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Kale Smoothie

Drinks

Jennifer Scott
August 19, 2025

Why Make This Recipe

Kale smoothies are an excellent choice for a healthy snack or meal. They are packed with nutrients, vitamins, and minerals, making them a great way to boost your energy levels. This smoothie is especially good for those who want to add more greens to their diet without compromising on flavor.

How to Make Kale Smoothie

Ingredients:

1 cup almond milk
1 medium frozen banana
2 kale leaves (stems removed)
2 to 3 small ripe peaches (frozen, or 1/2 to 1 cup diced mango, frozen)
½ teaspoon grated fresh ginger
½ teaspoon matcha powder (optional)
Ice

Directions:

In a high-speed blender, combine the almond milk, banana, kale, peaches, ginger, and matcha, if using.
Blend until creamy.
Add a handful of ice and blend again until smooth.

How to Serve Kale Smoothie

Pour the kale smoothie into a glass and enjoy it right away. You can also add some toppings like chia seeds or granola for an extra crunch.

How to Store Kale Smoothie

If you have leftover smoothie, you can store it in an airtight container in the fridge for up to 24 hours. However, it is best enjoyed fresh. If you want to prepare it ahead of time, consider freezing the smoothie in ice cube trays and blend it when you’re ready.

Tips to Make Kale Smoothie

Use ripe bananas for natural sweetness.
Experiment with different types of frozen fruits.
Adjust the thickness by adding more almond milk or ice.

Variation

You can substitute kale with spinach for a milder flavor. You can also add protein powder or yogurt for extra creaminess and nutrition.

FAQs

1. Can I use other types of milk?
Yes, you can use any milk of your choice, such as soy milk, oat milk, or coconut milk.

2. Is the matcha powder necessary?
No, it’s optional. Matcha adds caffeine and a unique flavor, but you can leave it out if you prefer.

3. Can I make this smoothie without a blender?
A blender works best for this recipe. If you don’t have one, you could try mashing the ingredients, but the texture won’t be as smooth.

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Jennifer Scott

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