I’m usually not a huge smoothie fan. Most of the time they are too sweet and lack the healthy fat and protein I want my breakfast to have to keep me satiated and energized until lunch.
Once warmer weather arrived, I noticed I was craving a light and fresh breakfast. My desire to cook breakfast left when the heat arrived, so it was the perfect time to come up with a nourishing smoothie recipe I enjoyed.
It took several tries before I hit on this recipe I love. It keeps me full until lunch, even on the 2nd of July when I went snowboarding at Mt. Bachelor.
If you like your smoothies sweet, this may not be the one for you. It has a refreshing spicy tart taste from lemon, ginger and berries that overpowers any vegetably taste from the spinach and kale.
This nutrient dense smoothie has a good balance of healthy fat, protein and carbohydrate. It is high in anti-oxidants, phytonutrients, fiber, potassium, calcium and iron. It also has probiotics.
My Summer Breakfast Smoothie Recipe:
1 cup loosely packed kale
juice from 1/2 lemon
1 Tbs size piece ginger root
1/2 Tbs size piece turmeric root (I found mine at Whole Foods)
1 cup frozen berries (I used an organic cherry, blueberry, strawberry blend)
1 cup kombucha
1/2 cup loosely packed baby spinach
2 Tbs collagen powder (I use Great Lakes brand)
1 Tbsp coconut oil
a pinch of black pepper (you can't taste it, and it's needed to get the benefits of turmeric root)
Blend all ingredients and enjoy! I've been enjoying mine outside in the garden!
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.