For the past few years, I have made an effort to eat more healthfully but I did not think there was any way to make the inhospitable vegetable called kale edible in any form. I became hopeful when I saw kale chips in Whole Foods but just because kale is packaged as a chip, does not make it pucker-proof.
When I came across this recipe by chef Seamus Mullen in the April issue of Bon Appetit magazine, hope was regained. His parsley, kale and berry smoothie is one of the most delicious you will ever drink and it is a refreshing tonic on which I rely when I need energy.
From Chef Mullen's new book "Hero Food".
PARSLEY, KALE & BERRY SMOOTHIE
1/2 cup (packed) flat-leaf parsley (leaves and stems)
4 kale leaves (center ribs removed)
1 cup frozen organic berries (such as strawberries, raspberries, or blueberries, which I used)
1 banana
1 tsp. ground flaxseed
1 1/4 cups water
Pour all the above in a blender and puree until smooth.
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