straw! You can also store the made smoothie in the fridge for one day, or store in the freezer to enjoy later in the week.
1. Steadfast Farm // steadfast-farm.com
2. Heaney R.P., Weaver C.M. Calcium absorption from kale. The American Society for Clinical Nutrition. Vol 51(4), April 1990, 656-657.
3. Tuso P, Mohamed H. I., Ha B., Bartolotto C. Nutritional Update for Physicians: Plant-Based Diets. The Permanente Journal. Vol 17(2), 2013, 61-66.