1 heaping cup spinach leaves1 heaping cup chopped kale leaves1/2 pear1 frozen banana1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tablespoon honey
Remove kale leaves from their rough center stalk and coarsely chop. In a blender, combine kale spinach and almond milk. Blend until no big kale bits remain. Stop blender and add banana honey and pear. Blend until smooth. Enjoy immediately.
Adapted from Joy the Baker
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This recipe was most recently featured in
Boston Organics Newsletter No. 47 of 2014.