Green is good – especially when it comes to veggies and healthy eating. One of the world’s healthiest leafy greens, and most popular, is no doubt crave-worthy kale. It’s enjoyed a killer year of palate popularity. So, of course, we had to share a recipe to help savor it.
Innkeeper and pastry chef Michael Hafford serves up fresh, locally sourced breakfasts each morning at Scranton Seahorse Inn in Madison, CT. This beautiful inn features spacious guestrooms with Jacuzzi tubs and free Wi-Fi, several warm and welcoming common areas, plus gorgeous grounds complete with gazebo and gardens. His signature Scranton Seahorse Kale Smoothie is a favorite beverage among guests and a best bet for healthy eating.
Scranton Seahorse Kale Smoothie
2015-12-21 06:22:01
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Ingredients
- 2 handfuls of fresh kale washed and chopped
- 1/2 chopped fresh chopped carrots
- 1 cup chopped fresh strawberries
- 1 cup fresh pineapple
- 1 peeled chopped apple
- 1 cup unsweetened unflavored almond milk
- 1 cup ice
Instructions
- Combine all ingredients in a blender or smoothie machine and blend until smooth.
- Depending on your preference add more ice (or almond milk) to thin out the smoothie.
- I personally don’t like mine thick like a milk shake.
- You can keep the extra in a covered pitcher in the refrigerator for a couple days.
Notes
- The strawberries and pineapple should be frozen for at least an hour. What I do is package 1 cup of each of the strawberries and pineapple in zip lock bags, and when I’m ready to make a smoothie, I’ve got them already chopped, measured, and frozen.
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