Okay, okay, so maybe you think I am exaggerating; but let me tell you, I. AM.NOT exaggerating when I tell you this smoothie is so good it WILL blow your taste buds away!
Although I had always wanted to be, I never really was a smoothie person. The perfectionist side of me would say that I want to make it everyday, yet on the other hand, it would be too tedious for everyday. Once I finally brought myself to make it, I started experimenting. This smoothie was born very (very) randomly, but once I had one sip, I was in love! I tried other ones, but kept craving this particular combination, and have to share it with everyone!
Since then, I have made this smoothie a few times a week, and during busy weeks, at least once a week! One little trick that takes this smoothie to the next level is that I use homemade almond milk. I use the almond milk recipe from my book Ripsy’s Recipes which is a staple recipe used often in my kitchen! You can use any almond milk of choice, store bought, or homemade. I say try it with your favorite plant milk, and then try it again with homemade almond milk.
I also want to say that I love bananas, but have never really been a fan of bananas in smoothies, until now. You can barely taste the bananas with this recipe, because the flavors are all so well balanced. You also can’t taste the kale in this recipe. I love kale so much, personally I wouldn’t mind tasting kale in my smoothies. Without further adieu, I present to you my ultimate kale and pitaya smoothie recipe, filled with vitamin C, healthy antioxidants, that will really blow your mind!
|Prep time: 5 minutes|
|Serves: 24 oz (3 cups)||Total time: 6 minutes|
1 cup frozen pitaya (dragon fruit)
1 cup kale pressed firmly (fresh or frozen)
1 large banana (or 2 small bananas)
1 1/2 cups almond milk (homemade recommended)
1 packet of frozen acai (about 3.5 oz) (I get mine from Trader Joe’s)
1. Place all of your ingredients into a high powered blender. (I use this Vitamix)
2. Blend for 1 minute, or until everything is blended well.
3. Pour into mason jars and serve immediately. (I love using these mason jar cups)
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