I’ve had a couple people mention the kale smoothie post, and it tickles me. I guess I just became acclimated to eating them, so the green-ness is no longer strange. To be honest, I sometimes crave them and all their green goodness, like last week when I ran out of kale and was seriously bummed at the thought of “just” a berry smoothie.
When I originally wrote this in the spring, pears were abundant around Trader Joe’s (although not at the local market — only fruit available are still strawberries), so it must’ve be pear season somewhere? 🙂 Pear and kale make a particularly nice flavor combination, and the light-colored flesh of a pear allows the smoothie to stay bright, bright green.
I used a bosc, which I think might be my second favorite type of pear due to its sweetness, softness, and grainy texture. (My favorite being Asian pears! Although, are those technically pears?) It was nice and ripe, and I left the skin on (note that I gave it a good scrubbing and it also was organic). You can freeze your banana if you wish.
I had originally hoped to also include a chopped apple in this, but forgot. Whoops! I think the apple would’ve provided a bright spot to the flavor.
But after all this talk of fresh food, I have to say I’m not 100% virtuous. I did pair it with a chocolate cookie chaser (yes, this was breakfast)… They were made with steel-cut oatmeal, so, not all bad, right?
Pear and Kale Smoothie
- 1 ripe pear, chopped
- 1 banana
- 3-4 leaves of kale, chopped
- 3/4 cup coconut milk
- 4 ice cubes
- Additional sweetener, if desired