Breakfast consistency is really not my thing. Mr GP and the kids are very happy to have cereal every day, with occasional weekend pancakes or almond croissants for a bit of variety, but I find it hard to stick to one thing. I like to take a seasonal approach, often eating porridge in winter, perhaps yoghurt and berries with a touch of toasted muesli, or combine them in Bircher muesli, in spring, and in summer – smoothies.
I’ve tried quite a few, mostly sticking to banana plus fruit plus milk or yoghurt variations – no bee pollen or açai here I’m afraid! (Though one of my favourites without banana is a cucumber and strawberry combination which is beautifully refreshing.) Generally I’m not terribly keen on the breakfast as superfood idea, but I’ve been working on more consistently getting my five-a-day, and one easy way is to eat vegetables at every meal – hence vegetable loaded smoothies.
Of course, as with everything I post here, the decider is whether it tastes good, and this smoothie is almost addictively good – smooth, cold, nutty and barely sweet, with the kale providing an undertone of earthy greenness. Throughout summer I would happily drink this at least four mornings a week, and I start getting anxious when I get low on kale!
There are just a couple of key provisos. With a high speed blender, you get a beautiful smooth bright green drink. If you have a normal or stick blender I would not recommend you make this smoothie. The kale, almonds and coconut are too tough to break down properly and you will end up chewing a slurry instead! The other thing is that this is one case where more is not better – too much kale and the texture isn’t as good. To keep the amount consistent, I add the other ingredients, then add the leaves just to the four cup mark (making about three cups of kale), packing down lightly.
Kale almond coconut smoothie
Adapted from a Remedial Eating recipe
- 1 cup unsweetened almond milk, preferably chilled
- 4-5 large curly kale leaves, or 7-10 Tuscan (lacinato) leaves (but see note above)
- 2-3 medjool dates
- 10 raw almonds
- 2 Tbs flaked coconut
- 6 -8 ice cubes
Wash kale well and tear from stalks, pit dates, and add all ingredients to a high speed blender. Blend for 60-90 seconds, until a bright green smoothie with no flecks of kale. Drink immediately or refrigerate. Makes one large or two small glasses.